Name: Pumpkin Chocolate Chip Bread
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: American
Ingredients: 1 cup pumpkin purée; 1 3/4 cups all-purpose flour; 1/2 cup granulated sugar; 1/2 cup brown sugar; 1 tsp baking soda; 1/2 tsp baking powder; 1 tsp ground cinnamon; 1/2 tsp ground nutmeg; 1/4 tsp ground cloves; 1/2 tsp salt; 2 large eggs; 1/2 cup vegetable oil; 1 tsp vanilla extract; 3/4 cup semi-sweet chocolate chips

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Pumpkin Chocolate Chip Bread is the perfect cozy treat to enjoy during fall or anytime I’m craving something sweet, moist, and packed with warm spices. This bread combines the earthy richness of pumpkin purée with sweet chocolate chips, creating a soft, tender loaf that smells like a dream while baking and tastes even better. Pumpkin Chocolate Chip Bread

Why You’ll Love This Recipe

I love how this bread strikes the perfect balance between dessert and breakfast. It’s not overly sweet, but the chocolate chips add just enough indulgence to make every bite satisfying. The pumpkin keeps the loaf incredibly moist for days, and the warming spices give it that comforting seasonal flavor I always look forward to. It’s simple to make with pantry staples and can be enjoyed any time of day.

Ingredients

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

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

Directions

I start by preheating the oven to 350°F (175°C) and greasing a 9×5-inch loaf pan.
In a large mixing bowl, I whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
In another bowl, I combine the pumpkin purée, granulated sugar, brown sugar, eggs, oil, and vanilla extract.
I gradually add the dry ingredients to the wet mixture, stirring just until combined.
Then, I fold in the chocolate chips gently.
I pour the batter into the prepared loaf pan, smoothing out the top.
The bread bakes for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean.
I let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Servings and timing

This recipe makes 1 loaf, which I typically slice into 8 to 10 pieces. It takes about 15 minutes to prep and around 60 minutes to bake, so I have a delicious loaf ready in just about 1 hour and 15 minutes from start to finish.

Variations

I sometimes swap the semi-sweet chocolate chips for dark chocolate chunks for a deeper flavor.
If I want a bit of crunch, I add chopped walnuts or pecans to the batter.
For a slightly healthier version, I’ve used whole wheat flour in place of half the all-purpose flour without losing texture.
Mini loaves or muffins work well with this batter too—just reduce the baking time accordingly.
A sprinkle of coarse sugar on top before baking adds a nice sweet crust.

storage/reheating

I keep this bread fresh by wrapping it tightly in plastic wrap or storing it 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 it for up to 3 months. When I want to enjoy a slice, I reheat it in the microwave for 10–15 seconds, and it tastes just like freshly baked.

FAQs

Can I use fresh pumpkin instead of canned purée?

Yes, I can use homemade pumpkin purée as long as it’s well-drained and smooth. I just make sure it’s not too watery, or the texture of the bread may be affected.

Can I make this recipe vegan?

Absolutely. I replace the eggs with flax eggs and use dairy-free chocolate chips. The result is still moist and delicious.

Why did my pumpkin bread sink in the middle?

That usually happens if I underbake the bread or if there’s too much moisture. I always make sure to check doneness with a toothpick and measure ingredients properly.

Can I make this recipe gluten-free?

Yes, I can substitute a 1:1 gluten-free flour blend for the all-purpose flour. I’ve found it works well without needing any other adjustments.

How do I prevent the chocolate chips from sinking to the bottom?

I toss the chocolate chips in a little bit of flour before folding them into the batter. This helps suspend them evenly throughout the loaf.

Conclusion

Pumpkin Chocolate Chip Bread is one of those reliable, feel-good recipes I turn to again and again. It’s simple, adaptable, and always a crowd-pleaser. Whether I’m making it for myself, family, or guests, it never fails to bring comfort and warmth to the table.

Pumpkin Chocolate Chip Bread