Pumpkin Chocolate Chip Bread

If you’re a pumpkin fan, you are going to love this ultra-moist pumpkin chocolate chip bread. It’s soft, sweet, perfectly spiced, and loaded with chocolate chips in every bite. The combination of brown sugar, pumpkin, cinnamon, nutmeg, and cloves gives this easy pumpkin bread all the cozy fall flavors you’re looking for.

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A few years ago, my husband and I were at a farmers market and tasted the most amazing pumpkin and banana breads. Like, thick slices of heaven—perfectly moist and sweet. So, I knew I needed to make my own version of pumpkin chocolate chip bread that we could enjoy anytime.

This recipe has become one of my favorite ways to use pumpkin during the fall. And honestly, you don’t need to wait for Thanksgiving to make it. It’s delicious for breakfast, an afternoon snack, or a simple fall dessert.

What Makes This Pumpkin Chocolate Chip Bread Amazing

There are a few things that make this pumpkin bread extra delicious:

• Brown sugar: Brown sugar adds sweetness and moisture, which helps keep this bread soft for days. Seriously, days.
• Pumpkin: Pumpkin gives the bread a soft, tender texture and just the right amount of pumpkin flavor without overpowering the other ingredients.
• Cinnamon, nutmeg, and cloves: This is the perfect blend of warm spices to bring out the pumpkin and give you all those cozy fall flavors.
• Chocolate chips: Because chocolate makes everything better. The chocolate chips add little pockets of sweetness throughout the bread.
• Warm it up: With the chocolate chips slightly melted. This. Is. Perfection. And you’ll want more than one slice. Trust me.

Tips for Baking Pumpkin Chocolate Chip Bread

A few simple tips will help you get the best pumpkin chocolate chip bread every time.

Don’t Overmix the Batter

When you combine the wet and dry ingredients, mix just until the flour is no longer visible. Overmixing can develop too much gluten, which can make your pumpkin bread dense or tough instead of soft and tender.

Watch the Bread While It Bakes

This bread needs about 50–55 minutes in the oven, but every oven is a little different. If the top is browning too quickly, loosely cover the bread with aluminum foil during the last 10–15 minutes of baking.

Let the Bread Cool in the Pan

Allow the bread to cool in the pan for about 10 minutes before removing it. This gives the loaf time to set and makes it less likely to crumble when you take it out of the pan.

Once you remove it from the pan, place it on a cooling rack and allow it to cool completely.

Don’t Overbake It

For the best texture, keep an eye on your bread toward the end of the baking time. Insert a toothpick into the center of the loaf. It should come out clean or with a few moist crumbs, but you don’t want to see wet batter.

Helpful Tools

With just a few tools, you can make bakery quality pumpkin chocolate chip bread at home. 

• Loaf pan: I use this loaf pan and it’s great. 
• Mixing bowl: I love and use this mixing bowl set with lids. 
• Measuring cups and spoons: I use and love this set of  measuring cups and spoons. 
• Whisk
• Rubber spatula: These rubber spatulas are a best seller. 

How to Store Pumpkin Chocolate Chip Bread

Once completely cooled, store your pumpkin chocolate chip bread in an airtight container or wrap it tightly in plastic wrap.

Because this recipe uses brown sugar and pumpkin, it stays wonderfully moist for several days—if you can keep yourself from eating it all first!

For an extra delicious treat, warm a slice in the microwave for a few seconds before serving. The chocolate chips get slightly melty, and it is absolutely delicious.

Frequently Asked Questions

Can I use homemade pumpkin puree?

Yes. Homemade pumpkin puree can be used in this recipe as long as it has a similar consistency to canned pumpkin puree. If your homemade puree is particularly watery, you may need to strain off some of the excess liquid.

What size loaf pan should I use?

I recommend a 9 x 5-inch loaf pan for this recipe. 

Can I use milk chocolate chips instead of semi-sweet?

Absolutely! Semi-sweet chocolate chips are my favorite, but milk chocolate or even dark chocolate chips would be delicious in this pumpkin bread.

Why did my pumpkin bread sink in the middle?

A pumpkin bread loaf can sink if the batter is overmixed, the bread is underbaked, or the oven temperature isn’t accurate. Make sure the center is fully baked before removing the loaf from the oven.

Can I Freeze Pumpkin Chocolate Chip Bread?

Yes! Pumpkin bread freezes really well.

Allow the loaf to cool completely, then wrap it tightly in plastic wrap followed by aluminum foil or place it in a freezer-safe bag or container.

You can freeze the entire loaf or freeze individual slices. I love freezing individual slices because you can pull one out whenever you’re craving something sweet.

Allow a frozen slice to thaw at room temperature, or warm it gently in the microwave.

More Fall Recipes You’ll Love

If you love cozy fall baking, be sure to check out some of my other recipes:

• This pumpkin roll is my absolute favorite and I make it multiple times each fall. 
• These Oatmeal Caramel Butterscotch Cookies are a fun fall cookie. 
• Not a fan of pumpkin pie? Try this Pumpkin Cheesecake this holiday season.