Name: Chocolate Chip Pumpkin Bread
Prep time: 10 min
Cook time: PT-488801H36M15S
Total time: PT-488801H36M15S
Cuisine: American
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 few for topping)

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A supremely moist and flavorful pumpkin bread that’s generously packed with chocolate chips — and the best part? I don’t even need a mixer to whip this up. It’s the kind of quick bread I can throw together on a cozy fall afternoon and enjoy for days. Chocolate Chip Pumpkin Bread

Why You’ll Love This Recipe

I love how simple and fuss-free this pumpkin bread is. Everything comes together in just a couple of bowls, and the result is two soft, tender loaves with that perfect pumpkin spice flavor. It’s sweet but not overwhelming, and the chocolate chips take each bite to the next level. Whether I use oil for richness or applesauce for a lighter option, this recipe always delivers a moist and satisfying loaf. I also appreciate that it stays fresh for several days — great for make-ahead baking.

Ingredients

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

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 few for topping)

Directions

I start by preheating the oven to 350 °F. Then I grease two 8×4-inch loaf pans and line them with parchment paper.
In a large bowl, I whisk together the flour, salt, baking powder, baking soda, and pumpkin pie spice. I set that aside.
In a separate medium bowl, I mix the pumpkin, both sugars, applesauce (or oil), eggs, and vanilla until smooth.
I gently stir the wet mixture into the dry ingredients, being careful not to overmix.
Then I fold in the chocolate chips, saving some of the mini chips for topping.
I divide the batter evenly between the two pans and sprinkle the reserved mini chips over the top.
I bake for 50–55 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
After baking, I let the loaves cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.

Servings and timing

This recipe yields two 8×4-inch loaves, which makes about 24 slices total.

Prep Time: 10 minutes
Cook Time: 50–55 minutes
Total Time: About 1 hour
Serving Size: 1 slice

Variations

I like switching things up from time to time. Sometimes I use butterscotch chips instead of chocolate or toss in some chopped nuts for added crunch. Dried cranberries or raisins also add a nice tart contrast. If I’m feeling fancy, I’ll drizzle a simple glaze over the cooled loaf for an extra sweet touch.

storage/reheating

Once the loaves are completely cooled, I wrap them tightly in plastic wrap or store them in an airtight container. They keep well at room temperature for up to 3 days, or I refrigerate them for up to a week. To freeze, I wrap individual slices and store them in a freezer-safe bag — they thaw beautifully. For reheating, I just pop a slice in the microwave for 10–15 seconds to bring back that fresh-baked warmth.

FAQs

How do I make sure my pumpkin bread stays moist?

I make sure not to overmix the batter, and I don’t overbake it either. The moisture from the pumpkin and the option to use oil or applesauce really helps keep the loaf tender.

Can I use fresh pumpkin instead of canned?

Yes, I can use homemade pumpkin puree as long as it’s well-drained and similar in consistency to canned pumpkin. I just make sure it’s not too watery.

What’s the best way to freeze this bread?

I wrap individual slices or whole loaves tightly in plastic wrap and then in foil or a freezer bag. They keep well in the freezer for up to 3 months. Thaw at room temperature or reheat in the microwave.

Can I make this recipe gluten-free?

Yes, I can substitute the all-purpose flour with a 1:1 gluten-free flour blend. I make sure it’s one that includes xanthan gum for best results.

Do I need to use both kinds of chocolate chips?

Not at all. I like the mix of regular and mini chips for texture and appearance, but I can easily use just one type — or try white chocolate, dark chocolate, or even cinnamon chips.

Conclusion

This chocolate chip pumpkin bread has quickly become one of my go-to recipes for fall — or honestly, any time I’m craving something cozy and comforting. It’s easy, adaptable, and the perfect balance of warm spice and sweet chocolate. I love how effortless it is to make, and even better, it’s just as delicious the next day (or the next week, if it lasts that long).

Chocolate Chip Pumpkin Bread