Name: Pumpkin Chocolate Chip Bread
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: American
Ingredients: 2 cups granulated sugar; 1/2 cup butter, softened; 3 large eggs; 2 teaspoons vanilla extract; 15 ounces canned pumpkin; 2 3/4 cups all-purpose flour; 1/2 teaspoon baking powder; 1 1/2 teaspoons baking soda; 1 teaspoon salt; 3/4 teaspoon ground cinnamon; 1/4 teaspoon ground cloves; 1/4 teaspoon ground nutmeg; 1/2 cup milk; 12-ounce package semi-sweet chocolate chips

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This pumpkin chocolate chip bread is a family favorite that we bake every year when the leaves start to turn. It’s soft, perfectly spiced, and loaded with gooey chocolate chips. What makes this version extra special is a mix of brown and white sugar for a deep, caramel-like flavor and a pinch of clove that gives it a cozy kick. It only takes about 10 minutes to prep, and the results are so good, we never make just one loaf.

Whether you’re a first-time baker or a seasoned pro, this recipe is simple, reliable, and always hits the mark. It’s the kind of treat that disappears fast, so you might want to double it even if you weren’t planning to share.

A sliced loaf of pumpkin chocolate chip bread with a golden-orange crumb and semi-sweet chocolate chips on top and inside

Table of Contents

Why You’ll Love This Recipe

Easy to Make

No fancy tools or techniques needed. Just basic ingredients and simple steps.

Makes Two Loaves

One for now, one to share or freeze for later. It’s perfect for meal prep or gifting.

Irresistible Fall Flavors

A cozy blend of pumpkin, cinnamon, nutmeg, and cloves that brings all the warmth of the season.

Rich Chocolate Chips in Every Bite

Semi-sweet chips melt into the soft crumb for the perfect sweet balance.

Moist and Tender Texture

The pumpkin puree keeps the bread soft for days without drying out.

Ingredients Needed

Each ingredient in this pumpkin chocolate chip bread serves a clear purpose. Understanding why they’re used helps you get perfect results every time.

Pumpkin Purée

Go with a trusted brand like Libby’s. It’s thick, not watery, and gives the loaf its rich, moist texture without making it heavy.

Granulated Sugar

Brings classic sweetness and helps the bread brown evenly during baking.

Brown Sugar

Adds moisture and a mild caramel note that pairs beautifully with the pumpkin and spices.

Butter

Use softened unsalted butter to control the salt level and create a smooth, tender crumb.

Eggs

Bind everything together while giving the bread structure and lift.

Vanilla Extract

Rounds out the flavor and adds a warm depth to the bread.

All-Purpose Flour

Forms the base of the batter. Measure it carefully using a scale or the spoon-and-level method to avoid a dense texture.

Baking Soda and Baking Powder

These leavening agents help the bread rise and stay light.

Salt

Enhances all the other flavors without making the bread taste salty.

Cinnamon, Cloves, and Nutmeg

These cozy spices are essential for that classic fall flavor.

Milk

Helps create a smooth batter and adds just the right amount of moisture.

Semi-Sweet Chocolate Chips

These melt into the loaf and balance the spice with rich, sweet bites.

Full List of Ingredients

2 cups granulated sugar
1/2 cup butter, softened
3 large eggs
2 teaspoons vanilla extract
15 ounces canned pumpkin
2 3/4 cups all-purpose flour
1/2 teaspoon baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
3/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/2 cup milk
12-ounce package semi-sweet chocolate chips

How to Make Pumpkin Chocolate Chip Bread

This recipe is straightforward and rewarding. Follow each step carefully to get moist, flavorful results every time.

1. Prepare the Pans and Oven

Preheat your oven to 350°F. Line the bottoms of two 8.5 x 4.5 inch loaf pans with parchment paper. Lightly spray the sides and bottom with nonstick cooking spray to prevent sticking.

2. Cream the Butter and Sugars

In a large mixing bowl, combine the softened butter and both sugars. Use an electric mixer to beat until the mixture is light and fluffy. This helps create a soft, tender texture in the finished bread.

3. Add Wet Ingredients

Add the eggs one at a time, mixing well after each. Stir in the vanilla extract and canned pumpkin until everything is fully combined and smooth.

Pumpkin purée, egg, and sugar mixture in a glass bowl ready to be mixed for pumpkin bread batter.

4. Mix Dry Ingredients Separately

In another bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg. This ensures the leavening agents and spices are evenly distributed before mixing into the batter.

5. Combine Wet and Dry Ingredients

Add the dry ingredients to the wet mixture in three parts, alternating with the milk. Begin and end with the dry mixture. Mix gently just until no flour streaks remain. Avoid overmixing to keep the bread soft.

A step-by-step process showing flour and milk being added to pumpkin batter, followed by mixing in baking soda and spices.

6. Fold in Chocolate Chips

Sprinkle the chocolate chips with a small spoonful of flour before adding them to the batter. This helps keep them from sinking to the bottom. Gently fold the chips into the batter using a spatula.

Chocolate chips piled on top of pumpkin bread batter in a mixing bowl before being folded in.

7. Fill the Pans

Divide the batter evenly between the two prepared loaf pans. Use a spatula to smooth the tops for even baking.

8. Bake

Place the pans in the preheated oven and bake for 45 to 55 minutes. Check doneness by inserting a toothpick in the center of each loaf. It should come out clean or with just a few moist crumbs.

Side-by-side view of unbaked and freshly baked pumpkin chocolate chip bread loaves in metal pans.

