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This moist loaf studded with gooey chocolate chips is the coziest homemade treat—an easy dessert that feels like a warm hug on a crisp autumn morning. Trust me, this Chocolate Chip Pumpkin Bread doubles as a show-stopping Thanksgiving dessert and backyard-party baked goods favorite.
Why You’ll Love This Recipe
– Stir together in under 15 minutes—easy dessert or baked goods in a pinch
– Cozy fall recipe that embodies everything you love about pumpkin bread—plus chocolate
– Perfect homemade treat for breakfast, snack time, or Thanksgiving dessert
– Made with simple pantry staples—no fancy gadgets or hard-to-find ingredients
– Kid-approved comfort food that disappears in record time
– Freezer-friendly so you can prep ahead for busy mornings
– Customizable add-ins make every loaf uniquely yours
– Yields a moist, tender crumb with just-right sweetness
Ingredients
- 2 cups all-purpose flour (King Arthur or similar)
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 tablespoon pumpkin pie spice (or 1 tsp cinnamon, ½ tsp ginger, ¼ tsp cloves)
- 1 cup canned pumpkin purée (not pie filling)
- 2 large eggs, room temperature
- ½ cup vegetable oil (or swap half for applesauce)
- ½ cup sour cream or Greek yogurt (for extra moisture)
- 1 teaspoon vanilla extract
- ¾ cup granulated sugar
- ¼ cup packed brown sugar (light or dark)
- 1 cup semisweet chocolate chips (Ghirardelli recommended)
- Optional: ½ cup chopped pecans or walnuts
Directions
1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan with butter or nonstick spray—lining it with parchment paper makes release a cinch.
2. In a medium bowl, whisk flour, baking soda, baking powder, salt, and pumpkin pie spice until well combined—you’ll catch that warm, spicy aroma right away.
3. In a large bowl or stand mixer, whisk together pumpkin purée, eggs, oil, sour cream, and vanilla until silky smooth; honestly, that bright orange batter beckons you to taste-test.
4. Gently fold the dry ingredients into the wet mixture with a rubber spatula, stirring just until no streaks of flour remain—overmixing can lead to a dense crumb. (Tip: scrape down the sides to ensure even mixing.)
5. Sprinkle in both sugars—granulated and brown—and stir lightly; this duo adds depth and keeps the loaf extra moist, like your favorite comfort food.
6. Fold in chocolate chips (and nuts, if using), making sure they’re evenly dispersed—scatter a few on top for a bakery-style finish.
7. Pour batter into the prepared pan, smooth the top, and tap the pan gently on the counter to release air pockets for an even crumb.
8. Bake for 55–60 minutes, or until the top is golden brown and a toothpick inserted near the center comes out with a few moist crumbs—start checking at 50 minutes since ovens vary.
9. Let the loaf rest in the pan for 10 minutes, then lift it out using the parchment overhang and cool completely on a wire rack—this keeps the crust from getting soggy.
Servings & Timing
– Yield: 1 loaf (about 10–12 slices)
– Prep Time: 15 minutes
– Chill/Rest Time: 10 minutes cooling
– Total Time: 1 hour 20 minutes (includes 55–60 minutes baking)
Variations
– Swap semisweet chips for white chocolate and add a teaspoon of orange zest for a citrusy twist.
– Fold in ½ cup chopped pecans or walnuts for extra crunch.
– Use ½ cup applesauce instead of oil for a lighter, slightly tangy loaf.
– Swirl softened cream cheese into the batter before baking for a creamy ribbon.
– Give it a mocha kick by stirring in a teaspoon of instant espresso powder with the dry ingredients.
Storage & Reheating
– Room Temp: Store wrapped or in an airtight container for up to 3 days.
– Refrigerator: Keeps for 5 days when well-wrapped.
– Freezer: Slice and double-wrap in foil or freezer bags for up to 2 months; thaw overnight.
– Reheat: Microwave a slice 10–15 seconds or warm in a 350°F oven for 5–7 minutes—perfection every time.
FAQs
Can I use fresh pumpkin instead of canned?
Yes—roast, puree, and drain about 1¼ cups of fresh sugar-pumpkin so it matches the consistency of canned purée.
Why is my bread dense?
Overmixing the batter or adding too much liquid leads to a tight crumb—stir just until combined and measure ingredients precisely.
Can I reduce the sugar?
Absolutely—cut back granulated sugar by up to 25% without sacrificing the loaf’s tender texture or flavor.
Are chocolate chips mandatory?
They add pockets of melty joy, but you can omit them or swap in chopped dark chocolate for a less sweet finish.
Can I bake this as muffins or mini loaves?
Yes—pour into a muffin tin for 18–22 minutes or mini loaf pans for 30–35 minutes, adjusting the time accordingly.
How do I prevent sticking?
Grease the pan thoroughly, line with parchment, and let the loaf cool completely before removing it.
Is there a dairy-free version?
Swap sour cream for coconut yogurt and choose vegan-friendly chocolate chips for a fully dairy-free treat.
Conclusion
This Chocolate Chip Pumpkin Bread is your go-to fall recipe—moist, warmly spiced, and bursting with pockets of melty chocolate. Give it a whirl this weekend, then drop a note below to share your favorite tweaks. For more cozy homemade treats, explore my Pumpkin Spice Muffins and Maple Pecan Scones. Happy baking!
Chocolate Chip Pumpkin Bread
Ingredients
- 2 cups all-purpose flour King Arthur or similar
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon pumpkin pie spice or 1 tsp cinnamon, ½ tsp ginger, ¼ tsp cloves
- 1 cup canned pumpkin purée not pie filling
- 2 large eggs room temperature
- 1/2 cup vegetable oil or swap half for applesauce
- 1/2 cup sour cream or Greek yogurt (for extra moisture)
- 1 teaspoon vanilla extract
- 3/4 cup granulated sugar
- 1/4 cup packed brown sugar light or dark
- 1 cup semisweet chocolate chips Ghirardelli recommended
- 1/2 cup chopped pecans or walnuts optional
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan with butter or nonstick spray—lining it with parchment paper makes release a cinch.
- In a medium bowl, whisk flour, baking soda, baking powder, salt, and pumpkin pie spice until well combined.
- In a large bowl, whisk together pumpkin purée, eggs, oil, sour cream, and vanilla until smooth.
- Gently fold the dry ingredients into the wet mixture with a rubber spatula, stirring just until no streaks of flour remain.
- Sprinkle in both granulated and brown sugars and stir lightly.
- Fold in chocolate chips and nuts, if using, making sure they’re evenly dispersed.
- Pour batter into the prepared pan, smooth the top, and bake for 55–60 minutes until the top is golden brown and a toothpick comes out with a few moist crumbs.
- Let the loaf rest in the pan for 10 minutes, then cool completely on a wire rack before serving.
