If you’re looking for the ultimate fall baking project, this Pumpkin Bread with Chocolate Chips is it. Moist, tender, perfectly spiced, and dotted with melty chocolate chips, this pumpkin loaf feels like a slice of autumn comfort. It’s one of those recipes you’ll want to keep on repeat—not just because it’s delicious, but because it makes your home smell like a cozy bakery.

I don’t know about you, but fall is when my oven basically goes into overdrive. Between school lunches, holiday gatherings, and those crisp afternoons that just beg for something sweet, quick breads like this are my saving grace. They’re simple, comforting, and don’t require the precision of a layer cake. Plus, this easy pumpkin recipe uses pantry staples, so you can whip it up without a last-minute grocery run.

Whether you enjoy it as a breakfast slice with coffee, a mid-afternoon pick-me-up, or an after-dinner treat, this chocolate chip bread is guaranteed to bring smiles all around. Let’s bake some joy together.

Why You’ll Love This Pumpkin Bread with Chocolate Chips

Super Moist: Thanks to pumpkin puree and oil.
Perfectly Spiced: Pumpkin pie spice gives it that warm, cozy flavor.
Easy Pumpkin Recipe: Just mix, pour, bake—no fancy equipment needed.
Chocolate Lovers’ Dream: Sweet pumpkin meets melty chocolate chips.
Great for Sharing: Perfect for bake sales, potlucks, or gifting.

Ingredients You’ll Need

1 ½ cups all-purpose flour
1 ½ tsp pumpkin pie spice*
1 ½ tsp baking powder
½ tsp baking soda
¼ tsp salt
⅓ cup vegetable or canola oil
½ cup white sugar
½ cup brown sugar
2 large eggs
1 tsp vanilla extract
1 cup canned pumpkin (not pumpkin pie filling)
1 cup chocolate chips (reserve 1 Tbsp for topping)

*If you don’t have pumpkin pie spice, use 1 tsp cinnamon, ¼ tsp nutmeg, and ¼ tsp cloves.

Step-by-Step Directions

Preheat oven to 350℉. Grease and flour a 9×5-inch loaf pan.
In a medium bowl, whisk flour, pumpkin pie spice, baking powder, baking soda, and salt.
In a large bowl, whisk oil, white sugar, and brown sugar until smooth.
Add eggs and vanilla, whisking until combined.
Stir in canned pumpkin until mixture is smooth.
Fold dry ingredients into wet, mixing gently until just combined.
Fold in chocolate chips, reserving 1 Tbsp for topping.
Pour batter into prepared pan, sprinkle remaining chips on top.
Bake 45–55 minutes, or until a toothpick comes out clean.
Cool in pan 10 minutes, then transfer to a wire rack to cool fully before slicing.

Tips for Baking the Best Pumpkin Loaf

Don’t Overmix: A gentle stir keeps the bread soft, not tough.
Test Early: Ovens vary—start checking at 45 minutes.
Line the Pan: For easy removal, line your pan with parchment paper.
Switch It Up: Try white chocolate chips or chopped nuts for variety.
Make It Pretty: Sprinkle extra chips on top before baking for that “bakery look.”

And remember, if the top cracks a little? That’s the bread’s way of showing off its personality.

A Little Story from My Kitchen

This pumpkin chocolate chip bread is one of those recipes I keep coming back to year after year. I started baking it when my kids were little because it felt like the perfect snack—sweet enough to feel like dessert but wholesome enough for breakfast.

I still remember the first time I made it for a playdate. I sliced it up, set it on the table, and before I knew it, little hands were reaching for seconds (and okay, maybe a few grown-up hands too). The best part? My house smelled like cinnamon and chocolate for hours afterward. Now, every fall, it’s become a tradition. We bake one loaf for us, and one to share with neighbors.

What to Serve with Pumpkin Chocolate Chip Bread

This pumpkin loaf is delicious on its own, but here are some tasty pairings:

Morning Treat: A hot cup of coffee, chai, or spiced latte.
Snack Time: A smear of cream cheese or peanut butter.
Dessert: A scoop of vanilla ice cream or whipped cream.
Holiday Spread: Add it to a brunch table with eggs, fruit, and pastries.

It’s versatile enough for breakfast, snack, or dessert—truly an all-day delight.

How to Store and Freeze Pumpkin Bread

Room Temp: Wrap in plastic wrap or foil, store up to 3 days.
Fridge: Stays fresh for up to a week. Bring to room temp before serving.
Freezer: Wrap tightly in plastic and foil, then freeze for up to 3 months. Slice before freezing for easy grab-and-go portions.

Reheating Tip: A quick zap in the microwave (10–15 seconds) makes it taste fresh-baked again.

FAQs About Pumpkin Bread with Chocolate Chips

Can I make this bread without chocolate chips?

Yes! It’s just as delicious as plain moist pumpkin bread.

Can I use fresh pumpkin instead of canned?

Yes, but make sure it’s well-puréed and not watery. Canned pumpkin gives the best texture.

Can I make muffins instead of a loaf?

Absolutely—just reduce baking time to 18–22 minutes.

What if I don’t have pumpkin pie spice?

Use cinnamon, nutmeg, and cloves as a substitute.

How do I keep it extra moist?

Don’t overbake! Pull it out as soon as a toothpick comes out clean.

Bringing It All Together

There you have it—Pumpkin Bread with Chocolate Chips that’s moist, chocolatey, and everything you want in a fall baking recipe. Whether you’re serving it as a pumpkin loaf for brunch, packing slices into lunchboxes, or gifting it to friends, this easy pumpkin recipe is a guaranteed crowd-pleaser.

Sometimes the simplest recipes are the ones that bring the most joy. And this one? It’s proof that a humble loaf of bread can taste like pure comfort. So preheat that oven, grab a can of pumpkin, and let’s make this season extra delicious.

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