The first time I baked chocolate chip pumpkin bread, it was in my tiny Asheville apartment. I had a bowl of pumpkin purée, a half-bag of chocolate chips, and a craving for something that felt like home. As the loaf baked, the smell of cinnamon and nutmeg drifted through my kitchen, reminding me of fall afternoons with my grandma when she let me stir her pumpkin batter with an oversized wooden spoon. That memory stayed with me—the warmth of family, the comfort of spices, and the joy of watching chocolate chips melt into golden slices.
Now, I bake chocolate chip pumpkin bread whenever the leaves turn or when I need a dose of comfort. It’s a recipe that combines cozy tradition with a little indulgence, proving that baking doesn’t have to be fussy to be meaningful. In this article, I’ll share why this loaf has become one of my most requested recipes, the ingredients you’ll need, step-by-step instructions, helpful tips for perfect texture, and a few fun variations.
Looking for something fun like zucchini with chocolate? Don’t miss my Chocolate Zucchini Bread recipe. Quick breads like these show how simple ingredients can create the best memories.
Table of Contents
Why You’ll Love Chocolate Chip Pumpkin Bread
Rich pumpkin flavor meets chocolate sweetness
When I was five, my grandma taught me how to roll biscuit dough, and I remember sneaking chocolate chips into the bowl whenever she baked pumpkin bread. That little trick is exactly why this recipe shines. Pumpkin brings depth and natural sweetness, while chocolate adds pockets of indulgence. Together, they transform a humble loaf into something that feels special.
Balance of warm spices and creamy chocolate
Pumpkin alone is mellow, but paired with cinnamon, nutmeg, and ginger, it becomes something magical. Add chocolate, and the flavors soften into a balanced warmth that lingers. Each slice tastes like fall wrapped in a blanket—comforting, slightly spiced, and never too sweet.
Texture magic—moist crumb, tender, yet holds shape
The true beauty of chocolate chip pumpkin bread is its texture. The pumpkin keeps it incredibly moist, but the structure holds, making it easy to slice and serve. I love how it tastes even better the next morning with coffee, as the flavors deepen overnight.
Ingredients You’ll Need for Perfect Pumpkin Bread
When I started developing my chocolate chip pumpkin bread, I quickly learned that small ingredient choices change everything—too much sugar and it’s cloying, too little spice and it falls flat. After testing and retesting, this is the ingredient lineup I now trust.
Ingredient List (for one 9×5-inch loaf):
- 1 ¾ cups (220 g) all-purpose flour – spooned and leveled for accuracy
- 1 teaspoon baking soda – helps the dense pumpkin batter rise
- ½ teaspoon baking powder – for extra lift and tenderness
- 1 teaspoon ground cinnamon – warmth at the heart of every pumpkin loaf
- ½ teaspoon ground nutmeg – subtle, aromatic spice
- ¼ teaspoon ground ginger – adds gentle heat
- ¼ teaspoon ground cloves – just enough to deepen flavor
- ½ teaspoon salt – balances sweetness
- 1 cup (200 g) granulated sugar – keeps the crumb light
- ½ cup (100 g) packed light brown sugar – caramel notes and moisture
- 2 large eggs – structure and richness
- 1 cup (240 ml) pumpkin purée – canned for consistency, fresh if well-drained
- ½ cup (120 ml) vegetable oil – stays moist longer than butter
- 1 teaspoon pure vanilla extract – rounds out flavor
- 1 cup (175 g) semi-sweet chocolate chips – toss in flour to prevent sinking
Why These Ingredients Work Together
Pumpkin purée brings moisture, while the mix of granulated and brown sugars ensures balance between light sweetness and caramel depth. Oil keeps the loaf tender for days (a trick Sally’s Baking Addiction emphasizes), and the blend of cinnamon, nutmeg, ginger, and cloves gives the bread that unmistakable fall aroma. Chocolate chips are the indulgence that tie everything together, melting into soft, gooey pockets in every slice.
Step-by-Step Instructions to Bake It Right
Baking chocolate chip pumpkin bread is simple, but a few small details make the difference between a dense loaf and a perfectly tender one. I’ve ruined loaves before by overmixing or forgetting to grease the pan, so here’s my tried-and-true process.
Prepping your loaf pan and preheating the oven
Start by preheating your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or nonstick spray, then line it with parchment paper so you can lift the bread out easily. I learned this trick after one loaf stubbornly stuck to the pan and came out in crumbles—heartbreaking after waiting an hour for it to bake. Tastes Better From Scratch recommends parchment for a reason: it guarantees a clean release every time.
Mixing wet and dry ingredients gently
In one bowl, whisk the flour, baking soda, baking powder, salt, and spices. In another, combine the pumpkin purée, sugars, oil, eggs, and vanilla. Slowly fold the dry mix into the wet, stirring until just combined. Sally’s Baking Addiction stresses this step: overmixing toughens the crumb. I’ve made that mistake, and the loaf turned out chewy instead of tender. Think of it like stirring pancake batter—you want it blended but not beaten.
