This Pumpkin Chocolate Chip Bread is an easy one-bowl recipe that's soft, moist, and filled with sweet pumpkin flavor, warm fall spices, and melty chocolate chips. It's the perfect balance of comfort and indulgence, whether you enjoy a slice for breakfast, an afternoon snack, or a simple dessert with coffee or tea.
This Pumpkin Chocolate Chip Bread is everything you crave in a fall treat and more! We’re talking about an unbelievably moist, tender and perfectly spiced pumpkin bread with plenty of chocolate chips. This one bowl recipe uses basic pantry ingredients and takes just minutes to put together!
If you love pumpkin recipes as much as I do, you also need to try my pumpkin white chocolate chip cookies, pumpkin and banana muffins or pumpkin spice latte cupcakes.
Why You Will Love This Recipe
- One Bowl & No Mixer: With just one bowl and no need for a mixer, this pumpkin loaf is a breeze to whip up.
- Moist & Flavorful: It's moist, tender, and dotted with melty chocolate chips for a delicious treat
- Fall flavors: The pumpkin and warm spices like cinnamon make this loaf perfect for the autumn season.
- Freezer-Friendly: Bake ahead and freeze slices to enjoy anytime.
- Versatile: Serve it plain, dusted with powdered sugar, or top it with a simple cream cheese frosting for an extra indulgent treat.
Ingredient Notes
- Pumpkin Puree: Use 100% pure pumpkin puree for the best flavor and texture. Avoid pumpkin pie filling, which contains added sugar and spices.
- Semi-Sweet Chocolate Chips: Semi-sweet or dark chocolate chips work best, but you can use milk chocolate chips for a sweeter flavor. I used a mix of regular and mini chocolate chips.
- Butter: Make sure to use unsalted butter. You can also use neutral oil such as Canola or vegetable oil.
- Eggs: I like to use room temperature large eggs.
- Sugars: This bread uses a combination of both granulated white sugar and light brown sugar.
- Pumpkin Pie Spice: A blend of cinnamon, nutmeg, ginger, and cloves gives this bread warm, fall flavor. You can adjust the amount to your taste. I used a pre made pumpkin pie spice blend however you can easily make your own blend and use it here.
- Ground ginger: Although optional here it adds a wonderful spicy note to this bread.
- All-Purpose Flour: Provides structure to the cake. Be sure to measure it correctly by spooning it into the measuring cup and leveling it off.
- Milk: Any kind of milk would work here.
- Vanilla Extract: Enhances the flavor of the cake.
Step-by-Step Instructions
Here is how to make this easy pumpkin chocolate chip bread recipe. You can use a large mixing bowl with a hand mixer or a sturdy whisk. Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment.
Step 1: Mix Wet Ingredients. In a large bowl, whisk together pumpkin purée, brown sugar, granulated sugar, eggs, melted butter (or oil), and vanilla until smooth.
Step 2: Add Dry Ingredients. Add in flour, baking soda, baking powder, salt, ground ginger and pumpkin pie spice. Stir until just combined.
Step 3: Fold in Chocolate Chips. Gently stir in the chocolate chips, reserving a few for topping.
Step 4: Bake. Pour batter into prepared pan. Sprinkle extra mini chocolate chips on top of the batter. Bake 55-65 minutes, or until a toothpick inserted comes out mostly clean.
Step 5: Cool & Slice. Let bread cool in pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.
Tips & Tricks
- Do Not Overmix: Stir the batter until just combined to avoid a dense loaf. Overmixing can cause the bread to become tough.
- Line Your Pan: Make sure to use a use parchment paper overhang for easy removal.
- Check for Doneness: The bread is done when a wooden skewer or toothpick inserted into the center comes out clean or with a few moist crumbs (but no wet batter). If the top is browning too quickly, you can loosely tent it with aluminum foil during the last 10-15 minutes of baking.
- Cool Properly: Let the pumpkin bread cool in the pan for at least 15-20 minutes before carefully transferring it to a wire rack to cool completely. Slicing it while it’s too hot can cause it to crumble or fall apart.
- Use Room Temperature Ingredients: For best results make sure the eggs and other ingredients are at room temperature for the best texture.
- Chocolate Chips Tip: Toss the chocolate chips with a little flour before adding them to the batter. This prevents them from sinking to the bottom of the bread while baking.
FAQ's
Ideally I would recommend using only canned pumpkin puree for consistent results. However, if you live somewhere where you don't have access to canned pumpkin puree then you can use fresh roasted pumpkin puree. Keep in mind that fresh pumpkin puree has more moisture than canned so I would suggest wrapping the puree between several layers of paper towels or a cheesecloth to remove some of the excess moisture
This usually happens if the bread is underbaked or the batter was overmixed. Check for doneness with a toothpick.
Yes! Divide batter into a lined muffin tin and bake at 350°F for 22-25 minutes.
Absolutely! White chocolate chips, dark chocolate chunks, or even a mix of both work beautifully.
Storage & Freezing
- Room Temperature: Store any leftover pumpkin chocolate chip bread covered for up to 3 days.
- Refrigerator: Keep in an airtight container for up to 1 week.
- Freezer: Wrap slices or the whole loaf tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw at room temperature or microwave individual slices.
More Pumpkin Recipes You Will Love
Recipe
Pumpkin Chocolate Chip Bread
Equipment
- 1 9*5 Loaf Pan
Ingredients
- ½ cup butter melted
- ½ cup white sugar
- ½ cup light brown packed
- 2 large eggs at room temperature
- ¼ cup milk at room temperature
- 1 cup pure pumpkin puree
- 1 ¾ cup All-Purpose Flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 ½ teaspoon pumpkin pie spice
- ½ teaspoon ground ginger Optional
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips
- ½ cup mini chocolate chips Optional
Instructions
- Preheat the oven to 350 F/180 C.Butter and lightly flour(or spray with baking spray) a 9 x 5 inch loaf pan.
- In a large bowl, add both sugars and melted butter and whisk well to combine.
- Whisk in the eggs, pumpkin puree, milk, and vanilla extract.
- To the pumpkin mixture add the the flour, baking powder, baking soda, salt, ground ginger and pumpkin pie spice. Mix until the ingredients are just combined. Stir in the chocolate chips.Do not over mix.
- Pour the batter into the prepared pan and spread evenly.Optionally sprinkle the top with mini chocolate chips.
- Bake for about 55 – 65 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
- Place the pan on a wire rack and let cool for about 10 minutes before removing loaf from pan.Slice and enjoy!
Notes
- Use 100% pure pumpkin puree, not pumpkin pie filling. Blot excess liquid if the puree seems watery.
- Do not overmix the batter, stir until just combined for a soft and tender crumb.
- Start checking for doneness at 50 minutes, as ovens can vary. The bread is ready when a toothpick comes out with only a few moist crumbs.
- Let the bread cool completely before slicing to avoid crumbling.
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