Name: Chocolate Chip Pumpkin Bread
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Cuisine: American
Ingredients: 1¾ cups all-purpose flour; 1 teaspoon baking soda; 2 teaspoons ground cinnamon; ¼ teaspoon ground nutmeg; ¼ teaspoon ground cloves; ¼ teaspoon ground ginger; ¾ teaspoon salt; 2 large eggs; ¾ cup granulated sugar; ½ cup packed light brown sugar; 1 (15 oz) can pure pumpkin puree; ½ cup vegetable oil; ¼ cup milk (any kind); 1½ teaspoons vanilla extract; 1 cup semi-sweet chocolate chips (plus extra for topping if desired)

Moist and warmly spiced, this chocolate chip pumpkin bread is my go-to fall-inspired treat. Every bite is packed with rich pumpkin flavor and just the right touch of sweetness from melty chocolate chips. It’s bakery-style comfort food that’s easy to make and perfect for cozy mornings or festive gatherings.

Why You’ll Love This Recipe

I love how this chocolate chip pumpkin bread strikes the perfect balance between sweet and spiced. The pumpkin keeps it incredibly moist without being dense, while the blend of cinnamon, nutmeg, cloves, and ginger fills my kitchen with that unmistakable fall aroma. The addition of chocolate chips adds a delightful contrast to the warm spices, and it tastes just as good the next day (if it lasts that long). Whether I’m baking it for a weekend treat, holiday brunch, or gifting it to friends, this loaf never disappoints.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1¾ cups all-purpose flour

1 teaspoon baking soda

¼ teaspoon ground nutmeg

2 teaspoons ground cinnamon

¼ teaspoon ground cloves

¼ teaspoon ground ginger

¾ teaspoon salt

2 large eggs

¾ cup granulated sugar

½ cup packed light brown sugar

1 (15 oz) can pure pumpkin puree

½ cup vegetable oil

¼ cup milk (any kind)

1½ teaspoons vanilla extract

1 cup semi-sweet chocolate chips (plus extra for topping if desired)

Directions

I start by preheating my oven to 350°F (175°C) and greasing a 9×5-inch loaf pan or lining it with parchment paper.

In a large bowl, I whisk together the flour, baking soda, cinnamon, nutmeg, cloves, ginger, and salt, then set it aside.

In another bowl, I beat the eggs, granulated sugar, and brown sugar until everything is well blended.

I mix in the pumpkin puree, oil, milk, and vanilla extract, stirring until the mixture is smooth.

I gently stir the dry ingredients into the wet ingredients, making sure not to overmix.

Then, I fold in the chocolate chips, being careful not to deflate the batter.

I pour the batter into the prepared loaf pan, smoothing out the top and sprinkling extra chocolate chips on top if I want a little extra indulgence.

I bake it for 55 to 65 minutes, until a toothpick inserted into the center comes out clean or with just a few moist crumbs.

After baking, I let the bread cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely.

Servings and timing

This recipe makes about 10 generous slices. It takes approximately 10 minutes to prep and about 60 minutes to bake, for a total time of 1 hour and 10 minutes. Each slice is around 280 kcal, making it a satisfying snack or dessert.

Variations

I like to switch things up depending on what I have on hand:

I sometimes use dark chocolate chips or even white chocolate for a different twist.

Chopped walnuts or pecans add a lovely crunch and a more classic pumpkin bread feel.

If I want a dairy-free version, I use almond or oat milk and dairy-free chocolate chips.

For a lighter version, I’ve swapped the oil with applesauce and it still comes out moist and delicious.

Storage/Reheating

Once the bread is fully cooled, I store it in an airtight container at room temperature for up to 3 days. For longer storage, I wrap it tightly in plastic wrap and freeze it for up to 2 months. When I’m ready to enjoy it, I just thaw it overnight at room temperature. If I want it warm, I reheat individual slices in the microwave for about 10–15 seconds.

Related Recipes:

Pumpkin Pie Cake

FAQs

How do I keep pumpkin bread from drying out?

I make sure not to overbake it and store it in an airtight container as soon as it cools. The pumpkin and oil help keep it moist, so it stays fresh for a few days.

Can I use fresh pumpkin instead of canned puree?

Yes, I’ve used homemade pumpkin puree before. I just make sure it’s well-blended and not too watery to maintain the right texture.

Why did my pumpkin bread sink in the middle?

This usually happens if it’s underbaked or if I overmix the batter. I always check for doneness with a toothpick and mix just until the ingredients come together.

Can I make this recipe into muffins?

Absolutely! I spoon the batter into muffin tins and bake at 350°F for about 20–25 minutes, or until a toothpick comes out clean.

What’s the best way to freeze pumpkin bread?

I wrap the whole loaf or individual slices in plastic wrap, then place them in a freezer-safe bag. When I want a slice, I just thaw and enjoy.

Conclusion

This chocolate chip pumpkin bread is everything I love about fall baking: easy, comforting, and packed with flavor. It’s a recipe I turn to year after year, whether I’m treating myself, feeding family, or sharing with friends. With just a few pantry staples and one bowl, I get a moist, chocolatey, spiced loaf that always hits the spot.

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