Name: Pumpkin Chocolate Chip Bread
Prep time: 15 min
Cook time: 65 min
Total time: 80 min
Ingredients: 1 3/4 cups all-purpose flour; 1 tsp baking soda; 1/2 tsp salt; 1 1/2 tsp ground cinnamon; 1/2 tsp ground nutmeg; 1/4 tsp ground cloves; 2 large eggs (at room temperature); 1 1/2 cups granulated sugar; 1/2 cup vegetable oil; 1/3 cup water; 1 cup canned pumpkin puree; 1 tsp vanilla extract; 1 cup semi-sweet chocolate chips

When that crisp autumn air settles in, nothing beats the cozy aroma of Pumpkin Chocolate Chip Bread baking in the oven. This version is wonderfully moist thanks to canned pumpkin puree and a generous swirl of melted butter. A simple whisk-and-pour method makes it effortless, baking into a tender loaf studded with melty chocolate chips. It’s the ideal weekend bake for a comforting fall breakfast or an afternoon treat.

Jump to Recipe Print Recipe

This post may contain affiliate links. Please read my disclosure policy .

A beautiful loaf of Pumpkin Chocolate Chip Bread cooling on a wire rack

Ingredients for Pumpkin Chocolate Chip Bread

Dry Ingredients

All-Purpose Flour – The base of our bread, giving it that perfect tender crumb.

Baking Soda – Helps the bread rise beautifully, so don’t skip it.
Salt – Just a pinch to balance all the sweetness.

Ground Cinnamon – Warm and cozy, this spice is a must for pumpkin recipes.
Ground Nutmeg – Adds a subtle depth that pairs so well with pumpkin.

Ground Cloves – A little goes a long way, but it’s essential for that classic spiced flavor.

Wet Ingredients

Eggs – Room temperature is best for even mixing.
Granulated Sugar – Sweetens things up just right.
Vegetable Oil – Keeps the bread super moist—no dry bites here!
Water – Helps bring everything together smoothly.
Canned Pumpkin Puree – The star of the show! Make sure it’s pure pumpkin, not pie filling.

Vanilla Extract – A splash to enhance all those warm flavors.

Mix-In

Semi-Sweet Chocolate Chips – Because pumpkin and chocolate are a match made in heaven. Feel free to use dark chocolate if you prefer!

Cook Time for Easy Pumpkin Bread

I love how this easy pumpkin bread recipe comes together so quickly, making it perfect for a spontaneous weekend bake. I find the timing is just right for getting that wonderfully moist pumpkin bread we all crave.

Step	Time
Prep Time	15 minutes
Cook Time	65 minutes
Total Time	80 minutes

This is one of my favorite fall baking recipes because it fits so nicely into a relaxing morning. While you wait, you can browse my other healthy baking recipes for more inspiration!

How to Make Moist Pumpkin Bread

Step 1: Prep Your Pan

Preheat the oven to 350°F (175°C) and use butter or non-stick cooking spray to thoroughly grease a 9×5-inch loaf pan, ensuring the entire surface is coated.

Step 2: Combine Dry Ingredients

In a medium bowl, whisk together 1 3/4 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt, 1 1/2 teaspoons ground cinnamon, 1/2 teaspoon ground nutmeg, and 1/4 teaspoon ground cloves until the dry ingredients are evenly combined.

Step 3: Mix Wet Ingredients

In a large mixing bowl, use an electric mixer on medium speed to beat 2 large eggs, 1 1/2 cups granulated sugar, and 1/2 cup vegetable oil for about 2 minutes, until the mixture becomes pale and slightly thickened.

Step 4: Add Pumpkin & Vanilla

Stir in 1/3 cup water, 1 cup canned pumpkin puree, and 1 teaspoon vanilla extract with a wooden spoon until the wet ingredients are fully incorporated and the mixture is smooth.

