Thick slices of pumpkin chocolate chip bread with a golden, crackling top, warm spice smell drifting from the oven, and melty chocolate pockets tucked into every bite. I started baking this every October when the weather first turns, and it comes together so fast, two bowls and about ten minutes of hands-on time, that I almost always have a loaf going on a weeknight.
If you love cozy fall baking, you might also want to peek at my Gingerbread Latte Cookies or these dreamy Black Forest Icebox Cake slices for something a little different. This loaf is rich, tender, and loaded with real fall flavor from canned pumpkin and a trio of warm spices. The chocolate chips are the kind of move that sounds simple but completely takes it to another level. I gifted one to my neighbor Sofia last year and she texted me before she even got back to her house. Honestly, it's that kind of Pumpkin Chocolate Chip Bread. If you need something cozy for the freezer too, these Roasted Chocolate Cherry Brownies freeze just as beautifully.
Why You'll Love This Pumpkin Chocolate Chip Bread
This Pumpkin Chocolate Chip Bread bakes up with the most incredibly moist, almost cake-like crumb, the kind that stays soft for days and gets better as it sits. The warm spices, cinnamon, cloves, and nutmeg, hit you gently without being too much, and the chocolate chips melt into little rich pockets that make every single slice feel like a treat. It comes together with simple pantry staples and only about ten minutes of actual hands-on time, so it's the kind of recipe you can pull off even on a busy weeknight.
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Pumpkin Chocolate Chip Bread Ingredients
Here's everything you'll need for both loaves.
See Recipe Card Below This Post For Ingredient Quantities
- Granulated sugar : Sweetens the bread and helps keep the crumb soft and moist.
- Butter, softened : Adds richness and creates a tender texture when creamed with the sugar. Room temperature butter makes a real difference here.
- Large eggs : Bind everything together and add moisture. Pull them out of the fridge early so they're not cold when you mix.
- Vanilla extract : Rounds out the warm spice flavors and adds a little depth.
- Canned pumpkin : This is the heart of the recipe. It makes the bread incredibly moist and gives it that deep, earthy fall flavor. Use plain pumpkin puree, not pumpkin pie filling.
- All-purpose flour : Gives the loaves structure without making them tough.
- Baking powder : Helps the bread rise gently.
- Baking soda : Works with the moisture in the pumpkin to give the loaves a good lift.
- Salt : Balances the sweetness and makes every other flavor pop.
- Ground cinnamon : The warmest, most familiar fall spice in this recipe.
- Ground cloves : Adds a hint of bold, slightly sweet spice depth.
- Ground nutmeg : Earthy and warm, rounds out the spice blend beautifully.
- Milk : Alternates with the flour to help the batter stay smooth and not overmixed.
- Chocolate chips : The melty, rich pockets that make this bread impossible to stop eating. Semi-sweet work great, but you can use whatever you love.
How to Make Pumpkin Chocolate Chip Bread
Here's how simple this comes together from start to finish.
Prepare the pans: Preheat your oven to 350°F (175°C). Line the bottom of two 8.5 x 4.5-inch loaf pans with parchment paper and spray them thoroughly with cooking spray. Getting both pans ready before you start mixing makes this whole process really smooth.
Mix wet ingredients: In a large mixing bowl, beat the granulated sugar and softened butter together with an electric mixer until they're well combined and look a little fluffy. Add the eggs, canned pumpkin, and vanilla extract and mix until everything is smooth and evenly combined. The batter will look a bit loose at this point, that's normal.
Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, ground cloves, and ground nutmeg until the spices are evenly distributed through the flour.
Make the batter: Alternately add the flour mixture and the milk to your pumpkin mixture, beginning and ending with the flour. Don't overdo the mixing here, stir until things are just combined so the bread stays tender. Fold in the chocolate chips with a rubber spatula.
Fill the pans: Pour the batter evenly into your prepared loaf pans. The batter will be thick and pumpkin-orange with little dark chocolate chip flecks throughout.
Bake: Bake at 350°F for 45 to 55 minutes, until a toothpick inserted into the center of each loaf comes out clean. The tops should look golden and domed and the edges will have pulled slightly away from the pans. Your kitchen is going to smell incredible.
Cool: Let the loaves rest in the pans for a few minutes before inverting them onto a wire cooling rack. Try to give them time to cool before slicing, if you can wait.
Substitutions and Variations
Chocolate chips: Semi-sweet is the classic choice, but dark chocolate chips give the Pumpkin Chocolate Chip Bread a more grown-up, slightly bitter contrast. Mini chips spread more evenly through every slice.
Butter: You can swap the butter for the same amount of neutral oil like vegetable or canola. The texture will be slightly different but still delicious.
