Pumpkin chocolate chip bread is a cozy fall quick bread made with pure pumpkin puree, warm spices, and plenty of rich semisweet chocolate chips. This easy pumpkin bread recipe is soft, moist, and simple to prepare with basic mixing bowls and a loaf pan. The batter comes together in about 20 minutes, and there is no mixer required. It bakes into one tender loaf that slices beautifully, stores well, and can be frozen for later.
This pumpkin chocolate chip bread is tender, fragrant, and full of classic autumn flavor. Cinnamon, cloves, ginger, and nutmeg bring warmth to every slice, while the pumpkin puree keeps the crumb soft and cake-like. Chocolate chips are folded into the batter and sprinkled on top, giving the loaf a delicious chocolate finish without overpowering the pumpkin.
Because this is a quick bread, it is perfect for relaxed baking. You do not need yeast, rising time, or any special technique. Simply whisk the dry ingredients, combine the wet ingredients, fold everything together, and bake. Serve thick slices for breakfast, brunch, dessert, or an afternoon snack. It is especially good slightly warm, when the chocolate chips are soft and the spices are most fragrant.
Success Tips
For the best pumpkin chocolate chip bread, use pure pumpkin puree rather than pumpkin pie filling. Pumpkin pie filling already contains added sugar and spices, which can change the flavor and texture of the loaf. Pure pumpkin gives you better control over sweetness and spice.
The blend of cinnamon, cloves, ginger, and nutmeg adds balanced warmth to the bread. If you prefer a shortcut, you can replace the individual spices with 2 teaspoons of pumpkin pie spice. Either option works well and keeps the loaf flavorful without making the spices too strong.
Melted coconut oil helps create a moist, soft crumb, but vegetable oil or another neutral baking oil may also be used. For the smoothest batter and most even baking, use room-temperature milk and eggs. When combining the wet and dry ingredients, fold gently with a spatula and stop once the flour is almost fully incorporated. Overmixing can make quick bread dense.
Bake the loaf until the top is golden, springs back lightly when touched, and a toothpick inserted into the center comes out clean or with a few moist crumbs attached. Avoid removing the bread from the oven if the toothpick shows wet batter. If the top begins to brown before the center is done, loosely tent the loaf with aluminum foil during the final 15 minutes of baking.
More favorite pumpkin recipes:
- Pumpkin Spice Streusel Bread
- Pumpkin Caramel Sheet Cake
- Pumpkin Bread Pudding
- Pumpkin Roll Cake
Easy Moist Pumpkin Chocolate Chip Bread
- Author: Laura Kasavan
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 20 minutes
- Yield: 1 loaf, 12 slices
- Category: Dessert
- Method: Bake
- Cuisine: American
Description
This easy pumpkin chocolate chip bread is made with pure pumpkin puree, warm fall spices, and semisweet chocolate chips. The loaf is moist, tender, and flavorful, with chocolate in every bite. It is a simple stir-together recipe that needs no mixer and makes one classic 9 x 5-inch loaf. Enjoy it fresh, store it for a few days, or freeze individual slices for a quick treat later.
Ingredients
Pumpkin Bread
- 1 3/4 cups (245 g) all-purpose flour
- 1 tsp (5 g) baking powder
- 3/4 tsp (4 g) baking soda
- 1/2 tsp (3 g) salt
- 1 1/4 tsp cinnamon
- 1/4 tsp cloves
- 1/4 tsp ginger
- 1/4 tsp nutmeg
- 1 1/4 cups (305 g) pure pumpkin puree
- 1 cup (200 g) granulated sugar
- 1/2 cup (120 g) milk, at room temperature
- 2 large eggs (100 g), at room temperature
- 6 Tbsp (84 g) melted coconut oil or vegetable oil
- 1 tsp (4 g) vanilla extract
- 3/4 cup (128 g) semisweet chocolate chips
Topping
- 3 Tbsp (32 g) semisweet chocolate chips
Instructions
- Preheat the oven to 350°F. Line a 9 x 5-inch loaf pan with parchment paper, leaving about a 2-inch overhang around the edges. Lightly coat the pan and parchment with nonstick spray.
- Make the pumpkin bread batter: In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, cloves, ginger, and nutmeg. Make a well in the center of the dry ingredients.
- In a medium bowl, whisk together the pumpkin puree, granulated sugar, milk, eggs, melted coconut oil, and vanilla extract until smooth. Pour the wet ingredients into the flour mixture and fold with a rubber spatula until almost combined. Gently fold in the chocolate chips.
- Spoon the batter into the prepared loaf pan and smooth the top. Tap the pan sharply on the counter to help release large air bubbles, then sprinkle the remaining chocolate chips evenly over the batter.
- Bake the bread for 60 to 65 minutes, or until the loaf is golden, the top springs back when lightly touched, and a toothpick inserted in the center comes out clean or with a few crumbs attached. If the loaf browns too quickly, loosely cover the top with aluminum foil during the last 15 minutes.
- Let the pumpkin chocolate chip bread cool in the pan on a wire rack for 15 minutes. Use the parchment overhang to carefully lift the loaf from the pan, then allow it to cool completely before slicing.
- Store the bread tightly wrapped in foil for 1 to 2 days, or refrigerate for up to 4 days. For the best texture after chilling, reheat slices in the oven before serving.
Equipment
- 9 x 5-inch loaf pan
- Mixing bowls
- Whisk
- Rubber spatula
- Wire cooling rack
Notes
Pumpkin: Use pure pumpkin puree for this recipe. Do not use pumpkin pie filling, because it contains added sugar and seasonings that will change the finished bread.
Freezing pumpkin bread: After the loaf has cooled completely, slice it with a serrated knife. Place the slices flat on a baking sheet and freeze for 1 hour. Wrap each slice individually in plastic wrap, then transfer the wrapped slices to a freezer bag. Freeze for up to 3 months.
Mini pumpkin breads: Divide the batter between three mini loaf pans measuring about 5 3/4 x 3 1/4 inches. Bake the mini loaves on a preheated baking sheet for 28 to 30 minutes, or until the tops spring back and a toothpick inserted into the center comes out with a few crumbs attached.