Name: Best Chocolate Chip Pumpkin Bread
Prep time: 15 min
Cook time: PT-492243H38M39S
Total time: 1 h 15 min
Cuisine: American
Ingredients: 1 3/4 cups (220 g) all-purpose flour; 1 tsp baking soda; 1/2 tsp baking powder; 1/2 tsp salt; 1 1/2 tsp ground cinnamon; 1/2 tsp ground nutmeg; 1/4 tsp ground cloves; 1/4 tsp ground ginger (optional); 1 cup (200 g) granulated sugar; 1/2 cup (100 g) brown sugar; 1/2 cup (120 ml) vegetable oil; 2 large eggs; 1 1/2 cups (340 g) canned pumpkin puree; 1/4 cup (60 ml) milk; 1 tsp vanilla extract; 3/4 cup (130 g) semi-sweet chocolate chips (plus extra for topping)

I love making this chocolate chip pumpkin bread when I want something cozy, moist, and full of warm fall spices. The pumpkin keeps the loaf incredibly soft, while the chocolate chips melt into every bite. It’s the kind of recipe I turn to when I want a comforting homemade treat that fills my kitchen with the best aroma.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 3/4 cups (220 g) all-purpose flour

1 tsp baking soda

1/2 tsp baking powder

1/2 tsp salt

1 1/2 tsp ground cinnamon

1/2 tsp ground nutmeg

1/4 tsp ground cloves

1/4 tsp ground ginger (optional)

1 cup (200 g) granulated sugar

1/2 cup (100 g) brown sugar

1/2 cup (120 ml) vegetable oil

2 large eggs

1 1/2 cups (340 g) canned pumpkin puree (not pumpkin pie filling)

1/4 cup (60 ml) milk

1 tsp vanilla extract

3/4 cup (130 g) semi-sweet chocolate chips (plus extra for topping)

Directions

I start by preheating my oven to 350°F (175°C). I grease a 9×5-inch loaf pan or line it with parchment paper to prevent sticking.

In a medium bowl, I whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger until everything is evenly combined.

In a large bowl, I whisk together the granulated sugar, brown sugar, and oil until smooth. Then I add the eggs, pumpkin puree, milk, and vanilla extract, mixing until the batter becomes smooth and well blended.

Next, I gradually add the dry ingredients into the wet mixture, stirring gently until just combined. I make sure not to overmix. I then fold in the chocolate chips carefully so they are evenly distributed.

I pour the batter into the prepared loaf pan and sprinkle extra chocolate chips on top. I bake the bread for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean.

Once baked, I let the bread cool in the pan for about 10 to 15 minutes before transferring it to a wire rack to cool completely.

Servings and Timing

I usually get about 8 to 10 slices from one loaf, depending on how thick I cut it.

Prep Time: 15 minutes

Bake Time: 55–65 minutes

Total Time: About 1 hour 15 minutes

Variations

I sometimes swap the semi-sweet chocolate chips for dark chocolate chips when I want a richer flavor. If I want extra texture, I add 1/2 cup of chopped pecans or walnuts to the batter. For a more decadent version, I drizzle a simple cream cheese glaze over the cooled loaf. I also enjoy adding a handful of white chocolate chips for a sweeter twist.

Storage/Reheating

I store the cooled pumpkin bread in an airtight container at room temperature for up to 3 days. If I want it to last longer, I refrigerate it for up to 1 week.

For freezing, I wrap the loaf tightly in plastic wrap and then in foil. I freeze it for up to 3 months and thaw it overnight in the refrigerator.

When reheating, I warm a slice in the microwave for about 10–15 seconds to make the chocolate chips slightly melty again.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

I can use homemade pumpkin puree, but I make sure it’s well-drained and thick, similar in consistency to canned puree, so the bread doesn’t turn too wet.

Can I make this recipe into muffins?

I can divide the batter into a lined muffin tin and bake at 350°F (175°C) for about 18–22 minutes, checking with a toothpick for doneness.

Why did my pumpkin bread turn out dense?

I find that overmixing the batter can make the loaf dense. I mix just until the ingredients are combined to keep it tender.

Can I reduce the sugar?

I can slightly reduce the sugar by about 1/4 cup total, but reducing too much may affect the moisture and overall texture.

How do I know when the bread is fully baked?

I insert a toothpick into the center of the loaf. If it comes out clean or with just a few moist crumbs (not wet batter), I know it’s ready.

Conclusion

I always enjoy baking this chocolate chip pumpkin bread because it’s simple, flavorful, and consistently moist. The combination of warm spices and melted chocolate makes every slice comforting and satisfying. It’s a recipe I rely on whenever I want a homemade treat that feels special yet effortless.

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