Best Chocolate Chip Pumpkin Bread Recipe

Fall is officially here, and nothing welcomes the season quite like a loaf of pumpkin bread cooling on the counter.

This Chocolate Chip Pumpkin Bread gives you a soft, warmly spiced loaf with melty chocolate chips in every slice.

I have been baking this loaf for years, adjusting it until the texture was moist, the pumpkin flavor was rich, and the sweetness landed just right.

It is the kind of bread that goes perfectly with a hot cup of coffee, a good book, and a blanket.

My classic pumpkin bread is another favorite if you want to compare this chocolate version with the plain original.

Quick Recipe Summary
Prep Time	15 minutes
Cook Time	60 to 70 minutes
Total Time	1 hour 15 minutes to 1 hour 25 minutes
Servings	10 slices (1 loaf)
Difficulty Level	Easy

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Why You’ll Love This Chocolate Chip Pumpkin Bread Recipe

This loaf blends the warm, earthy flavor of pumpkin puree and cinnamon with the sweet surprise of chocolate chips.

It works for breakfast, an afternoon snack, or dessert, and it is simple enough for beginners.

• Made with pantry staples you probably already own.
• Perfectly spiced with cinnamon for a true fall flavor.
• Kid friendly, thanks to the melty chocolate chips.
• Moist and tender, with a soft crumb that stays fresh for days.
• Freezes beautifully for make-ahead convenience.
• Fills your whole home with an irresistible autumn aroma.

You might also enjoy: Pumpkin Spice Bread

Ingredients

This recipe uses simple ingredients that come together in one loaf pan.

Measure everything before you start so the mixing goes quickly.

• 1 ¾ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon sea salt
• 1 teaspoon ground cinnamon
• 1 cup canned pumpkin puree
• ½ cup vegetable oil
• 1 cup granulated sugar
• 2 large organic eggs
• 1 teaspoon pure vanilla extract
• ¾ cup semi-sweet chocolate chips

The same canned pumpkin keeps this blueberry pumpkin bread so moist, if you want to bake a second loaf.

Kitchen Equipment Needed

You do not need fancy gadgets to make this pumpkin bread.

A few basic tools are all it takes, and most of them are probably in your kitchen already.

• 9×5 inch loaf pan
• Parchment paper (optional, for lining the pan)
• Mixing bowl set
• Whisk
• Spatula
• Measuring cups
• Measuring spoons
• Wire cooling rack
• Toothpick

Read Also: Fall Bread Recipes

Recommended Products for This Recipe

These are my personal recommendations, based on the tools and ingredients I keep reaching for when I bake quick breads.

None of them are required, but each one makes the loaf a little easier or a little better.

1. USA Pan Bakeware Loaf Pan

I love this pan because the heavy gauge aluminum bakes the loaf evenly, with no dark edges or pale center.

The nonstick coating releases the bread cleanly, so your chocolate chips stay put instead of sticking to the pan.

Get it on Amazon

2. Nielsen-Massey Pure Vanilla Extract

Only one teaspoon goes into this recipe, but good vanilla rounds out the pumpkin and cinnamon in a way imitation vanilla cannot.

A little goes a long way, so one bottle lasts through plenty of bakes.

Get it on Amazon

3. Ghirardelli Semi-Sweet Chocolate Chips

These chips melt into soft, glossy pockets inside the bread instead of staying waxy.

They also taste rich enough to balance the sweetness of the pumpkin.

Get it on Amazon

4. Stainless Steel Cooling Rack

Cooling the loaf on a rack lets air circulate underneath, which prevents a soggy bottom.

A sturdy rack also doubles as a great surface for cooling cookies and muffins.

Get it on Amazon

Spiced fruit loaves are right at home next to this bread, and my apple butter bread is a great one to bake next.

Step-by-Step Instructions: How to Make Chocolate Chip Pumpkin Bread

Follow these steps in order and you will have a beautiful loaf even if this is your first time baking quick bread.

Read through the whole list once before you begin.

