If you are looking for a perfectly moist, spice-packed Pumpkin Chocolate Chip Bread, this easy recipe delivers every single time. Made with a full can of real pumpkin purée and loaded with semi-sweet chocolate chips, it bakes into two rich, soft loaves that slice easily and stay wonderfully moist for days.
Living in East Texas means cool autumn weather is usually nowhere in sight, and we are often stuck in triple-digit heat well into the season! But regardless of what the thermostat says outside, fall is hands-down my absolute favorite season, and this is my favorite time of year to bake. I love all things pumpkin, and the warm, cozy spices in this quick bread bring that instant fall feeling straight into my kitchen, no matter the weather.
Table of contents
This recipe takes my classic Pumpkin Bread Recipe and upgrades it with chocolate chips folded right into the batter and sprinkled over top. While my original base recipe uses 8x4 pans, I baked this version in two 9x5 loaf pans. This gives you gorgeous, slightly wider loaves that bake up evenly with the softest crumb. It is an effortless, crowd-pleasing quick bread that stays on my must bake list for fall!
Key Ingredients & Substitutions
- Pumpkin Purée: Make sure you are using 100% pure canned pumpkin purée and not pumpkin pie filling! Pumpkin pie filling contains pre-added sugars and spices that will throw off the flavor and texture of this loaf.
- Chocolate Chips: Semi-sweet chocolate chips are classic here because they balance the sweet, spiced pumpkin batter perfectly. Feel free to swap in milk chocolate or dark chocolate chips if you prefer. Cream cheese baking chips are also fantastic if you want that pumpkin cream cheese flavor without the extra step of making a cream cheese swirl!
- Spices: The recipe card below uses a blend of cinnamon, nutmeg, ginger, and cloves. If you do not have individual spices on hand, you can easily substitute 3 ½ teaspoons of store-bought pumpkin pie spice.
See the recipe card below for the full list of ingredients and measurements.
How To Make Pumpkin Chocolate Chip Bread
This quick bread comes together with basic pantry staples and zero fancy equipment. You do not even need a stand mixer for this recipe; just two mixing bowls, a whisk, and a rubber spatula are all it takes to prep the batter.
- Whisk the dry ingredients. In a large mixing bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, cloves, and nutmeg until fully combined.
- Combine the wet ingredients. In a separate bowl, whisk the melted butter and both sugars together. Add the eggs and vanilla extract, whisking until smooth and fully incorporated.
- Add the pumpkin purée. Whisk the full can of pumpkin purée into the wet ingredients until the mixture is uniform and smooth.
- Combine wet and dry. Add the flour mixture to the wet bowl and stir just until combined.
- Fold in the chocolate chips. Gently fold 1 cup of semi-sweet chocolate chips into the batter with a spatula, taking care not to overmix.
- Fill the pans and bake. Equally divide the batter between your two prepared 9x5 loaf pans. Smooth out the tops and sprinkle extra chocolate chips over the batter before baking for 55 minutes.
See the recipe card below for the full recipe.
Sky's Tips
- Use metal loaf pans. Metal conducts heat far more evenly than glass or ceramic, which helps prevent dark, over-baked edges while the center catches up.
- Grease and line with parchment paper. Grease your 9x5 pans thoroughly, then line them with a sheet of parchment paper, leaving a slight overhang on the long sides to create a sling.
- Release with care. Once the bread has cooled slightly, run a butter knife or small offset spatula around the unlined ends to loosen them. Use the parchment overhang to lift the entire loaf cleanly out of the pan with zero sticking or tearing.
- Avoid overmixing. When combining the wet and dry ingredients, stir just until the flour streaks disappear. Overworking the batter develops gluten, which can make a quick bread dense or gummy rather than light and soft.
- Save extra chips for the top. Pressing a generous handful of chocolate chips directly into the top of the batter right before baking gives your finished loaves that picture-perfect look.
Storage & Freezing Tips
- Room Temperature: Store cooled loaves in an airtight container or wrap tightly in plastic wrap at room temperature for up to 4 days.
- Refrigeration: You can store the bread in the fridge for up to a week. Warm individual slices in the microwave for 10 to 15 seconds to bring back that fresh-out-of-the-oven, melty chocolate texture.
- Freezing Whole Loaves: Let the bread cool completely. Wrap the loaf tightly in two layers of plastic wrap and place in a freezer bag. Freeze for up to 3 months. Thaw in the refrigerator overnight before slicing.
- Freezing Individual Slices: Slice the cooled bread and wrap individual slices in plastic wrap, then place them in a freezer-safe zip-top bag.
I hope you love this recipe as much as we do! Happy Baking!
-Sky🩷
If you tried this Pumpkin Chocolate Chip Bread recipe or any other recipe on my blog, please leave a 🌟star rating and let me know how it went in the comment section below!
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📖 Recipe
Pumpkin Chocolate Chip Bread
Equipment
- 2 9x5 loaf pans or 8x4 pans
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 ½ teaspoons cinnamon
- 1 teaspoon ginger
- 1 teaspoon cloves
- 1 teaspoon nutmeg
- ½ teaspoon salt
- ¾ cup unsalted butter melted
- 1 ½ cups granulated sugar
- ½ cup light brown sugar packed
- 2 large eggs room temperature
- 2 teaspoons vanilla extract
- 15 ounces pumpkin purée
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat an oven to 325°F and lightly grease and line two 9x5 loaf pans with parchment paper.
- In a large bowl whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, cloves and nutmeg. Whisk until fully combined. Set aside.
- In a separate bowl, combine both sugars and melted butter. Whisk until fully combined. Add in the eggs and vanilla extract and whisk until smooth.
- Add in the pumpkin purée and mix until fully combined. Then gently stir in the flour mixture until fully combined.
- Fold in the chocolate chips. Equally divide the batter between the two pans, smooth out and sprinkle additional chocolate chips over the top if desired.
- Bake for 55 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs (avoid testing directly into a chocolate chip).
- Let the loaves cool in the pans for 10 minutes before removing to cool completely on a wire rack. Enjoy!
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