This pumpkin chocolate chip bread is soft, moist and filled with warm fall spices and rich chocolate chips. It is an easy homemade quick bread for breakfast, dessert or an afternoon snack.
Pumpkin purée keeps the crumb tender, while brown sugar and oil help the loaf remain moist. Cinnamon, ginger, nutmeg and cloves provide classic pumpkin-spice flavor without overwhelming the chocolate.
Serve the bread with coffee, add it to a fall brunch or make it for Halloween and Thanksgiving gatherings.
Why You’ll Love This Pumpkin Bread
- Soft and moist inside.
- Filled with pumpkin and chocolate chips.
- Made without yeast.
- No electric mixer required.
- Uses simple baking ingredients.
- Suitable for breakfast, snacks or dessert.
- Freezer-friendly.
- Perfect for fall and Thanksgiving baking.
Ingredients You’ll Need
- 1¾ cups all-purpose flour.
- 1 teaspoon baking soda.
- ½ teaspoon baking powder.
- ½ teaspoon salt.
- 2 teaspoons ground cinnamon.
- ½ teaspoon ground ginger.
- ¼ teaspoon ground nutmeg.
- ⅛ teaspoon ground cloves.
- 1 cup pure pumpkin purée.
- 2 large eggs, at room temperature.
- ½ cup neutral vegetable oil.
- ¾ cup packed light brown sugar.
- ¼ cup granulated sugar.
- ¼ cup whole milk.
- 1 teaspoon vanilla extract.
- 1 cup semi-sweet chocolate chips, divided.
Ingredient Notes
Pumpkin purée: Use pure pumpkin rather than pumpkin pie filling. Pumpkin pie filling already contains sugar and spices.
Oil: Vegetable, canola or another neutral-tasting oil keeps the bread moist. Melted butter can be used, but the texture may differ.
Brown sugar: Adds moisture and a light caramel flavor.
Chocolate chips: Semi-sweet chocolate balances the sweet, spiced loaf. Milk, dark or miniature chocolate chips can also be used.
Spices: Cinnamon provides the main flavor, while ginger, nutmeg and cloves create warmth.
Milk: Adds enough moisture to loosen the batter without making it thin.
How to Make Pumpkin Chocolate Chip Bread
Step 1: Prepare the Oven and Loaf Pan
Preheat the oven to 350°F.
Grease a 9 × 5-inch loaf pan and line it with parchment paper, leaving enough paper over the sides to lift out the baked bread.
Step 2: Combine the Dry Ingredients
In a medium bowl, whisk together:
- Flour.
- Baking soda.
- Baking powder.
- Salt.
- Cinnamon.
- Ginger.
- Nutmeg.
- Cloves.
Whisk thoroughly so the spices and leavening ingredients are evenly distributed.
Step 3: Combine the Wet Ingredients
In a large mixing bowl, whisk the pumpkin purée, eggs, vegetable oil, brown sugar, granulated sugar, milk and vanilla.
Continue whisking until the mixture is smooth and no large sugar lumps remain.
Step 4: Make the Batter
Add the dry ingredients to the pumpkin mixture.
Fold gently with a silicone spatula until only a few flour streaks remain.
Add approximately ¾ cup of chocolate chips and fold just until combined.
Do not overmix. The batter should be thick but easy to spread.
Step 5: Fill the Loaf Pan
Transfer the batter to the prepared loaf pan.
Spread the top evenly and sprinkle the remaining ¼ cup of chocolate chips over the batter.
Place the pan on the centre oven rack.
Step 6: Bake the Pumpkin Bread
Bake at 350°F for approximately 55–65 minutes.
The bread is ready when a toothpick inserted into a section without melted chocolate comes out clean or with a few moist crumbs.
If the top browns too quickly, loosely cover it with aluminium foil during the final 15–20 minutes.
Step 7: Cool Before Slicing
Allow the bread to cool in the pan for approximately 15 minutes.
Use the parchment paper to lift it onto a wire rack.
Let it cool for at least one hour before slicing. Cutting it too early can make the warm crumb appear wet or gummy.
Tips for Moist Pumpkin Bread
Measure the Flour Correctly
Spoon the flour into the measuring cup and level it with a knife. For better accuracy, use approximately 220 grams.
Too much flour can produce dry, dense bread.
Use Pure Pumpkin
Do not substitute pumpkin pie filling because it changes the sweetness, moisture and spice levels.
Avoid Overmixing
Mix only until the flour disappears. Overmixing develops gluten and can create a tough loaf.
Check the Correct Area
Melted chocolate can make a toothpick appear wet. Test several places near the centre.
Allow the Bread to Cool
Cooling gives the crumb time to set and makes the loaf easier to slice neatly.
Use the Correct Pan Size
A smaller loaf pan may overflow or require a longer baking time. This recipe is designed for a 9 × 5-inch pan.
Easy Recipe Variations
Pumpkin Walnut Bread
Replace ½ cup of the chocolate chips with chopped walnuts or pecans.
