This Pumpkin Chocolate Chip Bread is soft, moist, perfectly spiced, and loaded with semisweet chocolate chips. Made with canned pumpkin, pumpkin pie spice, and simple pantry ingredients, this easy pumpkin bread is the perfect fall baking recipe.
Best of all, you don’t need a mixer! The batter comes together in one bowl in just a few minutes before going into the oven. It’s perfect for a cozy fall breakfast, afternoon snack, or easy dessert.
Why You’ll Love This Pumpkin Chocolate Chip Bread
- Soft and moist – Pumpkin and vegetable oil keep this bread incredibly moist.
- Easy one-bowl recipe – No stand mixer or hand mixer needed.
- Full of fall flavor – Pumpkin and pumpkin pie spice make this the perfect fall treat.
- Loaded with chocolate chips – Semisweet chocolate pairs perfectly with the warm pumpkin spices.
- Easy to make ahead – This bread stays moist and delicious for days.
- Perfect for fall baking – Make it for breakfast, dessert, Thanksgiving, or just because it’s pumpkin season!
Easy Pumpkin Chocolate Chip Bread
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 2 tsp pumpkin pie spice
- 1 cup canned pumpkin puree
- 1/2 cup packed light brown sugar
- 1/2 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1/2 tbsp vanilla extract
- 1 cup semisweet chocolate chips
Instructions
- Preheat the oven to 350°F.
- Grease a 9×5-inch loaf pan with nonstick cooking spray and set aside.
- In a large mixing bowl, add the pumpkin puree, brown sugar, granulated sugar, vegetable oil, eggs, and vanilla extract.
- Mix until everything is smooth and well combined.
- Add the all-purpose flour, salt, baking powder, baking soda, and pumpkin pie spice to the wet ingredients.
- Gently mix until just combined.
- Gently fold in 1 cup of semisweet chocolate chips until evenly distributed throughout the batter.For a prettier finished loaf, you can reserve a small handful of chocolate chips to sprinkle over the top before baking.
- Pour the batter into the prepared loaf pan and spread it into an even layer.Sprinkle additional chocolate chips over the top, if desired.
- Bake at 350°F for 50–55 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Remove the pumpkin bread from the oven and allow it to cool in the loaf pan for 10 minutes.
- Carefully remove the bread from the pan and transfer it to a wire cooling rack to cool completely
- Slice and enjoy!
Tips for the Best Pumpkin Bread
Use pumpkin puree, not pumpkin pie filling. Look for 100% pure canned pumpkin. Pumpkin pie filling already contains sugar and spices and will change the recipe.
Don’t overmix the batter. Once you add the flour, mix only until everything is combined. Overmixing can make quick breads denser and tougher.
Save some chocolate chips for the top. Reserving a small handful of chocolate chips and sprinkling them over the batter before baking gives your loaf that bakery-style appearance.
Check the center before removing it from the oven. The center of a loaf takes the longest to bake. Insert a toothpick into the thickest part of the bread to make sure it’s done.
Let it cool before slicing. It’s tempting to cut into warm pumpkin bread, but letting it cool helps the loaf finish setting and makes it easier to slice.
How to Store Pumpkin Chocolate Chip Bread
Once completely cooled, store the pumpkin bread in an airtight container at room temperature for up to 3 days.
For longer storage, keep it tightly covered in the refrigerator for up to 5–7 days.
Freezing the Pumpkin Bread
Pumpkin bread freezes really well.
Allow the loaf to cool completely, then wrap it tightly in plastic wrap followed by aluminum foil or place it inside a freezer-safe bag.
You can freeze the entire loaf or individual slices for up to 3 months. Individual slices are especially convenient because you can thaw only what you need.
Frequently Asked Questions
Why is my pumpkin bread so moist?
Pumpkin naturally adds a lot of moisture to baked goods. This recipe also uses vegetable oil, which helps the bread stay soft and moist even after it has cooled.
Can I leave out the chocolate chips?
Absolutely. If you prefer a classic pumpkin bread, simply leave out the chocolate chips. You can also replace them with chopped pecans or walnuts.
What kind of chocolate chips are best for pumpkin bread?
Semisweet chocolate chips are a great choice because their slightly deeper chocolate flavor balances the sweetness of the pumpkin bread. Milk chocolate or dark chocolate chips can also be used.
How do I know when pumpkin bread is finished baking?
Insert a toothpick into the center of the loaf. It should come out clean or with a few moist crumbs attached. Avoid relying only on the appearance of the top since the center can still be underbaked.
The Perfect Fall Treat
There’s nothing quite like a warm slice of homemade pumpkin bread when fall rolls around! This Chocolate Chip Pumpkin Bread is soft, moist, full of warm pumpkin spice flavor, and loaded with plenty of chocolate chips in every bite.
It’s perfect for a cozy fall morning with a cup of coffee, an afternoon treat, or even something sweet to share with family and friends. If you’re looking for an easy recipe to kick off your fall baking, I hope this chocolate chip pumpkin bread becomes one you make year after year!