Moist Pumpkin Chocolate Chip Bread Recipe

When the weather turns cooler, few things are more comforting than a warm slice of Moist Pumpkin Chocolate Chip Bread fresh from the oven. This tender pumpkin loaf is filled with cozy fall spices and plenty of chocolate chips, giving you the perfect balance of rich pumpkin flavor and little pockets of melted chocolate.

This Pumpkin Bread with Chocolate Chips comes together with simple pantry ingredients and doesn’t require a mixer. It’s wonderful for breakfast, an afternoon snack, or a cozy fall dessert with a cup of coffee.

Why You’ll Love This Pumpkin Bread

• Soft, moist, and tender texture
• Packed with real pumpkin flavor
• Plenty of melty chocolate chips in every slice
• Easy one-bowl preparation
• No stand mixer required
• Perfect for fall breakfasts and snacks
• Freezes beautifully for later

Ingredients

• 1 ¾ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 ½ teaspoons ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground ginger
• ¼ teaspoon ground cloves
• 1 cup pumpkin puree
• ½ cup vegetable oil
• ¾ cup granulated sugar
• ½ cup light brown sugar, packed
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup semi-sweet chocolate chips

How to Make Pumpkin Chocolate Chip Bread

1. Prepare the Pan

Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper, leaving a little overhang to make removing the finished loaf easier.

2. Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.

Set aside.

3. Mix the Wet Ingredients

In a large bowl, whisk together the pumpkin puree, vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract until smooth.

The pumpkin gives the batter plenty of moisture, while the oil helps keep the finished loaf tender.

4. Combine the Batter

Add the dry ingredients to the pumpkin mixture.

Gently stir just until the flour is incorporated. Don’t overmix the batter, as this can make the bread dense instead of soft and tender.

5. Add the Chocolate Chips

Fold in about ¾ cup of the chocolate chips, reserving the remaining chocolate chips for the top.

6. Fill the Loaf Pan

Pour the batter into the prepared loaf pan and smooth the top with a spatula.

Sprinkle the remaining chocolate chips over the surface.

7. Bake

Bake for approximately 50–60 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs but no wet batter.

If the top begins browning too quickly, loosely cover the loaf with foil during the final part of baking.

8. Cool

Let the bread cool in the pan for about 10–15 minutes. Carefully lift it out using the parchment paper and transfer it to a wire rack.

Allow it to cool further before slicing.

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Tips for a Moist Pumpkin Chocolate Chip Bread

Measure the flour carefully.
Too much flour can make pumpkin bread dry. For the most accurate results, use a kitchen scale or spoon the flour into your measuring cup and level it.

Don’t overmix.
Once the dry ingredients are added, stir only until you no longer see streaks of flour.

Use pumpkin puree, not pumpkin pie filling.
Pumpkin pie filling already contains sugar and spices, which can change the texture and flavor of the loaf.

Don’t overbake.
The bread is finished when a toothpick comes out with a few moist crumbs attached. Waiting for a completely clean toothpick can result in a drier loaf.

Let it cool before slicing.
The texture continues to set as the bread cools, making it easier to cut into neat slices.

Variations

Add Nuts

Fold in ½ cup chopped pecans or walnuts along with the chocolate chips for extra crunch.

Use Different Chocolate

Try milk chocolate, dark chocolate, or white chocolate chips instead of semi-sweet chocolate.

Add a Streusel Topping

Before baking, sprinkle the batter with a simple mixture of flour, brown sugar, butter, and cinnamon for a bakery-style finish.

Add More Spice

For a stronger fall flavor, increase the cinnamon slightly or add a pinch of allspice.

How to Make Pumpkin Bread with Chocolate Chips Ahead?

This loaf is a great make-ahead recipe. Once completely cooled, wrap it tightly in plastic wrap or place it in an airtight container.

The flavor often becomes even better after resting overnight.

How to Store Pumpkin Bread

Store the cooled loaf at room temperature in an airtight container for up to 3 days.

For longer storage, refrigerate it for up to 1 week. Bring slices to room temperature or warm them slightly before serving.

Can You Freeze Pumpkin Chocolate Chip Bread?

Yes. This bread freezes very well.

Wrap the whole cooled loaf tightly in plastic wrap followed by foil, or wrap individual slices and place them in a freezer-safe bag.

Freeze for up to 3 months. Thaw overnight in the refrigerator or at room temperature.

Frequently Asked Questions

Can I use homemade pumpkin puree?

Yes. Homemade pumpkin puree works well as long as it isn’t excessively watery. If it contains a lot of moisture, drain it slightly before using.

Why did my pumpkin bread sink in the middle?

A loaf can sink if the batter is overmixed, the oven temperature is too low, or the bread is removed before the center has fully baked. Make sure the center is set before taking it from the oven.

Can I use a smaller loaf pan?

A smaller pan may cause the batter to be deeper and require a longer baking time. Keep an eye on the center and test for doneness before removing it from the oven.

Can I make muffins with this batter?

Yes. Divide the batter among a lined muffin pan and adjust the baking time, checking them earlier since muffins bake much faster than a full loaf.

Serving Ideas

Serve slices of this pumpkin loaf:

• Warm with butter
• With a cup of coffee
• Alongside hot tea
• With a drizzle of maple glaze
• With whipped cream
• As an afternoon snack
• As part of a fall breakfast

Conclusion

This Chocolate Chip Pumpkin Bread Recipe is everything you want in a cozy fall bake: tender pumpkin bread, warm spices, and plenty of chocolate chips in every slice. It’s easy enough for a weekday breakfast but delicious enough to share at fall gatherings.

Bake a loaf, let the kitchen fill with the aroma of pumpkin spice and chocolate, and enjoy a slice while it’s still slightly warm.