Step 5: Bring It All Together

Gradually add the dry flour mixture to the wet ingredients, stirring gently with a wooden spoon just until no streaks of flour remain, being careful not to overmix the batter.

Step 6: Fold in Chocolate

Use a rubber spatula to fold in 1 cup semi-sweet chocolate chips until they are evenly distributed throughout the batter.

Final Step: Bake & Cool

Pour the batter into the prepared loaf pan and spread it into an even layer, then bake for 60–70 minutes. The bread is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs attached. Let the bread cool in the pan on a wire rack for 15 minutes, then turn it out onto the rack to cool completely for about 2 hours before slicing.

Pro Tips & Tasty Tweaks

Over the years, I’ve made this spiced pumpkin bread with semi-sweet chips more times than I can count! Here are a few of my favorite ways to make this homemade pumpkin chocolate chip loaf uniquely yours.

Flavor Swap: For a fun twist, try swapping half the chocolate chips for toasted pecans or walnuts. The nutty crunch alongside the soft, spiced pumpkin bread is absolutely divine.
Diet Tweak: To make this pumpkin chocolate chip bread vegan, use a flax egg and your favorite plant-based chocolate chips. I find the result is just as moist and delicious!
Texture Fix: For an extra-moist pumpkin loaf with chocolate chips, try substituting the water with an equal amount of applesauce. It adds natural sweetness and keeps the bread incredibly tender. If you love moist baked goods, you might also enjoy my cottage cheese banana bread.

Storage Tip: This bread freezes beautifully! Wrap cooled slices tightly in plastic wrap and then foil. They’ll keep for up to 3 months, so you can have a taste of fall anytime. For more sweet treats that store well, check out my best pumpkin muffins recipe.

Nutrition and Health Benefits

While this pumpkin chocolate chip bread is definitely a treat, I love knowing that pumpkin brings some wonderful nutritional benefits to the table. It’s packed with vitamin A, which supports healthy vision and immune function, and provides a good dose of fiber to keep you feeling satisfied.

I always feel better about indulging when I know there’s real food goodness in every slice. The spices like cinnamon and nutmeg aren’t just for flavor—they also contain antioxidants that are great for overall wellness.

If you’re looking for more nutritious baking options, you might enjoy my healthy muffin recipes collection. For those watching their sugar intake, I’ve found that using gluten-free pumpkin bread alternatives can be a great starting point for creating lighter versions.

According to using Libby’s pumpkin puree, canned pumpkin provides consistent nutrition and flavor, making it a reliable choice for home bakers who want both convenience and quality in their fall baking recipes.

A Lighter Version of Pumpkin Chocolate Chip Bread

Sometimes I want all the cozy flavor of pumpkin bread but with a lighter touch, especially during those weeks when I’m baking more often. Over the years, I’ve perfected a few simple swaps that keep this moist pumpkin bread just as delicious while cutting back on sugar and fat.

My favorite trick is replacing half the oil with unsweetened applesauce—it keeps the bread wonderfully tender while reducing the overall fat content. You can also use whole wheat pastry flour instead of all-purpose for extra fiber, though I find a 50/50 blend works best for maintaining that perfect texture we love in homemade pumpkin chocolate chip loaf.

For those looking to reduce sugar, try cutting the granulated sugar by 1/4 cup and adding an extra teaspoon of cinnamon. The spices help create the perception of sweetness without all the sugar. If you enjoy these healthier twists, you might also love my pumpkin protein bars or this delightful lemon rhubarb loaf that’s naturally a bit lighter on sweetness.

Thoughtful Tips for Special Diets

I’ve had so many conversations with friends and readers about adapting recipes for different dietary needs, and it’s something I truly enjoy exploring. Whether you’re sugar conscious, diabetic-friendly, or just looking for lower glycemic options, there are simple ways to make this pumpkin bread work for you.

