Chocolate Chip Pumpkin Bread

Jump to Recipe·Print Recipe

As the leaves turn golden and the air grows crisp, there’s no better comfort than a warm slice of Chocolate Chip Pumpkin Bread. This indulgent quick bread combines the earthy sweetness of pumpkin with the rich melt of chocolate chips, creating a cozy, nostalgic flavor that screams autumn. Whether you’re prepping for Thanksgiving brunch, baking for your family, or just craving a seasonal treat, this recipe promises moist texture, bold spice, and just the right touch of chocolate.
Looking for inspiration? Try our easy pumpkin pie bars recipe for another cozy fall favorite.

JUMP TO

Why Chocolate Chip Pumpkin Bread Is a Seasonal Must-Bake

A flavorful fusion of chocolate and pumpkin spice

What makes Chocolate Chip Pumpkin Bread so special? It’s the perfect blend of two fall favorites—spiced pumpkin and gooey chocolate. Pumpkin lends natural moisture and a subtle earthiness, while cinnamon, nutmeg, and cloves warm every bite. Throw in chocolate chips, and you’ve got a loaf that’s irresistible fresh out of the oven or toasted with butter.

When is pumpkin bread seasonally popular?

This treat peaks in popularity during fall and early winter, especially around Halloween and Thanksgiving. But honestly, once you taste it, you’ll want to bake it year-round. It’s that good.

What makes this recipe better than others?

Unlike dry or bland versions, this recipe delivers a soft, cakey texture thanks to pumpkin purée and oil—no butter needed. The chocolate chips stay suspended throughout the loaf for even flavor, and a dash of vanilla enhances the overall warmth. Don’t miss our homemade vanilla extract recipe if you want to level up your baked goods.

Ingredients You’ll Need to Make Chocolate Chip Pumpkin Bread

Must-have pantry staples for this moist loaf

Here’s what you’ll need to gather before baking:

Ingredient	Quantity
All-purpose flour	1 ¾ cups
Granulated sugar	1 ½ cups
Baking soda	1 tsp
Salt	½ tsp
Pumpkin pie spice	1 tbsp (or mix of cinnamon, nutmeg, cloves)
Pumpkin purée (canned)	1 cup
Large eggs	2
Vegetable oil	½ cup
Water	⅓ cup
Vanilla extract	1 tsp
Semi-sweet chocolate chips	¾ to 1 cup

Make sure to check the expiration dates on your baking soda and spices—fresh ingredients make a huge difference.

Why pumpkin purée matters (and not pumpkin pie mix!)

Canned pumpkin purée is pure pumpkin, no sugar or additives. Pumpkin pie mix, on the other hand, includes sweeteners and spices that can throw off your loaf’s flavor and moisture level. Discover great ideas like pumpkin dump cake with spice mix if you want to use that mix instead.

The best chocolate chips to use in baking

Semi-sweet chips are classic, but you can swap in milk chocolate for extra sweetness or dark chocolate for a richer edge. Mini chips distribute more evenly, while regular-size ones create pockets of gooey goodness. Learn more about choosing chocolate with our chocolate substitutions guide.

Step-by-Step Guide to Making Moist Chocolate Chip Pumpkin Bread

Prepping your pans and setting oven temperature

Start by preheating your oven to 350°F (175°C). Grease a standard 9×5-inch loaf pan or line it with parchment paper for easier removal. If you’re making mini loaves, reduce baking time by about 10–15 minutes. Proper pan prep prevents sticking and ensures an evenly baked bottom. Don’t skip this step—it makes or breaks the final result.

Mixing wet and dry ingredients: Tips for texture

In one large bowl, whisk together your dry ingredients: flour, baking soda, salt, and pumpkin spice. In a second bowl, combine the pumpkin purée, eggs, oil, water, sugar, and vanilla. Stir just until blended. Then, gradually fold the dry mix into the wet mixture. Be careful not to overmix—this is key to keeping your bread soft and tender.

Folding in chocolate chips and baking time advice

Once your batter is smooth, gently stir in the chocolate chips. Reserve a few to sprinkle on top before baking for a bakery-style finish. Pour the batter into the prepared pan, spread evenly, and top with remaining chips.

Bake for 50–60 minutes (or 35–40 minutes for mini loaves), checking doneness with a toothpick. If it comes out mostly clean (a few crumbs are okay), it’s done. If it’s still wet in the center, bake for another 5–10 minutes, checking every 3 minutes. Check out our ultimate banana bread recipe for similar loaf baking tips.

