The Best Pumpkin Chocolate Chip Bread Recipe

---

There’s something magical about the smell of pumpkin chocolate chip bread baking in the oven. For me, it’s the ultimate fall comfort food—warm, cozy, and just the right amount of sweet. Add chocolate chips to the mix, and it’s game over. This pumpkin chocolate chip bread has become my go-to for those moments when I want to bring a little seasonal joy into my hectic schedule.

As a night-shift ER doctor, I don’t have a lot of extra time, but this pumpkin chocolate chip bread recipe is simple enough to whip up on a day off or even during a quiet afternoon. Plus, it’s versatile—perfect for a quick breakfast, an afternoon snack, or a little treat to share with friends and coworkers.

If you’re craving something soft, moist, and loaded with chocolatey goodness, this pumpkin chocolate chip bread is for you. It’s easy, indulgent, and makes your whole kitchen smell like fall.

Jump to Recipe

Why You’ll Love This Recipe

Pumpkin chocolate chip bread isn’t just a recipe—it’s a cozy tradition waiting to start in your home. It’s easy to make and tastes amazing, with something to love in every slice. Whether you’re a big fan of fall or just enjoy sweet and delicious baked treats, this pumpkin chocolate chip bread is a must-try for your kitchen!

Quick and Simple Preparation

Let’s face it—nobody wants a mountain of dishes after baking. This pumpkin chocolate chip bread recipe keeps things easy. All you need is a large mixing bowl for the wet ingredients, a second bowl for the dry ingredients, and a rubber spatula to bring it all together. For even easier cleanup, line your prepared loaf pan with parchment paper. You’ll be amazed at how fast it goes from mixing to baking. It’s the kind of recipe that lets you enjoy the process and keeps cleanup to a minimum.

Perfect Spice and Sweetness Balance

The first bite of this pumpkin chocolate chip bread is like fall in a slice. You get that warm, cozy pumpkin spice flavor, just the right touch of sweetness from the brown sugar, and melty chocolate chips that make it next-level good. It’s not one of those overly spiced pumpkin breads—it’s perfectly balanced. The cinnamon and pumpkin shine without being overpowering. If you’re as into all things cozy and autumn as I am, this pumpkin chocolate chip bread is pretty much fall in every bite.

Ideal for Any Occasion

This isn’t just a dessert—it’s whatever you want it to be. Need a quick breakfast? Toast a slice of pumpkin chocolate chip bread and slather on a bit of butter. Hosting brunch? Cut it into mini loaves for a delightful addition to the table. Looking for a simple but thoughtful gift? Wrap a loaf of pumpkin chocolate chip bread in plastic wrap and pair it with a cozy mug. It’s a versatile recipe that fits school lunches, holiday gatherings, or casual snacks with ease.

Freezes Well for Make-Ahead Convenience

Pumpkin chocolate chip bread recipes like this one taste just as good later as they do fresh—maybe even better. Simply let the loaf cool completely, then wrap it tightly in plastic wrap or store in an airtight container. Pop it in the freezer, and it will stay fresh for up to three months. Just thaw on the counter when you’re ready for your next slice. Making mini loaves? They freeze just as well—perfect for portioning out treats for later.

This pumpkin chocolate chip bread recipe has everything you need in a fall baked good—simplicity, rich flavor, and versatility.

---

Ingredients Breakdown

When it comes to the best pumpkin chocolate chip bread recipe, every ingredient plays an essential role. From giving it that moist texture to creating the warm spices that make fall baking irresistible, knowing what goes into your bread and why it matters can help perfect your baking game. Let’s break it all down.

Main Ingredients:

Creating a perfectly balanced pumpkin chocolate chip bread starts with the foundation of key ingredients. Here’s what you’ll need and why:

• All-Purpose Flour: The backbone of this recipe. It creates structure while keeping the bread soft and tender.
• Pumpkin Pie Spice: This blend of ground cinnamon, nutmeg, ginger, and cloves brings out the warm spiced notes that scream fall.
• Brown Sugar and White Sugar: These sweeteners add a little bit of caramel depth (from brown sugar) and crispness (from white sugar). The combination ensures sweetness without it being too overpowering.
• Pure Pumpkin Puree: Skip the pumpkin pie filling and go for unsweetened puree. It adds flavor, moistness, and that signature pumpkin color.
• Chocolate Chips: Melty chocolate chips, whether milk or semi-sweet, add bursts of indulgence in every bite.

