Name: Pumpkin Chocolate Chip Bread
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Cuisine: American
Ingredients: 1 ¾ cups all-purpose flour; 1 cup granulated sugar; ½ cup brown sugar; 1 teaspoon baking soda; ½ teaspoon baking powder; ½ teaspoon salt; 1 teaspoon ground cinnamon; ½ teaspoon ground nutmeg; ¼ teaspoon ground cloves; 2 large eggs; 1 cup pumpkin puree; ½ cup vegetable oil; 1 teaspoon vanilla extract; ¾ cup semi-sweet chocolate chips

Pumpkin Chocolate Chip Bread is one of those cozy bakes that feels like a hug in every slice. With its rich, warmly spiced pumpkin base and gooey bursts of semi-sweet chocolate, it strikes a perfect balance between comfort and indulgence. Whether you’re baking it for a fall gathering, an after-dinner dessert, or a sweet breakfast treat with coffee, this loaf is an easy go-to that never disappoints.

What makes this bread truly special is its simplicity. No complex techniques, no exotic ingredients—just pantry staples and the warm embrace of cinnamon and nutmeg blended with pumpkin puree. And those chocolate chips? They melt into the crumb to create pockets of happiness in every bite.

Why You’ll Love This Pumpkin Chocolate Chip Bread

Moist & Tender: The pumpkin puree guarantees a moist loaf that stays soft for days.
One-Bowl Wonder: No need to mess up your kitchen. This recipe mixes up in a single bowl.
Perfect for Gifting: It holds up beautifully and makes a lovely homemade gift.
Versatile Delight: Serve it warm, toasted with butter, or straight from the fridge.
Freezer-Friendly: Make a few loaves ahead and stash them away for later cravings.

Preparation Phase & Tools to Use

To achieve that perfectly baked Pumpkin Chocolate Chip Bread, having the right tools makes all the difference. Here’s what you need and why:

Mixing Bowls: A large bowl for mixing the batter is essential. You only need one, which keeps cleanup quick and easy.
Whisk & Spatula: A whisk helps evenly distribute spices and sugar. The spatula ensures every bit of batter gets scraped and folded properly.
Loaf Pan (9×5 inch): A standard loaf pan gives the bread its ideal shape and helps bake it evenly.
Measuring Cups & Spoons: Accuracy matters, especially with baking powder and spices.
Cooling Rack: Cooling the bread on a wire rack prevents it from becoming soggy on the bottom.

Before you start, preheat your oven to 350°F (175°C), and grease or line your loaf pan with parchment paper. This will help the bread release cleanly after baking.

Ingredients for the Pumpkin Chocolate Chip Bread

Pumpkin Puree: The star of the show. It brings moisture, earthy sweetness, and that signature fall flavor.
All-Purpose Flour: Gives structure to the bread.
Granulated Sugar & Brown Sugar: A mix for balance—white sugar sweetens, brown sugar adds depth and moisture.
Vegetable Oil: Keeps the crumb tender and moist.
Eggs: Provide richness and help bind the ingredients.
Vanilla Extract: Enhances the overall flavor with warm, aromatic notes.
Baking Soda & Baking Powder: The leavening duo that gives the loaf its lift.
Cinnamon, Nutmeg & Cloves: These spices bring the cozy warmth we all crave in a pumpkin bread.
Salt: Just enough to balance the sweetness.
Semi-Sweet Chocolate Chips: Melt into the bread and add a dreamy chocolate contrast to the spiced base.

How To Make the Pumpkin Chocolate Chip Bread

Step 1: Preheat & Prep

Preheat your oven to 350°F (175°C). Grease or line a 9×5 inch loaf pan with parchment paper.

Step 2: Combine Wet Ingredients

In a large mixing bowl, whisk together the pumpkin puree, sugars, oil, eggs, and vanilla extract until smooth and fully combined.

Step 3: Add Dry Ingredients

Sprinkle in the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. Gently mix until no dry spots remain—don’t overmix.

Step 4: Fold in Chocolate Chips

Using a spatula, fold in most of the chocolate chips, reserving a few to sprinkle on top for a bakery-style finish.

Step 5: Bake

Pour the batter into the prepared loaf pan. Smooth the top and add the remaining chocolate chips. Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.

Step 6: Cool & Slice

Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.

How to Serve and Store Pumpkin Chocolate Chip Bread

Enjoy this bread warm with a pat of butter or at room temperature with a hot cup of coffee. For a more decadent treat, serve it with a scoop of vanilla ice cream or a drizzle of maple glaze.

Storing Tips:

Room Temp: Keep it wrapped in foil or in an airtight container for up to 3 days.
Refrigerator: Stays fresh for about a week. Just warm up a slice before serving.
Freezer: Wrap the loaf tightly in plastic wrap and foil. Freeze for up to 3 months.

Frequently Asked Questions

Can I use fresh pumpkin instead of canned?

Yes, just make sure it’s pureed and not too watery. Roast, mash, and strain your fresh pumpkin for the best texture.

Can I make this recipe gluten-free?

Absolutely. Use a 1:1 gluten-free baking flour blend and check that your baking powder is GF-certified.

What type of chocolate chips are best?

Semi-sweet chips strike the best balance, but dark chocolate or mini chips also work beautifully.

How do I know when the bread is done?

Insert a toothpick into the center. It should come out clean or with a few moist crumbs—not wet batter.

Can I make this into muffins?

Yes! Reduce baking time to 20–25 minutes and fill muffin tins 3/4 full.

What oil can I substitute for vegetable oil?

Canola, melted coconut oil, or even applesauce (for a lighter version) can be used instead.

Want More Bread & Baked Treats?

If you love this Pumpkin Chocolate Chip Bread, you’ll want to try these delicious baked creations next:

Honey Butter Sweet Alabama Pecan Bread for a nutty Southern classic.
Amish Applesauce Cake that brings a spiced softness to every bite.
Cinnamon Roll Cheesecake for the ultimate breakfast-meets-dessert fusion.
Simple Apricot Cream Cheese Thumbprint Cookies for a fruity, creamy bite-size treat.
Reese’s Peanut Butter Banana Bread if you’re looking for another cozy loaf with a chocolate twist.

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And let me know in the comments how yours turned out. Did you try it with white chocolate chips or a streusel topping? Did you add nuts? I love hearing the ways you make these recipes your own.

Questions are always welcome—let’s help each other bake smarter!