Chocolate Chip Pumpkin Bread
This Chocolate Chip Pumpkin Bread is soft, moist, and loaded with warm fall spices and melty chocolate chips. It’s an easy one-bowl recipe that takes just 10 minutes to mix and bakes up beautifully every time. Perfect for breakfast, snacks, or as a cozy fall dessert, this loaf also freezes well — so make two, because one won’t last long!
Every year, as soon as the mornings start to feel a little cooler, I know it’s pumpkin season in my kitchen. This Chocolate Chip Pumpkin Bread is one of those recipes I make without even thinking — partly because it’s easy, but mostly because it’s so ridiculously good.
The first time I made it, I was just trying to use up some leftover pumpkin puree. I figured it would be a nice, simple loaf to have with tea during the week. But the moment it came out of the oven, my family started hovering like they were waiting for an auction to start. One “just a small slice” turned into half the loaf gone before it even cooled.
Now it’s become a bit of a tradition — I make at least two loaves in the fall. One to eat right away (because waiting isn’t happening), and one to freeze for later… except that “later” usually means the next day when someone remembers there’s another loaf in the freezer.
Why make this bread
- Soft and moist – thanks to the pumpkin puree and oil-based batter, it stays tender for days.
- Chocolate in every bite – semi-sweet chocolate chips add gooey pockets of flavor.
- Easy, one-bowl method – minimal cleanup and no mixer needed.
- Perfect for any time of day – breakfast, snack, dessert, or even holiday gifting.
- Freezer-friendly – make a double batch and freeze slices for quick grab-and-go treats.
- Customizable – swap in dark chocolate, white chocolate, nuts, or even a cream cheese swirl.
Ingredients and substitutes
- Pumpkin puree – Use pure pumpkin puree, not pumpkin pie filling. You can also substitute with mashed sweet potato or butternut squash.
- Chocolate chips – Semi-sweet is classic, but dark or white chocolate chips work well. You can even use chopped chocolate chunks for extra melt.
- Flour – All-purpose flour keeps it light. For a heartier loaf, swap part of the all-purpose flour with whole wheat flour.
- Baking soda – Gives lift and helps create a tender crumb.
- Pumpkin spice + cinnamon + nutmeg – These warm spices give that cozy fall flavor. You can replace it with chai spice or gingerbread spice.
- Sugars – A mix of white sugar and brown sugar for sweetness and moisture.
- Oil – Neutral-flavored oil keeps the bread moist for days. You can use melted butter for a richer taste.
- Eggs – Provide structure and richness.
- Salt – Balances the sweetness and enhances flavor.
Step-by-step: Chocolate chip pumpkin bread
- Preheat oven to 325°F / 165°C. Grease or line a 9 x 4-inch loaf pan.
- Mix dry ingredients – In a bowl, whisk together flour, baking soda, pumpkin spice, cinnamon, nutmeg, and salt.
- Whisk wet ingredients – In another bowl, whisk eggs with white and brown sugars. Slowly whisk in the oil until fully combined.
- Add pumpkin and vanilla – Stir in pumpkin puree and vanilla extract until smooth.
- Combine – Gently fold in dry ingredients, then stir in most of the chocolate chips. Do not overmix.
- Bake – Pour batter into the loaf pan, sprinkle extra chocolate chips on top, and bake 45–55 minutes until a skewer comes out clean.
- Cool & slice – Let cool 10 minutes in the pan, then transfer to a rack before slicing.
Tips for Success
- Toss the chocolate chips in a little flour before adding to prevent them from sinking.
- Don’t overmix – overmixing can make the bread dense.
- Check early – start testing at 45 minutes to avoid overbaking.
- For extra flavor, brown the butter before using (sub for oil).
- Double the recipe and freeze a loaf for later.
Troubleshooting
| Problem | Possible Cause | Fix |
|---|---|---|
| The bread is dry | Overbaked | Check at 45 mins, cover with foil if browning too fast |
| Chocolate chips sank | Batter too thin / chips too heavy | Toss chips in 1 tbsp flour before folding in |
| The bread didn’t rise | Old baking soda or overmixing | Use fresh baking soda, mix gently |
| Loaf stuck to the pan | Not greased/lined well | Always grease and line with parchment |
Storage & Freezing
- Store in an airtight container at room temperature for 3–4 days.
- Refrigerate for up to 1 week.
- Freeze slices individually for up to 3 months; thaw at room temp or warm in microwave.