1. Preheat the Oven and Prepare the Pan

• Place an oven rack in the center position so the loaf bakes evenly.
• Preheat your oven to 350°F (175°C) so it is fully hot by the time your batter is ready.
• Grease your 9×5 inch loaf pan lightly with vegetable oil, or line it with parchment paper.
• If you use parchment, leave a few inches of overhang on the two long sides so you can lift the bread out later.

2. Mix the Dry Ingredients

• Add 1 ¾ cups all-purpose flour to a large mixing bowl.
• Add 1 teaspoon baking soda, ½ teaspoon sea salt, and 1 teaspoon ground cinnamon.
• Whisk everything together for about 30 seconds until the color looks even and no clumps remain.
• Set the bowl aside while you make the wet mixture.

3. Whisk the Wet Ingredients

• In a second mixing bowl, add 1 cup pumpkin puree and ½ cup vegetable oil.
• Pour in 1 cup granulated sugar and crack in 2 large organic eggs.
• Add 1 teaspoon vanilla extract.
• Whisk for about one minute, until the mixture is smooth with no streaks of egg and no visible sugar granules.

4. Combine the Wet and Dry Ingredients

• Slowly pour the wet mixture into the bowl with the dry ingredients.
• Switch to a spatula and gently fold from the bottom of the bowl upward.
• Stop as soon as the flour disappears, because overmixing makes the bread dense and tough.
• The batter should be thick but smooth, with no dry pockets of flour.

5. Fold in the Chocolate Chips

• Measure out ¾ cup chocolate chips.
• If you want a chocolatey finish, set aside a small handful to sprinkle on top later.
• Add the rest to the batter and fold gently with the spatula.
• Keep folding until the chips are evenly distributed, so every slice gets chocolate.

6. Pour the Batter into the Pan

• Scrape the batter into the prepared loaf pan, getting all of it out of the bowl.
• Use the spatula to spread the batter evenly into the corners.
• Smooth the top so the loaf bakes level.
• Sprinkle the reserved chocolate chips over the top for a pretty, chocolate-studded finish.

7. Bake the Bread

• Place the loaf pan on the center rack of the preheated oven.
• Bake for 60 to 70 minutes, checking at the 60 minute mark because every oven runs a little differently.
• Insert a toothpick into the center of the loaf. It is done when it comes out clean or with just a few moist crumbs.
• If the top browns too quickly, loosely cover it with aluminum foil for the last 10 to 15 minutes.

8. Cool and Serve

• Remove the pan from the oven and let the bread cool in the pan for about 10 minutes.
• Run a knife around the edges if needed, then lift the loaf out using the parchment overhang or turn it out onto a wire rack.
• Let it cool on the rack to prevent a soggy bottom.
• Slice and serve warm for maximum coziness, or cool it fully for cleaner slices.

Another favorite: Banana Pumpkin Bread

Tips for The Best Chocolate Chip Pumpkin Bread

A few small habits make the difference between a good loaf and a great one.

These are the ones I rely on every time.

• Use plain canned pumpkin puree, not pumpkin pie filling, for the best texture and flavor.
• Spoon the flour into your measuring cup and level it off with a knife, because packed flour leads to a dense loaf.
• Do not skip the cinnamon, since it brings out the pumpkin flavor beautifully.
• Reduce the granulated sugar to ¾ cup if you prefer a less sweet bread.
• Check your oven with an oven thermometer, because many ovens run hotter or cooler than the dial says.
• Let the bread cool slightly before slicing to prevent crumbling.

The same careful measuring helps my pumpkin zucchini bread turn out tender every time.

Serving Suggestions

This bread shines at any time of day.

Its warm spices and chocolate make it a lovely fall treat for breakfast, a snack, or dessert.

• Serve warm with a smear of butter for a cozy breakfast.
• Pair a slice with a hot cup of coffee or chai tea for an afternoon pick-me-up.
• Top with whipped cream for a decadent dessert.
• Slice and toast for a quick, satisfying snack.
• Wrap a loaf in festive ribbon and gift it for a thoughtful fall present.

For a cozy pairing, try: Spiced Apple Cider

Variations of Chocolate Chip Pumpkin Bread

Once you have made the classic version, it is easy to change things up.

These swaps keep the base recipe the same and only adjust one thing at a time.