For a truly sugar-free version, I’ve had great success replacing the granulated sugar with a natural sweetener blend using stevia and erythritol. The key is to use about 3/4 cup of the blend rather than the full 1 1/2 cups of sugar, as these alternatives are much sweeter. Another option is using xylitol, which measures cup-for-cup like regular sugar but has a lower glycemic impact.

Portion control is another helpful approach—I often bake this spiced pumpkin bread with semi-sweet chips in mini loaf pans, creating individual servings that make blood sugar friendly choices easier. And remember, the chocolate chips contribute sweetness too, so using sugar-free chocolate chips or reducing the amount can make a significant difference in creating a low sugar treat that still feels indulgent.

How to Serve Pumpkin Chocolate Chip Bread

I’ll never forget the first time I served this warm pumpkin chocolate chip bread to my grandmother—she took one bite, closed her eyes, and said “Now that tastes like autumn ought to taste.” That moment cemented this recipe as a family tradition, and over the years I’ve discovered so many wonderful ways to enjoy it.

Slices of Pumpkin Chocolate Chip Bread served on a rustic wooden board with coffee

For breakfast, I love lightly toasting slices and spreading them with a thin layer of cream cheese or almond butter. The warmth really brings out the chocolate and spices, making it feel like a special treat even on busy mornings. Paired with a hot cup of coffee or tea, it’s pure comfort in every bite.

This easy baked pumpkin chocolate loaf also makes a wonderful dessert—try warming slices and serving them with a scoop of vanilla ice cream for the ultimate fall indulgence. The contrast of warm spiced bread and cold creamy ice cream is absolutely heavenly. If you’re hosting guests, consider making my pumpkin cheesecake as a stunning companion piece, or browse my other gingerbread loaf recipes for more festive baking inspiration.

However you choose to serve it, this moist pumpkin loaf with chocolate chips always seems to bring people together around the table, creating those simple, sweet moments that become cherished memories.

Mistakes to Avoid

Over the years, I’ve learned a few lessons the hard way when making this Pumpkin Chocolate Chip Bread, and I’m happy to share them so you can avoid the same pitfalls. One common mistake is overmixing the batter—it’s so tempting to keep stirring until everything looks perfectly smooth, but that actually develops too much gluten and leads to a tough, dense loaf.

Another issue I’ve encountered is using expired baking soda or powder. There’s nothing more disappointing than pulling a beautiful looking loaf from the oven only to find it hasn’t risen properly. I always test mine by dropping a bit in hot water—if it fizzes, it’s still active and ready to help create that perfect rise in your homemade pumpkin chocolate chip loaf.

According to experts at classic pumpkin bread variations, measuring flour incorrectly is another common error that affects texture. I’ve found that spooning flour into the measuring cup and leveling it off gives the most consistent results for moist pumpkin bread every time.

Don’t forget to check out my tips for healthy baking recipes if you’re adapting this recipe, and consider trying my cottage cheese banana bread for another protein-packed option that’s just as comforting.

Trust me—I’ve made all these mistakes so you don’t have to! Learning from these experiences has helped me perfect this easy pumpkin bread recipe that consistently turns out wonderfully moist and flavorful.

How to Store Pumpkin Chocolate Chip Bread

I remember my grandmother wrapping her pumpkin bread in clean tea towels and storing it in the old bread box on her counter—the scent would fill her kitchen for days. While I don’t use her exact method anymore, the principle remains: proper storage keeps this moist pumpkin loaf with chocolate chips fresh and delicious.

For short-term storage, I let the bread cool completely before wrapping it tightly in plastic wrap or aluminum foil. It will stay fresh at room temperature for about 3-4 days this way. If you want to keep it longer, I’ve found that slicing and freezing individual portions works beautifully—just wrap each slice in plastic wrap and place them in a freezer bag for up to three months.

When you’re ready to enjoy a slice, simply pop it in the toaster or warm it in the oven for a few minutes. The chocolate chips get melty again, and the spices release their aroma just like it was freshly baked. If you love this spiced pumpkin bread with semi-sweet chips, you might also enjoy my snickerdoodle banana bread which stores equally well using these methods.

