Chocolate Chip Pumpkin Bread 7 Irresistible Reasons to Bake

Introduction of Chocolate Chip Pumpkin Bread

Few things capture the essence of fall baking like a warm loaf of Chocolate Chip Pumpkin Bread fresh out of the oven. The comforting aroma of pumpkin spice mingling with melting chocolate fills the kitchen with a cozy atmosphere that makes this bread irresistible. Every slice is moist, tender, and studded with chocolate chips that provide just the right touch of sweetness, making it perfect for breakfast, snacking, or sharing with loved ones during the holiday season.

As a chef, I often hear home bakers struggle with pumpkin bread that turns out dry or with chocolate chips sinking to the bottom. This recipe is designed to solve those problems. By balancing the right amount of pumpkin with a mix of warming spices, adding just enough moisture through butter and milk, and following simple mixing techniques, you get bread that is soft, flavorful, and filled with chocolate chips in every bite.

What makes this Chocolate Chip Pumpkin Bread even more special is its versatility. Bake it in traditional loaf pans for generous slices, prepare mini loaves for gifting, or turn the batter into muffins for a grab-and-go option. However you serve it, the result is a recipe that combines the richness of pumpkin with the indulgence of chocolate for a treat that never disappoints.

Chocolate Chip Pumpkin Bread 7 Irresistible Reasons to Bake

Andrew BELLETT

Moist, perfectly spiced Chocolate Chip Pumpkin Bread packed with melty chocolate in every slice. This foolproof recipe bakes into tall, tender loaves with chips that stay evenly distributed.

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Prep Time 15 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Breakfast, Dessert, Snack

Cuisine American

Servings 2 loaves

Calories 241 kcal

Equipment

• Two 8.5 x 4.5 inch loaf pans
• Mixing bowls
• Electric Mixer
• Measuring Cups and Spoons
• Whisk 
• Rubber spatula
• Parchment paper
• Cooling rack 

Ingredients

  

Wet Ingredients

• 2 cups granulated sugar for sweetness and structure
• 1/2 cup unsalted butter softened to room temperature
• 3 large eggs room temperature for easy mixing
• 2 tsp vanilla extract pure
• 15 oz canned pumpkin puree not pumpkin pie filling

Dry Ingredients

• 2 3/4 cups all-purpose flour spooned and leveled
• 1/2 tsp baking powder
• 1 1/2 tsp baking soda
• 1 tsp salt
• 3/4 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1/4 tsp ground nutmeg

Liquid

• 1/2 cup milk adds moisture

Mix-Ins

• 12 oz semi-sweet chocolate chips toss lightly in flour to help prevent sinking

Instructions

 

• Preheat the oven to 350°F (177°C). Line the bottoms of two 8.5 x 4.5 inch loaf pans with parchment and spray the sides so loaves release cleanly.
• Cream butter and sugar: In a large bowl, beat softened butter with granulated sugar until combined and slightly fluffy. This traps air for a tender crumb.
• Add eggs, pumpkin, and vanilla: Beat in eggs one at a time, then mix in pumpkin puree and vanilla just until smooth.
• Combine dry ingredients: In a separate bowl whisk flour, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg until evenly blended.
• Make the batter: Alternate additions of the dry mixture and milk into the pumpkin mixture, starting and ending with the dry. Mix gently to avoid overworking the batter.
• Fold in chocolate chips: Toss chips with a teaspoon of flour, then fold into the batter so they stay suspended throughout the loaves.
• Bake: Divide batter between pans and bake 45–55 minutes, or until a toothpick in the center comes out clean or with a few moist crumbs. Mini loaves bake 25–35 minutes.
• Cool: Let loaves cool in pans for 10 minutes, then turn out onto a rack to cool completely for clean slices and best texture.

Notes

Pan options: Two 8.5 x 4.5 inch pans yield tall loaves; 9 x 5 inch pans also work. Storage: Cool completely, then store airtight at room temperature up to 5 days or refrigerate up to 10 days. Freezing: Wrap cooled loaves tightly and freeze up to 3 months. Muffin option: Makes about 24 muffins; bake at 350°F for 28–38 minutes, until a toothpick shows a few moist crumbs.