Adding chocolate chips—tossing with flour to prevent sinking
Before folding in your chocolate chips, toss them with a spoonful of flour. This little trick, which I first picked up from Dinner at the Zoo, keeps the chips from sinking to the bottom during baking. It might sound unnecessary, but it really does make each slice prettier and more evenly packed with chocolate.
Baking times and doneness checks
Pour the batter into your prepared loaf pan and smooth the top. Bake for 55–65 minutes, checking at the 55-minute mark. A toothpick inserted in the center should come out with a few moist crumbs, not wet batter. If you prefer precision, a digital thermometer should read about 200–205°F (93–96°C) in the center. Once, I pulled my loaf too early because the edges looked done—only to slice into a raw middle. Now, I always double-check.
Chocolate Chip Pumpkin Bread
- Total Time: 1 hour 15 minutes
- Yield: 12 slices 1x
- Diet: Vegetarian
Description
Moist and tender chocolate chip pumpkin bread filled with warm spices and gooey chocolate. Perfect for cozy fall baking.
Ingredients
- 1 ¾ cups (220 g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- 1 cup (200 g) granulated sugar
- ½ cup (100 g) packed light brown sugar
- 2 large eggs
- 1 cup (240 ml) pumpkin purée
- ½ cup (120 ml) vegetable oil
- 1 teaspoon vanilla extract
- 1 cup (175 g) semi-sweet chocolate chips
Instructions
1. Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan.
2. In a bowl, whisk flour, leaveners, salt, and spices.
3. In another bowl, whisk pumpkin, sugars, eggs, oil, and vanilla.
4. Fold dry ingredients into wet until just combined.
5. Toss chocolate chips with 1 tbsp flour and fold into batter.
6. Pour into loaf pan and smooth top.
7. Bake 55–65 minutes, until toothpick comes out with moist crumbs.
8. Cool in pan 10 minutes, then transfer to wire rack.
Notes
For extra pumpkin flavor, use a full 15 oz can of purée.
Tent loaf with foil if browning too quickly.
Loaf tastes even better the next day.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Bread, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 260
- Sugar: 20 g
- Sodium: 190 mg
- Fat: 12 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 35 mg
Pro Tips for Ultimate Texture & Flavor
Even though chocolate chip pumpkin bread is forgiving, a few smart tricks can turn a good loaf into a great one. After years of baking, I’ve picked up these tips that keep my loaves moist, flavorful, and picture-perfect.
Using a full can of pumpkin—the “most pumpkin” secret
For years, I used just one cup of pumpkin purée, because that’s what most recipes called for. Then I read about King Arthur Baking’s “most pumpkin” bread, which uses the full 15-ounce can. Game-changer. The loaf came out more flavorful, deeply orange, and moist without being soggy. Now I never have half a can lingering in the fridge—less waste, more pumpkin goodness.
Cooking pumpkin with spices first
One trick I tried after a fall baking workshop was gently warming the pumpkin purée with cinnamon, nutmeg, and ginger before mixing it into the batter. King Arthur Baking suggests this “blooming” method to intensify flavor and cook off a little moisture. It really does make the spices more fragrant, and the bread has a deeper, toastier flavor.
How to manage cake-top browning
Pumpkin bread takes almost an hour to bake, and sometimes the top browns too quickly. I learned the hard way—one loaf looked almost burnt on top while still raw inside. The fix? Midway through baking, tent the loaf lightly with foil if it’s browning too fast. Also, place your oven rack in the lower third. Sally’s Baking Addiction recommends this trick, and it’s saved me many times.
Choosing the right oil—olive, canola, or vegetable
Oil choice matters more than you think. Vegetable or canola oil keeps the flavor neutral, letting pumpkin and chocolate shine. But once, I used extra virgin olive oil, and it added a fruity, slightly peppery note that was surprisingly delicious. If you want to experiment, try light olive oil for a subtle twist without overpowering the loaf.
Variations & Add-Ins
One of the reasons I love baking chocolate chip pumpkin bread is how easy it is to adapt. Once you’ve mastered the base loaf, you can swap, stir, and decorate to make it your own. Here are my favorite ways to change it up.
Nuts for crunch—pecans or walnuts
If you like texture, stir in ½ to 1 cup of chopped nuts. Pecans add buttery sweetness, while walnuts bring a slightly bitter edge that balances the chocolate. Allrecipes versions of pumpkin bread often include nuts for this reason. I once baked two loaves for a fall bake sale—one with chocolate only, one with chocolate and pecans—and the nutty one disappeared first.
Alternative chips—white, butterscotch, or cinnamon
Chocolate is classic, but you can swap in white chocolate, butterscotch, or cinnamon chips. SugarHero suggests combining chips for a layered flavor. I love making a marbled version with half semi-sweet and half white chocolate—it turns a traditional chocolate chip pumpkin bread into a bakery-worthy treat.
