Chocolate Chip Pumpkin Bread: Quick, Easy, Delicious

If there’s one fall recipe that makes the whole house smell like you’ve invited autumn itself inside, it’s Chocolate Chip Pumpkin Bread. Imagine pumpkin spice coziness with melty chocolate chips tucked into every bite—this loaf practically begs for a warm mug of coffee or tea. It’s easy enough for a weekday bake yet impressive enough for holiday gatherings. Plus, it solves the “what do I do with that leftover pumpkin puree?” dilemma we all face once pumpkin season hits full swing.

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What is Chocolate Chip Pumpkin Bread?

Chocolate Chip Pumpkin Bread is a sweet, moist quick bread (no yeast or rising required) that combines pumpkin puree with warm fall spices like cinnamon, nutmeg, and cloves. The pumpkin keeps the bread soft and tender, while chocolate chips add just the right amount of indulgence. It’s like if pumpkin pie and a chocolate chip cookie had a baby—comforting, slightly spiced, and studded with chocolatey goodness. Best of all, it comes together in just over an hour and makes your kitchen smell like heaven.

Reasons to Try Chocolate Chip Pumpkin Bread

This isn’t just another pumpkin recipe—it’s a seasonal must-have. First, it’s simple. You don’t need fancy mixers or special skills, just a whisk and a loaf pan. Second, it’s versatile. Enjoy it for breakfast with coffee, as an afternoon snack, or even as a dessert with a scoop of vanilla ice cream. Finally, it’s family-friendly. Even picky eaters who “don’t like pumpkin” usually change their minds once chocolate chips are involved. And let’s be honest—having a loaf like this on your counter makes the whole home feel a little cozier.

Ingredients Needed to Make Chocolate Chip Pumpkin Bread

The beauty of Chocolate Chip Pumpkin Bread is that it doesn’t require anything fancy—just everyday pantry staples that come together to create something truly special. Each ingredient plays a role in building that moist texture and rich flavor we love. Here’s what you’ll need:

• All-purpose flour (1 1/4 cups): The foundation of the bread, giving it structure without making it too dense. If you’ve tried other pumpkin loaves, like this Vanilla Pudding Pumpkin Bread, you’ll know flour is key to getting that soft, sliceable texture.
• Baking powder (1/2 tsp) and baking soda (1/2 tsp): These two little leavening agents are the secret to a beautifully risen loaf. They create those light air pockets so your pumpkin bread doesn’t sink in the middle.
• Salt (1/4 tsp): Just a pinch balances the sweetness and makes all the other flavors pop.
• Ground cinnamon (1 tsp), ground cloves (1/2 tsp), and ground nutmeg (1/2 tsp): This trio of warm spices transforms plain pumpkin into pure autumn comfort. You can swap them for 1 1/2 teaspoons of pumpkin pie spice if you want a shortcut.
• Cooking oil (3 oz): Keeps the bread moist and tender for days. Neutral oils like canola or vegetable work best, but you could also use melted butter if you prefer a richer flavor.
• Eggs (2 large): They bind everything together and add structure, so your loaf holds its shape when sliced.
• Sugar (1 cup): Adds sweetness, of course, but also helps create that lovely golden crust on the outside.
• Vanilla extract (1 tsp): Enhances the overall flavor and pairs beautifully with both pumpkin and chocolate.
• Pumpkin puree (1 cup): The star of the show! It adds moisture, subtle sweetness, and that unmistakable pumpkin flavor. Be sure to use pure pumpkin puree, not pumpkin pie filling, which is already spiced and sweetened.
• Chocolate chips (1 1/4 cups, divided): The irresistible finishing touch. Stir most into the batter for melty bursts of chocolate in every bite, then sprinkle the rest on top for a bakery-style look. Semi-sweet chips are classic, but dark chocolate adds a grown-up twist.
• Oil spray (for greasing the pan): Because nothing’s worse than your beautiful loaf sticking to the pan.

Together, these ingredients create a loaf that’s moist, chocolate-studded, and filled with cozy fall flavor. And the best part? Most of them are probably sitting in your kitchen right now, making this Chocolate Chip Pumpkin Bread as convenient as it is delicious.

Instructions to Make Chocolate Chip Pumpkin Bread

Baking Chocolate Chip Pumpkin Bread is easier than you think, and once you’ve done it, you’ll wonder why you didn’t try it sooner. Follow these step-by-step directions for a loaf that’s moist, perfectly spiced, and loaded with melty chocolate.

Step 1: Preheat and Prepare

Set your oven to 350°F so it’s hot and ready when you need it. While that warms up, grab an 8″ x 4″ loaf pan and spray it generously with oil spray. This helps your bread release cleanly from the pan—no one wants to lose half their loaf to sticking. If you prefer, you can also line the pan with parchment paper for easy lifting.

