There’s just something magical about a warm loaf of pumpkin chocolate chip bread cooling on the counter. The smell of pumpkin spice wafting through the kitchen feels like a cozy hug—one of those “fall moments” you wish you could bottle up and keep all year long. And the best part? This recipe is so simple, it only takes one bowl and a handful of pantry staples.
As a Texas mama of three, I’ve learned the value of recipes that are both quick and comforting. My kids may be picky about veggies, but give them a slice of this tender pumpkin bread studded with melty chocolate chips, and suddenly I’m “the best mom ever.” (At least until homework time rolls around.)
Table of Contents
Why You’ll Love This Pumpkin Chocolate Chip Bread
- One-bowl wonder – less mess, fewer dishes, happier you.
- Moist and tender – thanks to the pumpkin puree and just the right balance of oil.
- Perfectly spiced – cozy notes of pumpkin pie spice without being overpowering.
- Family favorite – even picky eaters love it.
- Freezer-friendly – make one for now, and save one for later.
What Does Pumpkin Chocolate Chip Bread Taste Like?
Imagine a cross between a spiced pumpkin loaf and a gooey chocolate chip cookie. The pumpkin keeps it soft and slightly earthy, while the warm spices dance in the background. Add the sweet surprise of chocolate in every bite, and you’ve got a loaf that’s equal parts cozy and indulgent.
Ingredients You’ll Need for Pumpkin Chocolate Chip Bread
When it comes to baking Pumpkin Chocolate Chip Bread, every ingredient plays an important role in making sure your loaf comes out moist, flavorful, and bakery-worthy. Let’s break it down so you know exactly why each item is going into the bowl:
- All-Purpose Flour (1 ½ cups + a little extra for the chips): This is the backbone of your bread, giving it structure. I like to reserve a spoonful for tossing with the chocolate chips—it keeps them from sinking to the bottom.
- Pumpkin Pie Spice (1 teaspoon): The flavor hero here! A blend of cinnamon, nutmeg, ginger, and cloves that gives your loaf that cozy “fall baking” vibe. If you don’t have it on hand, you can make your own or check out my Cinnamon Swirl Pumpkin Sourdough Bread for another spiced pumpkin treat.
- Salt (¼ teaspoon): A pinch may seem small, but it balances the sweetness and enhances all the warm spice notes.
- Baking Soda (½ teaspoon): This helps the bread rise and keeps the texture light instead of heavy.
- Granulated Sugar (1 cup): Classic sweetness that blends beautifully with pumpkin. You could also try half white sugar and half brown sugar for a slightly deeper flavor.
- Pumpkin Purée (1 cup): The star of the show! Make sure you’re using pure pumpkin puree—not pumpkin pie filling, which has added sugar and spices. The puree adds moisture, rich color, and that unmistakable pumpkin taste.
- Vegetable Oil (¾ cup): Oil makes this bread tender and soft, even after a few days. If you prefer, you can swap in melted coconut oil or even light olive oil.
- Eggs (2): Eggs hold everything together and help give the bread its structure.
- Vanilla Extract (½ teaspoon): A little goes a long way in rounding out the flavors.
- Semisweet Chocolate Chips (1 ¼ cups, divided): The perfect balance of sweet and rich. Toss one cup with flour and fold them into the batter, then sprinkle the rest over the top for that picture-perfect finish.
- Cooking Spray: Essential for making sure your pumpkin chocolate chip bread doesn’t stick to the pan. Pair it with parchment paper, and you’re golden.
✨ Baker’s Note: I like to set aside a few extra chocolate chips to sprinkle on top right before baking—it makes the loaf look bakery-style and irresistible once it’s sliced.
How to Make Pumpkin Chocolate Chip Bread
Baking Pumpkin Chocolate Chip Bread is easier than you think—just follow these simple steps and you’ll have a golden, chocolate-studded loaf cooling on your counter in no time. Let’s walk through it together:
Step 1: Preheat and Prepare
Set your oven to 350°F (175°C). While it’s heating, grab an 8×4-inch loaf pan and coat it well with cooking spray. For extra insurance against sticking, line the bottom with parchment paper. This little trick makes removing the bread a breeze once it’s baked.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together the flour, pumpkin pie spice, salt, and baking soda. This ensures the spice and leavening are evenly distributed—no surprise salty or spicy bites later.
Step 3: Add the Wet Ingredients
To that same bowl, add the sugar, pumpkin puree, vegetable oil, eggs, and vanilla extract. Stir everything gently until just combined. Don’t overmix—this bread loves a light hand, and overmixing can make it tough instead of tender.
💡 Tip: If you’ve got extra pumpkin puree on hand, save it! You can use it to make my Pumpkin Crumb Muffins for a grab-and-go breakfast option.
