This moist and flavorful chocolate chip pumpkin bread blends the warm spices of fall with rich chocolate chips for a loaf that’s perfect for breakfast, snacking, or gifting.

Why You Will Love This Recipe

It’s the ultimate cozy bake — soft, tender, and infused with cinnamon, nutmeg, and pumpkin puree, all punctuated by pockets of melted chocolate. It stays moist for days and tastes even better the next day.

Chocolate Chip Pumpkin Bread

Pumpkin bread has a timeless appeal, especially as the air turns crisp and leaves start to fall. Its combination of comforting spices and earthy pumpkin makes it a seasonal favorite. Adding chocolate chips takes it from delicious to downright irresistible.

The key to great pumpkin bread is moisture. Pumpkin puree naturally keeps the loaf tender, while vegetable oil enhances the soft crumb without weighing it down. Eggs help bind everything together and contribute to a rich texture.

A blend of spices — cinnamon, nutmeg, and sometimes cloves or ginger — creates that signature pumpkin bread aroma. This recipe keeps the spice mix balanced, allowing the pumpkin flavor to shine without overpowering it.

The chocolate chips bring an indulgent twist. As they melt into the bread, they create little pockets of gooey sweetness that contrast beautifully with the spiced loaf. Semi-sweet chips are ideal here, adding depth without being too sugary.

Making this bread is straightforward. Dry and wet ingredients are mixed separately, then gently combined to avoid overmixing, which can lead to a dense loaf. The batter is thick and easy to work with, filling the kitchen with an inviting scent as it bakes.

Baking time is key — a steady temperature ensures the bread bakes evenly without drying out. Once baked, the loaf should be cooled before slicing to preserve its structure and allow flavors to develop.

This pumpkin bread keeps well at room temperature for several days, making it great for gifting or meal prep. It also freezes beautifully, so you can enjoy a slice of autumn any time of year.

Pair it with a cup of coffee or tea for a perfect morning treat, or serve slightly warmed with a pat of butter for dessert. Either way, it’s a recipe you’ll want to make again and again.

Servings

Makes 1 loaf (about 10 slices)

Time

• Prep Time: 15 minutes
• Bake Time: 60 minutes
• Cooling Time: 30 minutes
• Total Time: 1 hour 45 minutes

Ingredients

• 1 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 cup pumpkin puree
• 1/2 cup vegetable oil
• 2 large eggs
• 1 cup granulated sugar
• 1/2 cup brown sugar, packed
• 1 cup semi-sweet chocolate chips

Instructions

1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper.
2. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
3. In a large bowl, mix pumpkin puree, vegetable oil, eggs, granulated sugar, and brown sugar until smooth.
4. Add dry ingredients to wet ingredients and stir until just combined.
5. Fold in chocolate chips.
6. Pour batter into prepared loaf pan and smooth the top.
7. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Tips

• Do not overmix the batter to keep the loaf tender.
• Reserve a handful of chocolate chips to sprinkle on top before baking for a decorative finish.
• Wrap cooled bread in plastic wrap to maintain moisture.