Pumpkin Chocolate Chip Bread

Pumpkin Chocolate Chip Bread

There’s nothing quite like homemade pumpkin bread fresh from the oven—especially when it’s loaded with chocolate chips! This pumpkin chocolate chip bread is wonderfully moist, packed with cozy fall spices, and incredibly simple to whip up. Plus, you don’t need a fancy mixer to make it, which means less clean-up and more time enjoying. It’s a guaranteed favorite for holiday gatherings or any chilly morning when you want a warm, comforting treat for your family and friends.

I’m really excited to share this recipe with you! The chocolate chips add that perfect touch of indulgence, making this pumpkin bread extra special. While I often make pumpkin bread without the chips, adding them turns this simple loaf into something truly decadent and delicious.

If you haven’t tried pumpkin and chocolate together before, you’re in for a real treat. This pumpkin chocolate chip bread is definitely worth a spot in your fall baking rotation. Of course, you can always skip the chips if that’s more your style, but I promise they bring a wonderful balance to the flavors.

Welcome! You’re about to bake a loaf of pumpkin chocolate chip bread that’s super moist, loaded with warm fall spices, and so easy to make. Whether it’s for a cozy weekend breakfast, a festive holiday spread, or just a sweet little snack, this bread delivers big pumpkin flavor with a delightful pop of chocolate throughout. You can skip the chips if you like, but honestly, they’re what make this version extra indulgent and fun to eat.

This recipe is perfect for busy home cooks because it’s hands-on but straightforward. No mixer is necessary—just grab a bowl and a spoon. Most ingredients are pantry staples, just be sure to use canned pumpkin puree (not pumpkin pie filling). You can choose between canola oil or applesauce for the fat component depending on what you have on hand. The batter bakes up in two 8×4-inch loaf pans in about 50 minutes, and prep takes only around 10 minutes. So in under an hour, you’ll have about 24 slices of delicious, comforting pumpkin bread ready to enjoy.

Keep scrolling for the full ingredient list, easy-to-follow step-by-step instructions with pictures, plus ideas for mix-ins, swaps, storage, make-ahead tips, and lots of helpful answers to common questions. Ready to bake? Head straight to the recipe card, or read through the tips if you want to customize or plan ahead.

Why You’ll Love This Bread

There are a bunch of reasons you’ll love this pumpkin chocolate chip bread…

• No mixer needed, which means less fuss and easier cleanup. Just mix in one bowl and you’re good to go!
• The chocolate chips add a beautiful contrast—both in color and taste—against the warm orange pumpkin bread.
• It’s seasoned perfectly with homemade pumpkin pie spice, but store-bought works just as well.
• The bread turns out so moist and tender, perfect for breakfast or even a comforting dessert.
• The rich pumpkin flavor really shines, bringing all the cozy vibes of fall to your kitchen.
• As it bakes, your house will fill with that amazing pumpkin spice aroma that makes everything feel festive and warm.

This pumpkin chocolate chip bread is absolutely a must-make during the fall season. I’m betting it’ll end up on your baking list every year, just like it did for me!

What You’ll Need

• 3 cups all purpose flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 4 teaspoons pumpkin pie spice
• 2 cups canned pumpkin (not pumpkin pie filling)
• ⅔ cup brown sugar
• ⅔ cup granulated sugar
• 1 cup applesauce OR canola oil
• 3 eggs room temperature
• 1 tablespoon vanilla extract
• 1½ cups semi sweet chocolate chips
• ½ cup mini semi sweet chocolate chips

Mixing and Baking Steps

1. Preheat the oven to 350°F; grease two 8×4-inch loaf pans and line them with parchment paper.
2. Whisk together 3 cups all-purpose flour, 1 teaspoon salt, 1 teaspoon baking powder, 1 teaspoon baking soda, and 4 teaspoons pumpkin pie spice in a large bowl.
3. Whisk 2 cups canned pumpkin, ⅔ cup brown sugar, ⅔ cup granulated sugar, 1 cup applesauce or canola oil, 3 room-temperature eggs, and 1 tablespoon vanilla extract in a medium bowl until smooth.
4. Pour the wet ingredients into the dry ingredients and gently stir until just combined and no flour streaks remain, avoiding overmixing.
5. Fold in 1½ cups semi-sweet chocolate chips and ½ cup mini semi-sweet chocolate chips, reserving a small handful to sprinkle on top if desired.
6. Divide the batter evenly between the two prepared loaf pans and sprinkle reserved chocolate chips on top if using.

