Name: Pumpkin Chocolate Chip Bread
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Cuisine: American
Ingredients: 1 3/4 cups all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon baking powder; 1/2 teaspoon salt; 1 teaspoon ground cinnamon; 1/2 teaspoon ground nutmeg; 1/4 teaspoon ground cloves; 3/4 cup granulated sugar; 1/2 cup brown sugar; 1 cup pumpkin puree; 1/2 cup vegetable oil; 2 large eggs; 1 teaspoon vanilla extract; 3/4 cup semi-sweet chocolate chips

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This Pumpkin Chocolate Chip Bread is the perfect blend of cozy fall flavors and rich chocolatey indulgence. It’s moist, warmly spiced, and packed with pumpkin puree and gooey chocolate chips, making every bite irresistible. Whether I bake it for breakfast, a snack, or dessert, this loaf never lasts long in my kitchen.

Why You’ll Love This Recipe

I love how easy and satisfying this recipe is. It brings out the earthy sweetness of pumpkin and balances it with decadent semi-sweet chocolate chips. I only need one bowl and simple pantry staples, which makes cleanup a breeze. This bread also freezes beautifully, so I often double the batch to enjoy later. The texture is perfectly soft and tender, and the flavor deepens after a day—if it even lasts that long.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Baking soda
Baking powder
Salt
Ground cinnamon
Ground nutmeg
Ground cloves
Granulated sugar
Brown sugar
Pumpkin puree
Vegetable oil
Eggs
Vanilla extract
Semi-sweet chocolate chips

Directions

I preheat the oven to 350°F (175°C) and grease a standard 9x5-inch loaf pan or line it with parchment paper.
In a large bowl, I whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
In another bowl, I combine the granulated sugar, brown sugar, pumpkin puree, oil, eggs, and vanilla extract.
I stir the wet ingredients into the dry ingredients just until combined—making sure not to overmix.
I fold in the chocolate chips gently with a spatula.
I pour the batter into the prepared loaf pan and smooth the top.
I bake the bread for 55–65 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
I let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Servings and timing

This recipe yields one 9x5-inch loaf, which serves about 10 slices.
Prep time: 10 minutes
Bake time: 55–65 minutes
Cooling time: 10–15 minutes

Variations

When I feel like switching things up, I swap the chocolate chips for chopped walnuts or pecans for a crunchy texture. Sometimes, I add a handful of dried cranberries for a sweet-tart contrast. If I want extra spice, I increase the cinnamon or add pumpkin pie spice. For a richer loaf, I use dark chocolate chunks instead of semi-sweet chips.

Storage/reheating

I store the cooled bread in an airtight container at room temperature for up to 3 days. For longer storage, I refrigerate it for up to a week or freeze slices wrapped tightly in plastic wrap and stored in a freezer bag. To reheat, I warm a slice in the microwave for 10–15 seconds or toast it lightly for a crisp edge.

FAQs

How do I keep my pumpkin bread moist?

I make sure not to overbake it and always store it in an airtight container. The pumpkin puree naturally adds moisture that keeps the loaf tender for days.

Can I use fresh pumpkin instead of canned?

Yes, I can use homemade pumpkin puree—just make sure it's smooth and not too watery.

Can I make this bread gluten-free?

Absolutely. I substitute the all-purpose flour with a 1:1 gluten-free baking blend, and it works great.

What type of chocolate chips should I use?

I usually go with semi-sweet chocolate chips, but I’ve also used dark or milk chocolate depending on what I have on hand.

Can I make this recipe into muffins?

Yes, I divide the batter into muffin tins and bake at 350°F (175°C) for about 20–25 minutes, or until a toothpick comes out clean.

Conclusion

This Pumpkin Chocolate Chip Bread is a cozy and delicious treat that’s simple to make and easy to love. With its warm spices and melty chocolate pockets, it captures everything I enjoy about fall baking in one perfect loaf. Whether I serve it fresh from the oven or toast up a slice for breakfast, it never disappoints.

Pumpkin Chocolate Chip Bread

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Author: Sue
Prep Time: 10 minutes
Cook Time: 60 minutes
Total Time: 1 hour 10 minutes
Yield: 1 loaf (about 10 slices)
Category: Bread
Method: Baking
Cuisine: American
Diet: Vegetarian

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Description

This Pumpkin Chocolate Chip Bread is a moist, warmly spiced loaf infused with pumpkin puree and semi-sweet chocolate chips. Perfect for fall, it’s easy to make and full of cozy flavors.

Instructions

Preheat the oven to 350°F (175°C) and grease or line a 9x5-inch loaf pan with parchment paper.
In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
In a separate bowl, mix the granulated sugar, brown sugar, pumpkin puree, oil, eggs, and vanilla extract until well combined.
Stir the wet ingredients into the dry ingredients just until combined. Do not overmix.
Fold in the chocolate chips gently with a spatula.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

Do not overmix the batter to keep the bread tender.
Letting the bread sit overnight enhances the flavor.
Use dark chocolate chips or nuts for variation.
Can be made gluten-free with a 1:1 baking blend.
Store in an airtight container at room temperature or freeze for longer storage.