Pumpkin chocolate chip bread is easy to make at home. You probably have most of the ingredients in your kitchen. It’s a great treat for late summer or early fall, but really, it works any time you want something a little sweet with your coffee.
Let me walk you through how I make it. I like to keep things simple, so you’ll see very little fuss here. No hard-to-find spices, no tricky steps. Just one bowl, a loaf pan, and about an hour of mostly hands-off time.
What You Need
For the dry ingredients:
- 2 cups (250g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
For the wet ingredients:
- 2 large eggs
- 1 cup (240g) pumpkin puree (not pumpkin pie filling)
- 1/2 cup (120ml) neutral oil, like canola or vegetable
- 1 cup (200g) granulated sugar
- 1 and 1/2 teaspoons vanilla extract
Mix-ins:
- 1 cup (180g) chocolate chips
What You Do
You’ll need a large mixing bowl, a whisk, a spatula, a loaf pan (about 9×5 inches), and parchment paper or nonstick spray.
Start by heating your oven to 350°F (175°C). While it warms up, line your loaf pan with parchment or lightly grease it.
In your big bowl, whisk together the flour, baking soda, salt, and cinnamon. It’s fine if there are a few little lumps. Set this aside.
In another bowl, crack the eggs and whisk them just until the yolks and whites are mixed. Add the pumpkin puree, oil, sugar, and vanilla. Stir until everything looks smooth.
Pour the wet stuff into the dry stuff. Use a spatula to gently fold them together. Don’t overmix. Just stir until you can’t see any dry flour. A few lumps are fine.
Add the chocolate chips. Fold them in until they’re spread out.
Pour the batter into your loaf pan. Smooth the top a bit with the spatula.
Bake in the center of your oven for 50 to 60 minutes. The bread is done when a toothpick poked in the center comes out mostly clean, maybe with a few crumbs but no wet batter.
Let the loaf cool in the pan for about 10 minutes. Then lift it out by the parchment or turn it onto a rack to finish cooling.
It’s tempting to cut it right away, but it’s easier to slice if you wait until it cools a little. The chocolate chips stay melty for a while, so be careful if you can’t wait.
Notes and Tips
You can use canned pumpkin puree or make your own. If you cook fresh pumpkin, just make sure it’s not watery. Mash it well.
If you don’t have chocolate chips, you can use chopped chocolate, or leave them out and add nuts if you want.
The bread keeps on the counter for a couple days, covered. It’s also good toasted the next day.
If you like, you can double the recipe and make two loaves. Just don’t overfill your pans.
You can freeze slices, too. Wrap them well and pop them in the freezer for later.
Why This Works
The pumpkin keeps the bread moist. It’s not dense—just soft and a little springy. The chocolate chips melt as it bakes, so you get little pockets of melted chocolate in every bite.
The cinnamon is just enough. You don’t need pumpkin pie spice unless you really want it. If you do, swap the cinnamon for a teaspoon of pumpkin pie spice.
You can use brown sugar instead of white, or use half of each for a slightly deeper flavor.
Variations
If you want less sugar, try 3/4 cup instead of a full cup. The chocolate chips add enough sweetness on their own.
If eggs are a problem, you can try a flax egg. Mix 1 tablespoon ground flaxseed with 3 tablespoons water for each egg, then let it sit a few minutes before adding.
If you can’t eat gluten, try a gluten-free flour blend. It works, but the texture is a bit different.
You can add nuts, dried cranberries, or even a streusel topping. But honestly, plain with chocolate chips is great.
Making This With Kids
This is a good recipe for kids to help with. Measuring, mixing, and stirring are things they can do. Melting chocolate chips is not a worry here—the oven does the work.
Just help with the oven parts. And maybe keep extra chocolate chips for taste-testing.
Serving Suggestions
This bread is good plain, but you can warm it up and serve it with a little butter. It’s nice for breakfast or as a snack in the afternoon.
It’s also good with a scoop of vanilla ice cream or a dollop of whipped cream if you want to make it extra special.
It’s easy to pack slices for lunches or picnics. It doesn’t fall apart like some quick breads.
Troubleshooting
If your bread is too wet in the middle, it needs more time in the oven. Cover the top with foil if it’s getting too brown.
If the top cracks, that’s normal. It just means the bread is rising nicely.
If the bread sticks, let it cool a bit more before you try to take it out of the pan.
If you want more chocolate, add another 1/2 cup of chips. Don’t be shy.
Final Thoughts
This pumpkin chocolate chip bread is one of those easy recipes you can make without much thought. It’s not too sweet, not too heavy. And it makes the kitchen smell great.
If you like pumpkin or chocolate, or just want something simple and comforting to bake, give this a try. It’s hard to mess up, and almost everyone asks for the recipe.
If you make it, let me know how it turns out. Or tell me if you tried something different—I like to hear about new ideas.
Moist Pumpkin Bread with Chocolate Chips
Course: Breakfast, BreadCuisine: AmericanDifficulty: Easy12
servings15
minutes55
minutes240
kcal1
hour10
minutesPumpkin chocolate chip bread is soft, lightly spiced, and full of melty chocolate chips. It uses simple ingredients and just one bowl. No need for a mixer. The bread is moist but not heavy, and it’s great for breakfast or an afternoon snack.
Ingredients
2 cups (250g) all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
2 large eggs
1 cup (240g) pure pumpkin puree
1/2 cup (120ml) neutral oil (like canola or vegetable)
1 cup (200g) granulated sugar
1 and 1/2 teaspoons vanilla extract
1 cup (180g) semi-sweet chocolate chips
Directions
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
- Mix dry ingredients: In a large bowl, whisk together flour, baking soda, salt, and cinnamon. Set aside.
- Mix wet ingredients: In another bowl, whisk eggs lightly. Add pumpkin puree, oil, sugar, and vanilla. Stir until smooth.
- Combine: Pour the wet ingredients into the dry. Use a spatula to gently fold them together until just mixed. Don’t overmix.
- Add chocolate chips: Fold in the chocolate chips.
- Bake: Pour the batter into your loaf pan. Smooth the top. Bake on the middle rack for 50–60 minutes, until a toothpick inserted in the center comes out clean.
- Cool: Let the bread cool in the pan for 10 minutes. Then remove and let it finish cooling on a rack.
Notes
- Notes
Let it cool before slicing—it’s less crumbly this way.
For sweeter bread, use up to 1/2 cup more chocolate chips.
For gluten-free, use a gluten-free flour blend.
Can use nuts instead of, or with, chocolate chips.
Store at room temperature, covered, for 2–3 days. Or freeze slices.
Makes 12 thick slices. - Serving Suggestions
Try it plain, toasted with butter, or even warm with a scoop of vanilla ice cream. Good for breakfast, packed lunches, or after-school snacks.