Serving Suggestions
- Warm with a pat of butter or cream cheese
- Toasted with a drizzle of honey
- Served with coffee or a pumpkin spice latte
- Sliced thick for holiday breakfast spreads
- Wrapped in parchment and twine for gifting
Frequently asked questions
This pumpkin bread will keep at room temperature for 2 days or in the fridge for up to a week. You can even freeze it for up to a month.
Yes, roast, puree, and drain fresh pumpkin before using.
Yes, use a 1:1 gluten-free flour blend.
Absolutely – bake at the same temp for about 20–25 minutes.
Absolutely! Pumpkin bread tastes great when made a day or two in advance, allowing the flavors to meld together. Bake the bread as directed, let it cool completely, and then store it in an airtight container or wrapped tightly in plastic wrap. When you’re ready to serve, you can enjoy it as is or warm it up slightly in the oven for a cozy treat.
Chocolate Chip Pumpkin Bread
This chocolate chip pumpkin bread is light and airy; it's an oil-based sweet bread made in a loaf pan with pumpkin puree and pumpkin spice. A simple and easy recipe that takes just 10 minutes to mix and 50 minutes to bake.
Video
Ingredients
- 2 cup (250 g) All-purpose flour
- ¾ tsp Baking Soda
- 1 ½ tsp Pumpkin spice
- 1 tsp Cinnamon powder
- ½ tsp Nutmeg powder fresh grated
- ½ tsp Salt
- 2 Eggs large
- ½ cup (110 g) Brown sugar
- ½ cup (100 g) Sugar
- ⅔ cup (160 ml) Oil cooking
- 1 cup (240 ml) Pumpkin puree
- 1 tsp Vanilla extract
- 1 cup (235 g) Chocolate chips
Method
- Preheat oven to 325°F / 165°C. Grease or line a 9 x 4-inch loaf pan.
- Dry ingredients – In a bowl, combine the dry ingredients – flour, baking soda, pumpkin spice, cinnamon powder, nutmeg, and salt.
- Whisk wet ingredients – In a bowl, whisk the eggs with both the brown and white sugars using a whisk. Gradually, add the oil and make sure it is well incorporated. Then add the vanilla extract and pumpkin puree.
- Combine – Gently fold in dry ingredients, then stir in most of the chocolate chips. Do not overmix.
- Bake – Pour batter into the loaf pan, sprinkle extra chocolate chips on top, and bake 45–55 minutes until a skewer comes out clean.
- Cool & slice – Let cool 10 minutes in the pan, then transfer to a rack before slicing.
Notes
Tips for Success
- Toss chocolate chips in a little flour before adding to prevent them from sinking.
- Don’t overmix – overmixing can make the bread dense.
- Check early – start testing at 45 minutes to avoid overbaking.
- For extra flavor, brown the butter before using (sub for oil).
- Double the recipe and freeze a loaf for later.
Equipment you will need
Nutrition
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This pumpkin bread is such a delicious snack or dessert for the fall. The addition of chocolate chips is the perfect finishing touch.
I am busy collecting all recipes pumpkin at the moment in preparation for next month. This bread looks tasty, thanks!
Wow, Veena !! pumpkin bread with chocolate chips sounds very exciting. I can promise it won’t last even 5 minutes with my kids at home.
This bread recipe is one of the household favorites and so delicious! I usually make two loafs and freeze one. Such a hit here and I’ll definitely make this again this fall too!
Thank you, Beth. I am so happy to hear that. We love this bread too.
We are on a bread making journey at the moment seeing we’re stuck at home and we’ve been experimenting with all sorts of different recipes. But have not tried pumpkin bread, let alone with chocolate chips! My daughter will love that!
Thanks, Amy. This is not the classic bread recipe but more like a cake. I think your daughter will still enjoy this.
I made this yesterday and just wanted to tell you that it was absolutely delicious. I love, love, love the combination of pumpkin and chocolate and this just hit the spot. Thanks for a great recipe!
Thank you so much, Rebecca. I am so happy you enjoyed this bread. It sure is a family favorite.
Yay to pumpkin season! I so need to try your pumpkin bread. I am loving that it uses oil instead of butter. I can almost taste how moist it comes out!
Thank you, Neha. yes, oil makes this moist, light and airy
This is such a wonderful and simple recipe. I think pumpkin trumps everything (carrot, apples, you name it) so I love finding these type of recipes. I can’t wait to try it! Thanks for sharing.
Thank you, Paula. I love pumpkin too
I made this last night and it was ah-mazingly delicious! this is a keeper!
Awesome. Thank you so much Chef for coming back to leave this feedback.