Liquid Components:

The liquid ingredients bring everything together while keeping the pumpkin chocolate chip bread moist and flavorful. Here’s how they shine in this recipe:

• Eggs: These are the glue, binding the ingredients so your bread doesn’t crumble. They also add richness to the batter.
• Vegetable Oil or Coconut Oil: Oil is a key player in keeping this loaf moist, even days after baking. Coconut oil adds a hint of flavor, while vegetable oil is neutral.
• Sugar: Both the brown and white sugar fall under wet ingredients since they dissolve into the batter. Brown sugar also adds a soft, almost chewy quality.
• Vanilla Extract: Just a teaspoon or so helps round out the flavors with a subtle touch of sweetness.

Optional Add-Ins:

Want to take your pumpkin chocolate chip bread to the next level? Try mixing in a little extra fun with these ideas:

• Mini Chocolate Chips: Use these instead of regular ones for a more even chocolatey spread.
• Chopped Nuts: Pecans or walnuts add crunch and balance the sweetness of the chocolate.
• Maple Syrup Swirl: Drizzle some maple syrup into the batter for a hint of extra fall flavor.
• Coconut Sugar: Swap white sugar with coconut sugar for a slightly different taste and a bit less sweetness.
• Dried Cranberries: Stir in a handful for a tangy contrast to the rich chocolate chips.
• Brown Butter: Use brown butter instead of regular melted butter for a nutty undertone.

Step-by-Step Instructions

Making pumpkin chocolate chip bread is easier than you think. Follow these steps to ensure a perfectly moist and flavorful loaf every time.

Preparation:

Start by getting your baking essentials ready. Preheat your oven to 350°F (175°C) and grease your prepared loaf pan or line it with parchment paper for easy cleanup. Set your eggs, vegetable oil, and melted butter out to reach room temperature—this ensures everything blends smoothly. Measure out the pure pumpkin puree, giving it a stir if needed. Use a large mixing bowl to keep things tidy as you move through each step.

Mixing Dry Ingredients:

In a large bowl, whisk together your all-purpose flour, pumpkin pie spice, baking powder, baking soda, and salt. It’s crucial to mix these thoroughly, so every bite has that perfect balance of warm spices. Clumps can lead to uneven flavor, so don’t skip this step. You can even sift the mix if you want your flour mixture extra fine.

Mixing Wet Ingredients:

Grab another large mixing bowl for the wet ingredients. Combine the brown sugar, white sugar, eggs, vegetable oil, and vanilla extract. Whisk until the mixture is smooth and glossy. Add the pure pumpkin puree, stirring gently until it’s fully incorporated. This is where the pumpkin flavor really starts to stand out. If you’re using coconut oil instead of vegetable oil, melt it and allow it to cool slightly before adding.

Combine Wet and Dry:

Slowly add the dry ingredients into the wet ingredients in small batches. Use a rubber spatula or a wooden spoon to fold the flour mixture into the pumpkin mixture. Be gentle—overmixing can make the bread dense instead of light and tender. Fold in the melty chocolate chips last, being careful not to break up the batter too much. If you’re feeling adventurous, toss in some mini chocolate chips or nuts for extra texture.

Baking:

Pour the batter into your bread pans, filling them about two-thirds of the way. Smooth the top of the batter with your spatula and sprinkle a few extra chocolate chips if you want that bakery-style look. Bake your loaf for 55–65 minutes if using a standard loaf pan or adjust for mini loaves at 25–30 minutes. Keep an eye on the top of the bread, which should be a rich golden brown.

Use the toothpick test to check for doneness—insert it in the center of the loaf, and it should come out clean or with just a few crumbs. Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing. This rest time helps lock in the moist texture we all love in quick breads.

