Chocolate Chip Pumpkin Bread
When the leaves start to change and there’s a chill in the air, nothing says cozy fall baking like a freshly baked loaf of chocolate chip pumpkin bread. This moist, spiced quick bread is packed with warm autumn flavors, sweet pumpkin puree, and melty chocolate chips. Whether you enjoy it for breakfast with a hot cup of coffee, as an afternoon snack, or as a simple dessert, this pumpkin bread will quickly become a seasonal favorite.
Why You’ll Love This Chocolate Chip Pumpkin Bread
Pumpkin bread is already a fall classic, but the addition of rich chocolate chips takes it to a whole new level. The sweetness of chocolate balances beautifully with earthy pumpkin and warming spices like cinnamon, nutmeg, and cloves. Plus, this recipe is incredibly easy to make—no mixer required!
Here’s why this recipe stands out:
Moist and tender texture thanks to pumpkin puree and vegetable oil.
Warmly spiced with cinnamon, nutmeg, and cloves for a cozy fall flavor.
Studded with chocolate chips in every bite for extra indulgence.
One-bowl batter that comes together quickly, making it perfect for busy fall days.
Ingredients:
All purpose flour
Baking soda
Baking powder
Salt
Cinnamon
Nutmeg
Cloves
Vegetable oil
Pumpkin puree
Brown sugar
White sugar
Eggs
Vanilla extract
Chocolate chips
Substitution & Variation Ideas
Flour: Swap all-purpose flour for a 1:1 gluten-free baking blend.
Sugar: Replace part of the brown sugar with maple syrup for deeper flavor (reduce other liquid slightly).
Chocolate Chips: Use dark chocolate, white chocolate, or even cinnamon chips for a fun twist.
Mix-ins: Add chopped walnuts or pecans for extra crunch.
Pumpkin Spice: Replace individual spices with 2 teaspoons of pumpkin pie spice for convenience.
Ingredients You’ll Need
To make this easy pumpkin bread recipe with chocolate chips, you’ll need just a handful of pantry staples and fall favorites:
1 ¾ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 ½ teaspoons ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
½ cup vegetable oil
1 cup pumpkin puree (not pumpkin pie filling)
¾ cup brown sugar
¼ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
¾ cup chocolate chips (semisweet or dark work best)
Tips for the Best Pumpkin Bread
Use pure pumpkin puree (not pumpkin pie filling, which has added sugar and spices).
Don’t overmix the batter—this keeps the bread soft and tender.
Check early at 50 minutes, since oven times can vary. You want the bread baked through but not dry.
A Must-Bake Fall Treat
This chocolate chip pumpkin bread is everything you want in a fall baking recipe: cozy, spiced, moist, and studded with melty chocolate chips. It’s easy to make, freezer-friendly, and perfect for sharing—or keeping all to yourself. Bake a loaf (or two!) this season and fill your kitchen with the irresistible aroma of pumpkin spice and chocolate.
Recipe:
1 ¾ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 ½ teaspoons ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
½ cup vegetable oil
1 cup pumpkin puree (not pumpkin pie filling)
¾ cup brown sugar
¼ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
¾ cup chocolate chips (semisweet or dark work best)
Directions:
1. Prepare Your Pan
Preheat your oven to 350°F (175°C). Grease and line a 9x5-inch loaf pan with parchment paper for easy removal.
2. Mix the Dry Ingredients
In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. This ensures the spices are evenly distributed throughout the bread.
3. Make the Wet Mixture
In a large mixing bowl, whisk together vegetable oil, pumpkin puree, brown sugar, white sugar, eggs, and vanilla until smooth and fully combined.
4. Combine the Batter
Gradually add the dry ingredients to the wet mixture, stirring gently until no flour streaks remain. Be careful not to overmix, as this can make the bread dense.
Fold in the chocolate chips, reserving a small handful to sprinkle on top before baking.
5. Bake the Pumpkin Bread
Pour the batter into the prepared loaf pan and spread evenly. Sprinkle the reserved chocolate chips over the top for a bakery-style finish.
Bake for 50–60 minutes, or until a toothpick inserted in the center comes out mostly clean with just a few moist crumbs.
6. Cool and Slice
Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack. Let it cool completely before slicing to prevent crumbling.
Storage & Freezing
Store your pumpkin bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. For longer storage, wrap slices tightly and freeze for up to 2 months. Simply thaw at room temperature when ready to enjoy.
