Pumpkin Chocolate Chip Bread is a cozy, moist loaf bursting with warm pumpkin flavor and sweet, melty chocolate chips throughout. The soft texture and sweet spices make it feel like a little hug in bread form, perfect for anytime you need a touch of comfort. It’s a wonderful mix of pumpkin’s earthiness paired with little pockets of chocolate that make every bite special.
I love to bake this bread when the air starts to turn crisp because it fills the kitchen with that wonderful cinnamon and nutmeg scent that just feels like fall. One tip I’ve learned is to not overmix the batter so the bread stays light and tender. And if you like a bit more chocolate, feel free to sprinkle extra chips on top before baking for a gooey finish.
This bread is great on its own, or toasted with a little butter melting on top. I often bring it along for breakfast or a snack when visiting friends because it’s always a big hit and makes sharing feel extra warm. It’s one of those recipes I keep coming back to year after year because it reminds me of simple joys and the little moments that make the season special.
Key Ingredients & Substitutions
Pumpkin Puree: Use canned pumpkin puree for best moisture and flavor, not pumpkin pie filling. Fresh pumpkin purée works too if cooked and mashed well. It gives this bread its soft texture and rich taste.
Chocolate Chips: Semi-sweet chips add sweet bursts that balance pumpkin’s earthiness. You can swap for dark chocolate chips for a richer taste or white chocolate for a sweeter twist.
Spices: Cinnamon, nutmeg, cloves, and ginger bring warmth and depth. Feel free to adjust spices based on taste or omit the ginger if you prefer a simpler flavor.
Sweeteners: The mix of granulated and brown sugar creates sweetness and slight moisture from the molasses in brown sugar. You can substitute brown sugar with coconut sugar for a healthier option.
Oil: Vegetable or melted coconut oil keeps the bread moist. You could swap with melted butter or a neutral oil like canola oil if preferred.
How Do You Keep Pumpkin Chocolate Chip Bread Moist and Tender?
The key to a moist, tender bread is gentle mixing and proper baking:
- Mix wet and dry ingredients gently and only until combined—overmixing can lead to a tough texture.
- Use oil instead of butter for added moisture.
- Avoid baking too long; start checking with a toothpick at 60 minutes.
- If the top browns too fast, tent with foil to prevent drying out.
- Let the bread cool well before slicing to keep it from crumbling.
Following these tips helps the bread stay soft and delicious, with melty chocolate in every bite.
Equipment You’ll Need
- 9×5 inch loaf pan – the perfect size for this bread to bake evenly and hold its shape.
- Mixing bowls – one medium for dry ingredients, one large for wet ingredients, to keep mixing tidy and easy.
- Whisk and spatula – whisk for combining dry ingredients smoothly, spatula for folding batter gently without overmixing.
- Measuring cups and spoons – for accurate measurements so your bread turns out just right every time.
- Toothpick or cake tester – to check when the bread is fully baked in the center.
- Wire cooling rack – lets the bread cool completely without becoming soggy on the bottom.
Flavor Variations & Add-Ins
- Swap chocolate chips for chopped walnuts or pecans to add crunch and a nutty flavor.
- Stir in 1/2 cup raisins or dried cranberries for a chewy, fruity twist that brightens the loaf.
- Use white chocolate chips instead of semi-sweet for a sweeter, creamier touch.
- Add a teaspoon of espresso powder to the batter to deepen the chocolate flavor without making it taste like coffee.
How to Make Pumpkin Chocolate Chip Bread
Ingredients You’ll Need:
Dry Ingredients:
- 1 3/4 cups (220g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger (optional)
Wet Ingredients:
- 1 cup (200g) granulated sugar
- 1/2 cup (100g) brown sugar, packed
- 1/2 cup (120ml) vegetable oil or melted coconut oil
- 2 large eggs
- 1 cup (240g) canned pumpkin puree (not pumpkin pie filling)
- 1 teaspoon vanilla extract
Other:
- 3/4 cup (130g) semi-sweet chocolate chips, plus extra for topping
Time Needed:
This Pumpkin Chocolate Chip Bread takes about 15 minutes for preparation and about 60-70 minutes for baking. Allow an extra 15 minutes for cooling before slicing and serving.
Step-by-Step Instructions:
1. Prep Your Pan and Oven:
Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan or line it with parchment paper to prevent sticking.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger until well combined and fragrant.
3. Combine Wet Ingredients:
In a large bowl, beat together granulated sugar, brown sugar, and oil until smooth. Then add eggs one at a time, beating well after each addition. Stir in pumpkin puree and vanilla extract until the mixture is even.
4. Make the Batter:
Gradually add the dry ingredients into the wet mixture. Gently fold with a spatula just until no flour streaks remain—be careful not to overmix to keep the bread tender.
Fold in 3/4 cup chocolate chips evenly throughout the batter.
5. Bake
Pour the batter into your prepared loaf pan and smooth the top. Sprinkle extra chocolate chips over the top for a lovely chocolate crust. Bake in the oven for 60 to 70 minutes, or until a toothpick inserted into the center comes out mostly clean with just a few moist crumbs.
If the top starts browning too quickly, tent it with foil to protect it.
6. Cool and Serve
Let the bread cool in the pan for about 15 minutes. Then transfer carefully to a wire rack to cool completely before slicing.
Serve plain or toasted with a bit of butter for a warm, comforting treat. Store leftovers wrapped tightly at room temperature for up to 3 days or freeze to enjoy later.
If you enjoyed this Pumpkin Chocolate Chip Bread, you’ll also love our sweet and spiced Spiced Pumpkin Bread with Cinnamon Glaze, the indulgent Easy Pumpkin Bread with Cream Cheese Swirl, and the rustic flavors of Pumpkin Sourdough Bread.
Can I Use Fresh Pumpkin Instead of Canned Puree?
Yes! If using fresh pumpkin, roast or steam it until soft, then mash or puree until smooth. Make sure it’s drained well to avoid extra moisture that can affect the bread’s texture.
How Should I Store Leftover Pumpkin Chocolate Chip Bread?
Store leftovers wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, freeze slices in a freezer bag for up to 3 months and thaw before serving.
Can I Substitute the Oil with Butter?
Absolutely! You can replace the vegetable oil with melted butter for a richer flavor. Just use the same amount and let it cool slightly before mixing to avoid cooking the eggs.
What’s the Best Way to Know When the Bread Is Fully Baked?
Insert a toothpick or cake tester in the center—it should come out clean or with just a few moist crumbs. If it’s wet or has raw batter, bake for a few more minutes and test again.