Pumpkin Chocolate Chip Bread
Ever notice how October rolls around and suddenly pumpkin flavored everything is everywhere?
But here’s the thing: most pumpkin recipes are trying too hard.
They’re loaded with so much spice you can’t taste the pumpkin, or they’re so dry they need a gallon of milk just to get them down.
This pumpkin chocolate chip bread is different.
It’s soft, moist, and packed with real pumpkin flavor. The chocolate chips melt into every slice, creating these little pockets of richness that pair perfectly with the subtle sweetness of the pumpkin.
I’ve made this bread at least 20 times (no joke), and it’s the one recipe I get asked for every single fall.
My husband eats it for breakfast with his coffee. My mom freezes half a loaf to enjoy later in the season.
And you can mix everything in one bowl. No stand mixer required.
Here’s something that’ll blow your mind: this recipe makes TWO full loaves.
That means you can eat one fresh and freeze the other, or gift one to your neighbor who’ll think you’re a baking genius.
What You’ll Need
Wet Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Pumpkin puree | 1 3/4 cups (425g) | NOT pumpkin pie filling! |
| Eggs | 3 large | Room temperature works best |
| Vegetable oil | 1/2 cup (120ml) | Keeps it super moist |
| Melted coconut oil | 1/2 cup (120ml) | Can use more vegetable oil instead |
| Water | 1/3 cup (80ml) | Yes, really! |
| Granulated sugar | 1 1/2 cups (300g) | For sweetness |
| Light brown sugar | 1/2 cup (100g) | Packed, adds depth |
Dry Ingredients
| Ingredient | Amount | Why It Matters |
|---|---|---|
| All-purpose flour | 3 cups (375g) | The base |
| Baking soda | 1 teaspoon | Makes it rise |
| Salt | 3/4 teaspoon | Enhances flavor |
| Ground cinnamon | 1 teaspoon | Warm spice |
| Ground nutmeg | 1/2 teaspoon | Earthy notes |
| Ground ginger | 1/4 teaspoon | Subtle heat |
| Ground cloves | 1/4 teaspoon | Depth |
The Star Player
Chocolate chips: 1 1/2 cups (255g) + extra for topping
Semi-sweet or dark chocolate works best. Trust me on this.
Pro Tips
1. The Pumpkin Puree Mistake Everyone Makes
Use the canned stuff labeled “100% pure pumpkin” and nothing else.
What you DON’T want is “pumpkin pie filling” which already has sugar and spices mixed in.
That’ll throw off the entire recipe and you’ll end up with pumpkin-flavored sadness.
2. The Secret to Tender Bread
Stop mixing the second you can’t see dry flour streaks.
Overmixing = tough, dense bread that nobody wants to eat.
You want those tender, melt-in-your-mouth slices that practically dissolve on your tongue.
3. Room Temperature Eggs Are Non-Negotiable
Cold eggs cause the melted oils to solidify into weird little clumps.
Quick fix: Set your eggs on the counter for 20 minutes before you start, or place them in a bowl of warm water for 5 minutes.
Game changer.
Also Read: Air Fryer Lemon Pepper Chicken Wings
4. Make It Look Bakery-Worthy
Press a handful of extra chocolate chips into the top of the batter right before baking.
They’ll get all melty and gorgeous and make your bread look like it came from a $8-per-slice fancy bakery.
5. The Toothpick Test Lies
Because of the chocolate chips, you might pull out your toothpick with some melted chocolate on it.
Look for moist crumbs clinging to the toothpick, not wet batter.
The top should also spring back when you gently press it.
Tools You’ll Need
✓ Two 9×5-inch loaf pans
✓ Large mixing bowl
✓ Whisk
✓ Rubber spatula
✓ Measuring cups and spoons
✓ Parchment paper or cooking spray
✓ Cooling rack
✓ Toothpick (for testing doneness)
That’s it. No fancy equipment required.
How to Make Pumpkin Chocolate Chip Bread
Step 1: Prep Your Pans
Preheat your oven to 350°F (175°C).
Line two 9×5-inch loaf pans with parchment paper, letting the edges hang over the sides.
This makes it super easy to lift the bread out later without any drama.
You can also just grease them really well with butter or cooking spray if you don’t have parchment.
Step 2: Mix the Wet Ingredients
In a large bowl, whisk together the pumpkin puree, eggs, vegetable oil, melted coconut oil, and water until everything is smooth.
It should look almost like a thick smoothie.
No lumps allowed here.
