This Chocolate Chip Pumpkin Bread is a cozy fall classic. Made with real pumpkin, warm spices, and plenty of chocolate chips, the loaf comes out soft, moist, and full of autumn flavor.
Chocolate Chip Pumpkin Bread
There’s nothing better than the aroma of fresh pumpkin bread on a crisp fall morning. This chocolate chip pumpkin bread is easy to make, uses simple pantry ingredients, and bakes into a generous, tender loaf that’s perfect for breakfast, coffee breaks, or sharing with friends and family.
The batter mixes quickly, and the result is a loaf that’s moist and flavorful, with pockets of melted chocolate in every slice. It’s a must-bake recipe for the season and a satisfying way to enjoy pumpkin any time of year.
Ingredients needed
- All-purpose flour
- Baking soda and baking powder: the leavening agents that help the loaf rise.
- Spices: salt, pumpkin pie spice, and cinnamon for warm fall flavor.
- Eggs
- Canned pumpkin: use pure pumpkin puree, not pumpkin pie filling.
- Olive oil and water: together they create a very moist texture.
- Sugar and brown sugar: for sweetness and depth of flavor.
- Vanilla extract
- Semi-sweet chocolate chips: the perfect complement to pumpkin; dark chocolate works well too.
How to make pumpkin chocolate chip bread
Step 1: In a mixing bowl, whisk together the dry ingredients: all-purpose flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon until evenly combined.
Step 2: In a separate bowl, whisk the wet ingredients: pumpkin puree, olive oil, water, eggs, sugar, brown sugar, and vanilla extract until smooth and well combined.
Step 3: Add the dry ingredients to the wet ingredients and stir gently until just combined—avoid overmixing to keep the loaf tender. Fold in the chocolate chips so they’re evenly distributed through the batter.
Gently fold in the chocolate chips until the batter has a good distribution of chips throughout.
Step 4: Pour the batter into a greased 9 x 5-inch loaf pan and smooth the top. If you like, sprinkle a few extra chocolate chips on top for a pretty finish and chocolatey bursts on the crust.
Step 5: Bake at 350°F (175°C) for 60–70 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. If the top browns too quickly while the center needs more time, loosely tent the loaf with foil and continue baking until done.
Recipe Tip
If the loaf’s top is getting too dark before the center finishes, tent it lightly with foil. This traps heat evenly and helps the center bake through without burning the crust.
Step 6: Let the bread cool completely in the pan on a wire rack before slicing. Cooling helps the crumb set so slices come out clean and not crumbly.
Tips for success
- Do not overmix the batter: stir until the ingredients are just combined to keep the loaf light and tender.
- Use pure pumpkin puree: canned pumpkin puree yields the best texture—do not use pumpkin pie filling, which contains added sugars and spices.
- Avoid overbaking: remove the loaf when a toothpick shows a few moist crumbs; overbaking dries the bread.
- Tent with foil if needed: preventing the crust from burning allows the center to finish baking properly.
- Top with extra chocolate chips: optional, but it creates an attractive finish and extra chocolate in each slice.
- Let it cool before slicing: patience pays off—cooling produces cleaner slices and better texture.
Storing
Room temperature: Wrap or cover the loaf and store at room temperature for 3–4 days.
Refrigerator: Keep tightly covered and refrigerate for up to one week for longer freshness.
Freezer: Wrap individual slices tightly in plastic wrap or foil, place in an airtight bag, and freeze up to 2 months. Thaw in the refrigerator or at room temperature before serving.
More pumpkin recipes
- Pumpkin Donut Mini Muffins
- Homemade Pumpkin Bread
- Pumpkin Banana Muffins
- Pumpkin Snack Cake
- Pumpkin Chocolate Chip Muffins
- Cake Mix Pumpkin Bars
- Pumpkin Mini Muffins
- Pumpkin Chocolate Chip Cookies
- Pumpkin Cream Pie
- Cake Mix Pumpkin Muffins
Chocolate Chip Pumpkin Bread
Ingredients
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¾ teaspoon salt
- 1 ½ teaspoons pumpkin pie spice
- ¼ teaspoon cinnamon
- 1 cup canned pumpkin puree
- ½ cup olive oil
- ¼ cup water
- 2 eggs
- 1 cup sugar
- ½ cup brown sugar
- 1 teaspoon vanilla extract
- 2/3 cup semi-sweet chocolate chips, plus more for topping
Instructions
- Whisk together the flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon in a mixing bowl.
- In a separate bowl, whisk together the pumpkin puree, olive oil, water, eggs, sugar, brown sugar, and vanilla extract until smooth.
- Add the dry ingredients to the wet ingredients and mix until just combined. Do not overmix. Fold in the semi-sweet chocolate chips.
- Pour the batter into a greased 9 x 5-inch loaf pan and top with additional chocolate chips if desired.
- Bake at 350°F (175°C) for 60–70 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, tent with foil and finish baking.
- Allow the bread to cool completely before slicing.
Nutrition (per serving)
Calories: 387 kcal, Carbohydrates: 56 g, Protein: 4 g, Fat: 17 g, Saturated Fat: 4 g, Sodium: 324 mg, Fiber: 2 g, Sugar: 36 g. Vitamin A and other micronutrients vary based on ingredients used.