Pumpkin Chocolate Chip Bread will always remind me of the day I tried to clean the pantry and ended up baking instead (zero regrets). I had no plan—just a forgotten can of pumpkin, half a bag of chocolate chips, and a craving for something warm and sweet. What came out of the oven? Pure comfort. The kind of cozy, spiced loaf that makes the whole house smell like fall wrapped in a blanket. It’s soft and moist with just the right amount of spice, and those chocolate chips? Little pockets of melty magic. I’ve made it so many times now, and there’s always a little chaos involved—like forgetting to preheat the oven, or spilling cinnamon down the cabinet cracks (pretty sure it’s still in there). And yet, this bread always delivers. Once, I even subbed in yogurt for sour cream and ran out of brown sugar halfway through—still amazing. That’s the beauty of this loaf. It’s forgiving, flexible, and guaranteed to make your kitchen smell like something’s going very right. Whether you slice it warm with a pat of butter or eat it cold standing in front of the fridge, it never disappoints. Bonus: it totally counts as breakfast and dessert. Win-win.
Detailed Ingredients with measures
- 1 ¾ cups (220 g) all-purpose flour
- 1 teaspoon (5 g) baking soda
- ½ teaspoon (3 g) salt
- 1 teaspoon (2.5 g) ground cinnamon
- ½ teaspoon (1 g) ground nutmeg
- ¼ teaspoon (0.5 g) ground cloves
- ¾ cup (150 g) granulated sugar
- ½ cup (100 g) brown sugar
- 2 large eggs
- 1 cup (240 g) pumpkin purée
- ½ cup (120 ml) vegetable oil
- ¼ cup (60 ml) milk
- 1 teaspoon (5 ml) vanilla extract
- 1 cup (175 g) chocolate chips
Prep Time
15 minutes—20 if you’re chasing down measuring cups or cleaning up spilled flour (been there).
Cook Time, Total Time, Yield
Cook Time: 55 to 65 minutes, depending on how moody your oven feels that day Total Time: About 1 hour and 20 minutes Yield: 1 glorious loaf, usually 8 slices… or 6 if you’re having a day Pumpkin Chocolate Chip Bread is one of those simple joys that never gets old. No fancy tricks, no perfect swirls—just real ingredients, real flavor, and the kind of bake that makes you feel like maybe, just maybe, you’ve got this whole life thing figured out. At least for a few bites.
Detailed Directions and Instructions
Get that oven going and prep like you mean it
First things first — crank your oven up to 350°F (that’s 175°C if you’re feeling international). Then grab your loaf pan and either butter it up like you’re giving it a spa day or line it with parchment if you don’t feel like scrubbing later. I once forgot both and let’s just say… bread demolition was involved.
Whisk it like it owes you money
In a big bowl (and I mean big — things get messy), toss in your flour, baking soda, salt, cinnamon, nutmeg, and maybe a lil’ pinch of clove if you’re feeling festive. Whisk it all up like you’re about to enter a bake-off. I usually spill a bit on the counter here. Adds character.
Get gooey in another bowl
In a second bowl — sorry, more dishes — mix together your pumpkin puree, sugar, brown sugar, eggs, oil, and vanilla extract. It’ll look like a thick, dreamy pumpkin potion. One time I forgot the eggs and didn’t notice ‘til the bread came out suspiciously… flat. Don’t be like me. Double-check, my friend.
Marry the dry and the wet
Now slowly pour the wet stuff into the dry stuff. Not the other way around unless you like flour explosions (been there). Stir until just combined. Don’t overmix — you want tender bread, not a rubbery doorstop. A few streaks? Totally fine. Imperfection is delicious.
Time for the chocolate love
Fold in those glorious chocolate chips like you’re tucking them into a cozy blanket. I usually “accidentally” drop a few into my mouth for quality control. Don’t skip this step — the snacking, I mean.
Bake it and try not to hover
Pour the batter into your prepared pan and smooth the top. Pop it into the oven and bake for 55–65 minutes. Your house is about to smell like October just gave you a warm hug. Stick a toothpick in the center — if it comes out clean (well, not chocolatey, but not wet), you’re golden.
Cool it (literally)
Let it cool in the pan for 10–15 minutes, then carefully transfer to a wire rack. Or your countertop. Or your plate because you’re impatient like me. Just let it sit a bit or it’ll crumble faster than I do watching sad dog movies.
Notes
Need it dairy-free?
Use dairy-free chocolate chips and sub oil for butter if you’re using that instead. Boom — still amazing.
Got extra pumpkin?
Freeze it for next time or stir it into oatmeal for a cozy breakfast sitch. Or feed it to your dog. They deserve fall too.
Wanna make muffins?
This batter turns into 12–15 muffins beautifully. Just bake at 350°F for 20–24 mins. Also quicker gratification, if you’re like me and can’t wait an hour.
Don’t love chocolate? (Who are you?)
Okay, okay — swap in chopped pecans, walnuts, or even dried cranberries if you wanna be fancy. It’s your bread, live your truth.
