If you’re craving the ultimate cozy treat, look no further than Pumpkin Chocolate Chip Bread. This recipe bakes up impossibly moist, full of autumn spices, and loaded with melty chocolate chips for the perfect sweet bite. Whether you serve it for breakfast, bring it out for dessert, or wrap it up as a thoughtful homemade gift, this bread is guaranteed to fill your kitchen with the warmest fall aromas and earn rave reviews at first slice.

Ingredients You’ll Need

Pumpkin Chocolate Chip Bread Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient in this Pumpkin Chocolate Chip Bread recipe has a purpose, and together they combine into a loaf that’s deeply flavorful, tender, and perfectly chocolatey. Gather these simple essentials and get ready for your new fall baking tradition!

All-purpose flour: Gives the bread its soft structure and ensures a moist crumb without being dense.
Baking soda: Essential for helping the loaf rise beautifully in the oven.
Baking powder: Adds a little extra lift for a fluffy yet rich texture.
Salt: Just enough to bring out all those warm flavors and balance the sweetness.
Ground cinnamon: The hero spice in pumpkin bread, giving every bite that classic cozy aroma.
Ground nutmeg: Adds a lovely, subtle depth and a hint of spice.
Ground cloves: Brings an earthiness and rounds out the pumpkin spice blend.
Ground ginger: Offers a bright, zesty kick that enhances the pumpkin flavor.
Pumpkin purée (not pumpkin pie filling): The star ingredient for moist texture and autumnal color.
Granulated sugar: Sweetens the batter and lends a tender crumb.
Brown sugar, packed: Adds subtle molasses notes and a deeper, caramel-like sweetness.
Vegetable oil (or melted butter): Keeps the loaf extra moist—choose oil for lighter texture or butter for a richer flavor.
Large eggs: Bind everything together for stability and structure in every slice.
Vanilla extract: Adds luscious warmth and enhances all the other flavors.
Semisweet chocolate chips (plus more for topping): Melty chocolate in every bite makes this Pumpkin Chocolate Chip Bread simply irresistible.

How to Make Pumpkin Chocolate Chip Bread

Step 1: Preheat and Prep

Begin by preheating your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, or if you want the easiest cleanup, line the pan with parchment paper. This helps remove the loaf smoothly and gives it those beautiful bakery-style edges.

Step 2: Combine the Dry Ingredients

In a medium mixing bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger until thoroughly combined. This step ensures that the spices are evenly distributed, so you’ll get balanced flavor in each bite of your Pumpkin Chocolate Chip Bread.

Step 3: Mix the Wet Ingredients

In a large mixing bowl, whisk together the pumpkin purée, granulated sugar, brown sugar, oil (or melted butter), eggs, and vanilla extract until the mixture becomes smooth and glossy. This creates the rich, moist foundation every great pumpkin bread needs!

Step 4: Bring It All Together

Now it’s time to gently fold the dry ingredients into the wet mixture. Stir just until the flour is incorporated, as overmixing can make the loaf dense. Your batter should look thick and just barely streak-free.

Step 5: Add Chocolate Chips

Fold in the semisweet chocolate chips, reserving a handful for the top if you want extra decadence. Stir them in gently—just enough to distribute those chocolatey bursts throughout the batter.

Step 6: Pour, Top, and Bake

Pour the batter into your prepared loaf pan, using a spatula to smooth the top. Sprinkle more chocolate chips over the surface for an irresistible melted topping. Bake for 55 to 65 minutes, or until a toothpick inserted in the center comes out clean—except for the creamy smudges of melted chocolate!

Step 7: Cooling and Slicing

Let the Pumpkin Chocolate Chip Bread cool in the pan for about 10 minutes (the hardest part is waiting!). Then lift it out onto a wire rack to cool completely. This ensures the loaf sets up perfectly before you slice into the dreamy, tender crumb.

How to Serve Pumpkin Chocolate Chip Bread

Garnishes

For an extra special touch, dust the top of your Pumpkin Chocolate Chip Bread with a light sprinkle of powdered sugar or a drizzle of vanilla glaze. A few extra chocolate chips on top just before serving really make those slices pop and look bakery-worthy.

Side Dishes

This bread shines as the centerpiece of a fall breakfast spread. Serve warm slices alongside creamy Greek yogurt, a piping hot mug of coffee, or even a spiced chai latte. If you’re leaning dessert, a dollop of whipped cream or a scoop of vanilla ice cream is pure magic.

Creative Ways to Present

Try slicing your loaf and arranging the pieces on a rustic wooden board with fresh apple slices, candied pecans, and wedges of sharp cheddar for a festive brunch tray. For gifting, wrap individual slices in parchment and tie with baker’s twine—a thoughtful, homemade treat for friends or neighbors.

Make Ahead and Storage

Storing Leftovers

To keep your Pumpkin Chocolate Chip Bread as moist and flavorful as the day it was baked, store it tightly wrapped in plastic or foil at room temperature for up to three days. Refrigerating will extend its shelf life to a week, but let slices come to room temperature for the best taste and texture.

Freezing

If you want to bake ahead, this loaf freezes beautifully. Once completely cooled, wrap the bread in plastic wrap, then a layer of aluminum foil, and freeze for up to three months. You can freeze the whole loaf or individual slices—just thaw at room temperature whenever the craving strikes.

Reheating

For that just-baked warmth, reheat slices in the microwave for 10–15 seconds, or in a 300°F oven for 5–8 minutes. This brings the chocolate chips back to gooey perfection and fills your kitchen with those irresistible fall aromas all over again.

FAQs

Can I use homemade pumpkin puree instead of canned?

Absolutely! Homemade pumpkin puree works beautifully in Pumpkin Chocolate Chip Bread—just make sure it’s well-drained and smooth for the best texture. Homemade puree can be a bit more watery, so blot with paper towels if needed.

Can I make this bread as muffins?

Yes, you can! Simply divide the batter among lined muffin tins and bake at 350°F for 18–22 minutes. Everyone gets their own mini Pumpkin Chocolate Chip Bread—perfect for sharing or freezing for later!

What’s the best way to keep chocolate chips from sinking?

Toss your chocolate chips in a tablespoon of flour before folding them into the batter. This helps suspend them throughout the loaf, ensuring chocolate in every bite instead of just at the bottom.

Can I add nuts or swap the chocolate chips?

Definitely! Chopped walnuts or pecans are delicious add-ins. You can also swap in dark, milk, or white chocolate chips, or even try dried cranberries for a fruity twist on classic Pumpkin Chocolate Chip Bread.

Is this recipe suitable for a gluten-free diet?

Yes! Substitute a gluten-free all-purpose flour blend for the regular flour, making sure it includes xanthan gum for structure. Expect just a slightly different texture, but all the same cozy flavors you love.

Final Thoughts

If there’s one fall treat to bake this season, let it be this Pumpkin Chocolate Chip Bread. It’s easy enough for a weeknight, impressive enough for guests, and so comforting you’ll want to make it on repeat. Go ahead—gather your ingredients and savor a warm, chocolate-studded slice soon!