Keyword Chocolate Chip Pumpkin Bread, Fall Baking, moist pumpkin bread, pumpkin bread, pumpkin chocolate chip loaf

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Why You’ll Love This Recipe -Chocolate Chip Pumpkin Bread-

• Moist and Tender: Each slice stays soft and flavorful, never dry or crumbly.
• Perfectly Spiced: A balanced mix of cinnamon, nutmeg, and cloves enhances the pumpkin without overpowering it.
• Chocolate in Every Bite: Light, fluffy batter holds the chocolate chips in place, so they are evenly distributed throughout.
• Family Friendly: Both kids and adults love the combination of pumpkin and chocolate, making it a guaranteed crowd-pleaser.
• Versatile: Bake it as loaves, mini loaves, or muffins depending on the occasion.
• Freezer Friendly: Store extra loaves or muffins in the freezer and enjoy them whenever you like.

What sets this recipe apart is its reliability. Many pumpkin breads can end up too dense or dry, but this one delivers a consistent moist texture with a delightful balance of flavors. The addition of chocolate chips takes it to another level, creating a comforting treat that works equally well as a breakfast bread, afternoon snack, or holiday dessert. This Chocolate Chip Pumpkin Bread is the recipe you will turn to whenever you want something festive, cozy, and guaranteed to impress.

Ingredients Needed for Chocolate Chip Pumpkin Bread

Wet Ingredients

• 2 cups granulated sugar, for sweetness and structure
• 1/2 cup unsalted butter, softened to room temperature for easy mixing
• 3 large eggs, room temperature for better incorporation
• 2 teaspoons pure vanilla extract, enhances flavor depth
• 15 ounces canned pumpkin puree, not pumpkin pie filling

Dry Ingredients

• 2 3/4 cups all-purpose flour, spooned and leveled for accuracy
• 1/2 teaspoon baking powder, aids in gentle rise
• 1 1/2 teaspoons baking soda, ensures a fluffy texture
• 1 teaspoon salt, balances flavors
• 3/4 teaspoon ground cinnamon, adds warmth
• 1/4 teaspoon ground cloves, earthy and aromatic
• 1/4 teaspoon ground nutmeg, for subtle spice

Liquid

• 1/2 cup milk, helps achieve a moist crumb

Mix-Ins

• 12 ounces semi-sweet chocolate chips, toss lightly in flour to help prevent sinking during baking

How to Make Chocolate Chip Pumpkin Bread

1. Preheat and Prepare the Pans
   Set the oven to 350°F (177°C). Line the bottoms of two 8.5 x 4.5 inch loaf pans with parchment paper and grease the sides with cooking spray. This ensures the loaves release easily after baking.
2. Cream Butter and Sugar
   In a large mixing bowl, beat the softened butter with the sugar using an electric mixer until light and fluffy. This step creates air pockets that give the bread a tender crumb.
3. Add Eggs and Pumpkin
   Beat in the eggs one at a time until incorporated, then add the pumpkin puree and vanilla extract. Mix just until smooth.
4. Combine Dry Ingredients
   In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg. Whisking evenly distributes the spices for consistent flavor.
5. Mix the Batter
   Alternate adding the dry mixture and milk into the pumpkin mixture, starting and ending with the flour blend. Stir gently to avoid overmixing, which can make the bread dense.
6. Fold in Chocolate Chips
   Gently fold in the chocolate chips with a spatula until evenly distributed. Coating them lightly in flour helps keep them from sinking to the bottom of the loaf.
7. Bake
   Divide the batter evenly between the prepared pans. Bake for 45 to 55 minutes, or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs. Mini loaves will bake in 25 to 35 minutes.
8. Cool
   Allow the bread to cool in the pans for 10 minutes before transferring to a wire rack. Cooling enhances the flavor and texture, making slices easier to cut.

