Pumpkin Chocolate Chip Bread is the cozy treat you need when the air turns crisp and the leaves begin to fall. The mix of pumpkin spice and melty chocolate chips creates a loaf that feels like a warm hug with every slice. This bread has been a fall tradition in our kitchen for years, and now it can be one in yours too.
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Pumpkin Chocolate Chip Bread Recipe | Easy Fall Baking Favorite
- Total Time: 1 hour 10 minutes
- Yield: 1 loaf (10 slices) 1x
Description
Moist and spiced Pumpkin Chocolate Chip Bread with melty chocolate chips. A cozy fall favorite perfect for breakfast, snacks, or dessert.
Ingredients
1 ¾ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon salt
½ cup unsalted butter, melted and cooled
1 cup pumpkin puree (not pumpkin pie filling)
1 cup brown sugar, packed
2 large eggs
2 teaspoons vanilla extract
1 cup semi-sweet chocolate chips (plus more for topping)
Instructions
1. Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan.
2. Whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
3. In a large bowl, combine melted butter, pumpkin puree, brown sugar, eggs, and vanilla.
4. Gently fold dry ingredients into wet mixture without overmixing.
5. Stir in chocolate chips.
6. Pour batter into loaf pan, smooth top, and sprinkle extra chocolate chips.
7. Bake 55–65 minutes, until toothpick inserted comes out mostly clean.
8. Cool in pan 15 minutes, then transfer to wire rack.
Notes
Do not overmix batter to keep the bread soft.
Tent with foil if top browns too quickly.
Swap butter for coconut oil for a dairy-free loaf.
For muffins, bake 18–22 minutes instead.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Bread, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 260
- Sugar: 18g
- Sodium: 190mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg
Keywords: Pumpkin Chocolate Chip Bread, easy pumpkin bread, fall baking
Table of Contents
Table of Contents
Why You Will Love Pumpkin Chocolate Chip Bread
This bread is moist, tender, and just the right balance of sweet and spiced. It’s quick to prepare and doesn’t require a mixer, making it ideal for busy days. The chocolate chips add a gooey richness that pairs beautifully with pumpkin. Bake it for family gatherings, holiday brunches, or just because you want the house to smell like autumn.
Ingredients Needed for Pumpkin Chocolate Chip Bread
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- ½ cup unsalted butter, melted and cooled
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1 cup brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup semi-sweet chocolate chips (plus more for sprinkling on top)
How to Make Pumpkin Chocolate Chip Bread
- Preheat your oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
- In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- In a large bowl, mix the melted butter, pumpkin puree, brown sugar, eggs, and vanilla until smooth.
- Gently fold the dry ingredients into the wet ingredients, being careful not to overmix.
- Stir in the chocolate chips.
- Pour the batter into the prepared loaf pan and smooth the top. Sprinkle extra chocolate chips on top.
- Bake for 55 to 65 minutes, or until a toothpick inserted in the center comes out mostly clean (a few moist crumbs are fine).
- Let the bread cool in the pan for 15 minutes before transferring to a wire rack.
How to Serve Pumpkin Chocolate Chip Bread
Enjoy a slice warm with a pat of butter, or pair it with your morning coffee. It makes a lovely addition to a fall brunch alongside dishes like Air Fryer Cheeseburger Pizza or Supreme Pizza. For dessert, drizzle slices with caramel sauce or serve with vanilla ice cream.
How to Store Pumpkin Chocolate Chip Bread
- Room Temperature: Store tightly wrapped for up to 3 days.
- Refrigerator: Keeps fresh for up to a week.
- Freezer: Wrap individual slices in plastic wrap and freeze for up to 3 months. Thaw overnight at room temperature or warm in the microwave.
Tips to Make Pumpkin Chocolate Chip Bread
- Don’t overmix the batter or the bread may turn dense.
- Use high-quality chocolate chips for the best flavor.
- If the top starts browning too quickly, tent with foil during baking.
- For an extra nutty twist, stir in ½ cup chopped pecans or walnuts.
Helpful Notes for Pumpkin Chocolate Chip Bread
- You can swap butter for coconut oil to make it dairy-free.
- For a lighter loaf, replace half the flour with whole wheat flour.
- Brown sugar adds richness, but white sugar can be used in a pinch.
Pumpkin Chocolate Chip Bread Variations
Try making this bread into muffins by dividing the batter into a muffin tin and baking for 18–22 minutes. You can also create a sourdough twist by adding a bit of sourdough starter to turn it into a rustic Sourdough Pumpkin Chocolate Chip Loaf.
Pumpkin Chocolate Chip Bread FAQs
Can I make this bread vegan?
Yes, substitute eggs with flax eggs and use vegan butter and chocolate chips for a delicious Vegan Chocolate Chip Pumpkin Bread.
Why did my bread sink in the middle?
This usually happens if the batter was overmixed or the bread was underbaked. Be sure to check doneness with a toothpick before removing it from the oven.
Can I use fresh pumpkin instead of canned puree?
Absolutely. Roast, mash, and strain fresh pumpkin until smooth. Just make sure it isn’t too watery before adding to the batter.
Conclusion
There’s something truly comforting about a slice of warm Pumpkin Chocolate Chip Bread on a cool day. Whether you bake it for family, friends, or just yourself, it’s sure to become a seasonal favorite. Don’t forget to share your creations with us on Pinterest and Facebook.
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