Easy Pumpkin Chocolate Chip Bread
This pumpkin chocolate chip bread is a cozy fall bake with a tender, warmly spiced crumb and pockets of melted chocolate in every slice. It comes together in one bowl with canned pumpkin and everyday ingredients, making it a practical choice for breakfast, snacks, bake sales, or sharing.
The two details that matter most are simple: use plain pumpkin puree—not pumpkin pie filling—and stir only until the flour disappears. Those small choices keep the loaf flavorful and soft.
Why You’ll Love This Recipe
- One bowl and no mixer required
- Moist, tender slices with real pumpkin flavor
- Perfect for make-ahead fall baking
- Easy pantry ingredients
Jump to ingredients and instructions
Makes: 1 loaf (10 slices) · Pan: 9 by 5 inches · Prep: about 15 minutes · Bake: 55–65 minutes · Total: 1 hour 10 minutes to 1 hour 20 minutes, plus cooling.
Ingredients
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves, optional
- 1 cup canned pumpkin puree
- 3/4 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1/2 cup neutral oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup semisweet chocolate chips, plus extra for the top
How to Make Pumpkin Chocolate Chip Bread
1. Prepare the pan
Heat the oven to 350°F (175°C). Grease a standard 9-by-5-inch loaf pan and line it with parchment paper, leaving an overhang on the long sides.
2. Whisk the wet ingredients
In a large bowl, whisk the pumpkin puree, both sugars, oil, eggs, and vanilla until smooth and no streaks of egg remain.
3. Add the leaveners, spices, and flour
Sprinkle the baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and optional cloves evenly over the wet mixture. Whisk thoroughly to distribute them before adding the flour. Add the flour, then switch to a flexible spatula and fold gently, scraping the bottom and sides. Stop when only a few streaks of flour remain.
4. Fold in the chocolate chips
Fold in the chocolate chips just until distributed and the last streaks of flour disappear. Stop there; overmixing after adding flour can make quick bread dense.
5. Bake and cool
Scrape the batter into the prepared pan and add a few chocolate chips on top. Bake for 55 to 65 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Cool in the pan for 15 minutes, then transfer to a rack and cool completely before slicing.
Helpful Tips for a Moist Loaf
Use pumpkin puree, not pie filling
Pumpkin pie filling is already sweetened and seasoned, which changes the flavor and texture. Choose a can labeled pumpkin or pumpkin puree.
Measure flour gently
Spoon flour into the measuring cup and level it off rather than scooping directly from the bag. Too much flour is a common reason quick breads turn dry.
Start checking early
Ovens and loaf pans vary. Begin testing at 55 minutes. If the top browns too quickly, loosely tent the loaf with foil for the final 10 minutes.
Avoid a gummy center or misleading toothpick test
Use the full-size pan specified above; a smaller pan can leave the center underbaked while the edges darken. Test in two spots near the center and avoid a visible chocolate chip: melted chocolate can look like wet batter. Moist crumbs are fine, but wet orange batter means the loaf needs more time. Keep cooling on a rack before slicing so the crumb can set.
Easy Variations
- Pecan chocolate chip: Replace 1/4 cup of chocolate chips with chopped toasted pecans.
- Cinnamon-sugar top: Sprinkle 1 tablespoon sugar mixed with 1/2 teaspoon cinnamon over the batter before baking.
- Mini loaves: Use mini loaf pans, filling each no more than two-thirds full. The number of loaves depends on pan size; begin checking around 30 minutes and use the same center-doneness test.
- No chocolate chips: Use 1/2 cup raisins or chopped walnuts instead.
Serving Ideas
Serve a slice slightly warm with coffee, tea, or cold milk. For a simple dessert, toast a thick slice and add a small scoop of vanilla ice cream. Pair it with Homemade Cowboy Cookies, Chocolate Cake with Swiss Meringue Buttercream, or Slow Cooker Rice Pudding.
Storage and Freezing
Keep the completely cooled loaf in an airtight container at room temperature for up to 3 days. For longer storage, wrap individual slices tightly and freeze for up to 2 months. Thaw at room temperature or warm a slice briefly in the microwave.
Frequently Asked Questions
Can I use fresh pumpkin puree?
Yes. Use a thick, well-drained puree with a consistency close to canned pumpkin. Watery homemade puree can make the loaf gummy.
Why did my pumpkin bread sink in the middle?
The common causes are underbaking, too much leavening, or opening the oven door early. Bake until the center tests clean and measure leaveners carefully.
Can I make this dairy-free?
Yes. The base recipe contains no dairy. Choose dairy-free chocolate chips if needed.
Can I double the recipe?
Yes. Divide it between two standard 9-by-5-inch pans instead of one oversized pan.
When fall baking cravings strike, this easy pumpkin chocolate chip bread delivers warm spice, a soft crumb, and a chocolatey finish without a complicated process.
For another fall loaf, try our Apple Cider Donut Bread.