When fall hits, there’s nothing more comforting than the warm aroma of pumpkin and spices swirling through your kitchen. If you’ve been searching for the best chocolate chip pumpkin bread, your hunt ends here. This recipe delivers everything you crave in a fall-inspired quick bread: it’s moist, rich in flavor, and packed with gooey chocolate chips in every bite.
It’s easy enough for beginner bakers, but impressive enough to share with guests or gift during the holidays. Whether you’re cozying up with a hot drink or meal-prepping for the week, this loaf fits right in. Looking for inspiration? Try our Pumpkin Cheesecake Truffles for another fall-flavored treat.
Let’s dive into why this version truly earns the title of “best.”
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Why This is the Best Chocolate Chip Pumpkin Bread Recipe
Perfect Blend of Moisture, Spice, and Chocolate
What sets this pumpkin bread apart? It’s the balance. You get a super moist crumb from the pumpkin puree, a blend of cinnamon and nutmeg for that classic fall taste, and sweet, melty chocolate chips that make every slice irresistible. The result isn’t too cakey or too dense—just the perfect texture that melts in your mouth.
This bread doesn’t rely on complicated methods or expensive ingredients. It comes together in a single bowl and bakes up beautifully with minimal effort. It’s an ideal recipe when you want maximum flavor without the fuss.
A Family Favorite That’s Better Than Starbucks
Yes, we said it. This pumpkin chocolate chip bread can hold its own next to any coffee shop favorite. It’s richer, fresher, and lets you control what goes in (no preservatives here). Plus, when you slice into your homemade loaf and see those glossy chocolate chips peeking through the golden-orange crumb, you’ll never go back to store-bought again.
Ideal for Gifting, Meal Prep, or Holiday Treats
One of the best parts about this recipe? It makes two full-sized loaves or multiple mini loaves—perfect for gifting or freezing. Want to impress at your next fall gathering? Slice it up and serve warm or cold—it holds its flavor either way. Or wrap a loaf in parchment and ribbon for a homemade hostess gift they won’t forget.
Check out our Soft Pumpkin Cookies with Cream Cheese Frosting for another crowd-pleasing dessert.
Ingredients You’ll Need to Make Pumpkin Chocolate Chip Bread
Pantry Staples That Keep This Bread Budget-Friendly
This pumpkin bread keeps it simple and affordable. You likely have most of these ingredients on hand:
| Ingredient | Purpose |
|---|---|
| All-purpose flour | Structure |
| Granulated sugar | Sweetness & browning |
| Brown sugar | Moisture & rich flavor |
| Baking soda | Leavening |
| Salt | Flavor enhancer |
| Cinnamon & nutmeg | Warm fall spice |
| Eggs | Binding & structure |
| Canned pumpkin puree | Moisture & color |
| Vegetable oil | Fat for a tender crumb |
| Water | Extra moisture |
| Semi-sweet chocolate chips | Sweet chocolate richness |
What Type of Pumpkin Works Best?
Stick with pure pumpkin puree, not pumpkin pie filling. The latter has added sugar and spices that can throw off the balance. Canned puree is ideal—it’s consistent in texture and flavor. If you’re using fresh pumpkin, make sure it’s well-drained and mashed smooth.
Choosing the Right Chocolate Chips
Semi-sweet chips strike the perfect balance against the subtly sweet loaf. But if you’re feeling indulgent, try dark chocolate chips for depth or mini chips to ensure every bite gets some chocolate. Tossing them lightly in flour before mixing them in helps prevent sinking.
Don’t miss our Pumpkin Pie Overnight Oats for a healthier seasonal breakfast option!
Step-by-Step Guide to Making Chocolate Chip Pumpkin Bread
Mixing the Wet and Dry Ingredients
Start by preheating your oven to 350°F and greasing two 8.5×4.5” loaf pans. In a large mixing bowl, combine the dry ingredients: flour, baking soda, cinnamon, nutmeg, and salt. In another bowl, whisk together eggs, sugar, brown sugar, canned pumpkin, water, and oil until smooth and well combined.
Gently fold the wet mixture into the dry ingredients just until incorporated—don’t overmix. The batter should be thick but pourable. Finally, fold in the chocolate chips. For extra chocolate in every bite, toss your chips in a tablespoon of flour before adding them to the batter.
Baking Tips for a Perfect Crumb Every Time
Divide the batter evenly between the loaf pans and smooth the tops. Bake for 55–65 minutes or until a toothpick inserted in the center comes out mostly clean (a few moist crumbs are okay). If the tops are browning too quickly, loosely cover them with foil around the 45-minute mark.
Let the loaves cool in the pans for 10–15 minutes, then transfer to a wire rack to cool completely. This helps the steam escape without making the bread soggy.
Discover great ideas like our Pumpkin S’mores Cookies to continue your fall baking spree.
How to Know When It’s Done (Without Guessing)
Undercooked quick bread can sink or turn gummy in the center. Here’s how to check:
- Toothpick test: Insert it in the middle—moist crumbs = done; wet batter = bake longer.
- Finger test: Gently press the top—if it springs back, it’s ready.
- Color check: A deep golden-brown crust signals it’s perfectly baked.
