Pumpkin bread has been a constant in my kitchen every fall for years, but it was my kids who pushed me to add chocolate chips to it. What started as a way to get them excited about “pumpkin bread again” turned into the version I now make more than the plain loaf — the chocolate melts into little pockets throughout the bread, and it turns an already-good quick bread into something that disappears within a day of baking it.
This Pumpkin Chocolate Chip Bread is a moist, spiced pumpkin loaf studded with melty chocolate chips in every slice. If you’re a fan of pumpkin and chocolate together, it sits right alongside my Pumpkin Chocolate Chip Cookies, and it has that same comforting, spiced flavor you’d find in my Classic Pumpkin Pie. For a different take on pumpkin baking with a creamy twist, my Pumpkin Cheesecake Bars are also always a hit on the same dessert table.
Why This Recipe Works
Tossing the chocolate chips with a little flour before folding them into the batter keeps them from sinking straight to the bottom of the loaf, so you get chocolate distributed through every slice instead of just the base. The pumpkin puree also plays a big role here, keeping the crumb moist and tender without needing much oil.
Letting the batter rest briefly before baking gives the baking soda and baking powder a moment to start working evenly, which helps the loaf rise more consistently. It’s a small step, but it’s part of why this bread bakes up with a nice domed top instead of sinking in the middle.
Ingredients You’ll Need
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 2 teaspoons pumpkin pie spice
- ½ teaspoon ground cinnamon
- 1 cup pumpkin puree (plain, not pumpkin pie filling)
- ½ cup vegetable oil
- 2 large eggs
- 1 cup granulated sugar
- ¼ cup brown sugar, packed
- 1 teaspoon vanilla extract
- 1 ¼ cups semisweet chocolate chips, plus extra for topping
- 1 tablespoon all-purpose flour (for tossing the chocolate chips)
Step-by-Step Instructions
1. Mix the Dry Ingredients
Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon.
2. Make the Batter
In a large bowl, whisk together the pumpkin puree, vegetable oil, eggs, granulated sugar, brown sugar, and vanilla extract until smooth. Add the dry ingredients and stir just until combined, being careful not to overmix.
3. Fold in the Chocolate Chips
Toss the chocolate chips with the tablespoon of flour, then gently fold them into the batter. This light coating helps keep them suspended through the loaf instead of sinking to the bottom during baking.
4. Fill the Pan
Pour the batter into the prepared loaf pan, spreading it evenly. Scatter a small handful of extra chocolate chips over the top for a nicer finished look.
5. Bake
Bake for 55–65 minutes, until a toothpick inserted into the center comes out clean (a little melted chocolate on the toothpick is fine — just make sure it’s not wet batter). If the top is browning too quickly, tent it loosely with foil for the last 15 minutes. Let the loaf cool in the pan for 15 minutes, then transfer to a wire rack to cool before slicing.
Tips From My Kitchen
- Toss the chocolate chips in flour before folding them in — it really does help keep them from all sinking to the bottom.
- Let the loaf cool for at least 15 minutes before slicing, since it’s easier to cut cleanly once it’s firmed up a bit.
- Mini chocolate chips distribute even more evenly through the batter if you want chocolate in literally every bite.
- A toothpick test in the thickest part of the loaf is the most reliable way to check doneness, since the chocolate chips can make the surface look deceptively done.
Nutrition Information
Estimated values per slice, based on 12 slices:
- Calories: approximately 280–310
- Protein: 4–5g
- Carbohydrates: 37–40g
- Fat: 13–15g
- Sugar: 22–25g
For a lighter version, reduce the chocolate chips slightly and cut back a touch on the granulated sugar — the loaf will still have plenty of chocolate flavor in every bite.
Storage and Reheating
Store the bread tightly wrapped or in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week. Warm individual slices in the microwave for a few seconds if you want the chocolate chips slightly melty again. This loaf also freezes well: wrap cooled slices or the whole loaf tightly and freeze for up to 2 months, then thaw at room temperature or overnight in the fridge.
Frequently Asked Questions
Can I use chocolate chunks instead of chips?
Yes, chocolate chunks work well and give you bigger pockets of melted chocolate throughout the loaf. Just note they may sink slightly more than smaller chips, even with the flour coating.
Can I make this into muffins?
Yes, this batter works well as muffins — fill liners about two-thirds full and bake at 350°F for 20–22 minutes, checking for doneness with a toothpick.
Can I use dark or white chocolate chips?
Definitely. Dark chocolate chips add a slightly less sweet, more intense chocolate flavor, while white chocolate chips lean sweeter and pair nicely with the warm spices.
Why did my loaf sink in the middle?
This is usually caused by underbaking, opening the oven door too early, or too much leavening. Make sure the loaf passes the toothpick test in the very center before pulling it out, and avoid opening the oven in the first 40 minutes of baking.
Final Thoughts
This Pumpkin Chocolate Chip Bread is the recipe that turned my kids into actual pumpkin bread fans, and it’s become one of the easiest ways I know to use up extra pumpkin puree in the fall. It’s simple enough for a weekday bake but special enough that it never lasts more than a day or two in my house. I hope it becomes just as hard to keep around in yours.
