Best Chocolate Chip Pumpkin Bread

This Is the Bread You Want

This isn’t just another moist pumpkin bread. This is Chocolate Chip Pumpkin Bread at its best—the kind that makes your kitchen smell like fall moved in for good. It’s an easy pumpkin bread recipe, packed with warm spices, real pumpkin puree, and gooey chocolate chips in every bite. One slice of this homemade classic, and you’ll forget store-bought ever existed.

I first made this on a Sunday morning when the leaves started turning and the grocery stores rolled out pumpkin everything. My daughter took one bite and said, “This tastes like Thanksgiving and dessert had a baby.” She’s not wrong. This is your pumpkin bread with chocolate, elevated. Moist crumb, golden crust, a hint of cinnamon and nutmeg that lingers just right.

FAQs & Tips for Making the Best Pumpkin Bread Recipe

Chef Tips:

• Don’t overmix. It’ll toughen the bread.
  
• Use canned pumpkin puree, not pumpkin pie filling. Different beasts.
  
• Room temp eggs = better emulsification and texture.

• Spices: Cinnamon and nutmeg are non-negotiable. Cloves? Just a touch unless you want to feel like you’re chewing potpourri.
• Add-ins: Chocolate chips (semi-sweet is classic), chopped pecans for crunch.
• Topping: Cream cheese frosting if you want to get fancy.

Pro Tip: Don’t drown it in spices. You want the pumpkin to come through, not hide under a spice rack.

Classic Pumpkin Loaf Ingredients for Fall Dessert Recipes

Substitutions

• No nutmeg/cloves? Sub in 1½ tsp pumpkin pie spice.
  
• Use white chocolate chips or dark chocolate chunks for variation.
  
• Want nuttier flavor? Add ½ cup chopped pecans.
  
• Fresh pumpkin? Roast and puree—but strain it. Too much moisture kills the texture.

Kitchen Truth: Pumpkin bread with oil gives you that velvety crumb. Butter tastes great, but oil keeps it moist longer. Science.

How to Make Bakery-Style Pumpkin Bread and Mini Loaves

Want to gift these or prep freezer-friendly portions? Make mini loaves. They’re just as moist and flavorful—plus, they bake faster and make perfect holiday or hostess gifts.

Here’s how to do it right:

1. Prep Your Pans
   Use four mini loaf pans (typically 5.75 × 3 inches). Grease well or line with parchment for easy removal.
2. Divide the Batter Evenly
   Spoon the batter into each pan, filling them about ¾ full to allow for a proper rise. Don’t overfill—this is key to getting that perfect dome.
3. Bake at 350°F (175°C)
   Mini loaves bake faster than a standard loaf. Start checking at 25 minutes. Most will be done by 30–32 minutes.
4. Toothpick Test
   Insert a toothpick into the center of a loaf. You want a few moist crumbs—not raw batter and not completely dry. This ensures the inside is just set while keeping the bread tender.
5. Cool Properly
   Let them rest in the pans for about 10 minutes, then transfer to a wire rack. Cooling helps firm up the crumb and makes slicing cleaner.

Chef Tip: Don’t walk away near the finish line—mini loaves can overbake quickly and dry out. If you’re unsure, pull one early; underbaking slightly beats cardboard bread every time.

More Easy Fall Baking Recipes You’ll Love

If this pumpkin chocolate chip loaf hit the spot, wait until you try these other bakery-style winners from the blog:

• Craving a simpler base without the chocolate? Start with this classic pumpkin bread base—perfect for customizing.
  
• For a moist, veggie-packed twist, try the super moist banana zucchini bread—it’s surprisingly rich and ridiculously tender.
  
• Love chocolate chips? Of course you do. Don’t miss the super moist chocolate chip banana bread—your fall loaf’s banana twin.
  
• Looking for family-style, vintage charm? The classic old-fashioned banana bread is like grandma used to make (but better).
  
• Need the gold standard? The best banana bread recipe is a crowd-pleaser, plain and simple.
  
• Want to stick with chocolate? These soft batch chocolate chip cookies are bakery-level soft and loaded with chips.
  

Whether you’re on team pumpkin or banana—or just love quick breads—these are all worth bookmarking.

FAQ Round

Pro Baking Tips for Spiced Pumpkin Bread Success

• Use oil for longer shelf life and tenderness.
  
• Let eggs and pumpkin come to room temp—it helps blend better.
  
• Don’t overmix after combining wet and dry—just fold until streaks disappear.
  
• Cool before slicing—cutting too early ruins the crumb.
  
• Top with extra chips before baking for bakery-style looks.

 Closing Thoughts

This isn’t just a pumpkin chocolate chip loaf. It’s the loaf. Moist, rich, gently spiced, studded with chocolate in all the right places. The kind of thing you bake once and immediately get asked, “When are you making that again?”

Try it once. Then make it a fall tradition.

Bake it, tag it, share it—and if you’re hungry for more cozy, no-fuss bakes, follow along on Pinterest for daily kitchen inspiration. Subscribe here too for more easy fall baking recipes—no gimmicks, just good food done right.

Best Chocolate Chip Pumpkin Bread

Print Recipe

Moist, rich, and spiced just right, this chocolate chip pumpkin bread fills your kitchen with the scent of fall and delivers gooey pockets of chocolate in every bite.

• Author: Emilio
• Prep Time: 10 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 5 minutes
• Yield: 1 loaf (or 4 mini loaves) 1x
• Category: Fall Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

• 2 cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp cinnamon
• ½ tsp ground cloves
• ½ tsp nutmeg
• OR 1½ tsp pumpkin pie spice
• ½ cup neutral oil (canola or vegetable)
• 2 large eggs
• 1 cup granulated sugar (or mix half brown sugar)
• 1 tsp vanilla extract
• 1 cup pumpkin puree
• 1 cup chocolate chips (semi-sweet or milk)

Instructions

1. Preheat oven to 350°F (175°C).
2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg or pumpkin pie spice.
3. In a separate bowl, whisk together oil, eggs, sugar, vanilla, and pumpkin puree until smooth.
4. Gently fold the dry ingredients into the wet ingredients until just combined. Do not overmix.
5. Fold in the chocolate chips.
6. Pour batter into a greased loaf pan (or four mini loaf pans).
7. Top with extra chocolate chips if desired.
8. Bake for 50–60 minutes (or about 30 minutes for mini loaves), until a toothpick inserted in the center comes out with a few moist crumbs.
9. Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

Use canned pumpkin puree, not pumpkin pie filling. Don’t overmix to avoid a dense texture. Optional add-ins: ½ cup chopped pecans or swap in dark/white chocolate chips.

Nutrition

• Serving Size: 1 slice
• Calories: 260
• Sugar: 18g
• Sodium: 190mg
• Fat: 12g
• Saturated Fat: 3g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 30mg

Keywords: pumpkin bread, chocolate chip, fall baking, moist loaf