There’s nothing quite like the smell of fall baking filling up your kitchen, and this pumpkin chocolate chip bread is my absolute favorite way to welcome the season. I’ve tested this recipe more times than I can count—tweaking the spice blend, adjusting the moisture, and making sure every single slice is packed with melty chocolate. What I love most is how incredibly easy it is: one bowl, no mixer, and it comes out perfectly moist every single time. I first made it for a cozy Thanksgiving brunch, and my family devoured the whole loaf before I could even get a slice for myself. Now it’s my go‑to for fall gatherings, lazy weekend mornings, or just when I need a little comfort. Trust me, once you try it, you’ll understand why this pumpkin chocolate chip bread has become a staple in my kitchen.

Contents : show

Why You’ll Love This Pumpkin Chocolate Chip Bread

I’m not kidding when I say this pumpkin chocolate chip bread is about to become your new fall obsession. Here’s why you’ll reach for this recipe again and again:

Quick to mix, no mixer needed. Just one bowl and a whisk—that’s it. No fuss, no extra dishes.
Perfectly spiced. The cinnamon, nutmeg, and cloves give it that cozy, warm flavor you crave when the leaves start turning.
Kid‑friendly and crowd‑pleasing. My little ones fight over the last slice, and even picky eaters go back for seconds.
Freezer‑friendly. Make an extra loaf, wrap it tight, and pull it out whenever you need a quick treat.
Pumpkin + chocolate = magic. The earthy sweetness of pumpkin pairs beautifully with rich, melty chocolate chips. It’s a combo you didn’t know you needed until you try it.

So if you’re looking for an easy fall recipe that delivers every single time, this pumpkin chocolate chip bread is your answer. You’ll be hooked from the first bite.

Ingredients for Pumpkin Chocolate Chip Bread

Here’s what you’ll need to make this pumpkin chocolate chip bread. I’ve kept it simple, but a few little details make all the difference:

All‑purpose flour – nothing fancy, just the regular stuff.
Baking soda, cinnamon, nutmeg, cloves, and salt – the spice blend that makes it taste like fall in a slice.
Granulated sugar and packed brown sugar – the brown sugar adds that deep, caramel‑like sweetness.
Vegetable oil – keeps the bread super moist.
Large eggs – at room temperature if you remember, but cold works too.
Pumpkin puree – make sure it’s 100% pumpkin, not pumpkin pie filling (that stuff has added sugar and spices).
Water – sounds odd, but it helps the bread stay tender.
Semisweet chocolate chips – I use the standard size, but mini chips work great too.

Ingredient Notes for Pumpkin Chocolate Chip Bread

I’ve made this pumpkin chocolate chip bread dozens of times, so here are my favorite swaps. If you don’t have individual spices, just use 2 teaspoons of pumpkin pie spice instead—it’s a total time‑saver. For the oil, melted coconut oil works beautifully and adds a subtle flavor. I’ve also used dark chocolate chips when I want a richer taste, and milk chocolate chips if I’m baking for kids who prefer things sweeter. One tip I love: swap the water for whole milk. It makes the crumb even more tender and gives the bread a little extra richness. Honestly, you can’t go wrong with any of these tweaks—they all keep the bread moist and delicious.

How to Prepare Pumpkin Chocolate Chip Bread

Making this pumpkin chocolate chip bread is honestly so easy you’ll wonder why you haven’t been doing it for years. The whole thing comes together in one bowl, and there’s no mixer required—just a whisk and a little bit of patience. Trust me, the hardest part is waiting for it to bake!

Start by preheating your oven to 350°F and greasing a 9×5-inch loaf pan. I like to use a little butter or nonstick spray, but you can also line it with parchment paper if you want zero hassle later. In a medium bowl, whisk together the flour, baking soda, cinnamon, salt, nutmeg, and cloves. Set that aside for a second.

In a separate large bowl, beat the granulated sugar, brown sugar, and oil together until they’re well combined. It should look a bit like wet sand. Then crack in the eggs one at a time, mixing well after each one. Stir in the pumpkin puree and water until everything is smooth and gorgeous. Now, dump the dry ingredients into the wet mixture and stir gently with a spatula—just until no streaks of flour remain. Whatever you do, don’t overmix! That’s the quickest way to end up with a dense, tough loaf. Finally, fold in the chocolate chips using a light hand. Pour the batter into your prepared pan and smooth the top. Bake for 60 to 65 minutes, or until a toothpick inserted in the center comes out clean (a few melted chocolate chips on it are totally fine). Let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. I know it’s tempting, but let it finish cooling—it’s worth it for the perfect slice.

Step-by-Step Instructions for Pumpkin Chocolate Chip Bread

Preheat and prep. Set your oven to 350°F. Grease a 9×5-inch loaf pan with butter or nonstick spray, or line it with parchment paper for easy lifting.
Whisk dry ingredients. In a medium bowl, combine the all‑purpose flour, baking soda, cinnamon, salt, nutmeg, and cloves. Whisk until everything is evenly distributed—this helps avoid pockets of baking soda.
Mix the wet base. In a large bowl, beat the granulated sugar, brown sugar, and vegetable oil together until smooth. It’ll look a little like wet sand. Add the eggs one at a time, mixing well after each addition. Then stir in the pumpkin puree and water until the mixture is silky and fully combined.
Combine dry and wet. Pour the dry ingredients into the wet mixture. Use a rubber spatula to fold them together gently—just until no streaks of flour remain. Do not overmix! Overworking the batter develops too much gluten and makes the pumpkin chocolate chip bread dense.
Fold in the chocolate chips. Add the semisweet chocolate chips and fold them in with a light hand. You want them evenly distributed without crushing the batter. If you want a few chips on top for looks, sprinkle a handful on the surface after pouring.
Bake and cool. Pour the batter into your prepared pan and bake for 60–65 minutes. Test with a toothpick or skewer inserted in the center—it should come out clean (melted chocolate is okay). Cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely. Patience, my friend—it’s worth it for that perfect, moist slice.

