There’s no better way to welcome the cozy season than with a warm slice of Chocolate Chip Pumpkin Bread. This fall classic is loaded with pumpkin puree, warm spices, and gooey semi-sweet chocolate chips, perfect for breakfast, dessert, or as a mid-day snack.

This recipe isn’t just tasty, it’s also easy, freezer-friendly, and crowd-pleasing. Let’s dive into the ingredients, method, storage tips, and delicious pairings, with internal links to other must-try treats on the site!

Why You Will Love This Chocolate Chip Pumpkin Bread

This isn’t just another pumpkin bread recipe—it’s better. Here’s what makes it a staple you’ll want to bake again and again:

• Super moist from pumpkin puree, oil, and brown sugar
• One-bowl, no-mixer method makes it quick and beginner-friendly
• Packed with warm fall spices like cinnamon, nutmeg, and cloves
• Loaded with melty chocolate chips in every bite
• Perfectly freezer-friendly and great for make-ahead treats
• Easy to customize with nuts, spices, or toppings
• Smells incredible while baking (your whole kitchen will thank you!)

If you love easy seasonal bakes, try the reader-favorite Pumpkin Bread with Fresh Florida Orange Juice for a citrus twist.

Why Pumpkin and Chocolate Are a Perfect Pair

Pumpkin brings a subtle earthiness and incredible moisture, while chocolate chips offer bursts of sweetness that elevate each bite. This duo:

• Creates a flavor balance of rich and warm tones
• Adds contrasting textures: tender crumb + gooey chocolate
• Is packed with fall vibes, thanks to the cozy spice blend

The science is in your favor: pumpkin puree acts as both a flavoring and a natural humectant, locking in moisture without heaviness. Pair that with just the right amount of spice, and you’ve got a loaf worth baking on repeat.

Want something similar with a lighter swirl and crunch? Check out this Cinnamon Pecan Coffee Cake, a perfect complement for your fall breakfast table.

Ingredients Nedeed For Chocolate Chip Pumpkin Bread

Here’s a breakdown of what makes this loaf so magical:

• 1 ¾ cups all-purpose flour
• 1 tsp baking soda
• 2 tsp ground cinnamon
• ¼ tsp each: nutmeg, cloves, ginger
• ¾ tsp salt
• 2 large eggs
• ½ cup granulated sugar
• ¾ cup brown sugar
• 1 ½ cups pumpkin puree. Use high-quality pumpkin puree for the richest flavor and moist texture.
• ½ cup vegetable oil
• ¼ cup buttermilk or orange juice
• 2/3 cup semi-sweet chocolate chips (+ more for topping)

How To Make Chocolate Chip Pumpkin Bread

1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
2. In a large bowl, whisk together dry ingredients: flour, baking soda, salt, and spices.
3. In another bowl, mix wet ingredients: eggs, sugars, pumpkin, oil, and buttermilk.
4. Combine wet and dry gently until just mixed (don’t overmix).
5. Fold in chocolate chips.
6. Pour batter into pan. Top with more chocolate chips (and optional sprinkle of turbinado sugar).
7. Bake for 60–65 minutes, covering with foil halfway through if the top browns too quickly.
8. Let cool for 15 mins in pan, then remove and cool fully before slicing.

Similar Recipes You’ll Love

If you’re into rich, spiced, and tender baked goods, you’ll also enjoy:

• This Cinnamon Pecan Coffee Cake, which brings a crunchy topping and buttery swirl.
• A classic Banana Bread for any day you want something nostalgic and comforting.
• Or for a veggie twist, try the rich and fudgy Chocolate Zucchini Bread, surprisingly similar in texture and flavor depth.

