Easy Pumpkin Chocolate Chip Bread – Moist & Full of Fall Flavor

Pumpkin Chocolate Chip Bread is a moist, warmly spiced quick bread packed with pumpkin flavor and plenty of semi-sweet chocolate chips. This easy pumpkin bread comes together with simple ingredients, including canned pumpkin, pumpkin pie spice, applesauce or canola oil, and chocolate chips. Baked in two loaf pans, it makes 24 servings and is a wonderful choice for fall breakfasts, holiday gatherings, afternoon snacks, or sharing with family and friends.

Quick Recipe Snapshot

• Prep Time: 10 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour
• Servings: 24
• Cooking Method: Baking

Why You’ll Love This Recipe

• Moist texture: Pumpkin and applesauce or oil help create a tender loaf.
• Warm fall flavor: Pumpkin pie spice gives the bread its classic seasonal flavor.
• Chocolate-packed: Semi-sweet chocolate chips are folded throughout the batter.
• Easy preparation: The wet and dry ingredients are mixed separately, then combined.
• Makes two loaves: One batch gives you plenty to serve, share, or save for later.

Ingredients

Dry Ingredients

• 3 cups all purpose flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 4 teaspoons pumpkin pie spice

Wet Ingredients

• 2 cups canned pumpkin (not pumpkin pie filling)
• ⅔ cup brown sugar
• ⅔ cup granulated sugar
• 1 cup applesauce OR canola oil
• 3 eggs room temperature
• 1 tablespoon vanilla extract

Chocolate Chips

• 1½ cups semi sweet chocolate chips
• ½ cup mini semi sweet chocolate chips reserve a couple tablespoons for the top of the bread if desired

A few ingredients matter especially here: Use canned pumpkin, not pumpkin pie filling, since pumpkin pie filling contains additional ingredients. The applesauce OR canola oil contributes to the moist texture, while pumpkin pie spice provides the signature warm flavor.

How to Make Pumpkin Chocolate Chip Bread

1. Prepare the oven and pans. Preheat oven to 350F. Grease two 8×4 in loaf pans and line with parchment paper. Set aside.
2. Mix the dry ingredients. In a large bowl, whisk together flour, salt, baking powder, baking soda and pumpkin pie spice. Set aside.
3. Mix the wet ingredients. In a medium bowl, whisk together pumpkin, brown sugar, granulated sugar, applesauce OR oil, eggs, and vanilla extract.
4. Combine the batter. Stir wet ingredients into dry ingredients, mixing just until moistened and combined. Avoid mixing beyond this point.
5. Add the chocolate chips. Fold in chocolate chips, reserving a small amount of mini chocolate chips for topping if desired.
6. Fill the loaf pans. Pour half of the batter into each of the prepared loaf pans.
7. Bake. Bake for 50 to 55 minutes or until an inserted toothpick comes out clean.
8. Cool. Cool for 10 minutes in the pan before removing to a wire rack to cool completely.

Important Cooking Tips

• Use pumpkin puree, not pumpkin pie filling. The recipe specifically calls for canned pumpkin.
• Have the eggs at room temperature. This is part of the supplied recipe and helps them incorporate smoothly with the other wet ingredients.
• Mix the batter only until combined. Once the wet ingredients are stirred into the dry ingredients, stop mixing when the batter is moistened and combined.
• Divide the batter evenly. Pour half into each loaf pan so both loaves bake consistently.
• Check the center before removing the loaves. An inserted toothpick should come out clean when the bread is done.
• Let the loaves cool before slicing. The recipe calls for 10 minutes in the pans, followed by cooling completely on a wire rack.

Storage & Make-Ahead

Let the pumpkin bread cool completely before storing. Once cooled, keep the loaves properly covered or stored in an airtight container.

For make-ahead preparation, the baked bread can be prepared ahead of serving and allowed to cool completely before storing.

For reheating, warm individual portions gently if desired. The recipe does not provide specific freezing instructions or a storage duration, so those details are best left flexible rather than estimated.

Simple Variations

Mini Chocolate Chip Topping

Reserve a couple tablespoons of the mini semi-sweet chocolate chips and sprinkle them over the top before baking, as suggested in the recipe.

Applesauce Version

Use the 1 cup applesauce option for the recipe’s applesauce version.

Canola Oil Version

Use the 1 cup canola oil option when following the oil version of the recipe.

These are options already provided in the original recipe; the core recipe remains unchanged.

Serving Ideas

• Slice the completely cooled bread and serve for breakfast.
• Add slices to a fall or holiday brunch spread.
• Serve as an afternoon snack with family.
• Arrange slices on a dessert or holiday gathering platter.
• Keep a loaf available for easy sharing with friends and family.

FAQ

Can I use pumpkin pie filling instead of canned pumpkin?

No. The recipe specifically calls for 2 cups canned pumpkin (not pumpkin pie filling), so use plain canned pumpkin.

How do I know when the pumpkin bread is done?

Bake for 50 to 55 minutes, then insert a toothpick into the bread. It should come out clean when the bread is ready.

Why does this recipe make two loaves?

The batter is divided evenly between two 8×4 in loaf pans, giving you two loaves from one batch.

Can I use applesauce instead of canola oil?

Yes. The recipe specifically gives 1 cup applesauce OR canola oil as the choice.

Should I let the bread cool before removing it from the pan?

Yes. Cool the loaves for 10 minutes in the pan, then remove them to a wire rack to cool completely.

Nutrition

The provided nutrition information is an estimate per serving:

• Calories: 217 kcal
• Protein: 4g
• Carbohydrates: 35g
• Fat: 7g
• Fiber: 2g

Final Thoughts

Pumpkin Chocolate Chip Bread brings together tender pumpkin bread, warm pumpkin pie spice, and pockets of semi-sweet chocolate in an easy two-loaf recipe. With just 10 minutes of prep, it is simple enough for a weekday bake while still fitting beautifully into fall and holiday gatherings. Save this recipe for pumpkin season—you’ll want it ready whenever a cozy homemade loaf is calling.

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