Stale slice? French toast it.
Honestly, a thick slice of this turned into French toast could change your life. Try it and tell me.
Cook techniques
Get that pumpkin drained, friend
I know canned pumpkin looks innocent, but it’s holding a lot of sneaky moisture. I used to just scoop it straight in and wonder why my bread was more like dense pudding. Now I let it sit in a paper towel-lined bowl for a few minutes while I gather the other chaos. It’s a small step, but wow—big difference.
Don’t be stingy with the spice
I once made a batch where I “measured carefully” (aka chickened out on the cinnamon) and regretted every bland bite. This bread lives for flavor—cinnamon, nutmeg, maybe a whisper of cloves. You want it to taste like fall wrapped in a sweater, not sad squash cake.
Fold like you love it
When you mix the wet and dry, don’t go full gym mode with your stirring. Gluten or not, too much mixing = heavy bread. I gently fold until it’s mostly combined and then stop. There’ll be a few streaks. It’s okay. Let it be a little messy—it’s real life, not a bakery window.
Flour those chocolate chips
You know what’s tragic? All the chocolate sinking to the bottom. Been there, cried there. Toss your chips in a spoonful of flour before folding them in and they’ll stay suspended like little bites of joy throughout. Also, toss in more than the recipe says. No one ever complained about too much chocolate.
Don’t slice too soon (even though it’s hard)
The smell will lie to you. It’ll whisper, “I’m ready, cut me now,” but don’t do it. Let it cool in the pan for at least 15 minutes, then move it to a rack and give it a bit more time. If you slice too early, it might crumble or gum up. I’ve made that mistake… twice. Maybe three times.
FAQ
Can I use fresh pumpkin instead of canned?
You sure can, but make sure it’s thick and not watery. I tried homemade puree once that was more like soup and had to bake the bread for what felt like 9 hours. Delicious in the end, but a whole thing.
Can I make it gluten-free?
Yup! Just use a good 1:1 gluten-free flour blend with xanthan gum. It might be a touch more tender, but still super tasty. I’ve made it this way for my gluten-free cousin and she asks for it every fall.
Do the chocolate chips melt completely?
Some melt into little pockets, some stay whole. It’s the best of both worlds. If you want gooey drama in every bite, use mini chips or chopped chocolate.
Can I freeze it?
Oh yes. Wrap it up tight in plastic wrap and foil, then freeze the whole loaf or slice it first for single servings. I’ve even toasted a frozen slice before and it was chefs kiss.
Why is my bread super dense?
Probably overmixing or too much pumpkin. Or maybe your baking soda’s older than last Halloween—I’ve made that mistake, too. A gentle hand and fresh leavening go a long way.
Conclusion
Okay, listen—I’ve made a lot of pumpkin things in my baking life, but this Pumpkin Chocolate Chip Bread? It’s the one. The go-to. The cozy loaf I come back to every dang year when the leaves start to turn and I suddenly crave every spice in my pantry. It’s soft, rich, and packed with melty little pockets of chocolate that somehow make it feel like dessert and breakfast. (Yes, I’ve eaten it at both. Twice.) That said, I definitely had a moment this time around. Forgot to preheat the oven, got distracted by a podcast, and let the batter sit in the pan for way too long. I thought for sure it would mess up the rise—but nope. Still turned out beautiful and perfect in its slightly lopsided, golden-brown way. I call that rustic charm, thank you very much. It’s one of those bakes that makes the house smell like a fall candle, but way better because you get to actually eat it. And the texture? Just the right balance of fluffy and moist, with those gooey chocolate chips giving little surprise hits of sweetness in every bite. I’ve gifted it. Froze it. Sneaked slices before bed. And not once has it let me down. Basically, if pumpkin season were a bread, it’d be this loaf.
More recipes suggestions and combination
Pumpkin Chocolate Chip Muffins
Scoop that same glorious batter into muffin tins and boom—portable pumpkin joy. Bonus: they bake faster and are perfect for popping into lunchboxes or your mouth on the go.
Pumpkin Chocolate Chip Bread with Walnuts
Add chopped walnuts for a little crunch that balances all the soft, sweet goodness. Feels a little more “grown-up,” if you’re into that vibe. I just like the texture.
Pumpkin Chocolate Chip Bread with a Streusel Topping
Mix up a quick brown sugar + cinnamon crumble and sprinkle it over the top before baking. It adds this sweet little crunch that makes every slice feel bakery-fancy, even if you made it in a messy kitchen at 10 p.m.
Mini Pumpkin Chocolate Chip Loaves for Gifting
Divide the batter into mini loaf pans, wrap them in parchment and twine, and hand ‘em out to neighbors, coworkers, or friends who need a little edible hug.
Pumpkin Chocolate Chip Bread French Toast
Slice it thick and let it sit overnight to dry just a bit. Then dip in egg + milk + cinnamon, fry it up, and top with maple syrup. It’s extra, and yes, it absolutely counts as breakfast.
