Easy Chocolate Chip Pumpkin Bread for Fall Baking

This chocolate chip pumpkin bread is the kind of fall loaf that makes the kitchen smell like toasted cinnamon, warm vanilla, and brown sugar. It has a soft, tender crumb, generous pockets of melted chocolate, and enough pumpkin spice to feel seasonal without overwhelming the pumpkin. The batter comes together in one bowl, so you can have a cozy homemade loaf in the oven in about 15 minutes.

Serve thick slices for breakfast, pack them for a school snack, or warm a piece for dessert with a little whipped cream. This recipe makes one tall 9-by-5-inch loaf with a golden top and a moist center that stays pleasant for several days.

Why You’ll Love This Chocolate Chip Pumpkin Bread

• Reliable texture: Pumpkin puree adds moisture while oil keeps the crumb soft after cooling.
• One-bowl convenience: The wet ingredients are mixed first, then the dry ingredients are folded in without a mixer.
• Balanced sweetness: Brown sugar gives the loaf a caramel note while semisweet chips add bursts of chocolate.
• Easy to customize: Add nuts, dried cranberries, or a little orange zest when you want a different version.
• Perfect for sharing: The loaf slices neatly once cool and travels well for brunches, bake sales, and fall gatherings.

Ingredients

• 1 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon fine salt
• 2 large eggs, at room temperature
• 1 cup canned pumpkin puree, not pumpkin pie filling
• 1/2 cup packed light brown sugar
• 1/3 cup granulated sugar
• 1/2 cup neutral oil, such as canola or avocado oil
• 2 teaspoons vanilla extract
• 1 cup semisweet chocolate chips, plus 2 tablespoons for the top

Optional Add-Ins

Fold in 1/2 cup toasted chopped pecans or walnuts for crunch. A handful of dried cranberries adds tartness, while 1 teaspoon of finely grated orange zest makes the pumpkin and chocolate taste brighter. If using mini chips, keep the amount the same so every slice still has plenty of chocolate.

How to Make Chocolate Chip Pumpkin Bread

1. Prepare the pan. Heat the oven to 350°F. Grease a 9-by-5-inch loaf pan and line it with a strip of parchment, leaving paper over the long sides to act as handles.
2. Combine the dry ingredients. Whisk the flour, baking soda, baking powder, cinnamon, pumpkin pie spice, and salt in a medium bowl. Breaking up the spices now helps them spread evenly through the loaf.
3. Mix the wet ingredients. In a large bowl, whisk the eggs, pumpkin puree, brown sugar, granulated sugar, oil, and vanilla until smooth. A few small streaks of pumpkin are fine, but the sugar should be mostly dissolved.
4. Make the batter. Add the dry mixture to the wet mixture. Fold with a spatula just until no dry flour remains. Do not beat the batter, because overmixing can make the bread dense.
5. Add the chocolate. Fold in 1 cup of chocolate chips. If you are adding nuts or dried fruit, fold them in at the same time with only a few strokes.
6. Fill the pan. Scrape the batter into the prepared pan and smooth the top. Sprinkle the extra chocolate chips down the center for a bakery-style finish.
7. Bake. Bake for 55 to 70 minutes. Begin checking at 55 minutes. The top should be domed and set, and a toothpick inserted near the center should come out with a few moist crumbs but no wet batter.
8. Cool completely. Rest the loaf in the pan for 15 minutes, then lift it onto a rack. Let it cool for at least 1 hour before slicing so the crumb can set and the chocolate does not smear through every cut.

Tips for a Moist, Even Loaf

• Measure flour carefully: Spoon it into a dry measuring cup and level it, or use a kitchen scale for 218 grams. Too much flour is the quickest route to a dry loaf.
• Use plain pumpkin: Pumpkin pie filling already contains sugar and spices, which would change the balance of this recipe.
• Protect the top: If the top is deeply browned before the center is done, tent the loaf loosely with foil for the final 15 minutes.
• Do not rush cooling: Warm pumpkin bread is fragile. A full cool-down gives you cleaner slices and a softer, more even texture.
• Check your leaveners: Fresh baking soda and powder help the loaf rise instead of spreading heavily at the edges.

For another pumpkin-and-chocolate idea, try these pumpkin and chocolate chip blondies. If you want more spice without chocolate, these maple-glazed pumpkin cookies make a lovely companion for coffee. A spoonful of homemade whipped cream turns a slice into an easy plated dessert.

Storage and Freezing

Keep the cooled loaf tightly wrapped or place it in an airtight container. It will stay moist at room temperature for up to 3 days. For longer storage, refrigerate it for up to 5 days, although the refrigerator can make the crumb feel firmer. Let slices sit at room temperature for 20 minutes, or warm one in the microwave for 10 to 15 seconds.

To freeze the loaf, wrap it in plastic wrap and then foil, or freeze individual slices in a freezer-safe bag. Freeze for up to 3 months. Thaw overnight in the refrigerator or for about an hour on the counter. The USDA’s egg-safety guidance is helpful when baking for a crowd and handling recipes made with eggs.

Frequently Asked Questions

How do I make Chocolate Chip Pumpkin Bread – Best Fall Recipe (1)?

Whisk pumpkin, eggs, sugars, oil, and vanilla, then fold in flour, spices, leaveners, and chocolate chips. Bake the batter in a lined 9-by-5-inch pan at 350°F until the center is set.

Can I use homemade pumpkin puree?

Yes, as long as it is thick and smooth. Very watery puree can make the center gummy, so drain it briefly in a fine strainer before measuring. Canned puree is convenient because its moisture is consistent.

Why did my pumpkin bread sink in the middle?

It may have been underbaked, overmixed, or filled with too much puree. Bake until a toothpick comes out with moist crumbs rather than wet streaks, and allow the loaf to cool before cutting.

Can I make this loaf with whole wheat flour?

Replace up to 1/2 cup of the all-purpose flour with whole wheat flour. A full swap can make the bread heavier, so increase the resting time slightly and expect a denser texture.

Can I use milk chocolate chips?

Absolutely. Milk chocolate makes the loaf sweeter and softer tasting, while semisweet or dark chips give more contrast with the pumpkin and brown sugar.

Serving Ideas

Slice the bread once completely cool and serve it with coffee, chai, or warm apple cider. For brunch, arrange the slices on a board with cream cheese, toasted pecans, and fresh fruit. For dessert, warm a slice and add whipped cream or a small scoop of vanilla ice cream. The loaf is especially good on the second day, when the spices have had time to settle into the crumb.

Small-Batch Baking Notes

If your loaf pan is slightly smaller than 9 by 5 inches, do not fill it more than two-thirds full. Use any extra batter for a few muffins and begin checking them after 18 minutes. For the neatest slices, use a serrated knife and wipe the blade between cuts. A little flaky salt scattered over the top before baking also makes the chocolate taste richer and gives the loaf a pleasantly polished finish.