Pumpkin Chocolate Chip Bread is the kind of cozy comfort food that makes you want to put on fuzzy socks and light a candle. Imagine the smell of pumpkin pie spice swirling through your kitchen while rich chocolate chips melt into every bite. This bread is moist, sweet but not too sweet, and perfect for fall—or honestly, whenever you’re craving a treat that feels like a warm hug. Whether you’re making it for your family, friends, or just yourself (no judgment), this recipe is easy, foolproof, and makes two loaves. That means one to share and one to hoard.
Table of Contents
What is Pumpkin Chocolate Chip Bread?
Pumpkin Chocolate Chip Bread is a quick bread that combines canned pumpkin puree with warm spices and chocolate chips for a moist, flavorful loaf. Unlike yeast breads, this recipe doesn’t require rising time, making it super beginner-friendly. The pumpkin adds richness and natural sweetness, while applesauce (or oil) keeps it tender. Chocolate chips scattered throughout take it to dessert-level deliciousness. Think of it as pumpkin pie’s laid-back cousin who decided to add chocolate for fun. It’s a fall baking staple, perfect with coffee, tea, or even as a cheeky breakfast.
Reasons to Try Pumpkin Chocolate Chip Bread
There are plenty of reasons this Pumpkin Chocolate Chip Bread deserves a spot in your recipe rotation. First, it’s quick and simple—mix, pour, bake. No kneading, no fuss. Second, it’s versatile: eat it as breakfast, snack, or dessert. Third, it freezes beautifully, so you can stash a loaf for later. And finally, the flavor combo of pumpkin spice and melty chocolate is practically irresistible. Plus, since this recipe makes two loaves, you can give one away and look generous while secretly keeping the other for yourself. It’s a win-win situation.
Ingredients Needed to Make Pumpkin Chocolate Chip Bread
When it comes to making the best Pumpkin Chocolate Chip Bread, the ingredients are simple pantry staples, but each one plays an important role in creating that moist, spiced, chocolate-studded perfection. The star, of course, is canned pumpkin—not to be confused with pumpkin pie filling. Pumpkin puree brings natural sweetness, moisture, and that gorgeous golden-orange color that makes this bread irresistible. Pair that with a good dose of pumpkin pie spice, and suddenly your kitchen smells like fall in a loaf pan.
Here’s a closer look at what you’ll need:
| Ingredient | Amount | Why It Matters |
|---|---|---|
| All-purpose flour | 3 cups | The base that gives the bread its soft, tender structure. |
| Salt | 1 tsp | Balances the sweetness and deepens flavor. |
| Baking powder | 1 tsp | Helps the bread rise and stay fluffy. |
| Baking soda | 1 tsp | Works with the pumpkin’s acidity for a light texture. |
| Pumpkin pie spice | 4 tsp | A cozy blend of cinnamon, nutmeg, ginger, and cloves—the flavor powerhouse. |
| Canned pumpkin puree (not pie filling) | 2 cups | Adds moisture, richness, and that classic pumpkin taste. |
| Brown sugar | ⅔ cup | Brings sweetness with a hint of molasses depth. |
| Granulated sugar | ⅔ cup | Keeps the bread light and adds structure. |
| Applesauce or canola oil | 1 cup | Applesauce keeps it lighter; oil makes it extra rich—your choice. |
| Eggs (room temp) | 3 | Bind everything together while adding richness. |
| Vanilla extract | 1 tbsp | Rounds out the flavors with a warm, sweet note. |
| Semi-sweet chocolate chips | 1½ cups | The melty chocolate pockets that make this bread irresistible. |
| Mini chocolate chips | ½ cup (reserve some for topping) | A little extra chocolate on top for bakery-style appeal. |
If you’ve ever baked something like Gordon Ramsay’s Banana Bread, you know how important balance is in a loaf recipe. The pumpkin gives body and moisture while the sugars caramelize for sweetness. The spices are the heart of fall flavor, and those chocolate chips? They’re the little bursts of happiness in every bite.
Pro tip: if you love a nuttier bite, toss in some chopped pecans or walnuts along with the chocolate chips. They add crunch and balance out the sweetness beautifully.
Instructions to Make Pumpkin Chocolate Chip Bread
Baking Pumpkin Chocolate Chip Bread is as comforting as the smell it fills your kitchen with. Don’t worry if you’re not a seasoned baker—this recipe is straightforward, step-by-step, and leaves plenty of room for you to feel like a pro. Follow along, and soon you’ll be pulling out two golden loaves that look and taste like they came from your favorite bakery.
Step 1: Preheat and Prepare the Pans
Start by preheating your oven to 350°F (175°C). Grease two 9×5 loaf pans generously with butter, oil, or non-stick spray. If you prefer easy cleanup, line the pans with parchment paper, letting the ends hang over so you can lift the bread out later without fuss. Getting your pans ready before mixing prevents any last-minute scrambling once the batter is ready.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour, salt, baking powder, baking soda, and pumpkin pie spice. Whisking not only blends everything but also adds a little air, keeping your bread from feeling too heavy. The pumpkin pie spice is key here—it’s what gives Pumpkin Chocolate Chip Bread that cozy, seasonal aroma. If you’ve ever made spiced desserts like Gordon Ramsay’s Carrot Cake Recipe, you know how much warm spices transform a simple batter into something special.
Step 3: Mix the Wet Ingredients
In another large bowl, combine the canned pumpkin puree, brown sugar, granulated sugar, applesauce (or canola oil), eggs, and vanilla extract. Whisk until smooth and creamy. Using applesauce will give you a lighter, slightly healthier loaf, while oil will create a richer, denser texture. Either way, the pumpkin keeps it moist and tender. Make sure your eggs are at room temperature—they blend more easily and give the batter better structure.