Baking Tips for the Best Pumpkin Bread Every Time

How to know when it’s fully baked without drying it out

Pumpkin bread can look done on the outside but still be raw in the middle. To avoid a soggy center, insert a toothpick into the thickest part of the loaf. If it comes out wet, cover the top loosely with foil and bake a little longer. The foil prevents over-browning while the inside finishes cooking.

Pan size matters: Mini vs regular loaf insights

Want smaller servings? Divide the batter into mini loaf pans. They bake faster and are perfect for gifting or freezing. Just remember to shorten the baking time and check them earlier.

Should you use parchment paper or just grease?

Parchment makes cleanup a breeze and prevents sticking—especially helpful if your loaf has lots of chocolate chips. Greasing is fine too, but make sure to coat both the bottom and sides thoroughly. Don’t miss our baking with parchment paper tips for more tricks.

Storage, Freezing, and Serving Ideas

How long does it stay fresh?

Stored in an airtight container at room temperature, your pumpkin bread will stay moist and delicious for up to 4 days. For longer shelf life, refrigerate for up to a week—but bring it to room temp before eating for the best flavor.

The right way to freeze pumpkin bread

To freeze, wrap the cooled loaf tightly in plastic wrap and then aluminum foil or place it in a freezer bag. Label it with the date—it’ll stay good for up to 3 months. Thaw overnight in the fridge or reheat slices in the microwave for a quick treat. Learn more about freezing hacks with our bread freezing guide.

Creative ways to serve leftovers (or not have any!)

Pumpkin bread is delicious on its own, but you can take it up a notch by serving it:

Toasted with cinnamon butter
As French toast
Cubed in a fall-inspired trifle
With a smear of cream cheese for breakfast

Discover great ideas like apple crumble breakfast bake if you’re planning a cozy brunch spread.

Variations of Chocolate Chip Pumpkin Bread You’ll Love

Make it into muffins for quick snacks

Transform your loaf into grab-and-go treats by dividing the batter into a lined muffin tin. Bake at 350°F for 18–22 minutes or until a toothpick comes out clean. They’re perfect for lunchboxes or holiday brunches. You can even freeze muffins individually for an easy breakfast all season long.

Add-ins like walnuts, pecans, or dried fruit

Pumpkin and chocolate are already a dream team, but adding texture takes things to another level. Stir in chopped walnuts, pecans, or even dried cranberries for a nutty or tart contrast. Keep mix-ins to ½ cup total to avoid overwhelming the batter. Don’t miss our cranberry walnut bread recipe for more fall-inspired combos.

Vegan or gluten-free adaptations

Need it vegan? Swap the eggs for flax eggs (1 tbsp ground flax + 3 tbsp water per egg) and use dairy-free chocolate chips. For gluten-free, use a 1:1 baking flour substitute. This recipe is forgiving—just make sure not to overmix, and you’ll still get that perfectly moist crumb. Learn more about baking substitutions with our egg replacements in baking guide for flawless results.

FAQs About Chocolate Chip Pumpkin Bread

Can I make this recipe into muffins or mini loaves?

Absolutely. Just divide the batter and adjust the baking time. Muffins take about 18–22 minutes, and mini loaves around 35–40 minutes. Check doneness with a toothpick just like a full loaf.

What’s the best way to avoid soggy bottoms?

Use metal or glass loaf pans for better heat distribution, and don’t underbake. If needed, tent foil over the top to prevent over-browning while the middle cooks through. Also, let the bread cool in the pan for only 10–15 minutes before transferring it to a wire rack to avoid steam buildup underneath.

Can I substitute fresh pumpkin for canned?

Yes, but make sure to use cooked and pureed pumpkin—not roasted chunks. Strain any excess liquid to match the consistency of canned purée. Using fresh pumpkin can result in a slightly milder flavor, so increase spices if needed.

How do I prevent chocolate chips from sinking?

Toss them in a tablespoon of flour before folding into the batter. This helps suspend them throughout the loaf rather than having them settle at the bottom. Also, use mini chips if you want even distribution.

Final Thoughts on the Best Chocolate Chip Pumpkin Bread

Why this bread belongs in your recipe box this fall

With its tender crumb, warm spices, and irresistible chocolatey twist, Chocolate Chip Pumpkin Bread is more than just a seasonal recipe—it’s a fall tradition. It’s easy to whip up, endlessly customizable, and guaranteed to fill your home with the scent of cozy comfort. Whether you’re baking for friends, family, or just yourself, this bread delivers every single time.

Make a double batch—one to enjoy, one to gift. This loaf makes the perfect addition to any autumn gathering, brunch table, or thoughtful holiday basket.
Check out our Brown Sugar Pumpkin Loaf to make your baking go even further.

Table of Contents