If you’re craving something that perfectly captures the essence of fall, then this Pumpkin Chocolate Chip Bread Recipe will quickly become your new go-to. Imagine a moist loaf bursting with warm spices like cinnamon and nutmeg, generously studded with melty chocolate chips that add just the right hint of sweetness. Whether it’s for a cozy breakfast, an autumn-inspired dessert, or a thoughtful homemade gift, this bread is a delicious way to celebrate the flavors of the season. Trust me, once you try this charming pumpkin treat, you’ll wonder how you ever lived without it.

Ingredients You’ll Need

Pumpkin Chocolate Chip Bread Recipe - Recipe Image

This recipe calls for straightforward, familiar ingredients that each bring something special to the table, from texture to taste to that gorgeous golden color.

All-purpose flour (1 ¾ cups): The sturdy base that gives the bread its tender crumb.
Baking soda (1 tsp): Helps the bread rise perfectly and keeps it fluffy.
Baking powder (½ tsp): Adds just the right extra lift for a light texture.
Salt (½ tsp): Balances the sweetness and enhances other flavors.
Ground cinnamon (1 ½ tsp): Brings that cozy, classic pumpkin spice warmth.
Ground nutmeg (½ tsp): Adds a subtle earthy note to deepen the flavor.
Ground cloves (¼ tsp): A little goes a long way in evoking that authentic fall aroma.
Ground ginger (¼ tsp): Lends a gentle spicy zing to keep things interesting.
Pumpkin purée (1 cup): The star ingredient that makes the bread moist and rich; be sure it’s pure pumpkin, not pie filling.
Granulated sugar (1 cup): Sweetens the bread without overpowering the pumpkin flavor.
Brown sugar, packed (½ cup): Adds a touch of molasses flavor and extra moisture.
Vegetable oil (½ cup): Keeps the bread tender and ensures a soft crumb; melted butter can work too.
Large eggs (2): Bind the ingredients together and provide structure.
Vanilla extract (1 tsp): Lifts the overall flavor with a hint of sweetness and warmth.
Semisweet chocolate chips (1 cup): The delightful pockets of chocolate that make every bite special, plus extra for sprinkling on top.

How to Make Pumpkin Chocolate Chip Bread Recipe

Step 1: Prepare your pan and oven

Start by preheating your oven to 350°F (175°C). Grease and lightly flour a 9×5-inch loaf pan or line it with parchment paper to ensure your bread releases effortlessly once baked. This simple prep step sets you up for baking success.

Step 2: Mix your dry ingredients

In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. This spice blend is what gives the bread its signature warmth and depth, so don’t rush through this part—it’s the foundation of that irresistible aroma.

Step 3: Combine wet ingredients

In a large bowl, whisk pumpkin purée, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until everything is smooth and well combined. The richness from the pumpkin and oils will keep your loaf incredibly moist and tender.

Step 4: Bring it all together

Gently fold the dry ingredients into the wet mixture just until combined. Overmixing can make the bread tough, so fold carefully to keep the texture light and fluffy. Then, stir in the semisweet chocolate chips, which melt into little pockets of joy throughout the loaf.

Step 5: Bake to perfection

Pour the batter into your prepared loaf pan and sprinkle some extra chocolate chips on top for that Instagram-worthy finish. Bake for 55–65 minutes, or until a toothpick inserted near the center comes out clean with a few melted chocolate smudges—this guarantees a moist crumb without being undercooked.

Step 6: Cool before slicing

Allow the bread to cool in the pan for about 10 minutes so it sets up nicely. Then transfer it to a wire rack to cool completely before slicing. This step is key because cutting too soon causes the bread to crumble.

How to Serve Pumpkin Chocolate Chip Bread Recipe

The image shows three thick slices of dark brown banana bread arranged in a row on a light-colored wire cooling rack over a white marbled surface. Each slice has a textured, moist crumb with visible small chunks mixed inside, possibly nuts or chocolate chips, giving a slightly rough and dense look. The top crust is darker, slightly cracked, and has some small shiny spots that catch the light. The overall scene looks warm and inviting, highlighting the bread's rich color and texture. photo taken with an iphone --ar 4:5 --v 7

Garnishes

A light spread of softened butter or cream cheese pairs wonderfully with warm slices, adding a creamy contrast to the spice and chocolate. For a festive touch, dust with powdered sugar or drizzle with a simple vanilla glaze—both add an elegant sweetness that takes this humble bread to new heights.

Side Dishes

Serve alongside a hot cup of coffee, chai tea, or pumpkin spice latte for a perfect fall pairing. A dollop of Greek yogurt or a scoop of vanilla ice cream transforms the bread into a decadent dessert worthy of any occasion.

Creative Ways to Present

Turn this Pumpkin Chocolate Chip Bread Recipe into gift-friendly treats by slicing, wrapping individual pieces in parchment, and tying with rustic twine. You could also slice the loaf thinly and toast the pieces to create a crunchy breakfast topping for yogurt bowls or a delicious base for holiday brunch spreads.

Make Ahead and Storage

Storing Leftovers

After baking, tightly wrap your bread in plastic wrap or store it in an airtight container at room temperature. It stays fresh for up to three days, but if you prefer, refrigeration extends its life to about one week without sacrificing too much moisture.

Freezing

This bread freezes beautifully. Wrap a completely cooled loaf securely in plastic wrap, then in aluminum foil to protect it from freezer burn. You can freeze it for up to three months, making it a convenient option for whipping up your favorite fall flavor anytime cravings strike.

Reheating

To enjoy your pumpkin bread fresh again, thaw it overnight in the fridge or at room temperature. Warm slices gently in the microwave for 15-20 seconds or toast them lightly for a cozy treat that tastes just-baked.

FAQs

Can I use pumpkin pie filling instead of pumpkin purée?

It’s best to stick with pure pumpkin purée because pumpkin pie filling contains added sugar and spices, which can throw off the recipe’s balance and texture. Using purée gives you control over sweetness and spice levels.

Is it possible to make this bread gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend designed for baking. Just be sure it contains xanthan gum or another binder to keep the bread tender and prevent crumbling.

What type of chocolate chips work best?

Semisweet chocolate chips are ideal because their balanced sweetness complements the pumpkin spices perfectly. However, feel free to experiment with dark or milk chocolate chips depending on your taste preferences.

Can I make this recipe into muffins?

Absolutely! Pour the batter into a muffin tin lined with paper cups and bake at 350°F for 18–22 minutes. Muffins are great for grab-and-go snacks or portion control.

How do I prevent the bread from drying out?

Avoid overbaking by starting to check for doneness around the 55-minute mark. Make sure to wrap leftovers tightly and store properly—using oil instead of butter also helps keep the bread moist.

Final Thoughts

This Pumpkin Chocolate Chip Bread Recipe is a heartwarming treat that brings joy to every bite, whether you’re sharing it with family or savoring it solo with a cup of tea. It’s straightforward to make, delightfully flavorful, and perfectly suited for those crisp autumn days when you want something cozy and comforting. Give it a try—you’ll find it hard to resist coming back for another slice!