Step 3: Add the Sugars
Pour in both sugars and whisk until they’re completely incorporated.
The mixture will get a little lighter in color. This takes about a minute of whisking.
Your arm might get tired. Push through. 💪
Step 4: Combine the Dry Ingredients
In a separate bowl (or just on a piece of parchment paper to save dishes), whisk together the flour, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
Make sure there are no clumps hiding in there.
Step 5: Fold It All Together
Add the dry ingredients to the wet ingredients in two additions.
Use a rubber spatula to fold everything together gently.
Stop mixing as soon as you don’t see any more dry flour streaks.
Remember: We’re folding, not beating the life out of it.
The batter will be thick and fairly smooth.
Also Read: Rotisserie Chicken Pasta
Step 6: Fold in the Chocolate Chips
Reserve about 1/4 cup of chocolate chips for topping.
Fold the rest into the batter, distributing them evenly so every slice gets chocolate.
This is where the magic happens.
Step 7: Fill the Pans
Divide the batter evenly between your two prepared loaf pans.
They should each be about two-thirds full.
Smooth the tops with your spatula and press those reserved chocolate chips on top like you’re bedazzling a masterpiece.
Step 8: Bake
Place the pans in your preheated oven and bake for 60 to 75 minutes.
Start checking at the 60-minute mark.
The bread is done when a toothpick inserted into the center comes out with just a few moist crumbs (not wet batter), and the top springs back when you touch it lightly.
Step 9: Cool Completely
This is the hardest part, but you have to do it.
Let the bread cool in the pans for about 15 minutes, then use the parchment paper to lift them out onto a cooling rack.
Let them cool completely before slicing.
If you cut into them while they’re still warm, they’ll be gummy and fall apart.
The cooling process actually helps the flavor develop too.
I know it’s tempting to dive in immediately. Resist.
Substitutions and Variations
Dietary Swaps
| If You Need… | Do This |
|---|---|
| Dairy-free | Use all vegetable oil + dairy-free chocolate chips |
| Less sugar | Cut to 1 1/2 cups total (1 cup granulated + 1/2 cup brown) |
| Whole grain | Replace half the flour with whole wheat flour |
| Nut-free | Just skip the nuts (recipe doesn’t call for them anyway!) |
Fun Variations to Try
Add nuts: Fold in 1 cup of chopped walnuts or pecans along with the chocolate chips. Toast them first for extra flavor.
Make muffins instead: This batter makes amazing muffins. Fill muffin tins about two-thirds full and bake at 350°F for 20 to 25 minutes.
Try white chocolate: Swap half (or all) of the chocolate chips for white chocolate chips. The sweetness pairs really nicely with the pumpkin.
Go full dessert mode: Add 1/2 cup of caramel chips along with the chocolate chips. You won’t regret it.
Spice it up differently: Add 1/2 teaspoon of cardamom for something unexpected, or use 2 teaspoons of pumpkin pie spice instead of measuring individual spices.
Cream cheese swirl: Drop spoonfuls of sweetened cream cheese on top of the batter and swirl with a knife before baking. 😍
Make Ahead Tips
Here’s something cool: the bread actually gets better after sitting for a day.
The flavors meld together and the texture becomes even more tender.
Your Options:
Option 1: Bake the loaves, let them cool completely, then wrap them tightly in plastic wrap. They’ll stay fresh on your counter for up to 4 days.
Option 2: Freeze the baked bread. Wrap it well and it’ll keep for up to 3 months. Thaw at room temperature when you’re ready to eat it.
Option 3: Freeze the batter. Prepare everything up to the point of pouring it into the pans, then freeze it in freezer-safe containers. Thaw overnight in the fridge, pour into pans, and bake as directed.
The texture might be slightly different with option 3, but it still works great.
Leftovers and Storage
Storage Guide
| Method | Duration | Pro Tip |
|---|---|---|
| Room temperature | 4-5 days | Wrap tightly in plastic wrap |
| Refrigerator | 1 week | Might dry out faster, toast to refresh |
| Freezer | 3 months | Wrap individual slices for easy grabbing |
How to Refresh Stale Bread
If your bread starts to feel a little dry, cut a slice and toast it with butter.
Game changer.
Or warm it in the microwave for 15 seconds.
You can also turn stale slices into bread pudding or French toast. Just saying.
