Pumpkin and chocolate seem like a strange combo, right? But if you’ve never tried this cozy duo in bread form, you’re seriously missing out.
This Pumpkin Chocolate Chip Bread is warm, tender, slightly spiced, and packed with melty chocolate goodness that’ll have you reaching for just one more slice (until it’s all gone).
Even if you skip the chocolate chips (but why would you?), you’re still left with the softest, most flavorful pumpkin loaf imaginable.
Whether you want a no-fuss fall dessert, a sweet breakfast loaf, or just something to fill your kitchen with cozy autumn vibes, this recipe has your back.
Let’s break it down step by step so you can have this delicious bread on your counter in no time.
🍁 Why You’ll Fall in Love with This Pumpkin Chocolate Chip Bread
If you’re sceptical about pairing pumpkin and chocolate, you’re not alone. It sounds a little offbeat at first, like pumpkin sneaking into dessert club uninvited.
But once you taste this moist, flavorful loaf loaded with cozy spices and melty chocolate chips, you’ll realise it’s not just welcome, it’s the star of the party.
So why does it work so well?
- Balanced flavors: The earthy sweetness of pumpkin pairs perfectly with the richness of chocolate. They don’t compete, they complement each other.
- Incredibly moist texture: Thanks to pumpkin puree, oil, and eggs, this bread is soft, delicate, and just melts in your mouth.
- Easy one-bowl method: No fancy equipment, no complicated steps. Just mix, pour, and bake.
- Customizable: Add nuts, pumpkin seeds, or skip the chocolate chips (though we wouldn’t dare). It’s your loaf, your rules.
- Great for all occasions: Breakfast? Yes. Afternoon snack? Definitely. Dessert? Oh, absolutely.
And while the chocolate chips add a fun twist, this bread stands on its own even without them. It’s warm, spiced, comforting, and perfect with a cup of coffee, especially when the air turns crisp.
📝 Ingredients You’ll Need (Dry & Wet)
This is a classic quick bread, with no yeast and no waiting, stir-and-go simplicity. Here’s what you need to get started, broken down by dry and wet ingredients so your prep is smooth and stress-free.
🔸 Dry Ingredients
These are your structure, your flavor base, and where the magic of the spices begins.
| Ingredient | Purpose |
|---|---|
| All-purpose flour | Forms the base and structure of the bread |
| Baking soda | Helps the bread rise and keeps it tender |
| Salt | Balances sweetness and enhances flavors |
| Ground cinnamon | Adds warmth and cozy fall aroma |
| Ground ginger | Adds a gentle bite and depth |
| Freshly grated nutmeg | Provides sweet, nutty, aromatic spice |
| Ground cloves | Adds a strong, spicy richness (just a pinch goes a long way) |
Tip: Whisking your dry ingredients ensures even spice distribution, so every bite tastes just as warm and spiced as the last.
🔸 Wet Ingredients
These bring moisture, richness, and that signature pumpkin flavor.
| Ingredient | Purpose |
|---|---|
| Pumpkin puree (canned) | The star of the show—adds flavor, moisture, and color (not pumpkin pie mix!) |
| White sugar | Sweetens the loaf and helps it brown |
| Brown sugar | Adds depth and a subtle molasses flavor |
| Vegetable oil | Keeps the bread moist and tender for days |
| Milk | Lightens the batter slightly, use any milk you have |
| Eggs | Bind everything together and add structure |
Note: Stick with canned pumpkin unless you’re confident in your fresh preparation. It’s reliable, smooth, and consistently flavorful, plus it saves you time.
🔸 Optional Add-ins
Want a bit more personality in your loaf? Try these optional mix-ins that take it up a notch.
| Ingredient | Why Add It |
|---|---|
| Chocolate chips | For gooey, sweet pockets that contrast perfectly with pumpkin |
| Pumpkin seeds | Adds a lovely crunch and nutty flavor to the soft texture |
Whether you opt for all-in with the chips and seeds or keep it plain and spiced, this pumpkin bread consistently delivers on flavor and texture.
👩🍳 Step-by-Step: How to Make Pumpkin Chocolate Chip Bread
Making this pumpkin chocolate chip bread is as satisfying as it is simple. This loaf doesn’t just taste good; it’s also fun to make.
Whether you’re a seasoned home baker or just pulling out the whisk for the first time, these easy steps will guide you from scratch to slice.
🔥 Step 1: Preheat the Oven
The very first thing you want to do is preheat your oven to 350°F (175°C).
This is crucial, quick breads like this rely on a hot oven from the start to rise properly. Waiting until after your batter is ready can result in a loaf that turns out flat or dense.