Variations and Customizations for Every Taste
Make it Healthier: Gluten-Free or Vegan Options
Want a lighter take? Swap in 1:1 gluten-free baking flour and replace eggs with flax eggs (1 tbsp ground flax + 2.5 tbsp water per egg). Use dairy-free chocolate chips and coconut oil or avocado oil instead of vegetable oil. The result? Still rich, still delicious.
Swaps: Nuts, White Chocolate, or Dried Fruit
Not a fan of semi-sweet chocolate? Go bold with dark chocolate chunks or white chocolate chips. Add crunch with chopped walnuts or pecans. For a fruity twist, mix in dried cranberries or golden raisins—they pair beautifully with pumpkin’s earthy sweetness.
Try sprinkling raw sugar or pumpkin seeds on top before baking for extra texture and bakery-style flair.
Check out our No-Bake Pumpkin Cheesecake Balls for another no-fuss fall dessert.
Turn it Into Muffins or Mini Loaves
This batter is super versatile. Pour it into muffin tins for a grab-and-go breakfast (bake 20–24 minutes), or use mini loaf pans to make adorable edible gifts. Just adjust baking times and keep an eye on them—smaller sizes cook faster.
Storage, Freezing, and Make-Ahead Tips
How Long Does It Stay Fresh on the Counter?
Stored in an airtight container at room temperature, this bread stays soft and moist for up to 4 days. Keep it away from direct sunlight and slice only as needed to lock in moisture.
Best Freezer-Friendly Method
Want to stock up? Wrap each loaf tightly in plastic wrap, then foil, and freeze for up to 3 months. You can also slice before freezing—just wrap individual slices for easy morning treats.
To thaw, leave the loaf (or slices) at room temperature overnight. It’ll taste as fresh as day one.
Reheating Without Drying It Out
To bring leftover slices back to life, warm them in the microwave for 10–15 seconds or pop them in a toaster oven. Spread a little butter, cream cheese, or nut butter on top and enjoy.
Don’t miss our Pumpkin Fluff Recipe—a quick fall dessert with only a few ingredients.
FAQs About Chocolate Chip Pumpkin Bread
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! Fresh pumpkin puree works well, but you’ll need to make sure it’s properly drained and smooth. Canned pumpkin is typically more consistent in texture and moisture, which is why most bakers prefer it. If you’re using fresh, roast and mash your pumpkin, then strain out excess liquid using cheesecloth or a fine sieve.
How Do I Keep Chocolate Chips from Sinking?
Here’s the trick: toss the chocolate chips in a tablespoon of flour before folding them into the batter. This helps suspend them evenly throughout the loaf rather than sinking to the bottom. Also, avoid overmixing once the chips are added—that can thin the batter and cause sinking.
Can This Recipe Be Doubled or Halved?
Yes to both! This recipe is very forgiving. Doubling is perfect if you’re baking for a crowd or meal prepping. Just make sure your bowls and oven space can handle it. Halving works great if you only want one loaf—just divide all ingredients precisely and reduce baking time slightly.
Conclusion: Cozy Up with the Ultimate Fall Bread
This best chocolate chip pumpkin bread is more than just a seasonal treat—it’s a cozy, versatile loaf that belongs in your fall baking rotation. Whether you’re enjoying it with a morning latte, gifting it to friends, or packing it into school lunches, this recipe brings warmth, sweetness, and just the right hint of spice to every bite.
It’s easy to customize, quick to prepare, and freezer-friendly—what more could you want? So grab that can of pumpkin, preheat the oven, and let the aroma of cinnamon, nutmeg, and melted chocolate take over your kitchen.
And if you’re craving more no-bake pumpkin goodness, check out our Pumpkin Fluff Recipe—it’s fast, festive, and family-approved.
PrintBest Chocolate Chip Pumpkin Bread
This Best Chocolate Chip Pumpkin Bread is a moist, spiced quick bread loaded with rich chocolate chips, perfect for fall baking. It makes two loaves and is ideal for gifting, meal prep, or cozy treats.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 2 loaves (16 servings total)
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 3 1/2 cups all-purpose flour
- 3 cups granulated sugar
- 1 tablespoon ground cinnamon
- 1 teaspoon ground nutmeg
- 2 teaspoons baking soda
- 1 1/2 teaspoons salt
- 4 large eggs
- 1 (15 oz) can pumpkin puree
- 1/2 cup vegetable oil
- 2/3 cup water
- 2 cups semi-sweet chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Grease two 8.5×4.5 inch loaf pans.
- In a large bowl, whisk together flour, sugar, cinnamon, nutmeg, baking soda, and salt.
- In a separate bowl, mix eggs, pumpkin puree, vegetable oil, and water until smooth.
- Pour the wet ingredients into the dry ingredients and stir just until combined.
- Toss chocolate chips in a tablespoon of flour and fold them into the batter.
- Divide the batter evenly between the two loaf pans and smooth the tops.
- Bake for 55–65 minutes, or until a toothpick inserted in the center comes out with moist crumbs.
- Let the loaves cool in the pans for 10–15 minutes, then remove and cool completely on a wire rack.
Notes
- Use pure canned pumpkin, not pumpkin pie filling.
- Flour the chocolate chips to prevent them from sinking.
- Wrap tightly and freeze for up to 3 months.
- Turn this recipe into muffins or mini loaves—just adjust the baking time.