• Swap the chocolate chips for white chocolate chips or chopped pecans for a different twist.
• Add ½ teaspoon of nutmeg or ginger for extra spice.
• Make it gluten-free by using a 1:1 gluten-free all-purpose flour blend.
• Stir in ½ cup dried cranberries for a tart contrast.
• Turn it into muffins by baking in a muffin tin for 20 to 25 minutes.

Banana bread fans will love my chocolate chip banana bread too.

Storage and Reheating

This bread keeps well, which makes it great for baking ahead.

Let the loaf cool completely before you wrap or store it.

• Store at room temperature in an airtight container for up to 3 days.
• For longer storage, wrap tightly in plastic wrap and refrigerate for up to a week.
• Freeze the whole loaf or individual slices, wrapped in plastic wrap and placed in a freezer bag, for up to 3 months.
• Thaw frozen slices at room temperature.
• Reheat in a 300°F oven for 5 to 10 minutes, or microwave for 15 to 20 seconds.

Another cozy loaf: Cinnamon Streusel Bread

Nutritional Facts

Here is the approximate nutrition for one slice, based on 10 slices per loaf.

Values will vary slightly depending on the brands you use.

• Calories: 280
• Fat: 14g
• Saturated Fat: 4g
• Carbohydrates: 36g
• Sugar: 20g
• Protein: 4g
• Fiber: 2g
• Sodium: 200mg

Read Also: Pumpkin Chocolate Chip Cookies

Health Benefits of Key Ingredients

Pumpkin and chocolate might sound indulgent, but this bread has a few sneaky benefits thanks to its star ingredients.

Here is what each one brings to the loaf.

• Pumpkin puree: Rich in vitamin A, fiber, and antioxidants, which support eye health and digestion.
• Cinnamon: May help regulate blood sugar and has anti-inflammatory properties.
• Organic eggs: Provide high-quality protein and essential nutrients like choline.
• Chocolate chips: Dark chocolate varieties offer antioxidants and may support heart health.
• All-purpose flour: Provides energy through carbohydrates, and whole grain flour can add extra fiber.

Pumpkin is also the star of my creamy pumpkin soup, which is a savory way to enjoy the same nutrients.

FAQs About Chocolate Chip Pumpkin Bread

1. Can I use fresh pumpkin instead of canned?

Yes, fresh pumpkin puree works well. Roast a small pumpkin at 400°F for 45 to 60 minutes, scoop out the flesh, and blend until smooth.

Make sure the puree is thick and not watery so it matches the consistency of canned pumpkin.

2. Can I make this recipe vegan?

Yes, with two easy swaps. Replace each egg with a flax egg, made from 1 tablespoon ground flaxseed and 3 tablespoons water, and let it sit for 5 minutes.

Use vegan chocolate chips to keep the whole loaf vegan.

3. How do I know when the bread is done?

Insert a toothpick into the center of the loaf. If it comes out clean or with a few moist crumbs, the bread is done.

Start checking around 60 minutes, since ovens vary.

4. Can I reduce the sugar in this recipe?

Yes, you can cut the granulated sugar to ¾ cup without changing the texture much. The chocolate chips add sweetness, so the loaf still tastes great.

5. Can I make this bread ahead of time?

Absolutely. Bake it up to 3 days ahead and store it at room temperature in an airtight container, or freeze it for up to 3 months.

Just thaw and warm it before serving.

You might also enjoy: Pumpkin Pull Apart Bread

Conclusion

This Chocolate Chip Pumpkin Bread is the recipe that makes fall feel extra special.

It is simple enough for beginners, yet it delivers bakery-worthy results that impress everyone at the table.

I love slicing into it while it is still slightly warm and watching the chocolate chips melt with every bite.

Bake a loaf, share it with loved ones, or keep it all to yourself, and I will not judge.

Give this Chocolate Chip Pumpkin Bread a try, then leave a comment and let me know how it turned out for you.

Recommended:

• Chai Spiced Banana Bread
• Apple Pie Bread Recipe
• Pumpkin Cheesecake Bars Recipe
• Pumpkin Cream Cheese Bread
• Chocolate Chip Muffins Recipe