Whip up this easy, moist Chocolate Chip Pumpkin Bread Recipe with warm spice and lots of melty chocolate. One bowl. No mixer. Big fall flavor.

Pumpkin chocolate chip bread with slices cut out, revealing the delicious and fluffy interior.
chelsea

author’s note

Three Days, One Loaf, Zero Doubt!

I used to second-guess pumpkin bread. I’d test a loaf, share a slice, then tell myself I’d post it “next fall.”

This time I kept tweaking until it tasted exactly how I wanted. Soft crumb. Bold pumpkin spice. Mini chips in every bite.

When my kids asked for “the chocolate pumpkin bread” three days in a row, I knew it was ready to share. Bonus, it slices even better the next day as the flavors mingle.

Why You’ll Love This Bread:

  • Big pumpkin flavor with a soft, tender crumb
  • Mini chips for even chocolate in every slice
  • One bowl and a whisk
  • Stays moist and tastes even better on day two
signature
Combining wet and dry ingredients for the dessert and transferring the batter to a loaf pan.

Chocolate Chip Pumpkin Bread Recipe Ingredients

IngredientSwap or tip
Pumpkin puréeUse pure pumpkin, not pie filling.
Brown sugarLight or dark both work.
Oil + melted butterAll oil for extra moisture or all butter for richer flavor. Oil keeps slices softer at room temp.
FlourSpoon and level or weigh.
Pumpkin pie spice + cinnamonAdd extra cinnamon if you love it.
EggsBring to room temp for smoother mixing.
Mini chocolate chipsUse mini chips for even distribution. Hold back a handful for the top.

Featured Comment

“I just love making homemade bread with my kids. This recipe was so delicious and turned out perfectly soft & moist.”

– Stephanie
10 More Reviews

How To Make Chocolate Chip Pumpkin Bread Recipe (Tips)

  1. Prep pan: Grease a metal 9×5 pan and add a parchment sling for easy removal.
  2. Mix wet: Whisk until smooth and glossy. Room temp eggs blend better.
  3. Add dry: Sprinkle over the top and whisk just until streaks vanish.
  4. Fold in chips: Switch to a spatula. Use mini chips for even bites.
  5. Bake: Fill pan, smooth, and bake. Tent with foil if browning fast.
  6. Cool: Rest 15 minutes in the pan. Lift to a rack and cool fully.

Quick Tip

To ensure even baking across multiple pans, weigh each pan’s batter on a food scale. This guarantees each loaf has the same amount of batter.

More Amazing Pumpkin Treats:

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5 from 6 votes
Three slices of chocolate chip pumpkin bread showcasing their delicious interior with scattered chocolate chips.
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Pumpkin Chocolate Chip Bread

By Chelsea Lords
This moist, spiced Pumpkin Chocolate Chip Bread is packed with chocolatey goodness and super easy to whip up with simple ingredients!
Prep Time: 30 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 45 minutes
Servings: 12 slices (large loaf pan)

Video

Equipment

Ingredients

Dry Ingredients
  • 1-1/2 cups flour
  • 1 teaspoon baking powder
  • 1 teapoon baking soda
  • 1 teaspoon salt
  • 1 tablespoon ground cinnamon
  • 1 tablespoon pumpkin pie spice see note 1
  • 1/4 teaspoon ground nutmeg
  • 1 cup mini chocolate chips
Wet Ingredients
  • 4 tablespoons unsalted butter melted and cooled
  • 1/4 cup vegetable oil or canola oil
  • 1 cup light brown sugar or dark brown sugar, lightly packed
  • 1 cup canned pumpkin see note 2
  • 2 large eggs
  • 1/2 tablespoon vanilla extract
  • 2 tablespoons brown sugar optional topping

Instructions 

  • Preheat oven to 350°F. Melt butter in microwave and let it cool to room temperature. Pull out eggs to get to room temperature. Generously grease and flour a 9-inch (1-pound) bread pan or 3 mini bread pans tapping out excess flour.
  • In a large bowl, add dry ingredients. Whisk to combine.
  • In a separate bowl, add wet ingredients. Briskly whisk until smooth.
  • Combine wet and dry ingredients and mix until just combined. Use a spatula to scrape all dough into the prepared bread pan (or mini pans). Smooth the top. Gently sprinkle 2 tablespoons brown sugar evenly over top if desired.
  • Bake for 50–65 minutes or the mini loaves for 35–40 minutes (see note 3). Let bread cool in the pan for 15 minutes, then invert onto cooling rack. Wait for it to cool fully before slicing with a sharp serrated knife (else it crumbles!).
Final step! Please let us know how it was by leaving a review.