9. Cool Completely

Let the loaves cool in the pans for about 10 minutes. Then run a butter knife along the edges, carefully remove the loaves, and transfer them to a wire rack to cool fully before slicing.

Mini Loaf Variation

If you’re using mini loaf pans, the baking time will be around 25 to 35 minutes. Start checking early and use the toothpick test for doneness.

Variations and Substitutions

You can easily adjust this recipe to fit different preferences or dietary needs. Below is a table with tested variations and clear substitution tips.

Variation Type	Option
Muffins	Divide the batter into lined muffin tins. Bake at 350°F for 18 to 22 minutes. This yields about 24 muffins.
Oil Instead of Butter	Use 1/2 cup of neutral oil like canola or vegetable in place of butter. This gives a slightly denser texture.
Applesauce Swap	Replace half or all of the butter with unsweetened applesauce. This reduces fat and adds moisture.
Gluten-Free	Use a 1-to-1 gluten-free flour blend. Make sure it contains xanthan gum or similar binding agent.
Vegan Option	Replace eggs with flax eggs and use plant-based milk and dairy-free chocolate chips. Flax eggs: Mix 1 tablespoon ground flaxseed with 3 tablespoons water per egg.
Dairy-Free	Substitute butter with a dairy-free margarine and use plant-based milk and chocolate chips.

These swaps let you tailor the recipe without losing the soft texture and rich flavor that make this bread so popular.

Serving and Storage Tips

Serving Suggestions

Serve slices slightly warm with a pat of butter or a drizzle of honey for extra richness. It also pairs beautifully with a hot cup of coffee or tea. For a festive touch, dust the top with a little powdered sugar before serving.

Storage Instructions

To keep your bread fresh, wrap it tightly in plastic wrap or store it in an airtight container at room temperature. It stays moist for up to four days.

Refrigeration Option

If your kitchen is warm or humid, store the bread in the refrigerator. Wrap it well to prevent drying out and let it come to room temperature before serving for the best texture.

Freezing Instructions

To freeze, wrap the entire loaf or individual slices in plastic wrap, then place them in a freezer-safe bag. Label with the date and freeze for up to three months. Thaw at room temperature or warm gently in the microwave before eating.

Expert Tips for Success

Use the Right Pan

Choose a light-colored aluminum loaf pan, ideally 8.5 x 4.5 inches. Dark pans can cause the edges to brown too quickly while leaving the center undercooked.

Weigh Your Ingredients

Measuring flour accurately is crucial. Use a digital kitchen scale for the best results. Too much flour can make the bread dense and dry.

Check Doneness with a Thermometer

Instead of guessing, insert an instant-read thermometer into the center of the loaf. The bread is perfectly baked when it reaches an internal temperature between 195 and 200°F.

Avoid Overmixing the Batter

Stir just until the flour is incorporated. Overmixing develops gluten, which can lead to a tough texture.

Coat Chocolate Chips in Flour

Lightly toss the chocolate chips in a small amount of flour before adding them to the batter. This helps prevent them from sinking to the bottom.

Let the Batter Rest

If you have a few extra minutes, let the mixed batter sit for about ten minutes before baking. This gives the sugar a chance to dissolve and improves the texture of the bread.

Conclusion

This pumpkin chocolate chip bread is soft, full of fall spices, and loaded with chocolate in every bite. It’s easy to make, freezer-friendly, and perfect for any occasion from weekday snacks to holiday breakfasts.

If you tried this recipe, leave a comment and a star rating below. Share your version on Pinterest or Facebook and tag your friends. We’d love to hear what twists you tried. Did you go gluten-free? Add walnuts? Let us know in the comments.

Frequently Asked Questions

How to make chocolate chip pumpkin bread?

Start by creaming softened butter with granulated and brown sugar. Add eggs, pumpkin puree, and vanilla extract. In a separate bowl, mix flour, baking powder, baking soda, salt, and spices. Alternate adding the dry mix and milk to the wet ingredients. Fold in semi-sweet chocolate chips, then pour the batter into greased loaf pans. Bake at 350°F for 45 to 55 minutes or until a toothpick comes out clean.

Are chocolate chips good in pumpkin bread?

Yes, they are. Semi-sweet chocolate chips add just the right amount of sweetness and contrast beautifully with the warm spices and pumpkin flavor. They create melty pockets that make each slice more indulgent.

Can you add chocolate chips to pumpkin bread?

Absolutely. Adding chocolate chips is a simple way to elevate the flavor and texture. To keep them evenly distributed, lightly coat the chips in a little flour before folding them into the batter.

Why is my bread dense or gummy?

This usually happens when the batter is overmixed or the flour is measured incorrectly. Stir only until the ingredients are combined to avoid activating too much gluten. Also, make sure to spoon and level your flour or use a digital scale. Too much moisture from underbaked batter or watery pumpkin puree can also cause a gummy texture. Use a thick, reliable brand like Libby’s for best results.

Why did my bread sink in the middle?

A sunken center often means the bread was underbaked or the oven temperature was too low. Always check doneness with a toothpick or a thermometer. The internal temp should reach 195 to 200°F. Also, avoid opening the oven door too early, as that can cause the center to collapse before it sets.

Why did my bread come out dry?

Dry bread is usually caused by too much flour or overbaking. Measure flour accurately and check your oven temperature with a thermometer. Even a few extra minutes in the oven can dry it out. Using both brown and white sugar helps lock in moisture, so don’t skip the brown sugar for that extra soft crumb.