Glazes or frosting
Sometimes, a drizzle is all it takes. A simple cream cheese glaze makes the bread feel like dessert. Butterscotch glaze or even a powdered sugar drizzle also pair beautifully with pumpkin spice. SugarHero features a frosted pumpkin loaf that inspired me to top mine one Thanksgiving—it vanished before dessert was served.
Mini-loaves or muffins
Don’t feel locked into a single loaf pan. Pour the batter into muffin tins or mini-loaf pans for portable treats. Just shorten the bake time to 18–22 minutes for muffins or 30–35 minutes for minis. Tastes Better From Scratch highlights how these smaller versions are perfect for gifting. Personally, I love wrapping mini pumpkin chocolate chip breads in parchment and twine—they make cozy, thoughtful fall gifts.
Nutrition Facts for Chocolate Chip Pumpkin Bread
Chocolate chip pumpkin bread isn’t just cozy—it’s also fairly balanced for a sweet treat. A single slice offers warmth and indulgence without being overly heavy. Of course, the numbers can shift depending on substitutions (like applesauce for oil or nuts for chocolate), but here’s a general breakdown for 1 slice (1 of 12 from a standard 9×5-inch loaf):
| Nutrient | Amount (per slice) |
|---|---|
| Calories | 260 |
| Total Fat | 12 g |
| Saturated Fat | 3.5 g |
| Cholesterol | 35 mg |
| Sodium | 190 mg |
| Carbohydrates | 35 g |
| Fiber | 2 g |
| Sugar | 20 g |
| Protein | 4 g |
This chocolate chip pumpkin bread recipe is a treat, but not over-the-top. The pumpkin adds fiber, the oil keeps it moist, and a few slices pair perfectly with coffee or tea. If you want a lighter version, try swapping half the oil for applesauce or reducing chocolate chips slightly.
FAQs About Chocolate Chip Pumpkin Bread
How do I keep chocolate chip pumpkin bread moist?
The secret to a moist chocolate chip pumpkin bread is using oil instead of butter and not overbaking. Oil keeps the loaf tender for days, while pumpkin purée naturally adds hydration. If you want extra insurance, wrap the cooled loaf tightly in plastic wrap and let it rest overnight—this deepens flavor and locks in moisture.
Can I freeze chocolate chip pumpkin bread?
Yes! Chocolate chip pumpkin bread freezes beautifully. Let the loaf cool completely, then wrap it in plastic wrap and foil, or place slices in freezer-safe bags. It will keep for up to 3 months. To serve, thaw at room temperature or warm individual slices in the microwave for 20–30 seconds.
Why did my chocolate chips sink in pumpkin bread?
This happens when the batter is too thin or the chocolate chips aren’t coated. Toss your chips with a spoonful of flour before folding them into the batter. This trick, often recommended by bakers, helps the chocolate stay suspended so every bite of your chocolate chip pumpkin bread is evenly studded.
Can I make chocolate chip pumpkin bread into muffins?
Absolutely! Pour the batter into lined muffin tins and bake at the same temperature, but reduce the bake time to 18–22 minutes. This creates perfectly portable pumpkin chocolate chip muffins with the same moist texture and spiced flavor as the loaf.
Related Recipes You’ll Love
If you enjoyed baking this chocolate chip pumpkin bread, you’ll love trying these other cozy treats from my kitchen. Each one has its own little twist but carries the same warmth and comfort.
- Chocolate Chip Zucchini Bread – A tender quick bread where garden zucchini meets melty chocolate chips, creating a loaf that’s surprisingly rich and moist.
- Chocolate Zucchini Bread – A classic recipe that proves vegetables and chocolate can absolutely belong together in a sweet, fudgy slice.
- Chocolate Chip Pumpkin Cookies – Soft, chewy cookies with the same pumpkin-chocolate pairing you love in the bread, but bite-sized and perfect for sharing.
- Pumpkin S’mores Cookies – A fun twist on pumpkin baking with gooey marshmallows and chocolate chunks that taste like autumn by the campfire.
These recipes pair beautifully with a mug of coffee or tea, and together they’ll keep your fall baking list exciting.
Conclusion
Chocolate chip pumpkin bread has a way of bringing comfort with every slice. It’s rich with pumpkin purée, warmly spiced, and dotted with gooey chocolate chips that melt right into the crumb. What I love most is its adaptability—whether you bake the classic loaf, switch things up with nuts or white chocolate, or turn the batter into muffins, it always delivers that cozy fall flavor we crave.
This recipe has been a staple in my kitchen for years, not only because it’s simple but because it’s shareable. Bake a loaf for neighbors, gift mini loaves to friends, or double the recipe for a holiday breakfast spread. However you serve it, you’ll end up with something tender, flavorful, and absolutely unforgettable.
So grab that can of pumpkin, a bag of chocolate chips, and a cozy sweater—it’s time to bake a loaf of chocolate chip pumpkin bread that feels like a warm hug from the oven.
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