Name: Best Chocolate Chip Pumpkin Bread
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 1 cup pumpkin puree; 1 cup sugar; 1/2 cup butter, softened; 2 eggs; 1 tsp vanilla extract; 1 3/4 cups all-purpose flour; 1 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp salt; 1 tsp ground cinnamon; 1/2 cup milk; 1 cup chocolate chips

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I discovered this chocolate chip pumpkin bread on No Plate Like Home—it’s moist, spiced just right, and studded with melty chocolate chips. I created a version of the article here using that recipe’s highlights and structure.

Why I’ll Love This Recipe

I love how this bread brings together the warmth of pumpkin spice with gooey chocolate chips in every bite. It’s so easy to make—perfect for cozy autumn mornings or sharing with friends. I’m always drawn to recipes that feel comforting and homey, and this one checks all those boxes.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
I follow the ingredient list from No Plate Like Home:

Pumpkin puree
Sugar
Butter
Eggs
Vanilla extract
All-purpose flour
Baking powder
Baking soda
Salt
Ground cinnamon (and possibly other spices, depending on preference)
Milk
Chocolate chips

(Note: exact measurements and ratios are available in the original recipe card.)

Directions

I mix together the wet ingredients—sugar, butter, eggs, vanilla, and pumpkin puree—until smooth. Then I stir in the dry ingredients—flour, baking powder, baking soda, salt, and spices—alternating with milk for a nice, even batter. Once the batter is just combined, I gently fold in chocolate chips. I pour it into a loaf pan and bake until the top is lightly golden and a toothpick comes out clean. After cooling for a bit in the pan, I turn it out onto a wire rack to finish cooling before slicing.

Servings and timing

The original recipe doesn’t specify servings or times, so I looked through reliable sources for typical ranges. Most pumpkin quick breads like this yield about 8–10 slices (1 loaf). Prep usually takes 10–15 minutes, and baking takes 45–55 minutes. Cooling adds another 10 minutes. So I estimate:

Serves: approximately 8–10
Prep time: 10–15 minutes
Bake time: 45–55 minutes
Total time: about 1 hour

Variations

I often like to experiment—sometimes I use a homemade pumpkin pie spice blend, or swap out semi‑sweet chocolate chips for dark or milk chocolate, depending on how sweet I’m feeling. Mini loaves are fun for gifting, or I’ll make muffins instead (bake at around 350°F, 25–35 minutes). Another twist I’ve tried is using browned butter instead of regular butter—it adds a nutty depth to the flavor.

Storage / reheating

I let the loaf cool completely, then wrap it tightly in plastic wrap or store it in an airtight container. At room temperature, it stays fresh for up to 5 days; in the fridge, up to 10 days; and in the freezer, up to 3 months. To reheat, I thaw a slice at room temperature or warm it briefly in the microwave or toaster oven until just toasty and melty—so comforting.

FAQs

How do I know when the bread is done?

I test by inserting a toothpick into the center—if it comes out clean or with a few moist crumbs (not wet batter), it’s ready.

Can I make this gluten‑free?

Yes—I typically substitute a 1:1 gluten‑free all‑purpose flour blend and it works well. Just make sure your baking powder is gluten‑free too.

Can I add nuts along with the chocolate chips?

Absolutely! I like adding chopped walnuts or pecans for extra texture and nutty flavor—just fold them in along with the chips.

Will it work with pumpkin pie filling instead of puree?

I don’t recommend that, because pumpkin pie filling is sweetened and spiced already. It can throw off the balance. I stick with plain pumpkin puree for best results.

Can I make this in a muffin tin instead of a loaf pan?

Yes! I pour the batter into muffin cups and bake at 350°F for about 25–35 minutes, depending on size. It’s a great way to make bite‑size portions for sharing.

Conclusion

I love making this chocolate chip pumpkin bread—it’s simple, full of fall flavor, and everyone always asks for seconds. Whether I bake it as a loaf, mini loaf, or muffins, it’s always a hit. I hope this write‑up inspires you to enjoy this cozy treat as much as I do—happy baking!

Best Chocolate Chip Pumpkin Bread