Pumpkin Chocolate Chip Bread – Moist, Easy Fall Loaf

Pumpkin Chocolate Chip Bread is a soft, moist homemade loaf that combines pumpkin puree, warm fall spices, and sweet chocolate chips in every slice. With cinnamon, cloves, and nutmeg adding cozy flavor, this easy pumpkin bread is a delicious choice for autumn mornings, afternoon snacks, or dessert.
The batter comes together with simple baking ingredients and requires only about 10 minutes of preparation. Chocolate chips are mixed into the batter and sprinkled over the top for extra chocolate flavor. As the loaf bakes, the kitchen fills with the comforting aroma of pumpkin and spices.
Enjoy a slice on its own, or serve it as part of a relaxed breakfast or snack. You can also leave out the chocolate chips if you prefer a more traditional pumpkin loaf.

Why You’ll Love This Pumpkin Chocolate Chip Bread

• Soft and moist texture: Pumpkin puree helps give the loaf its tender crumb.
• Warm fall spices: Cinnamon, cloves, and nutmeg create a classic autumn flavor.
• Easy preparation: The wet and dry ingredients are mixed separately before being combined.
• Chocolate in every bite: Semi-sweet chocolate chips are folded into the batter and added on top.
• Versatile for any time of day: Serve it for breakfast, as a snack, or for dessert.

Ingredients You’ll Need

• 1¼ cups (156 g) all-purpose flour: Provides structure for the loaf.
• ½ teaspoon baking powder: Helps the batter rise.
• ½ teaspoon baking soda: Works with the other ingredients to create a tender texture.
• ¼ teaspoon salt: Balances the sweetness and enhances the flavors.
• 1 teaspoon ground cinnamon: Adds familiar warmth.
• ½ teaspoon ground cloves: Gives the bread a rich, aromatic spice flavor.
• ½ teaspoon ground nutmeg: Complements the pumpkin and other spices.
• ⅓ cup (80 ml) vegetable oil: Helps keep the bread moist.
• 2 large eggs: Bind the ingredients and help provide structure.
• 1 cup (200 g) granulated sugar: Sweetens the loaf.
• 1 teaspoon vanilla extract: Adds a smooth, sweet aroma.
• 1 cup (225 g) pumpkin puree: Provides pumpkin flavor and moisture. Use plain pumpkin puree, not pumpkin pie filling.
• ⅔ cup (115 g) semi-sweet chocolate chips: Folded into the batter for chocolate flavor throughout.
• 2–3 tablespoons (20–30 g) semi-sweet chocolate chips: Sprinkled over the top before baking.

How to Make Pumpkin Chocolate Chip Bread

Step 1: Prepare the Oven and Loaf Pan

Preheat the oven to 350°F (175°C) and position the oven rack in the lower third. Line an 8 × 4 × 3-inch loaf pan with parchment paper, leaving an overhang along the long sides to make removal easier. Lightly spray the pan and parchment with nonstick cooking spray.

Step 2: Combine the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg. Mix thoroughly so the leavening agents and spices are evenly distributed. Set aside.

Step 3: Mix the Wet Ingredients

In a large bowl, whisk together the vegetable oil, eggs, granulated sugar, vanilla extract, and pumpkin puree. Continue whisking until the mixture is smooth and well combined.

Step 4: Combine the Wet and Dry Mixtures

Add the dry ingredients to the wet mixture. Stir gently until the flour is just incorporated. Avoid overmixing, as excessive stirring can make the finished loaf less tender.

Step 5: Fold in the Chocolate Chips

Add ⅔ cup of semi-sweet chocolate chips and gently fold them into the batter. Transfer the batter to the prepared loaf pan and spread it evenly.

Step 6: Add the Topping

Sprinkle the remaining 2–3 tablespoons of chocolate chips evenly over the top of the batter. This creates a chocolate-studded finish once the loaf is baked.

Step 7: Bake the Bread

Bake for 50–60 minutes. After approximately 25–30 minutes, loosely cover the loaf with aluminum foil to help prevent the top from becoming too dark.
Continue baking until a toothpick inserted into the center comes out clean or with a few moist crumbs. Avoid relying on the top color alone to determine whether the center is done.

Step 8: Cool Before Slicing

Let the bread cool in the pan for 15–20 minutes. Use the parchment paper overhang to lift the loaf carefully onto a wire rack. Allow it to cool completely before slicing so the crumb has time to set.

Tips for the Best Pumpkin Chocolate Chip Bread

• Choose plain pumpkin puree: Pumpkin pie filling contains additional ingredients and is not the intended ingredient for this recipe.
• Measure the flour accurately: The recipe calls for 1¼ cups, or 156 g, of all-purpose flour.
• Don’t overmix the batter: Stir only until the dry ingredients are incorporated to help keep the loaf tender.
• Use the correct pan size: An 8 × 4 × 3-inch loaf pan is specified for this recipe.
• Tent with foil halfway through: Loosely cover the loaf after 25–30 minutes of baking to help prevent excessive browning.
• Check the center: A toothpick should come out clean or with a few moist crumbs when the bread is ready.
• Let it cool completely: Cooling before slicing helps the loaf hold together more neatly.

Easy Ways to Enjoy Pumpkin Chocolate Chip Bread

This pumpkin loaf is delicious on its own, making it an easy option for breakfast or an afternoon snack. Serve a slice alongside your usual breakfast, pack it as a treat, or add it to a dessert spread.
For a different version, you can omit the chocolate chips and enjoy the pumpkin and spice flavors on their own. If you prefer extra chocolate on top, the recipe already includes a small additional amount of chips to sprinkle over the batter before baking.

Frequently Asked Questions

Can I use pumpkin pie filling instead of pumpkin puree?

The recipe calls for plain pumpkin puree, not pumpkin pie filling. Pumpkin pie filling may contain added sweeteners and spices, which can change the flavor and balance of the loaf.

Why should I avoid overmixing the batter?

Overmixing can develop the flour’s gluten more than necessary, which may result in a tougher texture. Stir gently and stop as soon as the dry ingredients are incorporated.

How do I stop the top from browning too much?

Loosely tent the loaf with aluminum foil after about 25–30 minutes in the oven. Continue baking until the center is done.

How can I tell when the bread is ready?

Begin checking during the 50–60-minute baking window. Insert a toothpick into the center; it should come out clean or with a few moist crumbs.

Can I make this pumpkin bread without chocolate chips?

Yes. The description for this recipe notes that the loaf is delicious with or without chocolate chips. You can omit the chips for a more traditional spiced pumpkin bread.

Print