Step 2: Mix the Dry Ingredients

In a medium-sized bowl, whisk together all-purpose flour, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg. This step ensures the spices distribute evenly so every bite of your Chocolate Chip Pumpkin Bread tastes perfectly balanced. Tip: For busy mornings, you can pre-mix these dry ingredients and store them in a jar—like your own DIY baking mix.

Step 3: Mix the Wet Ingredients

In a large mixing bowl, whisk the oil, eggs, sugar, vanilla, and pumpkin puree until smooth and well combined. The pumpkin puree not only adds flavor but also keeps your loaf extra moist. If you’ve tried other pumpkin breads, like this Easy Pumpkin Bread Recipe, you’ll know that the pumpkin is the secret to that tender texture.

Step 4: Add the Chocolate Chips

Fold in 1 cup of chocolate chips to the wet mixture. Stir gently to keep them evenly distributed. By mixing the chips with the wet ingredients first, you help prevent them from sinking to the bottom of the loaf during baking.

Step 5: Combine Wet and Dry Mixtures

Gradually add the dry ingredients into the wet mixture, stirring until just combined. Be careful not to overmix—this can make the bread tough. Use a spatula to scrape down the sides and bottom of the bowl so nothing is left behind. The batter will be thick, rich, and slightly spiced, exactly what we want for Chocolate Chip Pumpkin Bread.

Step 6: Pour into Pan and Top

Pour the batter evenly into your prepared loaf pan. Smooth the top with a spatula, then sprinkle the remaining 1/4 cup of chocolate chips over the surface. This not only looks bakery-worthy but also gives each slice an irresistible chocolatey topping.

Step 7: Bake the Bread

Place the pan in the center of the oven and bake for 50–60 minutes. Start checking around the 50-minute mark. Insert a toothpick into the middle—if it comes out clean (a few melted chocolate smudges are fine), your bread is ready. If not, give it another 5 minutes and check again.

Step 8: Cool and Slice

Remove the loaf from the oven and let it cool in the pan for about 10–15 minutes. Then, carefully transfer it to a wire rack to cool completely. This waiting period allows the bread to set, making it easier to slice without crumbling. Once cooled, slice thick pieces and enjoy with coffee, tea, or even a little butter if you’re feeling indulgent.

What to Serve with Chocolate Chip Pumpkin Bread

This bread pairs beautifully with a hot drink—think pumpkin spice latte, black coffee, or chai tea. For brunch, serve slices alongside scrambled eggs or fruit salad. Want to dress it up for dessert? Add a dollop of whipped cream or a scoop of vanilla ice cream. If you’re building a fall dessert spread, you could also offer other pumpkin treats like these Pumpkin Pie Cookies or Pumpkin S’mores Cookies.

Key Tips for Making Chocolate Chip Pumpkin Bread

• Don’t skip the spices—they’re what give this bread its cozy fall flavor. If you’re out of individual spices, substitute with pumpkin pie spice.
• Mix until just combined. Overmixing can make the bread tough.
• Use quality chocolate chips. Semi-sweet works best, but dark or milk chocolate are great too.
• Let the bread cool before slicing, or you’ll end up with crumbly slices (though still delicious).
• If your bread browns too quickly, loosely tent with foil halfway through baking.

Storage and Reheating Tips for Chocolate Chip Pumpkin Bread

Store cooled bread tightly wrapped in plastic wrap or an airtight container at room temperature for 2–3 days. For longer freshness, refrigerate up to 5 days. You can also freeze individual slices wrapped in parchment and stored in freezer bags for up to 3 months. To reheat, microwave a slice for 15–20 seconds or warm in a 300°F oven for 5 minutes. Pro tip: reheating makes the chocolate chips melty again—totally worth it.

FAQs

Can I use fresh pumpkin instead of canned?
Yes, just roast and puree fresh pumpkin until smooth. Drain excess liquid if it’s too watery.

What if I don’t like cloves?
You can skip cloves or replace with extra cinnamon or pumpkin spice.

Can I make this recipe gluten-free?
Yes—use a 1:1 gluten-free flour blend. The texture will be slightly different, but still tasty.

Can I use dark chocolate instead of semi-sweet?
Absolutely. Dark chocolate balances the sweetness beautifully.

Why did my bread sink in the middle?
That usually happens if it’s underbaked. Always test with a toothpick before pulling it out of the oven.

Final Thoughts

There’s something almost magical about Chocolate Chip Pumpkin Bread. It’s simple, cozy, and just a little decadent—exactly what fall baking should be. Whether you’re making it for a weekday treat, a bake sale, or to impress guests, it never disappoints. And who knows? It may just become your go-to pumpkin recipe.

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