Step 4: Bring the Batter Together
Slowly add the dry ingredients to the wet mixture. Use a spatula or wooden spoon to gently fold the flour mixture in. Don’t overmix—once you see the flour disappear, stop stirring. Overmixing activates the gluten in flour, which can make the bread dense and chewy instead of soft and fluffy. Think of this step as giving your batter just enough love without smothering it.
Step 5: Stir in the Chocolate Chips
Now for the fun part: fold in the semi-sweet chocolate chips and most of the mini chocolate chips. The semi-sweet chips give you those big, gooey pockets of chocolate, while the minis scatter throughout the batter for extra sweetness. Save a small handful of mini chips to sprinkle on top—this little trick makes your loaves look bakery-perfect.
Step 6: Fill and Bake the Loaf Pans
Divide the batter evenly between the two prepared loaf pans. Use a spatula to smooth the tops, then sprinkle on the reserved mini chocolate chips. Place the pans in the center of the oven and bake for 55–65 minutes. Every oven is different, so start checking at 55 minutes. Insert a toothpick into the center; if it comes out with just a few moist crumbs (not raw batter), your Pumpkin Chocolate Chip Bread is ready.
Step 7: Cool Before Slicing
This part is tough, but trust me—wait before slicing. Let the loaves cool in their pans for about 10 minutes, then carefully lift them out and transfer them to a wire rack. Allow them to cool completely before cutting. If you slice too soon, the bread will crumble and the chocolate might still be molten (tempting, I know, but patience pays off here).
What to Serve with Pumpkin Chocolate Chip Bread
This bread is so good it doesn’t need much, but it pairs beautifully with a hot latte, chai tea, or even a glass of cold milk. For brunch, serve it alongside a fresh fruit salad like my Gordon Ramsay Fruit Salad Recipe to balance the sweetness. If you’re feeling indulgent, try warming a slice and topping it with a dollop of whipped cream or a drizzle of caramel sauce. It also makes a sweet little gift wrapped up with coffee beans or spiced tea bags for a thoughtful fall treat.
Key Tips for Making Pumpkin Chocolate Chip Bread
First, don’t confuse canned pumpkin with pumpkin pie filling—they’re not the same. Second, make sure your eggs are at room temperature; they blend better with the other ingredients. Third, if you prefer less sweetness, swap out some chocolate chips for chopped nuts. And finally, resist the urge to slice into the bread right away—letting it cool helps it firm up and makes slicing easier. For an extra bakery-style touch, always sprinkle a few mini chips on top before baking. It’s the little details that make it look impressive.
Storage and Reheating Tips for Pumpkin Chocolate Chip Bread
Pumpkin Chocolate Chip Bread keeps well at room temperature for up to 3 days when wrapped tightly in plastic wrap or stored in an airtight container. For longer storage, refrigerate up to a week or freeze for up to 3 months. To freeze, wrap the loaf (or individual slices) in plastic wrap, then foil, and place in a freezer bag. When ready to enjoy, thaw overnight in the fridge or at room temperature. To bring it back to just-baked glory, warm slices in the microwave for 15 seconds or pop them in a 300°F oven for 10 minutes.
FAQs
Can I use fresh pumpkin instead of canned?
Yes, just roast, puree, and drain well to avoid excess moisture.
Can I make muffins with this batter?
Absolutely—bake at 350°F for 20–25 minutes.
Can I use white chocolate chips instead?
Yes, though it will be sweeter. Dark chocolate also works beautifully.
Final Thoughts
Pumpkin Chocolate Chip Bread is the kind of recipe that never goes out of style. It’s cozy, chocolatey, and makes any day feel a little more special. Whether you’re making it for a fall bake sale, holiday brunch, or simply to treat yourself, this bread delivers every single time. Keep this recipe in your back pocket, because once you make it, friends and family will ask for it again and again.
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PrintPumpkin Chocolate Chip Bread – Cozy, Chocolatey, and Perfect for Fall
Moist, spiced, and studded with melty chocolate chips, this loaf is the ultimate fall baking win. Applesauce keeps it tender, pumpkin makes it rich, and every bite bursts with cozy flavor and chocolatey comfort.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 2 loaves
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
3 cups all-purpose flour
1 tsp salt
1 tsp baking powder
1 tsp baking soda
4 tsp pumpkin pie spice
2 cups canned pumpkin (not pie filling)
⅔ cup brown sugar
⅔ cup granulated sugar
1 cup applesauce or canola oil
3 eggs (room temp)
1 tbsp vanilla extract
1½ cups semi-sweet chocolate chips
½ cup mini chocolate chips (reserve some for topping)
Instructions
1. Preheat oven to 350°F (175°C). Grease two 9×5 loaf pans.
2. In a large bowl, whisk together flour, salt, baking powder, baking soda, and pumpkin pie spice.
3. In another bowl, mix together pumpkin, brown sugar, granulated sugar, applesauce (or oil), eggs, and vanilla extract until smooth.
4. Combine the wet and dry ingredients and stir just until combined.
5. Fold in the semi-sweet chocolate chips and mini chocolate chips.
6. Divide the batter evenly between the two prepared loaf pans.
7. Sprinkle the reserved mini chocolate chips over the top of each loaf.
8. Bake for about 60 minutes, or until a toothpick inserted in the center comes out clean.
9. Allow the loaves to cool in the pans for 10-15 minutes before transferring to a wire rack to cool completely.
10. Slice and enjoy warm or at room temperature.
Notes
Use canned pumpkin puree, not pumpkin pie filling, for best results.
You can substitute the applesauce with canola oil for a richer loaf.
Store the cooled loaves in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Freeze for longer storage by wrapping slices or full loaves tightly in plastic wrap and foil.
