Pumpkin Chocolate Chip Bread is the kind of treat that makes you want to linger in the kitchen, savoring every bite and the smell of autumn wafting through your home. Imagine a moist, warmly spiced loaf packed with sweet pumpkin and melty pockets of chocolate—comfort in every slice! Whether you enjoy it fresh out of the oven or sneak a piece for breakfast the next morning, this bread delivers an irresistible balance between cozy spices and rich chocolatey goodness, making it a must-bake for anyone who loves fall flavors.

Pumpkin Chocolate Chip Bread Recipe - Recipe Image

Ingredients You’ll Need

You’ll be amazed at how a few pantry staples come together to create a masterpiece. Each ingredient plays a vital role: from the pumpkin’s moisture and vibrant hue to the decadent chocolate chips and the aromatic blend of spices. Here’s what you’ll need and why each is essential.

All-purpose flour: Provides the structure for a perfectly tender, sliceable loaf.
Salt: Enhances all the sweet and spicy flavors for a more balanced taste.
Baking powder: Gives the bread its rise and a light crumb.
Baking soda: Works with the acidic pumpkin to help the bread lift.
Pumpkin pie spice: A blend of cinnamon, nutmeg, ginger, and allspice that infuses the bread with warmth and classic fall aroma.
Canned pumpkin (not pumpkin pie filling): Adds moisture, flavor, and that signature orange color—it’s the star of the show.
Brown sugar: Lends a caramel-like depth and keeps the crumb soft.
Granulated sugar: Balances sweetness and lightness in every bite.
Applesauce or canola oil: Choose applesauce for a lighter, lower-fat loaf, or canola oil for extra richness and tenderness.
Eggs (room temperature): Bind everything together for a cohesive, fluffy loaf.
Vanilla extract: Brings a subtle, lovely note that rounds out all the flavors.
Semi-sweet chocolate chips: Pools of melted chocolate elevate each bite to pure bliss.
Mini semi-sweet chocolate chips: Perfect for sprinkling over the top, so you get a bit of chocolate in every single luscious slice.

How to Make Pumpkin Chocolate Chip Bread

Step 1: Prep the Pans and Preheat

Begin by preheating your oven to 350°F. Grease two 8×4-inch loaf pans and line them with parchment paper for easy removal of your Pumpkin Chocolate Chip Bread later. Set them aside while you measure out your ingredients—organization makes everything smoother!

Step 2: Whisk the Dry Ingredients

In a large mixing bowl, whisk together the flour, salt, baking powder, baking soda, and those irresistible pumpkin pie spices. This step ensures an even distribution of the leaveners and spices, so each slice is just as flavorful as the last.

Step 3: Mix the Wet Ingredients

In a separate medium bowl, add the canned pumpkin, both sugars, your choice of applesauce or canola oil, eggs, and vanilla extract. Whisk until smooth and thoroughly combined—you’ll notice the pumpkin gives the mixture a gorgeous golden hue!

Step 4: Combine Wet and Dry Mixtures

Pour the wet ingredients into your dry ingredients, and gently stir until just combined. Avoid over-mixing; you want everything moist but not overworked, for the most tender loaf possible.

Step 5: Add the Chocolate Chips

Fold in the semi-sweet chocolate chips along with most of the mini chocolate chips, leaving a tablespoon or two of minis to sprinkle on top for an even more inviting look. This is where the bread starts to feel like an absolute treat!

Step 6: Bake the Bread

Divide the batter evenly between your prepared pans. Sprinkle reserved mini chocolate chips across the tops for extra charm and chocolatey bites. Bake for 50 to 55 minutes. Your kitchen will soon smell heavenly! Check for doneness by inserting a toothpick in the center; it should come out clean (save for a little chocolate smudge).

Step 7: Cool and Serve

Remove the pans from the oven and let your Pumpkin Chocolate Chip Bread cool for 10 minutes. Then, gently lift each loaf out and transfer to a wire rack to cool completely. Slicing too soon risks a crumbly mess—patience truly pays off!

How to Serve Pumpkin Chocolate Chip Bread

Garnishes

Dress up your slices with a light dusting of powdered sugar, a drizzle of maple glaze, or even a dollop of whipped cream if you’re feeling decadent. Sprinkling a few extra mini chocolate chips right before serving makes each piece look bakery-fresh and utterly irresistible.