Step 4: Toss and Fold in the Chocolate Chips
Place 1 cup of chocolate chips in a small bowl and toss them with about a tablespoon of flour. This coating keeps them from sinking straight to the bottom of your loaf. Gently fold them into the batter until evenly spread out.
Step 5: Pour and Top
Pour the batter into your prepared loaf pan, smoothing the top with a spatula. Sprinkle the remaining ¼ cup of chocolate chips over the top—this not only makes the loaf look gorgeous but also adds a little extra chocolatey crunch with every slice.
Step 6: Bake to Perfection
Slide the pan into your preheated oven and bake for 55–65 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean (a little melted chocolate is fine, but no wet batter).
Step 7: Cool and Serve
Let the bread cool in the pan for 10 minutes. Then, run a thin knife around the edges to loosen it. Carefully invert onto a wire rack and let it cool completely before slicing. This step is important—cutting too early can make the bread fall apart while it’s still soft.
✨ Extra Tip: If you decorated the top with chocolate chips, give them time to set before turning out the loaf. That way they won’t smear and you’ll have that picture-perfect finish.
And just like that, your homemade Pumpkin Chocolate Chip Bread is ready to enjoy! Whether you pair it with coffee in the morning, a cup of Pumpkin Spice Latte in the afternoon, or just a little butter on top for dessert, this recipe is one you’ll come back to again and again.
Tips and Tricks for Perfect Pumpkin Chocolate Chip Bread
- Don’t skip the flour toss! It keeps the chocolate chips from sinking to the bottom.
- Let it cool fully before slicing. I know, the smell makes patience impossible—but it slices cleaner once cooled.
- Oil over butter. Oil keeps the bread extra moist and soft for days.
- Want to freeze it? Wrap cooled slices in plastic wrap, then store in a freezer bag for up to 3 months.
- Spice swap: If you don’t have pumpkin pie spice, use ¾ teaspoon cinnamon + ¼ teaspoon nutmeg.
Storage for Pumpkin Chocolate Chip Bread
- Counter: Store tightly wrapped at room temperature for up to 3 days.
- Fridge: Keeps for about a week.
- Freezer: Perfect for make-ahead treats—just thaw overnight.
FAQs
Can I use whole wheat flour?
Yes, but swap half the flour to keep the bread from being too dense.
Can I make this without eggs?
Absolutely! Replace each egg with ¼ cup unsweetened applesauce or plain Greek yogurt.
Can I use different chocolate?
Milk or dark chocolate chips work too—just use what you love.
Conclusion
This pumpkin chocolate chip bread is the kind of recipe you’ll want on repeat all fall (and probably winter, too). It’s moist, spiced just right, and packed with melty chocolate in every bite. Trust me—make this once, and it’ll become a family favorite. And if you’re craving more pumpkin goodness, check out my Pumpkin Protein Balls or cozy up with a mug of Pumpkin Spice Cold Brew.
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Pumpkin Chocolate Chip Bread – Quick, Easy & Delicious
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 10 minutes
- Yield: 10 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This pumpkin chocolate chip bread is a tender loaf of lightly spiced bread made with pumpkin puree and plenty of chocolate chips. A one-bowl recipe that takes just minutes to put together and results in a moist, flavorful dessert everyone will love.
Ingredients
1 1/2 cups all-purpose flour, plus more for coating chocolate chips
1 teaspoon pumpkin pie spice
1/4 teaspoon salt
1/2 teaspoon baking soda
1 cup granulated sugar
1 cup pumpkin puree
3/4 cup vegetable oil
2 eggs
1/2 teaspoon vanilla extract
1 1/4 cups semisweet chocolate chips, divided use
Cooking spray
Instructions
1. Preheat the oven to 350°F. Coat an 8″ x 4″ loaf pan with cooking spray and line the bottom with parchment paper.
2. Place the flour, pumpkin pie spice, salt, and baking soda in a large bowl; whisk to combine.
3. Add the sugar, pumpkin puree, vegetable oil, eggs, and vanilla extract to the flour mixture. Stir until just combined.
4. Toss 1 cup of the chocolate chips with 1 tablespoon of flour, then stir them into the batter.
5. Pour the batter into the prepared loaf pan and sprinkle the remaining 1/4 cup of chocolate chips over the top.
6. Bake for 55–65 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
7. Cool the bread in the pan for 10 minutes, then run a thin knife along the sides to loosen.
8. Let the bread cool completely in the pan before inverting, slicing, and serving.
Notes
Tossing chocolate chips in flour prevents them from sinking to the bottom of the loaf.
Decorate the top with extra chocolate chips for a beautiful finish—just be sure to let them set before removing the bread from the pan.
Always use pumpkin puree, not pumpkin pie filling, for best results.
