This easy pumpkin chocolate chip bread recipe makes one tender, warmly spiced 9 x 5-inch loaf in about 1 hour and 20 minutes. The batter takes only 10 to 15 minutes to prepare, then it bakes at 350°F (175°C) for 50 to 60 minutes until the center is set and a toothpick shows moist crumbs.
Every slice is soft, richly pumpkin-flavored, and dotted with sweet semisweet chocolate chips. Cinnamon, nutmeg, and cloves give the loaf its cozy autumn character, while canned pumpkin purée keeps the crumb moist without making the recipe fussy.
Jump to RecipeWhy You’ll Love This Recipe
This pumpkin chocolate chip bread has the best qualities of a quick bread: no yeast, no kneading, and no complicated shaping. You simply whisk the dry ingredients, whisk the wet ingredients, combine them gently, and bake the batter in one loaf pan.
The texture is soft and pleasantly dense without being heavy. Pumpkin purée provides moisture and subtle sweetness, while the oil keeps the loaf tender even after it cools.
Chocolate chips make every bite feel special, but the bread is still balanced by the savory warmth of cinnamon, nutmeg, and cloves. It is delicious for breakfast with coffee, packed into a lunchbox, or served as an afternoon snack.
If you enjoy chocolate-filled quick breads, you may also like this chocolate banana bread idea for another rich and comforting bake.
Ingredients You’ll Need
The ingredient list is short, but each item has an important job. All-purpose flour forms the structure, baking soda helps the loaf rise, and salt sharpens the sweetness and spice.
- Flour: Use 1 3/4 cups, or 219 grams, of all-purpose flour. Weighing it is the most accurate option.
- Spices: Cinnamon, nutmeg, and cloves create a classic pumpkin-spice flavor without overpowering the chocolate.
- Pumpkin: Choose 1 cup, or 227 grams, of plain canned pumpkin purée. Do not substitute canned pumpkin pie filling, which already contains sweeteners and spices.
- Oil: A neutral vegetable oil keeps the crumb moist and lets the pumpkin and spices remain the main flavors.
- Chocolate: Semisweet chips provide sweet, slightly bittersweet pockets throughout the loaf and a pretty topping.
Before mixing, bring the eggs to room temperature if convenient. This helps them blend smoothly with the pumpkin and oil, although the recipe will still work if the eggs are cool.
How to Make It Step-by-Step
Step 1: Heat the oven to 350°F (175°C), then grease a standard 9 x 5-inch loaf pan. Line it with parchment paper, leaving an overhang on the long sides so the finished bread can be lifted out easily.
Step 2: Add the flour, baking soda, salt, cinnamon, nutmeg, and cloves to a medium bowl. Whisk thoroughly so the baking soda and spices are distributed evenly instead of collecting in one part of the loaf.
Step 3: In a large separate bowl, whisk together the eggs, pumpkin purée, vegetable oil, granulated sugar, and vanilla. Continue until the mixture looks smooth and the sugar has been moistened throughout.
Step 4: Add the dry mixture to the bowl of wet ingredients. Stir with a spatula only until the last streaks of flour disappear, because excessive mixing can develop gluten and make the bread tough.
Step 5: Fold about 3/4 cup of the semisweet chocolate chips into the batter. Use gentle strokes so the chips remain distributed without deflating or overworking the mixture.
Step 6: Pour the batter into the prepared loaf pan and smooth the surface. Scatter the remaining 1/4 cup of chocolate chips over the top so they melt into a tempting, bakery-style finish.
Step 7: Bake for 50 to 60 minutes. Begin checking near the shorter end of the baking range, but rely on the toothpick test: the center should show moist crumbs, not shiny wet batter.
Step 8: If the top becomes deeply brown before the center is baked, loosely cover the pan with foil and continue baking. Avoid pressing the foil onto the batter, since it may stick to the chocolate chips.
Step 9: Leave the loaf in the pan for 15 minutes after baking. Then lift it out using the parchment and transfer it to a wire rack, allowing it to cool substantially before slicing.
Pro Tips for a Tender Loaf
Flour measurement is one of the biggest details in this recipe. If you use measuring cups, spoon the flour into the cup and level the top with a straight edge rather than dipping the cup directly into the flour bag.
Too much flour can make pumpkin bread dry and dense, while too little can leave it fragile. A kitchen scale makes the 219-gram measurement especially dependable.