🔎 Pro Tip: Always preheat your oven for at least 10–15 minutes before adding your loaf to ensure a consistent baking temperature.
🧴 Step 2: Prep Your Loaf Pan
Grab a standard 9×5-inch loaf pan, and let’s get it ready for action.
You’ve got two options here:
- Butter it generously for rich flavor and golden edges
- Brush it with oil if you prefer a dairy-free method
Both methods work, but be sure to coat every corner and edge so that your bread comes out smoothly after baking.
Want to go the extra mile? Line the bottom with parchment paper. It’s a little thing that makes a big difference.
🌀 Step 3: Mix the Dry Ingredients
In a large mixing bowl, combine the following:
- 1¾ cups all-purpose flour
- 1 teaspoon baking soda (not baking powder!)
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon freshly grated nutmeg
- ¼ teaspoon ground cloves
These ingredients are the flavor foundation of your loaf. The blend of cinnamon, ginger, nutmeg, and clove creates that warm, slightly spicy fall aroma we all crave when the weather cools down.
👃 Fun Fact: The smell of this spice blend while baking is basically autumn in a loaf pan.
Whisk everything together until the mixture is well combined and uniform. You’re not just mixing, you’re activating the ritual. A well-mixed dry base ensures every bite tastes balanced.
🎃 Step 4: Make the Wet Mixture
In a separate large bowl, it’s time to build that soft, tender crumb by combining your wet ingredients:
- 1 cup canned pumpkin puree (not pie filling!)
- ½ cup white sugar
- ¼ cup brown sugar
- ½ cup vegetable oil (or your oil of choice)
- 1–2 tablespoons milk
- 2 large eggs
Whisk the mixture until it is smooth, creamy, and lump-free. Start slow to avoid splashes, then whisk with more energy once things come together.
💬 “But what if I want to use fresh pumpkin?”
Sure, you can. Roast, mash, and strain it—but honestly? Canned pumpkin is consistent and performs better for this type of quick bread. There’s a good chance your loaf will turn out even better with it!
🥣 Step 5: Combine the Wet & Dry
Here’s where things start to look better.
- Pour the dry mixture into the wet bowl (yes, wet first, dry second).
- Using a whisk or spatula, gently fold the two together.
You don’t want to overmix; combine until no flour streaks remain. The batter should look thick and smooth, but still pourable.
🧠 Why not dump wet into dry? You could! Some people swear by it. However, this method adds a touch of controlled chaos and excitement to the kitchen. We’re not baking a soufflé. A few extra swirls are delicate here.
🍫 Step 6: Add Chocolate Chips & Seeds
Once your batter is smooth, it’s time to stir in the fun stuff:
- ¾ to 1 cup chocolate chips – semi-sweet, dark, or even mini chips all work great
- ¼ cup pumpkin seeds (pepitas) – optional, but highly recommended
Stir gently until the ingredients are evenly dispersed throughout the batter. These add-ins not only boost texture but also give the loaf its visual wow factor.
🐎 Random trivia: Did you know horses love pumpkin? True story from an actual racetrack cook!
🍞 Step 7: Transfer to Pan and Tap It
Pour your batter into the prepared loaf pan. Use a spatula to smooth out the top.
Now comes the part people often skip: the tap.
Gently tap the pan on the countertop a few times. This helps:
- Bring any air bubbles to the surface
- Flatten the top for even baking
- Prevent weird craters or uneven rise
⏲️ Step 8: Bake to Golden Perfection
Place the pan in the center of the preheated oven rack and bake for 60–70 minutes.
Start checking at the 55-minute mark. You’re looking for:
- A deep golden-brown crust
- A slightly cracked top
- A clean toothpick, when inserted into the center
If the toothpick comes out sticky with batter, give it another 5–10 minutes and check again.
❄️ Step 9: Cool It Down: Patience Is Key
Once the bread is done baking, let it cool in the pan for at least 45 minutes.
Why so long?
- It continues to cook and set inside
- Slicing too soon can collapse the loaf
- Cooling allows the texture to firm up
After that, carefully remove the bread from the pan and place it on a wire rack to cool completely.
🧊 Don’t skip this. You’ll thank yourself when you cut perfect slices instead of crumbling warm chunks.
🔪 Step 10: Slice and Serve
Once your loaf is fully cooled (or at least mostly cooled, no judgment if you sneak a slice early), place it on a cutting board.
Slice thick or thin, depending on your mood. Notice how soft the interior is? How those chocolate chips are perfectly swirled through every bite? That’s the magic of balance between wet and dry, oil and egg, spice and sweet.
