This pumpkin chocolate chip bread is soft, moist, warmly spiced, and packed with chocolate chips. It’s an easy fall baking recipe that’s perfect for breakfast, an afternoon treat, or a cozy dessert with a cup of coffee.
Why This Recipe Works
Pumpkin puree keeps the bread incredibly moist while brown sugar adds a rich, caramel-like sweetness. Cinnamon, nutmeg, and cloves give it classic pumpkin spice flavor, while chocolate chips add little pockets of melty chocolate throughout every slice.
Ingredients
Makes 1 loaf
- 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 unsalted butter, melted
- ¾ cup brown sugar
- ¼ cup granulated sugar
- 2 large eggs
- 1 cup pumpkin puree
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips
Equipment
- 9×5-inch loaf pan
- Mixing bowls
- Whisk
- Spatula
- Parchment paper
Instructions
Step 1: Prepare the Pan
Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper, leaving some overhang for easy removal.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
Step 3: Mix the Wet Ingredients
In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar.
Add the eggs, pumpkin puree, and vanilla extract. Whisk until smooth and well combined.
Step 4: Combine the Batter
Gradually add the dry ingredients to the wet ingredients. Use a spatula to gently mix until just combined.
Don’t overmix the batter.
Step 5: Add the Chocolate Chips
Fold about ¾ cup of the chocolate chips into the batter, reserving the remaining chips for the top.
Step 6: Bake
Pour the batter into the prepared loaf pan and smooth the top.
Sprinkle the remaining chocolate chips over the batter.
Bake for 50–60 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
Step 7: Cool
Let the bread cool in the pan for about 15 minutes. Remove it using the parchment paper and transfer it to a wire rack.
Allow it to cool before slicing.
Tips for the Best Pumpkin Chocolate Chip Bread
- Use pure pumpkin puree, not pumpkin pie filling.
- Measure flour carefully to avoid dense bread.
- Don’t overmix once the flour is added.
- Use semi-sweet or dark chocolate chips to balance the sweetness.
- Add a few extra chocolate chips to the top before baking for a bakery-style finish.
- Let the loaf cool before slicing so it holds together better.
Easy Variations
Chocolate Chunk Pumpkin Bread
Replace the chocolate chips with chopped chocolate for larger pockets of melted chocolate.
Nutty Pumpkin Bread
Add ½ cup of chopped pecans or walnuts along with the chocolate chips.
Extra-Spiced Pumpkin Bread
Increase the cinnamon and add a pinch of ground ginger for a stronger fall spice flavor.
White Chocolate Pumpkin Bread
Swap the semi-sweet chocolate chips for white chocolate chips for a sweeter, creamier variation.
Storage
Store pumpkin chocolate chip bread in an airtight container at room temperature for up to 3 days.
For longer storage, refrigerate it for up to 1 week. You can also wrap individual slices and freeze them for up to 3 months. Thaw at room temperature before serving.
Final Thoughts
This pumpkin chocolate chip bread is everything you want from a fall loaf: soft, moist, warmly spiced, and loaded with chocolate chips. It’s simple enough for a weekday bake but delicious enough to serve at fall gatherings, brunches, and holiday breakfasts.