Quick Nutritional Snapshot
Per slice (based on 24 slices):
| Nutrient | Amount |
|---|---|
| Calories | 195 |
| Fat | 9g |
| Carbs | 28g |
| Protein | 3g |
| Sugar | 17g |
Keep in mind this is an estimate and will vary based on the exact ingredients you use.
It’s not health food, but it’s not candy either. It’s somewhere in that delicious middle ground.
Pairing Suggestions
This bread is great on its own, but here are some ways to level it up:
Breakfast Pairings
🍳 Scrambled eggs + crispy bacon
☕ Hot coffee or a pumpkin spice latte
🥛 Cold glass of milk
The savory + sweet combo with eggs and bacon is absolutely fire.
Snack Time
🧀 Spread with cream cheese (the tanginess cuts through the sweetness perfectly)
🍯 Drizzle with honey
🥜 Smear with almond butter
Also Read: Baked Spinach Artichoke Wonton Cups
Dessert Mode
🍦 Warm slice + vanilla ice cream + caramel drizzle
🫖 Pair with Earl Grey or chai tea
🍫 Serve with hot chocolate for the ultimate chocolate-pumpkin experience
FAQ
Can I use fresh pumpkin instead of canned?
Yes, but you’ll need to roast it first.
Cut a sugar pumpkin in half, scoop out the seeds, and roast face-down on a baking sheet at 350°F until soft (about 45 minutes).
Scoop out the flesh and puree it until smooth. Make sure to drain off any excess liquid before measuring.
Honestly though? Canned is easier and works just as well.
Why did my bread sink in the middle?
This usually happens for one of three reasons:
- Oven temperature too high (causing the outside to cook faster than the inside)
- Opened the oven door too early (avoid opening until at least 50 minutes have passed)
- Too much leavening (make sure you’re using teaspoons, not tablespoons!)
Make sure your oven is properly calibrated. Those built-in thermometers lie sometimes.
Can I make this in a different size pan?
Sure, but you’ll need to adjust the baking time.
| Pan Size | Approximate Time |
|---|---|
| 8×4-inch | Add 10-15 minutes |
| 9×13-inch | Check at 35-40 minutes |
| Muffin tin | 20-25 minutes |
The toothpick test is your friend here.
My bread is dry. What went wrong?
Overbaking is usually the culprit.
Pumpkin bread continues cooking even after you take it out of the oven, so pull it when it’s just barely done.
Also, make sure you’re measuring your flour correctly: spoon it into the measuring cup and level it off. Don’t scoop directly from the bag.
That packs in way more flour than the recipe calls for.
Can I leave out the chocolate chips?
Absolutely.
You can replace them with:
- Dried cranberries
- Chopped pecans
- Butterscotch chips
- Cinnamon chips
- Or just leave them out entirely for traditional pumpkin bread
The bread police won’t come after you.
How do I know when it’s done?
Look for these signs:
✓ Top is golden brown and springs back when touched
✓ Edges are pulling away from the pan slightly
✓ Toothpick comes out with moist crumbs (not wet batter)
✓ Internal temperature reaches 200-205°F if you have a thermometer
When in doubt, bake a few minutes longer. Underbaked bread is worse than slightly overbaked.
Can I halve this recipe?
Yes! Just divide all ingredients in half and bake in one 9×5-inch loaf pan.
The baking time will be roughly the same, maybe 5 minutes less.
Why use both oils?
The combination gives you the best of both worlds.
Vegetable oil keeps the bread super moist, while coconut oil adds a subtle richness and helps the bread stay tender.
You can use all of one or the other if you prefer. I’ve tried it both ways and it works fine.
Can I add pumpkin pie spice instead of individual spices?
Totally! Use 2 teaspoons of pumpkin pie spice in place of the cinnamon, nutmeg, ginger, and cloves.
Easy swap.
Also Read: Creamy Lobster Bisque
Wrapping Up
This pumpkin chocolate chip bread has become my go-to recipe every fall, and I’m betting it’ll become yours too.
It’s easy enough to throw together on a random Tuesday evening, but impressive enough to bring to a fall gathering.
The combination of pumpkin and chocolate just works in a way that makes you want to eat the entire loaf in one sitting.
Make it this weekend. Your kitchen will smell incredible, and you’ll have delicious bread to enjoy all week long.
Drop a comment below once you’ve tried it. I wanna know if you ate half the loaf before it even cooled (no judgment here), and if you made any fun variations.
Did you add walnuts? Try white chocolate? Freeze one loaf and immediately regret it because you wanted to eat both?
I’m here for all of it. 👇
