Chocolate Chip Pumpkin Bread

Pumpkin season is in full swing and you know I am not about to let it pass without baking up a loaf (or two) of Chocolate Chip Pumpkin Bread. If chocolate chip banana bread is the year-round staple in our house, this is its cozy fall counterpart, just as moist, just as loaded with melty chocolate in every bite.

 

Why I Love This Recipe

Chocolate Chip Pumpkin Bread is one of those recipes that instantly makes your house smell like fall. The pumpkin keeps the bread incredibly moist, the spices bring all the warm cozy vibes, and then you throw in chocolate chips and it becomes next-level delicious.

I love this Chocolate Chip Pumpkin Bread recipe because it makes two loaves, which is perfect for sharing one and freezing the other, or just keeping both for yourself because trust me, you’ll want them. This is my go-to when I need something quick and comforting for breakfast, an afternoon snack, or dessert. It’s equally amazing straight from the oven, or toasted the next day with a swipe of butter or cream cheese.

Plus, Chocolate Chip Pumpkin Bread is the kind of recipe that works for just about any occasion. Bake the same batter as chocolate chip pumpkin muffins for lunchbox treats and hostess gifts, or slice the loaf straight from the oven. And if you're in a fall baking mood, the double chocolate chip zucchini bread is the summer version of this loaf you need to bookmark too. Don't miss my Cinnamon Apple Cake or these Pumpkin Chocolate Chip Cookies, both equally cozy and totally irresistible.

Ingredients & Substitutions

• All-purpose flour
• White sugar
• Baking soda
• Baking powder
• Kosher salt
• Canned pumpkin puree (buy it in bulk now lol)
• Neutral oil (vegetable or canola oil)
• Eggs
• Water
• Ground cloves
• Ground allspice
• Pumpkin pie spice (or substitute with cinnamon and nutmeg if needed)
• Semi-sweet chocolate chips (milk or dark also work)

How to Make

• Preheat the oven to 350°F. Spray 2 small loaf pans with nonstick spray.
• In a medium bowl, whisk together the flour, sugar, baking soda, baking powder, and salt.
• In a large mixing bowl or stand mixer, combine the pumpkin puree, oil, eggs, water, and spices until smooth.
• Slowly add the dry ingredients into the wet ingredients, mixing until just combined. Do not overmix.
• Fold in the chocolate chips.
• Divide the batter evenly between the prepared pans. Sprinkle extra chocolate chips on top if desired.
• Bake for 55–60 minutes, or until a knife or toothpick inserted in the center comes out clean.
• Let the Chocolate Chip Pumpkin Bread cool in the pans for 10 minutes before transferring to a wire rack to cool completely. Slice and enjoy!

Tips & Tricks

• Pumpkin puree only: Make sure you’re using plain canned pumpkin, not pumpkin pie filling.
• Mix-ins: Swap chocolate chips for chopped pecans, walnuts, or a mix of both if you want more texture.
• Don’t overmix: Once the dry ingredients go in, stir until just combined to keep the bread tender.
• Storage: This Chocolate Chip Pumpkin Bread stays moist for up to 4 days at room temperature wrapped tightly, or freeze slices individually for easy snacks.
• Serving idea: Toast a slice and spread with butter or cream cheese for the ultimate treat.

FAQ's

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