This Pumpkin Chocolate Chip Bread is soft, moist, warmly spiced, and loaded with chocolate chips in every slice.

Pumpkin puree keeps the loaf tender, brown sugar adds richness, cinnamon and pumpkin pie spice bring cozy fall flavor, and plenty of semi-sweet chocolate chips make it feel like a treat without turning it into cake.

It’s easy to make, requires no mixer, and works beautifully for breakfast, brunch, snacks, or fall dessert tables.

Easy Pumpkin Chocolate Chip Bread

Pumpkin bread is one of the simplest fall bakes because pumpkin puree naturally adds both flavor and moisture.

For this recipe, the batter uses a combination of pumpkin puree, brown sugar, eggs, oil, cinnamon, pumpkin pie spice, and vanilla.

The chocolate chips are folded into the batter and sprinkled over the top before baking so you get chocolate throughout the loaf as well as a few visible chips on the surface.

The result is a soft, tender quick bread with a lightly domed top, rich pumpkin flavor, and cozy spice in every bite.

⭐ Why You’ll Love This Recipe

• Moist pumpkin bread
• Plenty of chocolate chips
• Warm fall spices
• No mixer required
• Easy quick bread
• Great for breakfast or dessert
• Uses canned pumpkin
• Freezer-friendly
• Kid-friendly
• Simple pantry ingredients
• Perfect for fall baking
• Stays soft for days

🛒 Ingredients

For the Pumpkin Bread

Pumpkin Puree

Use 100% pure pumpkin puree.

Do not use pumpkin pie filling because it already contains extra sugar and spices.

All-Purpose Flour

Regular all-purpose flour gives the loaf enough structure while keeping the crumb tender.

Baking Soda

Helps the bread rise and contributes to the soft texture.

Baking Powder

Adds a little extra lift.

Ground Cinnamon

Provides classic warm fall flavor.

Pumpkin Pie Spice

Adds the familiar combination of cinnamon, nutmeg, ginger, and cloves.

Salt

Balances the sweetness and improves the chocolate flavor.

Eggs

Eggs give the loaf structure and help bind the batter together.

Brown Sugar

Brown sugar adds moisture and a subtle caramel flavor.

Granulated Sugar

Balances the brown sugar and helps create a lightly golden surface.

Vegetable Oil

Oil keeps the bread soft even after it cools.

Vanilla Extract

Vanilla rounds out the pumpkin and spice flavors.

Chocolate Chips

Semi-sweet chocolate chips are ideal because they balance the sweet pumpkin batter.

Use regular or mini chips.

👩‍🍳 How to Make Pumpkin Chocolate Chip Bread

1. Prepare the Oven

Preheat the oven to 350°F (175°C).

Lightly grease a 9 × 5-inch loaf pan.

Line it with parchment paper, leaving some overhang along the long sides.

2. Combine the Dry Ingredients

In a medium bowl, whisk together:

• All-purpose flour
• Baking soda
• Baking powder
• Cinnamon
• Pumpkin pie spice
• Salt

Set aside.

3. Mix the Wet Ingredients

In a large mixing bowl, whisk together:

• Pumpkin puree
• Brown sugar
• Granulated sugar
• Eggs
• Vegetable oil
• Vanilla extract

Whisk until smooth and evenly combined.

4. Add the Dry Ingredients

Add the dry ingredients to the wet mixture.

Fold gently with a silicone spatula.

Stop mixing as soon as the flour is almost fully incorporated.

Do not overmix.

5. Add the Chocolate Chips

Fold in approximately ¾ cup chocolate chips.

Reserve the remaining chocolate chips for the top.

6. Fill the Loaf Pan

Transfer the batter to the prepared loaf pan.

Spread it gently toward the corners.

The top does not need to be perfectly smooth.

7. Add More Chocolate

Sprinkle the remaining chocolate chips over the surface.

Press them very lightly into the batter.

8. Bake

Bake for approximately 50–60 minutes.

The loaf is ready when the center is set and a toothpick inserted into the middle comes out with a few moist crumbs but no wet batter.

9. Cover if Necessary

If the top becomes too dark before the center finishes baking, loosely tent the loaf with foil during the final part of baking.

10. Cool in the Pan

Let the pumpkin bread cool in the pan for approximately 15 minutes.

11. Remove from the Pan

Use the parchment overhang to carefully lift the loaf out.

Transfer it to a wire cooling rack.

12. Cool Before Slicing

Let the bread cool for at least 45–60 minutes before slicing.

Cutting it while very hot can make the center look gummy.

✨ Variations

Pumpkin Walnut Bread

Fold in ½ cup chopped walnuts.

Pumpkin Pecan Bread

Use chopped pecans instead.

Double Chocolate Pumpkin Bread

Replace approximately ¼ cup flour with unsweetened cocoa powder and add extra chocolate chips.

Pumpkin White Chocolate Bread

Use white chocolate chips instead of semi-sweet.

Maple Pumpkin Bread

Add a small amount of maple extract for a maple-pumpkin flavor.

Pumpkin Streusel Bread

Add a buttery cinnamon crumble topping before baking.

🔥 Tips for the Best Pumpkin Bread

Use pure pumpkin puree. Pumpkin pie filling changes the sweetness and spice balance.

Measure the flour carefully. Too much flour can make the loaf dense.

Don’t overmix. Fold only until the batter comes together.

Use oil for softness. Oil helps the bread stay moist longer.

Reserve chips for the top. This makes the finished loaf look much more appetizing.

Check the center. Quick breads can look done on top before the center is fully baked.

Tent with foil if needed. This prevents the top from over-browning.

Cool before slicing. The crumb continues setting as the loaf cools.

🥡 Storage

Room Temperature

Allow the bread to cool completely.

Store it tightly wrapped or in an airtight container at room temperature for up to 3 days.

Refrigerator

Refrigerate for up to 1 week.

Let slices come to room temperature before serving for a softer texture.

Freezer

Pumpkin bread freezes very well.

Wrap the whole loaf tightly or freeze individual slices.

Freeze for up to 3 months.

Thawing

Thaw overnight in the refrigerator or at room temperature.

❓ FAQs

Can I use canned pumpkin?

Yes.

Canned pure pumpkin puree works perfectly.

Can I use pumpkin pie filling?

No.

Use plain pumpkin puree so you can control the sugar and spices.

Why is my pumpkin bread dense?

Overmixing or using too much flour can make quick bread dense.

Why is the center gummy?

The loaf may have been underbaked or sliced before it cooled enough.

Can I use mini chocolate chips?

Absolutely.

Mini chips distribute very evenly throughout the loaf.

Can I leave out the chocolate chips?

Yes.

The base recipe still makes a delicious spiced pumpkin bread.

Can I make this ahead?

Yes.

Pumpkin bread stays moist well and is excellent the next day.

Can I freeze it?

Yes.

Freeze the loaf or individual slices for up to three months.

Can I make muffins instead?

Yes.

Divide the batter into muffin cups and reduce the baking time substantially, checking around 18–22 minutes.