Side Dishes

For a cozy breakfast, enjoy a warm slice alongside a steaming mug of coffee or chai tea. To turn it into a fabulous afternoon snack, pair Pumpkin Chocolate Chip Bread with some sliced apples or a tangy fruit salad to cut the richness and add a refreshing touch.

Creative Ways to Present

Think beyond the loaf! Try slicing and toasting your bread, then slathering with a little cream cheese. Or, cube it for an indulgent bread pudding, or create sweet sandwiches with marshmallow fluff. Serve thick slices on a rustic board, alongside spiced nuts and seasonal fruit for a stunning fall brunch display.

Make Ahead and Storage

Storing Leftovers

Once your Pumpkin Chocolate Chip Bread is cool, wrap it tightly in plastic wrap or foil, or tuck it into an airtight container. It’ll stay fresh at room temperature for up to 3 days, maintaining its moist crumb and rich flavor.

Freezing

Pumpkin Chocolate Chip Bread freezes beautifully! Wrap the whole loaf or individual slices in a layer of plastic, followed by foil, and freeze for up to 3 months. Thaw overnight in the fridge or on the counter for a perfectly preserved treat anytime you crave it.

Reheating

To bring back that fresh-baked magic, warm individual slices in the microwave for about 15 seconds or toast them briefly. If you’ve frozen the loaf, let it thaw fully before reheating to prevent dryness or uneven texture.

FAQs

Can I substitute fresh pumpkin for canned pumpkin?

Yes! Just be sure to puree and drain cooked fresh pumpkin to remove excess water. Canned pumpkin is more consistent in moisture content, but fresh adds a homemade touch if you have time.

Can I make this Pumpkin Chocolate Chip Bread gluten-free?

Absolutely. Use your favorite 1:1 gluten-free all-purpose flour blend. The texture may be slightly different, but the flavors and moistness will still shine.

Can I use different types of chocolate chips?

Of course! Try dark chocolate, milk chocolate, or even white chocolate chips. Mixing different types of chocolate adds an unexpected pop to the traditional Pumpkin Chocolate Chip Bread.

What’s the best way to keep the bread moist?

The pumpkin already helps keep the bread tender, but storing it wrapped tightly and not over-baking are key. Applesauce also adds moisture, so don’t skip it if that’s the option you choose.

Can I add nuts or other mix-ins?

Definitely! Toasted pecans or walnuts add wonderful crunch, or toss in dried cranberries for a tart pop. Just keep total mix-ins to 2 cups so the loaf bakes evenly.

Final Thoughts

There’s something so special about sharing a loaf of homemade Pumpkin Chocolate Chip Bread with friends and family. It’s simple, comforting, and bursts with fall flavor in every bite. Give this recipe a try—you might just discover your new favorite bake!

Pumpkin Chocolate Chip Bread Recipe

★★★★★

5 from 21 reviews

Author: anna
Total Time: 1 hour 10 minutes
Yield: 2 loaves 1x
Diet: Vegetarian

Print Recipe

Description

Delicious and moist Pumpkin Chocolate Chip Bread that’s perfect for fall baking. The combination of pumpkin and chocolate chips makes this bread a delightful treat for any occasion.

Instructions

Preheat Oven: Preheat oven to 350F. Grease and line two 8×4-inch loaf pans with parchment paper.
Mix Dry Ingredients: In a large bowl, whisk together flour, salt, baking powder, baking soda, and pumpkin pie spice.
Combine Wet Ingredients: In a medium bowl, whisk together pumpkin, brown sugar, granulated sugar, applesauce OR oil, eggs, and vanilla.
Combine Wet and Dry: Stir wet ingredients into dry ingredients until just combined.
Add Chocolate Chips: Fold in chocolate chips, reserving some for topping.
Bake: Divide batter between loaf pans and bake for 50-55 minutes until a toothpick comes out clean.
Cool and Serve: Cool in pans for 10 minutes, then transfer to a wire rack to cool completely.

Prep Time: 15 minutes
Cook Time: 50-55 minutes
Category: Bread
Method: Baking
Cuisine: American