Easy Pumpkin Chocolate Chip Bread Recipes

I make this pumpkin chocolate chip bread on repeat from late September until I can’t stand the smell of cinnamon anymore — which is to say, a lot. It’s a loaf that’s cozy without pretending to be fancy: moist pumpkin-y crumb studded with melty chocolate chips, easy to throw together with stuff you probably already have, and somehow it feels like fall in just one bite.

My family is embarrassingly into this. My husband will slice off the edge pieces like they’re contraband and my kid calls the warm end slice “the gooey one” and hoards it for breakfast. Once I brought a loaf to a friend’s potluck and came home with two empty Tupperwares and a very smug dog. It’s become our quick gift loaf for neighbors and the thing I bake when I don’t want to think too hard but still want everyone to cheer.

Kitchen Talk

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This loaf is forgiving in all the good ways — you can overmix a tiny bit, swap a cup of chips for chopped nuts, and it still behaves. Real talk: once I forgot to add vanilla and the whole house was like, “what’s different?” so don’t do that if you want praise. Also, powdered sugar as a dusting makes it look like you spent more time than you did. I’ve tried using thawed pumpkin from a can and fresh roasted pumpkin; both work, but fresh needs a bit less moisture. Oh, and if you’ve only got mini chips, it’s actually better for even chocolate distribution.

Shopping Tips

– Baking Basics (Flour/Sugar/Leaveners): Use all-purpose flour for the most predictable texture; check dates on baking powder/soda — old leaveners = sad dense loaf.
– Canned Goods: If you’re using canned pumpkin, buy 100% pumpkin (not pumpkin pie filling) — unsweetened and pure is what you want.
– Fats & Oils: Butter gives flavor; neutral oil makes it extra moist and forgiving if you’re using a bundt or loaf pan. Choose based on how rich you want it.
– Chocolate: Semisweet chips are my go-to, but dark or milk work fine — chop a bar if you want pockets of gooey chocolate.
– Eggs: Room-temp eggs mix easier and help everything emulsify; if you forget to warm them, dunk them in warm water for 5 minutes.

Prep Ahead Ideas

– Mix the dry ingredients the night before and store them in a zip-top bag; in the morning just whisk the wet stuff and fold together.
– Measure and bag the chocolate chips and any add-ins ahead so it feels fast and tidy at mix-time.
– Store mixed batter in the fridge (covered) for up to 24 hours if you want to bake in the evening; let it sit at room temp 20 minutes before baking for more even rise.

✔Time-Saving Tricks

– Use a large mixing bowl and a whisk for the wet ingredients to cut down on cleanup — you’ll barely need the mixer.
– Chocolate chips can go straight from bag to batter; no need to thaw anything.
– If you’re in a hurry, bake in two mini loaf pans for shorter bake time and more portable portions.

✔Common Mistakes

– Overmixing the batter: I did this once and ended up with a tough loaf — fold until just combined and stop.
– Using pumpkin pie filling instead of pumpkin puree: that’s sweeter and changes moisture; not a disaster but not the same.
– Not testing for doneness: the toothpick trick is real — if it comes out with wet batter, give it more time; if it’s mostly crumbs, you’re good.

What to Serve It With

– A smear of butter and a cup of strong coffee.
– Greek yogurt with a drizzle of maple syrup for a breakfast upgrade.
– Toasted pecans and a simple arugula salad for a more unexpected fall brunch.

✔Tips & Mistakes

– Use room-temp ingredients when you can — batter comes together more evenly.
– Don’t crowd the pan; give the loaf room to rise or the sides will brown too fast.
– If the top browns too quickly, tent with foil for the last 10–15 minutes.
– Chill the batter slightly if your oven runs hot and the outside cooks before the inside.

✔Storage Tips

Keep slices in an airtight container at room temp for 2–3 days, or in the fridge for up to a week. Freeze wrapped slices for a month — toast straight from frozen or thaw on the counter. Cold slices are fine for a quick snack (I won’t judge), but warmed for 10–15 seconds in the microwave or popped in a 325°F oven for 5 minutes brings back that fresh-baked feeling.

✔Variations and Substitutions

Swap half the chips for chopped walnuts or pecans for crunch. Use coconut oil instead of butter for dairy-free, and swap one cup of flour for whole wheat pastry flour for a nuttier loaf (it’ll be denser). Honey or maple can replace some sugar, but reduce other liquids slightly so it doesn’t get soggy. I’ve tried adding a teaspoon of espresso powder — it makes the chocolate sing without tasting like coffee.

Frequently Asked Questions

Easy Pumpkin Chocolate Chip Bread Recipes

Moist, warmly spiced pumpkin bread loaded with melty chocolate chips. One bowl, no mixer—perfect for cozy fall snacking.

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Prep Time: 15 minutes minutes

Cook Time: 55 minutes minutes

Total Time: 1 hour hour 10 minutes minutes

Servings: 10

Ingredients

 

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Main Ingredients

• ▢ 1 tbsp melted butter, for greasing
• ▢ 1.75 cup all-purpose flour
• ▢ 1 tsp baking soda
• ▢ 0.5 tsp baking powder
• ▢ 0.75 tsp fine salt
• ▢ 1.5 tsp ground cinnamon
• ▢ 1 tsp pumpkin pie spice
• ▢ 0.9 cup granulated sugar
• ▢ 0.5 cup packed light brown sugar
• ▢ 1 cup canned pumpkin puree not pumpkin pie filling
• ▢ 0.5 cup neutral oil such as canola or vegetable
• ▢ 0.5 cup beaten eggs about 2 large eggs, lightly beaten
• ▢ 1.5 tsp vanilla extract
• ▢ 1.1 cup semi-sweet chocolate chips reserve a spoonful for topping

Instructions

Preparation Steps

• Preheat oven to 350°F. Grease a 9x5-inch loaf pan with melted butter and line with a parchment sling.
• Whisk flour, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice in a medium bowl.
• In a large bowl, whisk pumpkin puree, oil, beaten eggs, vanilla, granulated sugar, and brown sugar until smooth.
• Add dry ingredients to the wet mixture. Stir gently until no dry spots remain; avoid overmixing.
• Fold in most of the chocolate chips, keeping a tablespoon aside for the top.
• Scrape batter into the prepared pan, smooth the surface, and sprinkle on the reserved chips.
• Bake 52–58 minutes, until a tester comes out mostly clean with a few moist crumbs.
• Cool in the pan for 15 minutes. Lift out, transfer to a rack, and cool completely before slicing.

Notes

Swap chocolate chips with chopped toasted walnuts for crunch, or use half chips and half mini chips for even distribution. Store tightly wrapped at room temperature for 3 days, or freeze slices for up to 2 months.

This recipe is an original creation inspired by classic Easy Pumpkin Chocolate Chip Bread Recipes flavors. All ingredient ratios and instructions are independently developed.