Pro Tips for Success

Mastering pumpkin chocolate chip bread doesn’t have to be complicated, but a few simple tricks can make all the difference between good and great. Whether you’re trying to avoid dense texture, evenly distribute your chocolate chips, or level up your baking game, these pro tips will set you up for consistent success every time.

Avoid a Dense Texture

One of the easiest ways to ruin a loaf of homemade pumpkin chocolate chip bread is overmixing the batter. Overworking the flour mixture causes too much gluten to develop, leading to a dense, chewy texture instead of the soft, moist loaf you’re aiming for.

Here are a few tips to keep your batter light and fluffy:

• Use a rubber spatula or wooden spoon to gently fold wet and dry ingredients together.
• Stop mixing as soon as the flour mixture is incorporated—no need to beat the batter.
• Make sure your pumpkin mixture stays silky by bringing the eggs, oil, and other wet ingredients to room temperature before combining.

Think of it like treating your batter with care, almost like folding a delicate blanket. Gentle handling goes a long way in creating a loaf with that perfect balance of tender crumb and moist texture.

Prevent Sinking Chocolate Chips

Ever had all your chocolate chips sink to the bottom of the loaf? It’s frustrating, but there’s an easy fix to keep those melty chocolate chips evenly spread throughout your bread slices.

Toss your chocolate chips in a little bit of all-purpose flour before adding them to the batter. Why does this work? The light coating creates friction that keeps the chips suspended in the batter rather than sinking during baking.

Pro tip:

• Use mini chocolate chips for even better distribution of chocolatey bites in every slice.

This small step can turn your loaf into bakery-worthy pumpkin chocolate chip bread. You’ll notice the difference when every bite is studded with chocolate, not just the bottom layer.

Check Your Baking Tools

Successful baking isn’t just about the recipe; it’s also about having the right tools and ingredients in their best condition.

Here’s a quick checklist to make sure you’re prepared:

• Loaf Pans: Use the correct size for the recipe. Overfilled pans can lead to uneven baking.
• Baking Powder and Baking Soda: These lose effectiveness over time. Make sure yours are fresh. Swap them out if they’re more than 6 months old.
• Pumpkin Pie Spice: Check that your spices are fresh. Old ones can dull the promised warm flavors of fall.
• Parchment Paper: Line your pan for easy removal and a cleaner loaf. It’s also great for keeping the sides of the bread from sticking.

Lastly, avoid skimping on ingredient quality. Choose pure pumpkin puree over pumpkin pie filling, as the latter has added sugar and spices that can throw off the flavor balance.

When tools and ingredients are in top shape, you’re much more likely to bake a loaf that’s moist, flavorful, and perfectly golden brown.

Pumpkin Chocolate Chip Bread Serving Ideas

Once your pumpkin chocolate chip bread is baked to perfection, the next step is deciding how to enjoy it. Whether you prefer it warm, paired with a comforting drink, or dressed up with a glaze, there are plenty of ways to serve this cozy treat.

Enjoy Warm with Butter

There’s nothing quite like a warm slice of homemade pumpkin chocolate chip bread fresh from the oven. To take it up a notch, spread a thin layer of butter across the top. The buttery richness melts into the moist texture of the bread, enhancing the pumpkin flavor and the gooey chocolate chips. If you’ve stored the bread in the fridge or freezer, reheating slices in the microwave for 10–15 seconds can bring back that just-baked warmth. For an extra treat, try using cinnamon butter for an added touch of warm spices.

Pair with Coffee or Tea

Looking for a cozy snack? Pumpkin chocolate chip bread pairs wonderfully with coffee or tea. A cup of hot coffee—especially one flavored with caramel, vanilla, or even a pumpkin spice latte—complements the bread’s sweetness. Prefer tea? Choose a spiced chai or a mild black tea to highlight the bread’s warm spices. This delicious combination is perfect for rainy mornings, school lunches, or even an afternoon pick-me-up.