Milk: Any milk works here, whole, 2%, or a non-dairy option like oat milk or almond milk.
Spices: This recipe is flexible. You can swap all three individual spices for about 1 ½ teaspoons of pumpkin pie spice if that's what you have.
Mini loaves: Same batter, same temperature. Mini loaves will bake in about 25 to 35 minutes. Check early.
Muffins: This batter makes approximately 24 muffins. Bake at 350°F for 28 to 38 minutes, until a toothpick inserted in the center comes out with a few moist crumbs.
Equipment For Pumpkin Chocolate Chip Bread
- Mixing bowl
- Electric mixer
- Measuring cups and spoons
- Separate mixing bowl
- Rubber spatula
- 2 (8.5 x 4.5-inch) loaf pans
- Parchment paper
- Cooking spray
- Wire cooling rack
- Toothpick
Storage and Freezing
Room temperature: Once completely cooled, store in an airtight container at room temperature for up to 5 days. Keep it covered so it doesn't dry out.
Refrigerator: Stored in an airtight container, this Pumpkin Chocolate Chip Bread will last up to 10 days in the fridge. It actually tastes really good cold.
Freezer: Allow the bread to cool completely, then wrap it well and store in a freezer-safe container or bag for up to 3 months. Thaw at room temperature or warm slices briefly in the microwave.
Serving Suggestions
- Slice it thick and eat it warm with a little smear of salted butter. The butter melts into the chocolate chips and it's honestly one of the best things.
- Serve with a mug of coffee or a warm chai latte for a slow weekend breakfast.
- Wrap individual slices in parchment and tie with twine for a cozy homemade gift. This Pumpkin Chocolate Chip Bread makes people very happy.
- Pair it alongside a slice of Raspberry Cheesecake for a fall dessert spread that covers all the bases.
Expert Tips
- Don't overmix. Once you start adding the flour and milk, mix until things are just combined. Overmixing develops gluten and makes the bread dense and tough.
- Use room temperature butter and eggs. Cold butter won't cream properly and cold eggs can make the batter look a little curdled. Give them 30 minutes on the counter before you start.
- Use plain canned pumpkin. Not pumpkin pie filling. The filling has added sugar and spices that will throw off the balance of the recipe.
- Test for doneness with a toothpick. Ovens vary, so start checking at the 45-minute mark. A clean toothpick means you're done.
- Double-check your pan size. The 8.5 x 4.5-inch pans are the recommended size. A 9 x 5-inch pan works too, but the loaves will be a little shorter and may bake slightly faster.
- Let it cool before slicing. The crumb sets as it cools. If you slice too early, it can look a little gummy even though it's baked through.
FAQ
Can I use fresh pumpkin instead of canned pumpkin?
You can, but canned pumpkin is more consistent and gives a smoother, more reliable result. If you use fresh pumpkin, roast and puree it first, then measure out 15 ounces. Make sure the puree isn't watery or it'll affect the texture of the Bread.
Why is my pumpkin bread dense?
Usually it comes down to overmixing the batter or adding too much flour. Spoon your flour into the measuring cup and level it off rather than scooping it, which packs it in and adds extra. Also make sure your baking soda is fresh, old leavener won't give you the lift you need.
How do I keep pumpkin bread moist?
Let it cool completely before wrapping or storing it. Trapping steam inside the container while it's still warm causes condensation and can make the crust go soft and the crumb a little sticky. An airtight container at room temperature keeps it nicely moist for up to 5 days.
What chocolate chips work best in Pumpkin Chocolate Chip Bread?
Semi-sweet chips are the classic go-to, they balance the sweetness of the batter without competing with the warm spices. Dark chocolate chips give you a deeper, slightly bitter contrast that a lot of people love. Mini chips are great if you want chocolate in every single bite.
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Pairing
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Pumpkin Chocolate Chip Bread
Ingredients
Method
- Heat the oven to 350°F (175°C). Line the bottoms of two 8.5 x 4.5-inch loaf pans with parchment paper and lightly coat the pans with nonstick spray.
- Cream the sugar and softened butter together in a large bowl until blended and fluffy.
- Add the eggs, pumpkin puree, and vanilla extract, then mix until the batter looks smooth and evenly combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg until well distributed.
- Add the dry ingredients and milk to the pumpkin mixture in alternating additions, beginning and ending with the dry ingredients. Stir just until incorporated.
- Gently fold the chocolate chips into the batter until evenly dispersed.
- Divide the batter evenly between the prepared loaf pans and smooth the tops.
- Bake for 45 to 55 minutes, or until a toothpick inserted near the center comes out clean or with a few moist crumbs attached.
- Let the loaves rest in the pans for about 10 minutes, then transfer them to a wire rack to cool completely before slicing.
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