Serving and Storage Tips of Chocolate Chip Pumpkin Bread

Serving Suggestions

Chocolate Chip Pumpkin Bread is delicious on its own, but you can take it up a notch by serving it slightly warm with a pat of butter or a drizzle of cream cheese glaze. Pair slices with coffee, tea, or a glass of milk for a cozy snack. It also makes a wonderful addition to holiday breakfast spreads or dessert trays. For a fun twist, toast a slice lightly and enjoy it with a smear of nut butter for extra richness.

Storage Guidelines

Once the bread has cooled completely, store it in an airtight container at room temperature for up to 5 days. To maintain its moist texture, place a piece of parchment or wax paper between slices to prevent sticking. If you prefer refrigeration, the bread will stay fresh for up to 10 days, though be sure to bring it to room temperature before serving for the best flavor.

Freezing Instructions

Chocolate Chip Pumpkin Bread freezes beautifully. Wrap the cooled loaf tightly in plastic wrap and then in foil, or place it in a freezer-safe bag. Store for up to 3 months. To enjoy, thaw overnight at room temperature. Individual slices can also be wrapped and frozen for convenient grab-and-go snacks.

Helpful Notes of Chocolate Chip Pumpkin Bread

• Prevent Sinking Chips: Toss chocolate chips lightly in a spoonful of flour before folding them into the batter. This helps them stay suspended throughout the loaf instead of sinking to the bottom.
• Check Doneness Carefully: Insert a toothpick into the center of the loaf. It should come out mostly clean with just a few moist crumbs. If it looks wet, give the bread a few more minutes.
• Moisture Matters: Be careful not to overmix the batter after adding the dry ingredients. Overmixing can make the bread dense instead of soft and tender.
• Customize the Mix-Ins: Swap semi-sweet chocolate chips for dark chocolate, white chocolate, or even a mix for variety. Add chopped pecans or walnuts for crunch, or swirl in cream cheese for extra richness.
• Batch Options: This recipe can be baked as one large loaf, two standard loaves, mini loaves, or even muffins. Adjust the baking time accordingly—muffins will need about 28 to 38 minutes.
• Storage Tip: For maximum freshness, let the bread cool completely before wrapping. Trapping steam inside the container can make the loaf soggy.
• Holiday Gifting: Mini loaves wrapped in parchment and tied with ribbon make thoughtful homemade gifts during the fall and holiday season.

Conclusion of Chocolate Chip Pumpkin Bread

Chocolate Chip Pumpkin Bread is more than just a seasonal recipe—it is the kind of treat that brings comfort, warmth, and joy to every table. With its perfectly spiced pumpkin base, soft crumb, and pockets of melty chocolate in every slice, it strikes the ideal balance between indulgence and coziness. It is the bread you will want to bake when the weather cools, when guests are on their way, or when you simply crave something homemade and satisfying.

One of the best things about this recipe is how foolproof it is. By following simple steps—like creaming butter and sugar for structure, folding in flour-coated chocolate chips to keep them evenly distributed, and testing doneness carefully—you can consistently bake a moist loaf that never feels dry or heavy. Even better, this bread is versatile. It works beautifully as full loaves for slicing, as mini loaves for gifting, or as muffins for quick breakfasts and snacks.

This is also a recipe that gets better with time. A slice enjoyed the day after baking will reveal a deeper spice flavor and an even richer pumpkin taste. It stores well, freezes easily, and adapts to your baking needs, which makes it a reliable addition to your recipe collection. Whether you enjoy it plain, with a swipe of butter, or drizzled with cream cheese glaze, it is always a winner.

If you try this Chocolate Chip Pumpkin Bread, I would love to hear how it turned out for you. Leave a comment below and give the recipe a star rating so others can see your feedback. Your experience can inspire fellow bakers to give it a try. And if you enjoyed it, don’t forget to share it on Pinterest or Facebook so more people can savor this cozy treat.

Now I’d love to know: do you prefer your pumpkin bread with plenty of chocolate chips, or do you like to experiment with nuts, cream cheese, or other mix-ins? Share your favorite variation in the comments—I cannot wait to see your creations.

Frequently Asked Questions