Add a Sweet Glaze

For those with a sweet tooth, adding a glaze is a simple way to elevate your bread. A drizzle of maple syrup glaze, cream cheese icing, or even melted white chocolate adds a touch of indulgence. Making a glaze is easy—mix a little powdered sugar with milk or maple syrup and drizzle it over the cooled loaf. The glaze hardens slightly, creating a sweet finish that perfectly balances the richness of the bread. For mini loaves, glaze each one individually for a bakery-style presentation.

Storage & Freezing Tips

Pumpkin chocolate chip bread isn’t just delicious fresh out of the oven—it stores wonderfully too. Whether you want to savor it over a few days or keep it for later, proper storage makes all the difference. Follow these tips to maintain that soft, moist texture and rich pumpkin flavor.

Storing

Keep your bread fresh with the right storing method. Once the loaf has cooled completely on a wire rack, transfer it to an airtight container or wrap it tightly in plastic wrap. This prevents moisture loss and keeps the loaf soft. If you’re slicing it ahead of time, place a small sheet of parchment paper between slices to prevent sticking.

Here’s where to store it, depending on how soon you plan to enjoy it:

• Room Temperature: Great for up to 3 days. Store in a cool, dry spot away from direct sunlight.
• Refrigerator: Extends freshness for up to a week but always bring slices to room temperature before eating.

Storing in the fridge can firm up the bread a little, but reheating slices for 10–15 seconds in the microwave brings the moist texture back beautifully.

Freezing

Got leftovers or want to plan ahead for easy, grab-and-go slices? Freezing is a perfect solution for pumpkin recipes like this one. Start by cooling the bread completely on the wire rack. Then, wrap the entire loaf or individual slices tightly in plastic wrap. For double protection, place the wrapped bread in a freezer-safe airtight container or a resealable bag. This extra layer prevents freezer burn.

Here’s the freezing method broken down:

1. Cool the Bread: Always let it cool fully—warm bread releases steam, which can cause ice crystals.
2. Wrap Well: Use plastic wrap to cover each slice or loaf. Wrap tight to lock in moisture.
3. Label and Date: Jot down the freezing date to keep track. Good for up to 3 months in the freezer.

When it’s time to enjoy your frozen pumpkin chocolate chip bread, let it thaw at room temperature for a few hours. For a faster option, microwave slices for 15–20 seconds. To get that fresh-from-the-oven vibe, pop slices in the toaster oven for a few minutes. Love that bakery touch? Add a few warm melty chocolate chips on top before reheating.

Freezing also works well for mini loaves, making them perfect for gifting, meal prep, or a quick snack. Just remember to wrap each loaf individually to keep them freezer-fresh.

Customizations and Variations

Pumpkin chocolate chip bread is a classic, but there’s plenty of room for creativity. Whether you’re looking to swap ingredients, adjust flavors, or lighten things up, this section has you covered. Let’s dive into how you can make this recipe your own.

Ingredient Swaps

Not every pantry is stocked the same, and that’s okay! Here are a few substitutions to consider:

• Flour Options: Use whole wheat flour for added fiber and nuttiness, or go half-and-half with all-purpose flour.
• Oil Swap: Out of vegetable oil? Try coconut oil for a subtle coconut flavor or even light olive oil.
• Pumpkin Puree Alternative: No pure pumpkin puree? Sweet potato or homemade pumpkin puree works beautifully in a pinch. Avoid pumpkin pie filling, as its added sugar and spices can make the flavor overwhelming.
• Dairy-Free Option: Use almond or oat milk in place of regular milk if you’re making a glaze or toppings.
• Chocolate Choices: If you prefer something less sweet, swap milk chocolate chips for semi-sweet or dark chocolate chips.

These simple tweaks can adapt the pumpkin bread recipe to whatever ingredients you have handy—or better match your taste.

Adjusting Spice Levels

Love bold flavors or prefer your bread more subtle? Adjusting the spices is simple.

• For extra warmth, add a pinch of ground cinnamon, nutmeg, or even cardamom. These amplify the cozy fall spices.
• Keep things mild? Stick with just a hint of pumpkin pie spice and tone down stronger spices like cloves.
• Add ginger for a spicy kick or even a dash of maple syrup for sweetness with a fall vibe.

