Pumpkin Chocolate Chip Bread – Moist & Easy Fall Quick Bread

Pumpkin Chocolate Chip Bread combines creamy pumpkin puree, rich semisweet chocolate chips, and warm fall spices in one incredibly moist loaf. Cinnamon, nutmeg, cloves, and ginger give this easy pumpkin bread its cozy seasonal flavor, while chocolate chips add sweet pockets throughout every slice. With just 15 minutes of prep and simple pantry ingredients, this pumpkin chocolate chip bread is an easy choice for breakfast, dessert, or an afternoon snack. Bake a loaf for a cozy fall morning, a family gathering, or whenever you want a homemade treat filled with classic autumn flavors.

Recipe at a Glance

• Prep Time: 15 minutes
• Cook Time: 50–55 minutes
• Total Time: 1 hour 5 minutes
• Servings: 10
• Course: Breakfast, Dessert, Snack
• Cuisine: American
• Oven Temperature: 350°F
• Pan: 9×5-inch metal loaf pan
• Calories: 432 kcal per serving

Why You’ll Love This Pumpkin Chocolate Chip Bread

• Moist and tender: Pumpkin puree helps create a soft, satisfying loaf.
• Full of fall flavor: Cinnamon, nutmeg, cloves, and ginger bring classic pumpkin-spice warmth.
• Loaded with chocolate chips: Semisweet chocolate adds rich sweetness throughout the bread.
• Easy to make: The batter comes together with simple mixing and no complicated techniques.
• Perfect for any time of day: Enjoy a slice for breakfast, dessert, or a snack.

Ingredients

Dry Ingredients

• 1¾ cup all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 2 teaspoons ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• ¼ teaspoon ground ginger

Wet Ingredients

• 2 large eggs, room temperature
• ½ cup granulated sugar
• ½ cup packed light brown sugar
• 1⅓ cups pumpkin puree
• ½ cup vegetable oil
• ¼ cup butter, melted

Chocolate

• 1 cup semisweet chocolate chips

How to Make Pumpkin Chocolate Chip Bread

1. Prepare the Loaf Pan

Preheat the oven to 350°F.

Grease and flour a 9×5-inch metal loaf pan.

2. Combine the Dry Ingredients

In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.

Make sure the dry ingredients are evenly combined before adding them to the wet mixture.

3. Mix the Wet Ingredients

In a large bowl, stir together the room-temperature eggs, granulated sugar, packed light brown sugar, pumpkin puree, vegetable oil, and melted butter.

4. Make the Batter

Add the dry ingredients to the wet ingredients.

Stir just until combined. Avoid overmixing the batter.

Stir in the chocolate chips.

Pour the batter into the prepared loaf pan and use an offset spatula to smooth and even the top.

If desired, sprinkle additional chocolate chips over the top.

5. Bake

Bake for 50–55 minutes, or until a toothpick inserted into the center comes out clean or with a smear of melted chocolate chips but no wet batter.

6. Cool

Let the pumpkin bread cool for 10–12 minutes before inverting it onto a wire rack.

Allow the loaf to cool completely before slicing and serving.

Important Baking Tips

Measure the Flour Carefully

Use the stated 1¾ cup all-purpose flour for the recipe. Keeping the ingredient proportions balanced helps maintain the intended texture.

Don’t Overmix

Once the dry ingredients are added, stir the batter just until combined. This keeps the mixing simple and helps produce a tender loaf.

Check the Center

A toothpick inserted into the center should come out clean or have a smear of melted chocolate chips, but there should be no wet batter.

Let the Loaf Cool

Give the bread 10–12 minutes in the pan before transferring it to a wire rack. Allow it to cool completely before slicing.

Be Careful With Chocolate on Top

If you sprinkle chocolate chips over the top, remember that they will be melted when the loaf is hot. Take extra care when removing the bread from the pan and use a couple of spatulas to help wiggle the loaf out.

Storage and Freezing

To Store

Store the fully cooled pumpkin bread wrapped in plastic wrap at room temperature for up to 3 days.

To Freeze

For longer storage, wrap a fully cooled loaf in two layers of plastic wrap, followed by a layer of aluminum foil.

The loaf can be frozen for up to 3 months.

Frequently Asked Questions

How long does pumpkin chocolate chip bread take to bake?

The bread takes 50–55 minutes to bake at 350°F. The total preparation and cooking time is about 1 hour and 5 minutes.

What size loaf pan should I use?

The recipe calls for a 9×5-inch metal loaf pan.

How do I know when pumpkin bread is done?

Insert a toothpick into the center of the loaf. It should come out clean or with a smear of melted chocolate chips, but there should be no wet batter.

Can I freeze pumpkin chocolate chip bread?

Yes. Once completely cooled, wrap the loaf in two layers of plastic wrap followed by aluminum foil. It can be frozen for up to 3 months.

How should I store the finished loaf?

Wrap the fully cooled loaf in plastic wrap and keep it at room temperature for up to 3 days.

Nutrition Information

Per serving:

• Calories: 432 kcal
• Carbohydrates: 48g
• Protein: 5g
• Fat: 24g
• Saturated Fat: 9g
• Polyunsaturated Fat: 7g
• Monounsaturated Fat: 6g
• Trans Fat: 0.3g
• Cholesterol: 50mg
• Sodium: 281mg
• Potassium: 211mg
• Fiber: 3g
• Sugar: 27g
• Vitamin A: 5290 IU
• Vitamin C: 1mg
• Calcium: 35mg
• Iron: 3mg

Final Thoughts

This Pumpkin Chocolate Chip Bread is a cozy fall bake with everything you want in an easy seasonal loaf: moist pumpkin flavor, warm spices, and plenty of semisweet chocolate chips. It comes together with simple ingredients and just 15 minutes of prep, making it an easy homemade breakfast, dessert, or snack. Bake it for a cool autumn day and enjoy a tender slice once it has cooled completely.

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