Tips and Variations for Pumpkin Chocolate Chip Bread

After making this pumpkin chocolate chip bread more times than I can count, I’ve picked up a few tricks that make a real difference. Let me share them with you so your loaf turns out perfect on the first try!

Tips for Success

Measure your flour the right way. Fluff it up with a spoon, then scoop it into your measuring cup and level it off. Packing the flour down leads to a dry, dense loaf.
Don’t overbake. Start checking at 55 minutes. Every oven runs a little different, and a dry pumpkin chocolate chip bread is such a bummer.
Let it cool completely. I know, I know—it smells amazing. But slicing too early makes the middle crumble and fall apart. Patience pays off!
Use room temperature eggs. They mix into the batter more smoothly and help everything emulsify better. Just set them out while you gather your ingredients.

Fun Variations to Try

Add some crunch. Toss in a half cup of chopped walnuts or pecans along with the chocolate chips. Toast them first for extra flavor.
Swap the chips. White chocolate chips are fantastic here—they make the bread taste almost like a pumpkin spice latte. Dark chocolate works beautifully too if you want less sweetness.
Cream cheese swirl. Beat 4 ounces of softened cream cheese with 2 tablespoons of sugar and a splash of vanilla. Drop spoonfuls on top of the batter and swirl with a knife before baking. Pure heaven.
Make it a loaf with a twist. Add a teaspoon of orange zest to the batter for a bright, fresh flavor that pairs perfectly with the pumpkin.

So go ahead and make this pumpkin chocolate chip bread your own—there’s really no wrong way to do it!

Serving and Storing Pumpkin Chocolate Chip Bread

This pumpkin chocolate chip bread is so good you’ll want to eat it every way possible. I love it warm, straight from the oven, with a pat of butter melting into the crumb. It’s also perfect as a quick breakfast with your morning coffee, or as an afternoon snack that feels like a hug.

To keep it fresh, wrap the loaf tightly in plastic wrap or store it in an airtight container at room temperature—it stays moist for up to 5 days. If you want to save some for later, wrap it well (I double‑wrap in plastic and then foil) and freeze for up to 3 months. Just thaw it at room temperature when you’re ready. Want that just‑baked taste? Pop a slice in the microwave for about 15 seconds, or warm it in a 350°F oven for 5 minutes. Trust me, it’s worth the extra minute.

Frequently Asked Questions

Can I use fresh pumpkin puree? Absolutely! Just drain off any extra liquid after pureeing – too much moisture can make this moist pumpkin bread a little soggy. Roast the pumpkin first for the best flavor.

Can I make it gluten‑free? Yes. Swap the flour with a 1:1 gluten-free baking blend. I’ve done it plenty of times, and it still turns out tender and delicious.

Can I reduce the sugar? You can cut it by about ¼ cup, but keep in mind the bread won’t be quite as soft and the flavor will be less sweet. I’d keep the full amount for the perfect texture.

Why is my bread dense? That usually happens from overmixing the batter or accidentally adding too much pumpkin. Stir just until the flour disappears, and measure your pumpkin carefully. That’s the secret to a light, fluffy easy fall recipe every time.

Nutritional Information

Here’s the nutritional breakdown for one slice of this pumpkin chocolate chip bread. Keep in mind these numbers are based on the ingredients I used, so they’ll vary a little depending on your brands and any swaps you make.

Calories: 320
Fat: 15g
Carbohydrates: 45g
Protein: 4g
Sugar: 28g
Fiber: 2g
Sodium: 220mg

These are just estimates, so don’t stress over the exact numbers—this bread is all about enjoying a cozy slice!

Rate This Pumpkin Chocolate Chip Bread Recipe

I’d love to hear how this pumpkin chocolate chip bread turned out in your kitchen! Try this recipe and let me know how it went—drop a star rating or leave a comment sharing your favorite twist. Your feedback helps other bakers and honestly makes my day.

Irresistible Pumpkin Chocolate Chip Bread in 60 Minutes

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Moist pumpkin bread loaded with chocolate chips. Easy to make and perfect for fall.

Author: Milo
Prep Time: 15 minutes
Cook Time: 60 minutes
Total Time: 1 hour 15 minutes
Yield: 1 loaf (12 slices) 1x
Category: Bread
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

1 3/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup vegetable oil
2 large eggs
1 cup pumpkin puree
1/3 cup water
1 cup semisweet chocolate chips

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 350°F. Grease a 9×5 inch loaf pan.
In a medium bowl, whisk flour, baking soda, cinnamon, salt, nutmeg, and cloves.
In a large bowl, beat sugars and oil until combined. Add eggs one at a time, then stir in pumpkin and water.
Mix dry ingredients into wet ingredients until just combined. Fold in chocolate chips.
Pour batter into prepared pan. Bake for 60-65 minutes or until a toothpick inserted in center comes out clean.
Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

You can substitute pumpkin pie spice for the cinnamon, nutmeg, and cloves. Use 2 teaspoons.
Store bread in an airtight container for up to 5 days.
Freeze for up to 3 months.

Nutrition

Serving Size: 1 slice
Calories: 320
Sugar: 28g
Sodium: 220mg
Fat: 15g
Saturated Fat: 5g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 2g
Protein: 4g
Cholesterol: 35mg