Think of spices as the personality of your bread—it’s easy to tweak until it’s just right for you. Start small, taste as you go, and enjoy finding the balance that feels perfect.

Healthier Alternatives

Want to keep this delicious treat on the lighter side? Tiny changes can make a big difference:

• Replace half the vegetable oil with unsweetened applesauce or mashed bananas for fewer calories and added moisture.
• Skip the white sugar and use coconut sugar or honey. Both bring a natural sweetness without being too heavy.
• Use whole wheat flour instead of all-purpose flour or mix the two to maintain a tender crumb without sacrificing health benefits.
• Add crunchy chopped nuts like pecans or walnuts for natural fats and protein.

These swaps retain the moist texture and warm spices of your favorite baked bread while cutting back on guilt. Look at it this way: a few small changes, and you have a treat that’s both indulgent and nourishing.

Customizing this pumpkin chocolate chip bread recipe is half the fun. Play around with ingredients, adjust flavors to suit your preferences, or make it lighter for everyday snacking. However you make it, it’s bound to be a hit during the pumpkin season!

Troubleshooting Common Problems

Even the best pumpkin chocolate chip bread recipe can run into hiccups. But don’t worry—most issues have simple fixes. Whether your loaf is too dense, sinks in the middle, or ends up dry, you’re just a few tweaks away from bakery-quality bread. Let’s tackle the most common problems and how to avoid them.

Bread is Too Dense

Dense homemade pumpkin bread is usually the result of overmixing the batter. When you mix the wet ingredients and dry ingredients too vigorously, it creates too much gluten. Gluten works great for bread recipes like sourdough but not for quick breads like this one.

To avoid a dense loaf:

• Use a rubber spatula or wooden spoon to gently combine the flour mixture with the pumpkin mixture.
• Stop mixing as soon as no dry streaks of all-purpose flour remain.
• Ensure your eggs, vegetable oil, and melted butter are at room temperature to blend smoothly.

Didn’t Rise / Sunk in the Middle

A loaf that sinks or doesn’t rise isn’t just disappointing—it’s a sign of trouble with your leavening agents, like baking powder and baking soda. These ingredients are essential for a well-risen loaf but lose their kick over time.

Here’s how to avoid this issue:

1. Check the expiration dates on your baking powder and baking soda. They lose effectiveness after 6-12 months.
2. Use the right amount—too little, and the bread falls; too much, and it collapses in the oven.
3. Measure dry ingredients correctly. Scoop all-purpose flour into the measuring cup, then level it off with a knife. Don’t pack it in.

Pro tip: To test your baking powder, drop a small amount in warm water. If it bubbles, it’s fresh.

Also, ensure your oven temperature is accurate. An oven baking too hot can cause the loaf to rise quickly and sink as it cools. Use an oven thermometer to double-check.

Dry Bread

Dry pumpkin chocolate chip bread can ruin the cozy vibe you’re going for. Fortunately, it’s often a result of small mistakes like mismeasuring or overbaking.

Here’s how to keep your moist pumpkin bread intact:

• Measure ingredients with care. Too much all-purpose flour or not enough vegetable oil can dry out the loaf.
• Use a large mixing bowl to combine ingredients evenly and avoid lumps that could alter the texture.
• Keep an eye on the baking time. Start checking with a toothpick test 5 minutes before the recipe’s shortest recommended time.

If the center of the loaf feels soft but the top of the bread is browning too fast, cover it loosely with foil for the remaining time.

Dry bread can also happen if stored improperly. Wrap it tightly in plastic wrap and store it in an airtight container at room temperature. For long-term freshness, freeze slices individually and reheat as needed.

Don’t let these common issues keep you from enjoying one of your favorite fall treats. A few quick adjustments can make all the difference in getting a loaf that’s moist, tender, and absolutely delicious.

Frequently Asked Questions

When baking pumpkin chocolate chip bread, some common questions can pop up. Let’s break down the answers to help you bake with confidence and get the best results.

