Chocolate Chip Pumpkin Bread – Amazing Fall Favorite Recipe

There’s something magical about the smell of pumpkin bread wafting through a cozy kitchen, especially when it’s studded with melty chocolate chips. I baked this Chocolate Chip Pumpkin Bread for a chilly fall morning once, and it vanished before the coffee finished brewing—true story. It’s a sweet slice of autumn comfort, and trust me, it never lasts long.

this …

Why You’ll Love This Chocolate Chip Pumpkin Bread

This chocolate chip pumpkin bread is everything you want in a fall bake: moist, warmly spiced, and crammed with gooey chocolate chips. The pumpkin keeps it tender, the spice adds warmth, and the chocolate… well, that’s just the fun part. What makes this a reader favorite? It’s a one-bowl wonder—no mixer, no fuss—and it actually tastes better the next day (hello, make-ahead magic). It works for breakfast, a midday treat, or wrapped up as a sweet fall gift.

Ingredients You’ll Need

Here’s what goes into this recipe, plus a few tips:

• Pumpkin puree (15 oz can) – The heart of the recipe. Make sure to use pure pumpkin, not pumpkin pie filling.
• All-purpose flour (1 2/3 cups) – Gives the bread structure.
• Brown sugar + granulated sugar (1 cup + ½ cup) – For sweetness and that lovely hint of molasses flavor.
• Pumpkin pie spice (2 tsp) – A must for that cozy, nostalgic flavor.
• Baking soda, baking powder, salt – These work together to lift the loaf and balance the sweetness.
• Canola oil (½ cup) – Keeps the crumb incredibly moist.
• Eggs (2 large) – Help bind everything and give the loaf richness.
• Chocolate chips (1 cup) – Use your favorite: milk, semi-sweet, or dark.

Optional add-ins: chopped walnuts, mini chocolate chips, or even a sprinkle of turbinado sugar on top for crunch. Want to go gluten-free? Swap the flour with a 1:1 gluten-free blend.

How to Make Chocolate Chip Pumpkin Bread

Step-by-Step Instructions

Preheat and prep: Heat your oven to 350°F. Spray or grease a loaf pan.

Mix dry ingredients: In a large bowl, whisk flour, sugars, pumpkin pie spice, baking soda, salt, and baking powder.

Combine wet ingredients: In a separate bowl, whisk together pumpkin puree, canola oil, and eggs until smooth.

Bring it all together: Pour the wet mixture into the dry ingredients and stir just until combined.

Add the chocolate: Gently fold in the chocolate chips. Don’t overmix!

Bake: Pour into your loaf pan and bake for 60–70 minutes. It’s done when a toothpick comes out clean or with just a few moist crumbs.

Cool and slice: Let it cool in the pan for 10 minutes, then transfer to a wire rack. Slice only when fully cooled for clean cuts.

Recipe Tips for Best Results

• Don’t overmix. A few streaks of flour are okay—this keeps the bread tender.
• Test early. Every oven’s different, so start checking at 60 minutes.
• Let it cool. Slicing too soon can make the loaf gummy.

Storage and Freezing Tips

You’ve got options here:

• Room temperature: Wrap well and store for up to 2 days.
• Refrigerator: Lasts up to a week; just rewarm slices in the microwave for 10 seconds.
• Freezer: Freeze for up to 3 months. Slice first, wrap individually, and thaw overnight for best texture.

More Pumpkin Recipes to Try

If you’re in a pumpkin mood, here are a few cozy bakes you’ll want to save:

• Try this moist and classic pumpkin bread recipe that started it all—no chocolate, just pure spiced bliss.
• These rich pumpkin cheesecake bars with a creamy swirl are a total showstopper for fall parties.
• Love cinnamon? Bake up this spiced cinnamon swirl pumpkin bread for fall baking—you’ll smell it from down the block.

FAQ: Chocolate Chip Pumpkin Bread

Find more fall inspiration and baking ideas on Pinterest and keep up with our cozy kitchen adventures on Facebook.

Print