Moist, fluffy, and loaded with warm autumn spices, this pumpkin chocolate chip bread is a cozy fall favorite I keep coming back to. The combination of earthy pumpkin, sweet cinnamon, and rich chocolate chips creates a treat that’s perfect for breakfast, dessert, or an afternoon pick-me-up. Whether I’m baking it for a holiday gathering or just to satisfy a seasonal craving, this loaf never disappoints.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 cup canned pumpkin purée
2 tbsp milk of choice
2 tsp pure vanilla extract
1 tbsp white or apple cider vinegar
2 tbsp oil or nut butter
2/3 cup sugar (unrefined if desired)
1 cup flour (white, spelt, or oat)
1/2 tsp baking soda
1/2 tsp baking powder
3/4 tsp salt
1 tsp cinnamon
1/2 tsp pumpkin pie spice (or more cinnamon)
1/2 cup chocolate chips
Directions
I start by preheating the oven to 325°F (160°C) and preparing a 9×5 loaf pan by greasing it or lining it with parchment paper.
In a large mixing bowl, I whisk together the pumpkin purée, milk, vanilla, oil, vinegar, and sugar until smooth.
In a separate bowl, I combine the flour, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice.
I gently stir the dry mixture into the wet ingredients until just combined, making sure not to overmix.
Then I fold in the chocolate chips.
I pour the batter into the prepared pan and smooth the top.
I bake it for 50–55 minutes, until a toothpick inserted into the center comes out mostly clean.
Once it’s done, I let it cool for at least 20 minutes before slicing.
Servings and timing
This recipe yields 10 slices of pumpkin chocolate chip bread.
Prep time: 10 minutes
Cook time: 55 minutes
Total time: 1 hour 5 minutes
Calories: Approximately 190 kcal per slice
Variations
I sometimes use oat flour for a gluten-free version that still holds together beautifully.
For extra richness, I add a handful of chopped nuts like pecans or walnuts.
I’ve also swapped the chocolate chips with dried cranberries for a fruity twist.
If I want a deeper spice profile, I double the pumpkin pie spice or add ground nutmeg.
For a healthier version, I use maple syrup instead of sugar and reduce the chocolate chips.
Storage/Reheating
I store leftovers 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 a week. It also freezes really well—just wrap individual slices in plastic wrap and freeze for up to 2 months. To reheat, I warm slices in the microwave for 15–20 seconds or toast them lightly for a crisp edge.
FAQs
How do I know when the bread is fully baked?
I insert a toothpick into the center; if it comes out mostly clean with a few moist crumbs, it’s ready. I avoid overbaking, as that can dry it out.
Can I make this recipe gluten-free?
Yes, I often use oat flour as a gluten-free alternative, and it works great. Just be sure your oats are certified gluten-free if you’re sensitive.
What kind of milk should I use?
Any kind of milk works here. I usually use almond or oat milk, but soy or dairy milk also does the trick.
Can I use fresh pumpkin instead of canned?
Yes, I’ve made it with fresh pumpkin purée—just make sure it’s well-drained and smooth. Canned tends to be more consistent in texture.
Can I reduce the sugar?
Absolutely. I sometimes cut the sugar to 1/2 cup or use coconut sugar or maple syrup instead for a more natural option.
Conclusion
This pumpkin chocolate chip bread is one of those recipes I rely on every fall for its ease, warmth, and incredible flavor. It’s simple to customize, comes together with minimal effort, and never fails to impress. Whether I’m baking it for guests or keeping it all to myself, it’s a seasonal staple I look forward to every year.
Recipe:
Print
Pumpkin Chocolate Chip Bread
- Total Time: 1 hour 5 minutes
- Yield: 10 slices
- Diet: Vegan
Description
Moist, fluffy, and loaded with warm autumn spices, this pumpkin chocolate chip bread is a cozy fall treat made with simple pantry staples. Naturally dairy-free, egg-free, and easily adaptable to be gluten-free.
Ingredients
1 cup canned pumpkin purée
2 tbsp milk of choice
2 tsp pure vanilla extract
2 tbsp oil or nut butter
1 tbsp white or apple cider vinegar
2/3 cup sugar (unrefined if desired)
1 cup flour (white, spelt, or oat)
1/2 tsp baking soda
1/2 tsp baking powder
3/4 tsp salt
1 tsp cinnamon
1/2 tsp pumpkin pie spice (or more cinnamon)
1/2 cup chocolate chips
Instructions
- Preheat oven to 325°F (160°C) and grease or line a 9×5 inch loaf pan with parchment paper.
- In a large mixing bowl, whisk together the pumpkin purée, milk, vanilla, oil, vinegar, and sugar until smooth.
- In a separate bowl, combine the flour, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice.
- Gently stir the dry ingredients into the wet mixture until just combined. Do not overmix.
- Fold in the chocolate chips.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50–55 minutes, or until a toothpick inserted into the center comes out mostly clean.
- Let the bread cool in the pan for at least 20 minutes before slicing.
Notes
Use oat flour for a gluten-free version.
Add chopped nuts like pecans or walnuts for extra texture.
Swap chocolate chips for dried cranberries for a fruity variation.
Double the pumpkin pie spice or add nutmeg for a spicier flavor.
Replace sugar with maple syrup for a healthier option and reduce chocolate chips if desired.
Store at room temperature for 3 days, refrigerate for up to a week, or freeze for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 190
- Sugar: 13g
- Sodium: 210mg
- Fat: 7g
- Saturated Fat: 2.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