Can I use fresh pumpkin purée instead of canned?

Yes! Fresh pumpkin purée works just as well as canned in this recipe. If you’re using fresh, make sure it’s well-cooked and properly blended to achieve a smooth texture. Homemade pumpkin purée can sometimes hold more water than canned, so strain it if it looks too runny. Aim for the same thickness as canned pure pumpkin puree. This switch is a great option if you already have fresh pumpkins on hand during pumpkin season.

What’s the best substitute for chocolate chips in this recipe?

Not a fan of chocolate chips or just ran out? No problem—you have options! Try these:

• Mini chocolate chips: These distribute the chocolate more evenly.
• White chocolate chips: For a sweeter twist.
• Chopped nuts (pecans or walnuts): Add crunch and balance the sweetness.
• Dried cranberries: Great for a tart contrast.
  These swaps keep your loaf delicious while offering different textures and flavors. Don’t hesitate to get creative!

How can I make this gluten-free or dairy-free?

Making this recipe fit dietary needs is simple:

• For gluten-free: Use a 1:1 gluten-free flour blend instead of all-purpose flour. Check the label for “quick breads” compatibility.
• For dairy-free: Replace the milk chocolate chips with dairy-free chocolate chips. Swap melted butter with coconut oil or another non-dairy butter alternative.

Can I double this recipe for larger batches?

Absolutely! Doubling works great if you want mini loaves or extra for freezing. When doubling, mix everything in a large mixing bowl so you have enough space for the batter. Use multiple prepared loaf pans to ensure even baking. Watch your baking time, as larger batches may require a few extra minutes. Always do the toothpick test to ensure the center of the loaf is fully baked.

How long does it take to fully cool before slicing?

Patience is key! Let your bread cool in the pan for about 10 minutes after baking. Then, move it to a wire rack and let it cool completely—this can take up to an hour. Cutting too early can cause it to crumble or stick. Letting the loaf set guarantees that perfect moist texture we all love in quick breads.

Why are my loaves sticking to the pan despite greasing?

Even with greasing, bread can stick sometimes. Here’s how to prevent it:

• Line the pan with parchment paper, leaving overhang on the sides for easy removal.
• Make sure you’re using the right amount of grease, like vegetable oil or cooking spray.
• Let the loaf cool in the pan for 10 minutes before moving it. Removing it while hot can cause sticking or breakage.
• Parchment paper makes for a foolproof solution, especially if gifting or freezing your mini loaves.

Is it okay to leave out some of the spices?

Yes, you can adjust the spices to your taste. While ground cinnamon and pumpkin pie spice add the signature warm spices, it’s up to you how much seasoning to use. Prefer it milder? Reduce or skip spices like nutmeg or cloves. For a richer flavor, keep the pumpkin spice flavor intact but add a little bit of extra cinnamon or maple syrup. Baking is all about finding the balance that works for you.

Feel free to tweak the recipe as needed and enjoy making it your own!

Pumpkin chocolate chip bread is more than just a treat; it’s the perfect blend of fall flavors and cozy simplicity. The warm spices, moist texture, and melty chocolate chips make it a go-to recipe for any occasion.

Whether you bake a loaf for school lunches, wrap mini loaves as gifts, or freeze slices for later, it’s an easy recipe that rewards every bite. Gather your ingredients—pure pumpkin puree, pumpkin pie spice, and a little bit of brown sugar—and get started.

Make this bread your own and share it with family or friends. Don’t forget to let us know how yours turns out!

Need a quick and easy dinner idea? Use your Air Fryer for a Bonefish Grill copycat of Bang Bang Shrimp!

Check some other great fall bread recipes!

Sarah Lee is an ER doctor and the creator of Laid Back Bites, where she shares simple, stress-free recipes for busy lives. Living on a farmette in Oklahoma with her husband, 4 horses and 4 cats, she combines her experience in a high-pressure career with a passion for easy, comforting meals. Her unique perspective brings a sense of balance and practicality to the kitchen, helping readers create delicious dishes without the stress.