Common Mistakes to Avoid

Avoid these baking missteps to ensure your loaf turns out perfectly moist and flavorful:

• Overmixing the batter = tough bread
• Using watery or unblotted homemade pumpkin puree
• Not tenting with foil if the top is browning too fast
• Skipping spices or under-seasoning

Nutritional Snapshot (per slice)

• Calories: ~325
• Fat: 13g
• Sugar: 28–36g
• Fiber: 2g
• Protein: 3–4g

To make it healthier:

• Sub half of the flour with whole wheat flour
• Reduce sugar by ¼ cup
• Use Greek yogurt in place of some oil

Creative Variations & Twists

Want to make this bread your own? Try these delicious ideas:

• Gluten-Free: Use 1:1 gluten-free flour blends
• Vegan: Sub eggs with flax eggs, use plant-based milk
• Mini Loaves or Muffins: Adjust bake time (20–25 mins for muffins)
• Add-ins:
  • Chopped nuts (walnuts, pecans)
  • White chocolate chips
  • Cinnamon or streusel topping
  • Dried cranberries or chopped dates

For topping ideas, check out this guide to streusel toppings.

Storage & Freezing Tips

Chocolate Chip Pumpkin Bread stores well, making it great for meal prep or gifting.

• Room Temp: 3–4 days, wrapped tightly
• Fridge: Up to 1 week (may firm up slightly)
• Freezer:
  • Whole loaf: Wrap in plastic + foil, freeze for 3 months
  • Slices: Flash freeze, then store in a zip bag

To serve: Thaw overnight, warm in microwave or toaster oven for best flavor.

Serving Suggestions

Pair your loaf with:

• Hot coffee or a cinnamon latte
• A smear of cream cheese or cinnamon butter
• Fresh fruit and yogurt for a breakfast spread
• Cut into cubes for a brunch buffet or dessert platter

For another fall breakfast idea, check out this cozy Peach Breakfast Bread, a fruity alternative to pumpkin.

Perfect for Gifting & Holidays

This bread shines during the holidays. Here’s how to gift it:

• Wrap cooled loaf in parchment and twine
• Add a handwritten tag with warming instructions
• Use festive mini loaf pans for personal-sized gifts

Ideal for:

• Thanksgiving host gifts
• Fall bake sales
• Holiday cookie swaps (yes, it qualifies!)

FAQs Chocolate Chip Pumpkin Bread

Final Thoughts

Chocolate Chip Pumpkin Bread is more than just a seasonal favorite, it’s a warm hug in loaf form. With its deep pumpkin flavor, rich chocolate chips, and heavenly spice blend, this quick bread is a must-bake during fall, and beyond.

Whether you’re gifting it, freezing it, or savoring it fresh out of the oven, you’ll find yourself coming back to this recipe again and again.

Pumpkin Bread with Chocolate Chips – Easy & Delicious

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• Author: MERIEM
• Total Time: 75 minutes
• Yield: 1 loaf (about 10 slices) 1x

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Description

This moist and flavorful chocolate chip pumpkin bread is packed with fall spices and melty chocolate chips. Easy to make, one bowl, and perfect for breakfast, dessert, or gifting.

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Ingredients

Scale 1x2x3x

1 ¾ cups all-purpose flour
1 teaspoon baking soda
2 teaspoons ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
¼ teaspoon ground ginger
¾ teaspoon salt
2 large eggs
½ cup granulated sugar
¾ cup brown sugar
1 ½ cups pumpkin puree
½ cup vegetable oil
¼ cup buttermilk or orange juice
⅔ cup semi-sweet chocolate chips (plus extra for topping)

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Instructions

Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
In a large bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
In another bowl, combine eggs, granulated sugar, brown sugar, pumpkin puree, vegetable oil, and buttermilk. Mix until smooth.
Pour the wet mixture into the dry ingredients and stir just until combined. Do not overmix.
Fold in the chocolate chips.
Pour the batter into the prepared loaf pan and sprinkle extra chocolate chips on top.
Bake for 60–65 minutes, or until a toothpick inserted in the center comes out clean.
Cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

You can replace buttermilk with orange juice for a subtle citrus lift.
To make this vegan, use flax eggs and dairy-free chocolate chips.
Bread can be frozen for up to 3 months.
Best enjoyed the next day as flavors deepen overnight.

• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Category: Quick Bread
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 285
• Sugar: 21g
• Sodium: 220mg
• Fat: 13g
• Saturated Fat: 4g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 39g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 35mg

Keywords: chocolate chip pumpkin bread, pumpkin bread with chocolate chips, moist pumpkin loaf, fall baking recipe, easy pumpkin bread