Chocolate Chip Pumpkin Bread

Pumpkin season always seems to show up right when we need it. The mornings feel crisp, sweaters come out of hiding, and suddenly the idea of baking something warm and sweet just feels right. This chocolate chip pumpkin bread has become one of my favorite ways to welcome the season. It’s soft, tender, and full of cinnamon-spiced pumpkin flavor with melty bits of chocolate tucked inside.

You only need one bowl, and no fancy tools. The recipe makes two generous loaves, which means you can share one or stash it in the freezer for later. I love slicing it up for breakfast, snack time, or packing it into lunchboxes with a little note.

(And if you’re in the mood for more cozy bakes, try my Easy Pumpkin Bread too. It’s another simple favorite.)

Why You’ll Love This Chocolate Chip Pumpkin Bread

This chocolate chip pumpkin bread turns out perfectly moist every single time. The combination of pumpkin puree and water gives it a soft, tender crumb that stays fresh for days. Warm spices like cinnamon and nutmeg bring out the pumpkin flavor, while the chocolate chips add a sweet little surprise in every bite.

You don’t need a mixer. Just a bowl, a spoon, and about 10 minutes of hands-on time. It’s simple enough for a weekday, but cozy enough to serve at a fall gathering. This recipe is also freezer-friendly, so you can bake ahead and enjoy it whenever the craving hits.

Perfect for gift baskets, after-school snacks, or mornings when a slice of chocolate chip pumpkin bread feels just right.

Ingredients You’ll Need

• All-purpose flour – Standard flour that gives the bread structure
• Baking soda – Helps the loaves rise and stay fluffy
• Salt – Balances the sweetness
• Ground cinnamon, nutmeg, and ginger – Classic pumpkin spice blend
• Granulated sugar and brown sugar – A mix for sweetness and a hint of molasses flavor
• Canola or vegetable oil – Keeps the bread super moist
• Large eggs – Adds richness and helps the bread set
• Pumpkin puree – Make sure it’s pure pumpkin, not pie filling
• Water – Adds moisture to the batter
• Vanilla extract – Rounds out the flavor
• Semi-sweet chocolate chips – Any type works, but I love semi-sweet for balance

You can swap in white chocolate, milk chocolate, or even mini chips to customize your chocolate chip pumpkin bread. Want a gluten-free version? Use King Arthur’s 1-to-1 gluten-free flour.

How to Make Chocolate Chip Pumpkin Bread (Step-by-Step)

Step 1: Prep the Oven and Pans

Preheat your oven to 350°F. Grease two 8×4-inch loaf pans and line them with parchment paper. This helps the bread release easily and keeps cleanup simple.

Step 2: Mix Dry Ingredients

In a large bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and ginger. Mixing the dry ingredients first helps everything blend evenly.

Step 3: Add Sugars and Oil

Add both sugars to the dry mix. Stir to combine. Make a well in the center and pour in the oil. Stir again. The batter will look thick and dry at this stage, and that’s okay.

Step 4: Mix in Eggs, Pumpkin, Water, and Vanilla

Add the eggs two at a time, stirring well after each addition. Pour in the pumpkin puree, water, and vanilla extract. Stir until the batter is smooth and fully combined.

Step 5: Fold in Chocolate Chips

Gently stir in the chocolate chips. You can save a small handful to sprinkle on top for a pretty finish if you like.

Step 6: Pour and Bake

Divide the batter evenly between the two prepared pans. Bake for 55 to 65 minutes. Check with a toothpick around the 55-minute mark. If it comes out clean or with just a few moist crumbs, it’s ready.

If the top starts browning too quickly, tent it with foil for the last 10 minutes.

Step 7: Cool and Slice

Let the loaves cool in the pans for 15 minutes. Then carefully lift them out and transfer to a wire rack. Cool completely before slicing.

Storage and Freezing Tips

Once fully cooled, store the loaves in an airtight container at room temperature for up to 3 days. If your kitchen is warm, you can refrigerate them to help them stay fresh a little longer.

To freeze your chocolate chip pumpkin bread, wrap it tightly in plastic wrap, then foil. You can freeze a full loaf or individual slices. Thaw overnight in the fridge or at room temperature.

Tips for the Best Results

• Use parchment paper for easy loaf removal
• Tent with foil if the tops brown too fast
• Cracks on top mean your bread is moist inside
• Mix the batter thoroughly to avoid flour streaks
• Any chocolate chip variety works, so feel free to play

FAQs

Hungry for more fall recipes? Check out More Pumpkin Recipes for cozy, seasonal ideas.

Save this one for later on Pinterest. It’s a keeper.

Printable Recipe Card

Print