You know that magical moment when the air turns crisp, sweaters make their grand comeback, and suddenly everything smells like cinnamon? That’s when Chocolate Chip Pumpkin Bread earns a permanent spot on my kitchen counter. This isn’t just any pumpkin quick bread—it’s the ultimate comfort treat, bursting with warm spices, melty chocolate chips, and that tender, moist pumpkin loaf texture we all crave when autumn rolls around.

The beauty of this recipe? It’s quick enough to whip up on a weeknight but special enough to bring to a cozy fall gathering. Plus, the batter comes together in one bowl (okay, two bowls technically—but no stand mixer required). Whether you’re baking for your family, your book club, or just yourself on a “treat yo’ self” day, this bread delivers pure pumpkin bliss.

Why You’ll Love This Chocolate Chip Pumpkin Bread

Moist and tender thanks to pumpkin puree and oil—no dry crumbs here.
Perfect balance of warm spices and chocolate sweetness.
Foolproof method—ideal for beginner bakers.
Freezer-friendly so you can enjoy fall flavors year-round.

Ingredients

156 g (1 ¼ cups) all-purpose flour
2 g (½ tsp) baking powder
2 g (½ tsp) baking soda
1.5 g (¼ tsp) salt
2.5 g (1 tsp) ground cinnamon
1 g (½ tsp) ground cloves
1 g (½ tsp) ground nutmeg
85 g (3 oz) cooking oil
2 large eggs
200 g (1 cup) sugar
5 ml (1 tsp) vanilla extract
240 g (1 cup) pumpkin puree
218 g (1 ¼ cups) chocolate chips, divided
Oil spray for greasing pan

Step-by-Step Instructions

Preheat oven to 175°C (350°F). Lightly grease a loaf pan with oil spray or line with parchment paper.
In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg.
In a large bowl, whisk oil, eggs, sugar, and vanilla until smooth. Stir in pumpkin puree.
Gradually fold dry ingredients into wet ingredients until just combined. Avoid overmixing.
Stir in 170 g (1 cup) of chocolate chips, saving the rest for topping.
Pour batter into loaf pan, smoothing the top. Sprinkle remaining chocolate chips evenly.
Bake 50–55 minutes until a toothpick comes out clean (melty chocolate is fine).
Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.

Baking Tips

Don’t skip the oil—it keeps the bread incredibly moist.
Use room-temperature eggs for better blending.
If you want a richer spice profile, add ½ teaspoon pumpkin pie spice.
To prevent chocolate chips from sinking, toss them with a teaspoon of flour before adding to the batter.
For mini loaves, bake 25–30 minutes and check early.

From My Kitchen to Yours

The first time I made this bread, I pulled it out of the oven right before the kids got home from school. The house smelled like a pumpkin spice candle—only better because this one was edible. By dinner, half the loaf had mysteriously disappeared. The next day, my husband asked if I could “just make that pumpkin thing every week,” which is about the highest praise I can get. Now, this recipe is our family’s unofficial kickoff to fall.

What to Serve With It

Enjoy a thick slice with your morning coffee or tea for a cozy breakfast. It’s also a perfect afternoon snack with a glass of cold milk. For dessert, warm a slice in the microwave for 10 seconds and top with a scoop of vanilla ice cream—it’s basically pumpkin pie’s cooler, chocolate-filled cousin.

How to Store

Store your chocolate chip pumpkin bread in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 1 week. You can also freeze individual slices wrapped in plastic wrap and stored in a freezer-safe bag for up to 3 months. Thaw at room temperature or microwave briefly to bring back that fresh-baked taste.

FAQs

Can I make this pumpkin quick bread gluten-free?

Yes! Just swap in a 1:1 gluten-free flour blend.

Can I reduce the sugar?

You can cut it to ¾ cup for a less sweet loaf, but the texture will be slightly less tender.

Do I have to use chocolate chips?

Not at all—try chopped walnuts, pecans, or even dried cranberries.

Can I double the recipe?

Absolutely—just bake in two loaf pans and check both for doneness.

The Sweet Finish

This Best Chocolate Chip Pumpkin Bread is more than a recipe—it’s a little piece of fall magic you can bake anytime. It’s cozy, comforting, and oh-so satisfying with every bite. Whether you serve it at a fall brunch, gift it to a friend, or keep it all for yourself (no judgment here), it’s bound to become a seasonal tradition.

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