Recipe Notes

Note 1: This pumpkin spice blend consists of warming spices. It’s available in the spice section of many grocery stores, or you can create your own using this Pumpkin Pie Spice recipe.
Note 2: Be sure to use pure canned pumpkin instead of pumpkin pie filling. Note we’re only using 1 cup pumpkin, not the entire can!
Note 3: Baking time will vary based on the exact pan you use, the humidity, and your oven. Check on the loaf occasionally (look through the glass in the oven; avoid opening the oven as that lets out a lot of heat) and then test the bread by inserting a toothpick into the center of the bread. If it comes out clean or with moist (not wet) crumbs, it’s done; if not, give it some more time.
Storage: Wrap room-temperature bread in plastic wrap or foil and keep in an airtight container. Store at room temperature for up to 4 days or in the refrigerator for up to 1 week, away from moisture. To freeze, wrap the room-temperature loaf or slices tightly in plastic wrap or foil. Place in a resealable freezer bag and remove air. Store for up to 3 months.

Nutrition

Serving: 1slice | Calories: 308kcal | Carbohydrates: 45g | Protein: 4g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 43mg | Sodium: 161mg | Potassium: 106mg | Fiber: 2g | Sugar: 30g | Vitamin A: 3376IU | Vitamin C: 1mg | Calcium: 130mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this? Leave a comment below!

Pumpkin Chocolate Chip Bread FAQs

Why is my Pumpkin Bread tough?

Address these for softer bread.
1. Avoid Overmixing: This can make the bread dense.
2. Measure Flour Correctly: Too much can harden the bread.
3. Use Fresh Baking Agents: Old agents can affect texture.
4. Check Oven Temperature: Ensure it’s accurate for even baking.
5. Watch Pumpkin Consistency: Watery puree can alter texture.

Can you freeze this chocolate chip pumpkin bread recipe?

Yes, you can freeze pumpkin bread: Let the bread cool completely on a wire rack. Wrap the loaf or slices tightly in plastic wrap or foil. Place in a resealable freezer bag, remove air, and label with the date. Store for up to 3 months.

How to store chocolate chip pumpkin bread?

Ensure the bread is at room temperature. Wrap it in plastic wrap or foil, and place it in an airtight container. Store at room temperature for up to 4 days or in the refrigerator for up to 1 week, away from moisture.

Meet Chelsea

Hello, and welcome to Chelsea’s Messy Apron! I’m Chelsea, the recipe developer, food photographer, and writer behind the site. I’m passionate about creating simple, reliable, and delicious recipes that anyone can make.

Thanks for stopping by—I hope you find something delicious to make!

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5 from 6 votes

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10 Comments

  1. Patrick Oh says:

    5 stars
    What a wonderful recipe. The first loaf went so quickly, I’ve got two more loaves planned for today:-)

    Reply
    1. Chelsea says:

      Yay! I’m so thrilled to hear this! Thanks for sharing!

      Reply
  2. Marj says:

    5 stars
    I made this recipe substituting the chocolate chips for walnuts, truvia brown sugar instead of cane sugar, trying to eat healthier at 63 yrs. Must say it turned out delicious and looking forward to my mornings sharing this slice of pumpkin bread with my coffee! Thank you Chelsea, you rock! : )

    Reply
    1. Chelsea Lords says:

      I am so happy to hear you loved this recipe Marj! And thanks for the awesome tips on how to make these a bit healthier! You’re awesome! 🙂

      Reply
  3. wilhelmina says:

    5 stars
    This bread is totally yummy! The first loaf I made was gone in a flash!

    Reply
    1. Chelsea Lords says:

      So happy to hear that! Thank you!

      Reply
  4. Stephanie says:

    5 stars
    I just love making homemade bread with my kids. This recipe was so delicious and turned out perfectly soft & moist.

    Reply
    1. Chelsea Lords says:

      Yay! So happy to hear that! 🙂

      Reply
  5. Erin says:

    5 stars
    This is a must every fall – love the little bit of chocolate with the pumpkin, so good!

    Reply
  6. Becky Hardin says:

    5 stars
    One of our favorite late night snacks. So good.

    Reply