7. Bake for 50 to 55 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.

   

8. Let the loaves cool in the pans for about 10 minutes, then transfer them to a wire rack to cool completely.

Tips for Best Results

This pumpkin chocolate chip bread is so moist and flavorful that it’s perfect all on its own. But hey, if you’re looking to dress it up a bit, here are some of my favorite toppings:

• Softened butter or a smear of cream cheese adds a creamy, indulgent touch.

• A drizzle of honey pairs beautifully and adds a nice hint of sweetness.

Flavor Variations and Add-Ins

• Feeling adventurous? Try stirring in some chopped nuts like walnuts or pecans, or swap part of the chocolate chips for butterscotch chips for a delicious twist.
• If you want a fruity version, dried cranberries or raisins are great alternatives to chocolate chips that add a chewy texture and sweet-tart flavor.

Storing, Freezing, and Reheating

For best results, always allow your loaves to cool completely on a wire rack before storing. Wrapping warm bread traps moisture and can make the crust soft or soggy.

• Room temperature: Wrap the fully cooled loaves tightly in plastic wrap or keep sliced bread in an airtight container. Store on the counter away from direct sunlight for 2 to 3 days.
• Refrigerator: For longer storage, wrap the bread well and keep it in an airtight container in the fridge for up to a week. The texture might firm up a bit, so bring slices to room temp or warm them before serving.
• Freezer: Wrap your cooled loaf tightly in plastic wrap and foil, or freeze individual slices in freezer bags. They’ll keep fresh up to 3 months. Don’t forget to label with the date!
• Thawing & reheating: Let frozen slices thaw overnight in the fridge or for a couple hours at room temperature. Reheat quickly in the microwave for 10-20 seconds or warm in a 300°F oven for 8-12 minutes (cover loosely with foil if you want a softer crumb). A little butter or cream cheese spread after warming brings the flavor to life.
• Make-ahead tip: This pumpkin chocolate chip bread freezes beautifully, so consider baking ahead for holiday gift-giving or busy weeks. Just bake, cool, slice, then freeze individual portions for grab-and-go treats.

Common Questions About the Recipe

Can I use fresh pumpkin puree instead of canned? Yes! Just make sure to cook and puree sugar or pie pumpkins until smooth, and drain any excess moisture so your batter isn’t too wet. Measure it the same as canned pumpkin.

What happens if I use pumpkin pie filling? Avoid using pumpkin pie filling since it’s already sweetened and spiced. This can throw off the flavor balance and texture of your bread.

Can I substitute applesauce for oil or vice versa? Absolutely! Both work well here. Oil will give a richer, more tender crumb, while applesauce cuts the fat and adds moisture, but can produce a slightly denser loaf.

Can I leave out the chocolate chips? Definitely! The bread is delicious on its own and you can also swap in nuts, dried fruit, or other flavored chips if you want a variation.

How do I know when the bread is done? Insert a toothpick into the center—it should come out clean or with a few moist crumbs. Ovens and pans vary, so if the top browns too fast, tent with foil and keep baking until done.

Can I halve or double the recipe? Yes! Halving is great for one loaf pan, though the bake time will be a bit shorter. Doubling works well baked in two loaf pans or larger pans—just keep an eye on doneness.

Why did my loaf sink in the middle? This usually happens if you overmix the batter (which develops gluten), open the oven door too often, or bake at a low temperature. Be sure to measure ingredients carefully and mix just until combined.

How should I serve leftovers? Leftover slices are great at room temperature, lightly warmed, or with your favorite spreads like butter, cream cheese, or honey drizzled on top. Toasting makes a fantastic breakfast or snack, too!