I can’t think of a more perfect fall treat than Chocolate Chip Pumpkin Bread. There’s something magical about the way warm pumpkin spices mingle with melty chocolate chips in every bite. It’s my go-to one-bowl wonder when I’m craving something cozy but don’t want to deal with a kitchen disaster afterward. Curious about how to get that perfectly moist texture that stays fresh for days? Or maybe you’re wondering what secret ingredient takes this classic to the next level?
Why You’ll Love this Chocolate Chip Pumpkin Bread
If you’ve been searching for the perfect fall treat that combines comfort and convenience, this chocolate chip pumpkin bread is about to become your new obsession.
I’m talking about a one-bowl wonder that’ll fill your kitchen with the most heavenly aroma of warm spices and chocolate.
What’s not to love? It’s incredibly moist, studded with melty chocolate chips, and packed with real pumpkin flavor.
The best part? You don’t need fancy equipment or techniques. Just mix, pour, bake, and voilà—you’ve got a slice of autumn heaven that’s perfect with your morning coffee or as a midnight snack.
What Ingredients are in Chocolate Chip Pumpkin Bread?
To make this cozy fall treat, you’ll need a perfect blend of pantry staples, warm spices, and of course, pumpkin and chocolate.
- 1¾ cups all-purpose flour
- 1¼ tsp baking soda
- 1⅞ tsp cinnamon
- ½ tsp ground cloves
- ½ tsp ground ginger
- ½ tsp salt
- ¼ tsp nutmeg
- 1 cup semi-sweet chocolate chips (plus extra for topping)
- 1 cup pumpkin puree
- ½ – ¾ cup granulated sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
When shopping for ingredients, make sure you’re grabbing pure pumpkin puree, not pumpkin pie filling, as the latter contains added sugars and spices that would throw off the carefully balanced flavors in this recipe.
How to Make this Chocolate Chip Pumpkin Bread
Preheat your oven to 350°F and get your 9×5-inch loaf pan ready by greasing it thoroughly, then dusting with flour. This preparation guarantees your bread won’t stick to the pan when it’s done baking.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together 1¾ cups all-purpose flour, 1¼ teaspoons baking soda, 1⅞ teaspoons cinnamon, ½ teaspoon ground cloves, ½ teaspoon ground ginger, ½ teaspoon salt, and ¼ teaspoon nutmeg until well combined.
These warm spices create that quintessential fall flavor we all crave.
Step 3: Add Chocolate Chips to Dry Mixture
Toss 1 cup of semi-sweet chocolate chips into your dry ingredients, coating them completely.
This little trick helps prevent all the chocolate chips from sinking to the bottom of your loaf during baking.
Step 4: Combine Wet Ingredients
In a separate bowl, whisk together 1 cup pumpkin puree, ½ to ¾ cup granulated sugar (depending on how sweet you like it), ½ cup vegetable oil, 2 large eggs, and 1 teaspoon vanilla extract until smooth.
The mixture should look uniform and well-blended.
Step 5: Mix Wet and Dry Ingredients Together
Pour your wet ingredient mixture into the bowl with your dry ingredients and stir just until combined.
Over-mixing can make your bread tough, so stop when you no longer see dry flour—a few small lumps are actually fine.
Step 6: Transfer to Baking Pan
Pour your batter into the prepared loaf pan, smoothing the top with a spatula.
Sprinkle some extra chocolate chips on top for a picture-perfect finish that gives a hint of what’s inside.
Step 7: Bake Until Perfect
Bake your pumpkin bread for 60-80 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs.
If you notice the top browning too quickly after an hour, tent the bread loosely with aluminum foil to prevent it from burning.
Step 8: Cool Before Slicing
Allow your chocolate chip pumpkin bread to cool completely in the pan before removing and slicing.
This cooling time is essential—it helps the bread set properly and makes for cleaner slices.
For easier mixing of the batter with less effort, a stand mixer can be a versatile kitchen companion that produces perfectly blended ingredients.
What to Serve with Chocolate Chip Pumpkin Bread
This cozy pumpkin bread works beautifully for breakfast, snack time, or dessert.
For morning enjoyment, pair a warm slice with a frothy pumpkin spice latte or creamy chai tea that echoes those warm spices in the bread. Want something more substantial? Serve alongside Greek yogurt drizzled with honey for a protein boost.
For an afternoon treat, try it with a smear of salted butter or cream cheese that balances the sweetness of the chocolate chips.
Apple cider (hot or cold) makes a revitalizing companion that complements the fall flavors.
And for dessert? Transform a slice into something special by warming it slightly and topping with a scoop of vanilla ice cream that melts into all those nooks and crannies.
Chocolate Chip Pumpkin Bread Substitutions and Variations
Need to switch things up? This pumpkin bread is wonderfully adaptable:
- Flour Options: Swap half the all-purpose flour with whole wheat for a nuttier flavor, or use a 1:1 gluten-free baking blend for gluten sensitivities.
- Make it Vegan: Replace eggs with flax eggs (2 Tbsp ground flaxseed mixed with 6 Tbsp water) and use dairy-free chocolate chips.
- Sugar Alternatives: Try brown sugar for deeper caramel notes, coconut sugar for lower glycemic impact, or reduce to ½ cup for less sweetness.
- Oil Swaps: Melted coconut oil, applesauce (for lower fat), or melted butter all work beautifully.
- Mix-in Magic: Add ⅓ cup chopped walnuts, pecans, or pepitas for crunch. White chocolate chips create a sweeter variation.
- Finishing Touches: Sprinkle cinnamon sugar on top before baking, or drizzle with maple glaze (powdered sugar + maple syrup) once cooled.
Leftovers and Storage for this Chocolate Chip Pumpkin Bread
This pumpkin bread actually gets better overnight as the flavors meld together! To store:
- Counter Storage: Keep in an airtight container at room temperature for up to 3 days. Wrap individual slices in parchment paper to prevent sticking.
- Refrigeration: Extend freshness to 5-7 days by refrigerating in a sealed container.
- Freezer Option: Wrap cooled bread tightly in plastic wrap, then foil, and freeze for up to 3 months. Freeze individual slices for grab-and-go treats!
To refresh: Warm refrigerated slices for 10-15 seconds in the microwave or toast briefly for a crispy exterior.
For frozen slices, thaw at room temperature or microwave from frozen.
Pro tip: A light toasting brings back that just-baked texture and makes the chocolate chips slightly melty again—divine!
Final Thoughts
This one-bowl chocolate chip pumpkin bread offers that perfect balance of warm spices and melty chocolate in every bite.
The simplicity of preparation belies its complex flavor—rich pumpkin, aromatic cinnamon, and those pockets of chocolate that somehow make everything better.
Fall baking doesn’t get more comforting than this. It’s an ideal weekend project when the air turns crisp, but works equally well as a holiday gift for neighbors or teachers.
Make a double batch during pumpkin season and freeze one loaf for later, when the craving for something homemade and soul-warming inevitably strikes.
Some recipes come and go, but this one stays in rotation season after season.