Imagine biting into a slice of warm, spiced pumpkin bread studded with melty chocolate chips. Your taste buds throw a party, your kitchen smells like a cozy café, and suddenly, life feels a little brighter. This isn’t just bread—it’s a mood.
Perfect for breakfast, dessert, or that 3 PM slump when you need a hug in food form. And the best part? It’s stupidly easy to make.
No fancy skills, no weird ingredients, just pure, unapologetic deliciousness. Ready to upgrade your baking game?
Why This Recipe Slaps
This pumpkin chocolate chip bread hits every note: moist, flavorful, and packed with just the right amount of chocolate. The pumpkin keeps it tender, the spices add warmth, and the chocolate?
Well, chocolate makes everything better. It’s like pumpkin pie and a chocolate chip cookie had a baby, and that baby is now your new favorite thing. Plus, it’s forgiving—mess up a little, and it’ll still taste amazing.
That’s what we call a win.
Ingredients You’ll Need
- 1 ¾ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 ½ tsp pumpkin pie spice (or make your own with cinnamon, nutmeg, ginger, and cloves)
- ½ cup granulated sugar
- ½ cup brown sugar
- 1 cup pumpkin puree (not pumpkin pie filling—big difference)
- 2 large eggs
- ½ cup vegetable oil or melted butter
- 1 tsp vanilla extract
- 1 cup chocolate chips (semi-sweet or dark, because we’re adults here)
How to Make Pumpkin Chocolate Chip Bread (Step-by-Step)
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper. Pro tip: Parchment paper means zero cleanup. You’re welcome.
- Whisk the dry ingredients. In a bowl, mix flour, baking soda, baking powder, salt, and pumpkin pie spice.
Set it aside.
- Mix the wet ingredients. In another bowl, beat the sugars, pumpkin puree, eggs, oil, and vanilla until smooth. No need for a fancy mixer—elbow grease works fine.
- Combine everything. Gradually add the dry ingredients to the wet, stirring until just combined. Overmixing = tough bread, and nobody wants that.
- Fold in the chocolate chips. Save a handful to sprinkle on top for extra glam.
- Bake for 50–60 minutes. A toothpick should come out clean (unless you hit a chocolate chip—then try again).
- Cool before slicing. I know, it’s torture.
But slicing warm bread turns it into a crumbly mess. Patience, grasshopper.
How to Store This Masterpiece
Wrap the cooled bread in plastic or foil and keep it at room temperature for up to 3 days. For longer storage, freeze slices in a zip-top bag for up to 3 months.
Microwave frozen slices for 20 seconds, and boom—fresh bread vibes.
Why You Should Make This ASAP
This recipe is a multitasker: it’s easy, crowd-pleasing, and secretly kinda healthy (pumpkin = vegetable, right?). It’s perfect for gifting, potlucks, or pretending you’re a Pinterest mom. Plus, the smell alone is worth the effort.
Your house will smell like a Hallmark movie.
Common Mistakes to Avoid
- Using pumpkin pie filling instead of puree. One is pure pumpkin; the other is pre-spiced sugar glop. Read the label.
- Overmixing the batter. Stir until just combined—lumps are fine. Overworked batter = dense bread.
- Skipping the cooling step. Hot bread falls apart.
Wait at least 15 minutes before slicing.
- Burning the top. If it’s browning too fast, tent it with foil halfway through baking.
Swaps and Substitutions
- Gluten-free? Use a 1:1 GF flour blend.
- Dairy-free? Swap chocolate chips for dairy-free ones.
- Oil-free? Use applesauce instead of oil, but expect a denser texture.
- Not a chocolate fan? (Weird, but okay.) Use walnuts or pecans instead.
FAQs
Can I use fresh pumpkin instead of canned?
Sure, if you’re extra. Roast and puree a sugar pumpkin, but make sure it’s thick like canned puree. Watery puree = soggy bread.
Why did my bread sink in the middle?
Underbaking or opening the oven door too early.
The bread needs structure before you disturb it. Resist the urge to peek!
Can I double the recipe?
Absolutely. Use two loaf pans or a 9×13-inch pan for thicker slices.
Adjust baking time as needed.
Can I add cream cheese frosting?
You can, but now it’s cake. Not complaining, just saying.
Final Thoughts
Pumpkin chocolate chip bread is the ultimate fall flex: easy, delicious, and impossible to mess up. Whether you’re baking for yourself or impressing your in-laws, this recipe delivers.
So grab a can of pumpkin, channel your inner baker, and get ready for the best loaf of your life. Happy baking!