Soft, spiced, chocolate-studded loaf
There’s nothing like the cozy aroma of pumpkin chocolate chip bread baking in the oven. This moist loaf is swirled with warm pumpkin spice and studded with melty chocolate chips the kind of fall treat that makes your whole house smell like a coffee shop. Perfect for breakfast, afternoon snack, or wrapped up as a thoughtful gift. And the best part? It comes together in one bowl with pantry staples, no mixer required. This is my go-to recipe when I want something seasonal, quick, and absolutely irresistible.
Prep: 15 mins | Cook: 55 mins | Total: 1 hr 10 mins | Servings: 10 slices
Table of Contents
Pumpkin Chocolate Chip Bread (Moist & Easy Recipe)
Moist pumpkin chocolate chip bread with warm spices and melty chocolate. Easy one-bowl loaf perfect for fall.
- Prep Time: 15 mins
- Cook Time: 55 mins
- Total Time: 1 hr 10 mins
- Yield: 10 slices 1x
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
1 3/4 cups all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp nutmeg
1/4 tsp cloves
1 cup pumpkin puree
2 large eggs
1/2 cup vegetable oil
1/4 cup milk
3/4 cup granulated sugar
1/4 cup brown sugar
1 tsp vanilla extract
1 cup chocolate chips
Instructions
1. Preheat oven to 350°F and prepare loaf pan.
2. Mix dry ingredients in one bowl.
3. Whisk pumpkin, eggs, oil, milk, sugars, vanilla in another.
4. Fold dry into wet gently.
5. Stir in chocolate chips.
6. Pour into loaf pan, sprinkle extra chips.
7. Bake 50–60 mins until toothpick clean.
8. Cool and slice.
Notes
Store wrapped at room temp 3 days or refrigerate 1 week. Freeze slices up to 3 months. Swap chocolate chips for nuts or white chocolate.
Nutrition
- Serving Size: 1 slice (1/10 loaf)
- Calories: 280 mg
- Sugar: 18 g
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 35 mg
Ingredients
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 2 large eggs
- 1/2 cup vegetable oil (or melted butter)
- 1/4 cup milk
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips
Kitchen Tools
- 9×5-inch loaf pan
- Mixing bowls
- Whisk
- Rubber spatula
- Cooling rack
Step-by-Step Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line with parchment paper.
- In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
- In a large bowl, whisk pumpkin puree, eggs, oil, milk, sugars, and vanilla until smooth and combined.
- Gently fold dry ingredients into wet mixture until just combined. Do not overmix batter should be thick and slightly lumpy.
- Fold in chocolate chips, reserving a handful for sprinkling on top.
- Pour batter into prepared loaf pan. Smooth the top and sprinkle with remaining chocolate chips.
- Bake for 50–60 minutes, or until a toothpick inserted in the center comes out with only moist crumbs (not wet batter).
- Cool in pan for 10 minutes, then transfer loaf to a wire rack to cool completely before slicing.
Pro Tips
- Storage: Wrap tightly and keep at room temperature up to 3 days, or refrigerate up to 1 week.
- Freeze Ahead: Slice and freeze with parchment between layers for up to 3 months. Defrost overnight.
- Substitutions: Swap chocolate chips for chopped walnuts, pecans, or white chocolate.
- Serving Idea: Toast slices and smear with cream cheese for a café-style breakfast.
Nutrition
| Serving Size | Calories | Protein | Carbs | Fat | Fiber | Sugar |
|---|---|---|---|---|---|---|
| 1 slice | 280 | 6g | 36g | 12g | 2g | 18g |
Nutrition facts are estimated and may vary.
Personal Note
When I first made this bread, it was on a chilly October afternoon with my kids running in and out of the kitchen, begging to lick the spoon. I didn’t think much of it at the time, but the smell of cinnamon and chocolate filled our little house and turned into one of those cozy family memories. Now, every fall, they ask, “Mom, when are you making the chocolate chip pumpkin bread?” And I love knowing this recipe will be one of those traditions they carry with them someday.
FAQ
How do I know when pumpkin bread is done?
Insert a toothpick in the center. If it comes out clean or with a few moist crumbs, it’s ready. If it has wet batter, bake 5 more minutes.
Can I use fresh pumpkin puree instead of canned?
Yes! Just make sure it’s well-drained. Fresh puree is often wetter than canned.
Can I make this recipe gluten-free?
Yes, substitute a 1:1 gluten-free flour blend. Texture may be slightly softer.
How should I store leftovers safely?
According to the USDA, refrigerating baked goods with moist fillings like pumpkin extends freshness and prevents spoilage.
Conclusion
There’s something special about this pumpkin chocolate chip bread it’s more than a recipe; it’s a slice of comfort. Each bite is soft, lightly spiced, and dotted with pools of melted chocolate. It’s the kind of bake that brings everyone to the kitchen. Whether you’re making it for a cozy weekend breakfast, gifting a loaf to a neighbor, or tucking slices into lunchboxes, this bread fits right into the rhythm of real life. Quick, simple, and full of fall flavor, it’s one of those recipes that always earns a repeat spot in your baking rotation.
Tested in my kitchen.
Ellie, mom of three and recipe creator at Eatast. I share comforting, easy-to-make desserts and dishes that make everyday cooking simpler and bring a little more joy to the table. All my recipes are tested in my kitchen so you can cook with confidence and with pleasure.