Mixing should stop as soon as the batter comes together. A few small lumps are acceptable, but visible pockets of dry flour are not.
For clean slices, wait until the bread has cooled on the rack rather than cutting it immediately. The crumb continues to set as it cools, and the melted chocolate becomes easier to slice through.
For more cozy pumpkin baking inspiration, take a look at these pumpkin doughnut muffins. They use the same inviting autumn flavors in a smaller, snackable format.
Serving Suggestions
Serve slices plain, or add a small pat of softened butter while the bread is still slightly warm. Cream cheese spread, vanilla yogurt, or a light drizzle of maple syrup also pair beautifully with the pumpkin and chocolate.
For brunch, arrange thick slices on a wooden board with fresh fruit and hot coffee. The loaf is sweet enough to feel like a treat but mild enough to sit comfortably beside savory breakfast dishes.
You can also toast a slice in a skillet or toaster oven once it is fully cooled. The edges become lightly crisp while the chocolate chips soften again in the middle.
When planning a pumpkin-themed dessert table, pair this bread with a silky pumpkin custard for a contrast in texture.
Storage, Freezing, and Make-Ahead Advice
Cool the loaf completely before storing it. Wrap it tightly in plastic wrap or place it in an airtight container, then keep it at room temperature for up to 3 days.
For longer storage, slice the bread and wrap each piece individually before placing the slices in a freezer-safe bag. Freeze for up to 2 months, then thaw at room temperature or warm gently before serving.
If you are baking ahead for guests, make the loaf one day in advance. The spices often taste even more rounded after resting overnight, and the slices will be easier to cut neatly.
Keep the savory portion of a gathering separate from the sweet bread. For another casual meal idea, see this easy casserole recipe for a hearty dinner option.
Common Questions
Can I use pumpkin pie filling? No. Use plain canned pumpkin purée because pumpkin pie filling contains added sugar and spices that would change the recipe’s flavor and texture.
Why did my loaf sink? The most common causes are underbaking, opening the oven too early, or overmixing the batter. Bake until the center passes the moist-crumb toothpick test and avoid disturbing the loaf during the first part of baking.
Can I use different chocolate chips? Semisweet chips are the specified choice, but milk chocolate or dark chocolate chips can be used if you prefer a sweeter or more intense chocolate flavor. Keep the total amount at 1 cup, or 170 grams.
How many slices does it make? One standard loaf produces about 10 to 12 slices, depending on how thickly you cut it.
For a naturally leavened baking project on another day, browse this crockpot sourdough bread guide.
Easy Pumpkin Chocolate Chip Bread
Ingredients
Method
- Heat the oven to 350°F (175°C). Grease a standard 9 x 5-inch loaf pan and line it with parchment, leaving enough overhang to lift out the baked loaf.
- Whisk the flour, baking soda, salt, cinnamon, nutmeg, and cloves together in a medium bowl until evenly combined.
- In a separate large bowl, whisk the eggs, pumpkin purée, vegetable oil, granulated sugar, and vanilla extract until smooth.
- Add the dry ingredients to the pumpkin mixture and stir just until no dry flour remains. Do not overmix the batter.
- Fold about 3/4 cup of the chocolate chips into the batter. Transfer the batter to the prepared pan and scatter the remaining chocolate chips over the top.
- Bake for 50 to 60 minutes, checking the center with a toothpick. The loaf is ready when the toothpick comes out with moist crumbs rather than wet batter; loosely cover the top with foil if it browns too quickly.
- Cool the bread in the pan for 15 minutes, then use the parchment to lift it onto a wire rack. Let it cool further before slicing so the crumb firms and the chocolate chips are less likely to smear.
Notes
Final Thoughts
This easy pumpkin chocolate chip bread is a dependable recipe for crisp mornings, holiday breakfasts, and anytime baking. It uses familiar ingredients, comes together in one bowl plus a dry-ingredient bowl, and delivers a soft loaf filled with warm spice and melted chocolate.
Remember the three details that matter most: use plain pumpkin purée, measure the flour carefully, and stir only until the batter is combined. Give the baked loaf at least 15 minutes in the pan and additional time on a rack before slicing for the best texture.
Once cooled, cut yourself a generous slice, make a cup of coffee, and enjoy the simple comfort of homemade pumpkin bread.