Pumpkin Chocolate Chip Bread

Homemade pumpkin chocolate chip bread is wonderfully moist, full of cozy fall spices, and just downright irresistible! It’s super simple to whip up and everyone will be asking for seconds this holiday season. Plus, here’s a little bonus for busy cooks: no mixer required! This easy pumpkin chocolate chip bread recipe is about to become your new go-to treat that your family will love.

I can’t wait to share this yummy Chocolate Chip Pumpkin Bread recipe with you! It’s one of my all-time favorite autumn treats. While we often make it without the chocolate chips, adding that melty chocolate really kicks it up a notch to something truly special.

If you haven’t tried pumpkin and chocolate together before, trust me—you’re in for a real treat. Of course, you can leave out the chocolate chips if you prefer, but honestly, we think it’s best with that sweet chocolate surprise baked inside.

Imagine your kitchen filled with the warm, heavenly smell of pumpkin and fall spices—that’s exactly the vibe you get when baking this pumpkin chocolate chip bread. It’s a no-fuss recipe that doesn’t require a mixer and yields two generous, tender loaves in about an hour. Perfect for breakfast, snack time, or dessert, this bread fits right into all your cozy fall moments.

Down below, I’ve laid out everything you need—from a simple list of common ingredients (grab some canned pumpkin if you don’t have it on hand), clear pictures and easy steps, plus handy tips for mix-ins, storing, reheating, and prepping ahead. While the chocolate chips are optional, they seriously add a fun pop of flavor and gooey delight.

• Prep time: about 10 minutes; bake time: about 50 minutes; total time: roughly 1 hour.
• Yields two full-size loaves—but you can switch to muffins if you like.
• No mixer needed here—just a bowl, a spoon, and some good vibes.

Are you ready to bake a classic pumpkin chocolate chip bread that will quickly become a family favorite? Scroll down for the full ingredient list and step-by-step instructions!

Reasons You’ll Love It

There’s a handful of reasons that make this recipe so special…

• No mixer needed. I love how easy it is to pull together with just a big bowl and a spoon—makes the whole process feel so cozy and doable.
• Those chocolate chips add a beautiful contrast and bursts of melty sweetness against the pumpkin’s warm orange hue.
• The perfect blend of spices—just enough pumpkin pie spice to make it feel like autumn, but not overpowering.
• Moist and tender, this bread works equally well for breakfast or dessert—it’s that versatile.
• A rich pumpkin flavor that’s comforting and right on point for fall and holiday gatherings.
• And oh, that amazing aroma filling your kitchen as it bakes—truly the scent of fall on a plate!

This pumpkin chocolate chip bread should definitely be on your baking list this season. Trust me, it’s a winner every single time!

Gather Your Ingredients

• 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 reserve a couple tablespoons for the top of the bread if desired

Step-by-Step Baking Instructions

1. Preheat oven to 350°F and grease two 8×4-inch loaf pans; line with parchment paper and set aside.
2. Whisk together all-purpose flour, salt, baking powder, baking soda, and pumpkin pie spice in a large bowl until combined.
3. Whisk together canned pumpkin, brown sugar, granulated sugar, applesauce or oil, eggs, and vanilla extract in a medium bowl until smooth.
4. Pour the wet mixture into the dry ingredients and stir gently until just combined and no streaks of flour remain—do not overmix.

5. Fold in the semi-sweet chocolate chips and mini chips, reserving a few mini chips to sprinkle on top if desired.

   

6. Divide the batter evenly between the prepared loaf pans and sprinkle reserved mini 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.
9. Transfer the loaves to a wire rack and cool completely before slicing.

Serving Ideas and Tips

This pumpkin chocolate chip bread is so moist and tasty on its own that you really don’t need any extras. But hey, if you want to jazz it up a little, here are some of my favorite ways to serve it:

• Spread on a little softened butter or cream cheese for a rich, creamy touch.

• Drizzle with honey for an extra hint of sweetness that pairs beautifully with the spices.

Mix-Ins and Swaps

• Feel free to toss in some chopped nuts like walnuts or pecans either instead of or alongside the chocolate chips for a nice crunch.
• Want something fruity? Dried cranberries or raisins are delicious swaps or add-ons instead of chocolate chips.

How to Store and Freeze

To keep your pumpkin chocolate chip bread fresh, wait until the loaves cool completely before wrapping tightly in plastic wrap or placing slices in an airtight container. At room temperature, it stays good for 2–3 days if kept away from heat and covered. Because the recipe uses eggs and pumpkin, popping it in the fridge will extend its life—wrapped well, it lasts about 5–7 days there.

If you want to freeze it, wrap whole loaves or slices in plastic wrap, then tin foil, or use a freezer-safe bag with the air squeezed out. It freezes well for up to 3 months. Thaw overnight in the fridge or for a few hours at room temperature.

To reheat a slice, zap it for 10–20 seconds in the microwave depending on your wattage for a warm, soft bite. For more evenly heated bread, warm slices or an entire loaf in a 300°F oven for 10–15 minutes—wrap in foil if you want to avoid too much browning. A toaster oven or real toaster works great if you’re just warming a slice for breakfast.

If you want to prep ahead, you can mix the batter and keep it covered in the fridge for up to 24 hours before baking. Just give it a gentle stir before dividing it between your pans. Or bake the loaves fully in advance, then freeze or refrigerate as mentioned—perfect for busy days!

Answers to Common Questions

• Q: Can I use canned pumpkin pie filling instead of pumpkin puree?

  A: No, it’s best to use plain canned pumpkin puree. Pumpkin pie filling has added sugars and spices that will change your bread’s flavor and texture.

• Q: Can I swap applesauce for oil, or the other way around?

  A: Absolutely! The recipe lets you use applesauce OR canola oil interchangeably in equal amounts. Oil gives a richer, denser texture, while applesauce keeps it moist and lowers the fat.

• Q: How do I know when the bread is perfectly baked?

  A: Insert a toothpick in the center—it should come out clean or with a few moist crumbs, but no wet batter. The top should be lightly springy when you press it gently.

• Q: Can I make muffins instead of loaves?

  A: Yes! Just spoon the batter into a lined or greased muffin tin and bake at 350°F. They usually take 18–22 minutes. Start checking at 16 minutes with a toothpick for doneness.

• Q: Can I use fresh pumpkin instead of canned?

  A: You can, but you’ll need to cook, puree, and drain it to remove excess water so it matches the consistency of canned pumpkin. Measure after pureeing to use the same amount the recipe calls for.

• Q: Can I reduce the sugar or make it gluten-free?

  A: You can cut back on sugar a little, but it will affect sweetness and may change moisture and browning. For gluten-free, swap in a 1:1 gluten-free baking flour. Just keep in mind texture might be a bit different.

• Q: Can I add nuts, dried fruit, or other mix-ins?

  A: Definitely! Chopped nuts, dried cranberries, raisins, or different flavored chips can all be folded in with the chocolate chips. Toss your additions in a little flour before mixing in to help keep them from sinking.

• Q: How should I store leftover slices if I plan to eat them soon?

  A: Keep leftover slices in an airtight container or wrap them well and store in the fridge for up to 5–7 days for the best freshness.