🍫 Oh, and if you see a bright white pumpkin seed messing up your “perfect slice photo”? Smear a little melted chocolate over it. (Kidding… kind of.)
💡 Pro Tips for the Best Pumpkin Bread Ever
Pumpkin bread is one of those simple pleasures that’s hard to mess up, but a few smart tips can take it from good to insanely good.
Whether you’re baking your first loaf or your fiftieth, here are some expert tricks to help you get the perfect result every time.
✔️ 1. Use Canned Pumpkin for Consistency
Sure, roasting and mashing your own pumpkin sounds romantic and rustic. However, unless you’ve perfected the moisture and texture balance, canned pumpkin puree will yield better, more reliable results. It’s smooth, thick, and consistently delivers that classic flavor.
💬 “There’s a good chance fresh pumpkin might taste worse and very little chance it’ll taste better.”
✔️ 2. Don’t Confuse Baking Soda with Baking Powder
This recipe specifically calls for baking soda, not baking powder. They are not interchangeable here. Baking soda reacts with the acid in the pumpkin and brown sugar, giving the loaf its beautiful rise and soft texture.
✔️ 3. Whisk Spices Into Flour for Even Flavor
Mixing your spices with the flour isn’t just about combining ingredients; it’s about creating a harmonious blend of flavors. It ensures every single bite of the loaf is infused with warm, balanced fall flavor. Cinnamon, ginger, nutmeg, and clove are small but mighty.
✔️ 4. Start Slow When Mixing Wet Ingredients
When you begin whisking the wet ingredients, especially with thick pumpkin puree, start slow. It’ll prevent splashes and give you a cleaner, more cohesive batter. Once it comes together, you can whisk a little more enthusiastically.
✔️ 5. Tap the Pan to Prevent Air Pockets
Right before baking, tap your filled loaf pan gently on the counter. This helps release any large air bubbles in the batter, which can create uneven baking or weird holes inside your bread.
🍽 Optional Variations to Try
Want to make it your own? Try these easy twists on the original recipe to fit your diet, pantry, or cravings. The base is flexible and forgiving, tweak, mix, and bake!
| Variation | What to Do |
|---|---|
| Vegan Pumpkin Bread | Use flax eggs (1 tbsp flax + 3 tbsp water per egg) and plant-based milk & chips |
| Gluten-Free Option | Replace all-purpose flour with a 1:1 gluten-free baking flour |
| Mini Loaves or Muffins | Use mini loaf pans or muffin tins, bake at 350°F for 20–25 minutes |
| Nutty Version | Add ½ cup chopped walnuts or pecans for extra crunch |
| Cranberry Twist | Add ½ cup dried cranberries with or without the chocolate chips |
| No Chocolate Chips | Skip them entirely for a pure, spiced pumpkin loaf |
| Spiced-Up Version | Increase spices by 50% for a bolder, more aromatic flavor |
| Zesty Citrus Boost | Add 1 tsp orange zest to the wet mixture for a fresh, citrusy note |
| Brown Butter Upgrade | Replace oil with browned butter for deep, nutty flavor |
| Low Sugar Version | Reducing the total sugar by ¼ cup results in a more subtly sweet loaf |
🎃 Final Thoughts: Why You Need to Try This Bread Today
This Pumpkin Chocolate Chip Bread is everything we love about fall: comforting, warm, slightly indulgent, and incredibly simple to make.
The texture is light and delicate, the flavor rich and layered. Whether you’re baking it for a cozy weekend, holiday brunch, or gifting it to a friend, it’s bound to impress.
So grab your whisk, cue up your favorite fall playlist, and let this loaf bring some seriously sweet vibes into your kitchen.
💬 More Pumpkin Recipes You’ll Love
Looking for more quick, cozy, and totally irresistible pumpkin treats? Try one of these reader favorites next:
👉 Quick Pumpkin Chocolate Chip Muffins Recipe
Perfectly portioned, moist, and ready in just 30 minutes, this is ideal for busy mornings or satisfying snack cravings.
👉 Quick & Cozy Keto Crustless Pumpkin Pie for Two
Low-carb, sugar-free, and rich with spiced pumpkin flavor, this one’s made for cozy nights in.
👉 Easy 40-Min Pumpkin Banana Bread Recipe with Cream Cheese
A flavor-packed twist on two classics with a dreamy cream cheese swirl. Fall never tasted so good!
Ella Foster, co-founder of FoodBears.com, is a skilled writer whose love for cooking fuels her creative work. Her passion for experimenting in the kitchen brings authentic flavor and culinary inspiration to every piece she crafts for the platform.