Chocolate Chip Pumpkin Bread is a moist, tender loaf infused with warm spices, rich pumpkin puree, and studded with sweet chocolate chips. It’s the perfect balance of comforting autumn flavors and a touch of indulgence—ideal for breakfast, snacks, or dessert.

Why You’ll Love This Recipe

Combines the cozy taste of pumpkin spice with gooey chocolate chips.
Quick to prepare with simple pantry ingredients.
Makes your kitchen smell amazing while baking.
Great for meal prep—it stays moist for days and freezes well.
Perfect for fall gatherings, holidays, or gifting.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

All-purpose flour
Baking soda
Baking powder
Salt
Ground cinnamon
Ground nutmeg
Ground cloves (optional)
Canned pumpkin puree (not pumpkin pie filling)
Granulated sugar
Brown sugar
Eggs
Vegetable oil or melted butter
Vanilla extract
Semi-sweet or dark chocolate chips
Optional: chopped walnuts or pecans

directions

Preheat oven to 175 °C (350 °F). Grease a standard loaf pan or line it with parchment paper.
In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
In a large bowl, mix pumpkin puree, granulated sugar, brown sugar, eggs, oil, and vanilla until smooth.
Gradually stir the dry ingredients into the wet mixture, mixing just until combined—do not overmix.
Fold in the chocolate chips (and nuts, if using).
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean (a few moist crumbs are okay).
Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Servings and timing

Servings: 8–10 slices
Prep time: 15 minutes
Bake time: 60 minutes
Total time: 1 hour 15 minutes

Variations

Mini loaves: Divide batter into mini loaf pans and reduce baking time to 30–35 minutes.
Muffins: Spoon into muffin tins and bake for 18–22 minutes.
Gluten-free: Use a 1:1 gluten-free flour blend.
Vegan: Replace eggs with flax eggs and use plant-based chocolate chips.
Extra spice: Add a pinch of ground ginger or pumpkin pie spice for more depth.

storage/reheating

Storage: Wrap cooled loaf in foil or store in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.
Freezing: Wrap tightly in plastic and foil, freeze for up to 3 months. Thaw overnight in the refrigerator or at room temperature.
Reheating: Toast slices lightly or warm in the microwave for 10–15 seconds.

FAQs

Can I use fresh pumpkin instead of canned?

Yes, use cooked and mashed pumpkin purée, but ensure it’s well-drained and smooth for best texture.

Can I reduce the sugar?

Yes, reduce by up to 25% without drastically affecting the texture, but the flavor may be less sweet.

Why is my bread too dense?

Overmixing the batter can cause a dense loaf. Mix just until ingredients are combined.

How do I prevent the chocolate chips from sinking?

Toss the chips in a little flour before folding them into the batter to help distribute them evenly.

Can I use butter instead of oil?

Yes, melted butter works well and adds richness, though oil will yield a slightly moister texture.

What’s the best way to tell when it’s done?

Insert a toothpick in the center—if it comes out mostly clean, it’s ready. Avoid overbaking to keep it moist.

Can I make this nut-free?

Absolutely, simply omit any nuts from the recipe.

Can I double the recipe?

Yes, double the ingredients and divide between two loaf pans. Baking time may be slightly longer.

Should I refrigerate the bread?

Only if you need it to last more than 3 days. Otherwise, store at room temperature.

Is it okay to use milk chocolate chips?

Yes, though semi-sweet or dark chocolate balances the sweetness of the bread better.

Conclusion

Chocolate Chip Pumpkin Bread is a delicious fusion of seasonal spice and chocolatey comfort. Whether served warm with coffee or packed for a midday snack, it’s a fall favorite you’ll want to make again and again.