For those who bake ahead for gift-giving or holiday gatherings, proper storage ensures your baked spiced pumpkin loaf with chocolate remains as perfect as when it first came out of the oven. I often double the recipe and freeze one loaf—it’s wonderful to have on hand for unexpected guests or those days when you just need a comforting treat.

Try This Pumpkin Chocolate Chip Bread Yourself

There’s something truly special about pulling a warm loaf of Pumpkin Chocolate Chip Bread from the oven and sharing it with loved ones. I’ll never forget the first time my daughter helped me make this recipe—her little hands carefully stirring the batter, her eyes lighting up when she saw the chocolate chips disappearing into the orange-hued mixture.

That moment of connection, of passing down family traditions and creating new memories, is what makes this easy baked pumpkin chocolate loaf so much more than just a recipe. It’s a taste of comfort, a slice of nostalgia, and a wonderful way to bring people together around the table.

I hope you’ll try making this Pumpkin Chocolate Chip Bread yourself and experience the joy it brings. Whether you’re baking it for a cozy weekend breakfast, a holiday gathering, or just because you deserve something sweet, this recipe is sure to become a favorite in your home too.

If you enjoy this fall baking recipe, you might also love exploring my classic pumpkin bread, these delightful pumpkin muffins, or these sweet pumpkin cookies. For something different, try my pumpkin cupcakes or this wonderful homemade pumpkin spice blend that makes everything taste like autumn.

Frequently Asked Questions

Is pumpkin chocolate chip bread healthy?

While this is definitely a treat, pumpkin adds valuable nutrients like vitamin A and fiber. I’ve included lighter version options in the article that reduce sugar and fat while keeping all the delicious flavor. For even healthier alternatives, check out my pumpkin protein bars.

What’s the best pumpkin bread recipe?

This is my go-to pumpkin bread recipe because it consistently delivers moist, flavorful results with the perfect balance of spices and chocolate. The combination of pumpkin puree, warm spices, and semi-sweet chips creates what I consider the ultimate fall treat.

How do I make moist chocolate chip pumpkin bread?

The key to moist pumpkin bread is not overbaking it and using the right amount of pumpkin puree—it provides natural moisture. I also recommend checking for doneness a few minutes before the timer goes off, as oven temperatures can vary.

Can I make pumpkin chocolate chip bread vegan?

Absolutely! I’ve successfully made vegan versions by using flax eggs and dairy-free chocolate chips. The pumpkin puree makes the bread naturally moist even without eggs, so it adapts well to plant-based variations.

How do I make pumpkin chocolate chip bread gluten free?

You can use a 1:1 gluten-free flour blend in place of regular flour. I’ve had great results with this method, and the pumpkin helps keep the texture moist. For more guidance, see my dedicated gluten-free pumpkin bread recipe.

Can I make pumpkin chocolate chip bread without eggs?

Yes, the pumpkin puree provides enough moisture and structure that you can often reduce or eliminate eggs. I’ve used applesauce or commercial egg replacers with good results, though the texture may be slightly denser.

More Cozy Fall Recipes You’ll Love

If this pumpkin chocolate chip bread warmed your heart, wait until you try these other autumn favorites that fill my kitchen with the most wonderful scents.

Spiced Gingerbread Loaf – A warmly spiced cake that fills your home with holiday aromas and pairs perfectly with coffee.

Pumpkin Cinnamon Rolls – Soft, gooey rolls swirled with pumpkin and spice, perfect for lazy weekend mornings.

Lemon Rhubarb Loaf – A bright, tangy quick bread that balances sweet and tart in the most delightful way.

Creamy Pumpkin Cheesecake – Rich, velvety cheesecake with spiced pumpkin swirls – the ultimate holiday dessert centerpiece.

Easy Pumpkin Chocolate Chip Bread Recipe