Pumpkin Bread With Cream Cheese
Add a tested sweetened cream-cheese filling through the centre. Because this changes baking time and food-safety requirements, test the variation before publishing exact instructions.
Pumpkin Chocolate Bread
Replace ¼ cup of flour with unsweetened cocoa powder for a stronger chocolate flavor.
Pumpkin Bread Without Chocolate Chips
Omit the chocolate chips and sprinkle the top with cinnamon sugar or pumpkin seeds.
Mini Pumpkin Loaves
Divide the batter between greased mini loaf pans. Begin checking much earlier because smaller loaves bake faster.
Pumpkin Muffins
Divide the batter between muffin cups and adjust the baking time. For a tested muffin-style option, internally link to your Pumpkin Cream Cheese Muffins.
Optional Cinnamon Glaze
For a sweeter finish, whisk together:
- ½ cup powdered sugar.
- 1–2 tablespoons milk.
- ¼ teaspoon vanilla extract.
- Pinch of cinnamon.
Drizzle over completely cooled bread.
Add the milk gradually until the glaze reaches a pourable consistency.
What to Serve With Pumpkin Bread
Serve the bread with:
- Coffee.
- Hot chocolate.
- Apple cider.
- Chai tea.
- Butter.
- Cream cheese.
- Fresh berries.
- Greek yogurt.
- Scrambled eggs.
- Breakfast egg muffins.
How to Store Pumpkin Chocolate Chip Bread
Allow the loaf to cool completely.
Wrap it tightly or place it in an airtight container.
Store at room temperature for up to three days, or refrigerate it for up to one week.
Place a paper towel inside the container to absorb excess moisture if necessary.
Can You Freeze Pumpkin Bread?
Yes. Wrap the cooled whole loaf or individual slices tightly in plastic wrap, then place them in a freezer-safe bag.
Freeze for up to three months for best quality.
Thaw the loaf overnight in the refrigerator or thaw individual slices at room temperature.
Freezing individual slices makes it easy to remove only the amount required.
How to Reheat Pumpkin Bread
Microwave an individual slice for approximately 10–15 seconds.
Alternatively, warm slices in a 300°F oven for several minutes.
Do not overheat, as the bread can become dry.
Frequently Asked Questions
Why is my pumpkin bread gummy?
It may be underbaked, sliced while too warm or made with too much pumpkin. Measure the purée carefully and cool the loaf before slicing.
Can I use fresh pumpkin purée?
Yes, but homemade purée can contain more water than canned pumpkin. Drain watery purée and test the batter consistency.
Can I use pumpkin pie spice?
Yes. Replace the individual spices with approximately 2½–3 teaspoons of pumpkin pie spice, depending on its strength.
Why did my chocolate chips sink?
The batter may have been too thin or the chips unusually large. Tossing the chips with a small amount of the measured flour may help.
Can I use butter instead of oil?
Yes, but the loaf may be slightly firmer and less moist after storage.
How do I know when the bread is baked?
The centre should appear set, and a toothpick inserted away from chocolate chips should come out clean or with a few moist crumbs.
Can I make this recipe dairy-free?
Use a suitable dairy-free milk and dairy-free chocolate chips. Check all product labels carefully.
Pumpkin Chocolate Chip Bread Recipe Card
Preparation time: 15 minutes
Cooking time: 55–65 minutes
Cooling time: At least 1 hour
Servings: Approximately 10 slices
Course: Breakfast or Dessert
Cuisine: American
Method: Baking
Ingredients
- 1¾ cups all-purpose flour.
- 1 teaspoon baking soda.
- ½ teaspoon baking powder.
- ½ teaspoon salt.
- 2 teaspoons cinnamon.
- ½ teaspoon ginger.
- ¼ teaspoon nutmeg.
- ⅛ teaspoon cloves.
- 1 cup pure pumpkin purée.
- 2 large eggs.
- ½ cup neutral vegetable oil.
- ¾ cup packed light brown sugar.
- ¼ cup granulated sugar.
- ¼ cup whole milk.
- 1 teaspoon vanilla extract.
- 1 cup semi-sweet chocolate chips, divided.
Instructions
- Preheat the oven to 350°F.
- Grease and line a 9 × 5-inch loaf pan.
- Whisk together the flour, baking soda, baking powder, salt and spices.
- In a separate bowl, whisk the pumpkin, eggs, oil, sugars, milk and vanilla.
- Fold the dry ingredients into the wet ingredients.
- Fold in ¾ cup of chocolate chips.
- Transfer the batter to the loaf pan.
- Sprinkle the remaining chocolate chips on top.
- Bake for 55–65 minutes.
- Cover loosely with foil if the top browns too quickly.
- Cool in the pan for 15 minutes.
- Transfer to a wire rack and cool for at least one hour before slicing.
Recipe Notes
- Use pure pumpkin, not pumpkin pie filling.
- Measure the flour carefully.
- Test the loaf away from melted chocolate chips.
- Allow it to cool before slicing.
- Verify the exact baking time in your oven before publishing.