Pumpkin purée, semisweet chocolate chips, warm fall spices, and sugar come together for the coziest pumpkin chocolate chip bread ever.
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
I didn’t grow up baking pumpkin anything. In my family, fall meant apple pie and cinnamon toast and maybe—maybe—someone brought canned pumpkin to Thanksgiving. But real life? It wasn’t until a cold, gray Saturday in October that everything changed. I was stuck inside, probably avoiding laundry, and stumbled across an old pumpkin bread recipe in my grandma’s worn-out cookbook.
It was basic, didn’t even have chocolate in it. But I had half a bag of chips from last week’s failed cookie attempt, so I tossed them in. The result? I kid you not—magic. A warm, spiced, chocolatey loaf that somehow tasted like childhood memories and new beginnings all at once. I’ve been baking it ever since. And tweaking it. And eating it slightly underbaked because I just can’t wait.
Why You’ll Love This Pumpkin Chocolate Chip Bread Recipe?
Honestly? Because it just works. It’s not one of those “gourmet” recipes with browned butter and five kinds of flour (though, hey, no shame if that’s your vibe). This bread is easy, reliable, and tastes like fall in a slice.
The chocolate chips don’t overpower the pumpkin—they just make each bite feel a little more indulgent. And because the recipe makes two loaves, you can keep one for yourself and pawn the other off on a neighbor or coworker who needs a little sweet pick-me-up. Or not. I won’t judge.
Ingredient Notes:
You know how every recipe has that one part where you’re like, “Wait, do I really need that?” Yep. Been there. So here’s what’s worth keeping and what you can play around with:
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Pumpkin Purée: Just the canned stuff, nothing fancy. Make sure it’s not the sweetened pie filling—that’ll throw everything off.
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Flour: All-purpose is your friend here. No need to complicate it.
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Sugar: It’s a lot, yes. But pumpkin needs the boost, and the sugar keeps things moist and flavorful.
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Vegetable Oil: Keeps it soft and tender. I’ve tried swapping some for applesauce—it works, but it’s a little less rich.
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Spices: Cinnamon, nutmeg, ginger, allspice. Fall in powder form. You can add a little clove if you’re feeling bold.
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Chocolate Chips: I always go with semisweet, but you do you. Milk chocolate, dark, mini, chunks—whatever mood you’re in.
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Eggs + Water + Vanilla: Kinda the glue that holds everything together. Just trust the process.
How To Make Pumpkin Chocolate Chip Bread?
Step 1: Prep Like You Mean It
Preheat your oven to 350°F. Grease and flour two loaf pans (9×5”). Or use parchment paper if you, like me, hate dishwashing.
Step 2: Dry Stuff, Meet Spices
Whisk your flour, cinnamon, nutmeg, ginger, allspice, baking soda, and salt in a big bowl. Smells good already, right?
Step 3: Wet Ingredients, Assemble
In another bowl, whisk the pumpkin with oil until it’s smooth. Add the sugar. Then the eggs, one at a time—don’t rush this. Then toss in the vanilla and water.
Step 4: Chocolate Chip Time
Mix the chocolate chips into the wet mix. Pro tip? Coating them in a bit of flour first keeps them from sinking.
Step 5: Bring It All Together
Fold the dry ingredients into the wet. Gently. Like, don’t overthink it. Just stir until you don’t see any more dry streaks.
Step 6: Bake and Breathe
Divide the batter between the pans. Slide them into the oven. Bake for 1 hour 15 minutes to 1 hour 30 minutes, checking around the hour mark. If a toothpick comes out with just melted chocolate and no raw batter? You’re golden.
Step 7: Cool… If You Can Wait
Let the loaves sit in their pans for 10 minutes. Then move them to a rack. Or cut into one warm, slather on butter, and call it a win. I won’t tell.
Want To Save This Recipe?
Storage Options:
Wrap up what’s left in foil or plastic wrap and keep it on the counter for a few days. It actually tastes even better on Day 2. Wanna freeze it? Absolutely. Wrap slices individually and pop them in the toaster when cravings hit. Instant happiness.
Variations and Substitutions:
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Add nuts – Chopped walnuts or pecans bring a little crunch.
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Swap the oil – Half applesauce, half oil = slightly lighter.
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Use mini loaf pans – Makes adorable little gifts. Or snacks you pretend are gifts and then eat yourself.
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Add a streusel topping – You fancy. I like it.
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Go dairy-free – The recipe already is, unless you serve it with butter.
What to Serve with Pumpkin Chocolate Chip Bread?
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Coffee – Hot, cold, with cream… doesn’t matter.
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Hot cocoa – Overkill? Maybe. Worth it? Always.
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Whipped cream or butter – Because why not.
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Sweatpants and a blanket – Technically not food, but still essential.
Frequently Asked Questions:
Can I use fresh pumpkin?
Yes, but make sure it’s well-drained. Canned just saves you the headache.
Can I reduce the sugar?
A little, sure. But don’t go too low or it starts to mess with the texture.
Can I bake this in one big pan?
I mean… maybe. But the edges might overbake before the middle’s set. Two pans = safer bet.
If you try this Pumpkin Chocolate Chip Bread, let me know how it turns out! I always love hearing if someone made a version with peanut butter chips or doubled the chocolate (respect). It’s not just a recipe—it’s a warm hug in loaf form. And if you’re anything like me, you’ll probably end up eating a slice standing at the counter in your pajamas. Which, frankly, is the best way to eat it.
Here’s to fall baking, slightly messy kitchens, and bread that feels like home.
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Pumpkin Chocolate Chip Bread
Ingredients
- 3¼ cups all-purpose flour
- 2 teaspoons ground cinnamon
- ½ teaspoon freshly grated nutmeg
- ½ teaspoon ground allspice
- ½ teaspoon ground ginger
- 2 teaspoons baking soda
- 2 teaspoons salt
- 1¾ cups canned pumpkin purée 15 oz can
- 1 cup vegetable oil
- 3 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- ⅔ cup water at room temperature
- 1½ cups 12 oz semisweet chocolate chips
Instructions
Prepare the Oven and Loaf Pans
- Preheat the oven to 350°F (175°C). Grease and flour two 9x5-inch loaf pans thoroughly to prevent sticking.
Mix the Dry Ingredients
- In a large mixing bowl, whisk together the all-purpose flour, cinnamon, nutmeg, allspice, ginger, baking soda, and salt. Set the mixture aside.
Combine the Wet Ingredients
- In a separate large bowl, whisk the pumpkin purée and vegetable oil until smooth. Add the granulated sugar and continue whisking to incorporate. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and water until evenly combined.
Add the Chocolate Chips
- Fold the semisweet chocolate chips into the wet mixture using a rubber spatula or wooden spoon.
Incorporate the Dry Ingredients
- Gradually add the dry ingredient mixture into the wet ingredients. Stir until just combined; do not overmix, as this may result in a dense texture.
Divide and Bake
- Evenly divide the batter between the prepared loaf pans. Place in the preheated oven and bake for 1 hour and 15 minutes to 1 hour and 30 minutes, or until a toothpick inserted into the center comes out clean (melted chocolate is fine, but no raw batter).
Cool Before Serving
- Transfer the pans to a wire cooling rack and allow the loaves to cool for 10 minutes in the pans. Then remove from the pans and let them cool completely on the wire rack before slicing and serving.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
