Moist Pumpkin Chocolate Chip Bread Recipe in 10 Simple Steps

There’s something magical about the smell of warm spices and melted chocolate wafting through the kitchen on a crisp fall morning. For me, that’s Pumpkin Chocolate Chip Bread—my go-to comfort bake that tastes like autumn in every bite. The secret? A tender, moist crumb loaded with cinnamon, nutmeg, and just the right amount of melty chocolate chips. I’ve been making this recipe for years, ever since my mom taught me how to fold in the pumpkin puree gently so the bread stays luxuriously soft. It’s the kind of treat that disappears fast at brunches or cozy coffee breaks—trust me, you’ll want to stash an extra loaf for yourself!

Why You’ll Love This Pumpkin Chocolate Chip Bread

This isn’t just any pumpkin bread—it’s the kind that makes people sneak extra slices when they think no one’s looking. Here’s why it’s become my fall baking staple:

• Unbelievably moist: The pumpkin puree works magic, keeping every slice tender even days after baking (if it lasts that long!)
• Warm spice perfection: Cinnamon, nutmeg and cloves create that cozy autumn aroma we all crave
• Chocolate in every bite: I use a full cup of chips because—let’s be honest—more chocolate is always better
• Foolproof to make: No fancy techniques here, just simple mixing and baking. Even first-timers get perfect results

My kids call it “hug in bread form,” and honestly? They’re not wrong. When the leaves start turning, this Pumpkin Chocolate Chip Bread becomes my edible love letter to the season.

Ingredients for Pumpkin Chocolate Chip Bread

Gather these simple ingredients – you probably have most in your pantry already! Every item plays a special role in creating that perfect pumpkin bread texture we love:

• 1 3/4 cups all-purpose flour – spooned and leveled for accuracy
• 1 teaspoon baking soda – the leavening magic that makes it rise
• 1/2 teaspoon salt – to balance all those sweet flavors
• 1 teaspoon ground cinnamon – the warm hug in every bite
• 1/2 teaspoon ground nutmeg – its cozy partner in crime
• 1/4 teaspoon ground cloves – just a pinch for depth
• 2 large eggs – room temperature blends easier
• 3/4 cup granulated sugar – for that classic sweetness
• 1/2 cup packed brown sugar – packed tight for extra moisture
• 1 1/2 cups pumpkin puree – not pumpkin pie filling (big difference!)
• 1/2 cup vegetable oil – keeps everything deliciously tender
• 1 teaspoon vanilla extract – our flavor booster
• 1 cup chocolate chips – because everything’s better with chocolate

Pro tip: I always use my favorite canned pumpkin puree – Libby’s never lets me down. And yes, those chocolate chips are non-negotiable in my house!

Equipment You’ll Need

You won’t need anything fancy for this Pumpkin Chocolate Chip Bread – just these trusty kitchen basics:

• 9×5-inch loaf pan – metal or glass both work great
• 2 mixing bowls – one for dry ingredients, one for wet
• Whisk – for combining those spices perfectly
• Spatula – to scrape every last bit of batter
• Cooling rack – crucial for that perfect texture

That’s it! Now let’s get baking.

How to Make Pumpkin Chocolate Chip Bread

Alright, let’s get to the fun part – turning these simple ingredients into the most addictive pumpkin bread you’ve ever tasted! I’ve made this recipe dozens of times, and I’ll walk you through every step to ensure yours turns out perfectly moist and packed with flavor.

Preparing the Batter

First rule of pumpkin bread club: don’t overmix! Here’s how I do it:

1. In one bowl, whisk together all the dry ingredients – flour, baking soda, salt, cinnamon, nutmeg and cloves. I like to sift them through my fingers to make sure those spices distribute evenly.
2. In another bowl, beat the eggs lightly before adding both sugars, pumpkin puree, oil and vanilla. Mix just until smooth – no need to go crazy here.
3. Now the magic happens! Gradually add the dry ingredients to the wet, stirring gently with a spatula. Stop when you stop seeing flour streaks – a few small lumps are totally fine. Overmixing makes tough bread, and we want tender.
4. Finally, fold in those glorious chocolate chips. I reserve a handful to sprinkle on top before baking for extra chocolatey goodness.

Baking and Cooling

Now for the hardest part – waiting while it bakes!

1. Preheat your oven to 350°F (175°C) and grease that loaf pan well. I use butter or baking spray – get into all the corners!
2. Pour in the batter and smooth the top. If you saved some chocolate chips, now’s the time to press them into the surface.
3. Bake for 60-70 minutes. At 60 minutes, do the toothpick test – it should come out with just a few moist crumbs (not wet batter). If needed, add 5 minute increments until done.
4. Cool in the pan for 10 minutes – this patience helps prevent crumbling. Then transfer to a wire rack to cool completely (I know, torture!). The wait is worth it – slicing too soon makes gummy bread.

Pro tip: That heavenly aroma will make your kitchen smell like fall paradise – try not to hover by the oven the whole time!

Tips for Perfect Pumpkin Chocolate Chip Bread

After years of perfecting this recipe (and eating way too many test batches), here are my secret weapons for pumpkin bread success:

• Room temp eggs are key – cold eggs make the oil separate. I leave mine out for 30 minutes before baking.
• Flour measuring matters – spoon it into the cup and level it off. Packing flour = dry bread disaster!
• Resist the urge to peek – opening the oven early makes the bread sink. Use the oven light instead.
• Cooling is non-negotiable – I know it’s hard, but wait at least 1 hour before slicing. Hot bread crumbles everywhere!

Bonus trick: For extra moist bread, wrap cooled slices in foil and store overnight. The flavors deepen beautifully!

Variations and Substitutions

One of the best things about this Pumpkin Chocolate Chip Bread is how forgiving it is to tweak! Here are my favorite ways to mix it up:

• Nut lovers: Swap half the chocolate chips for chopped walnuts or pecans – that crunch with the soft pumpkin is heavenly
• Gluten-free: Use a 1:1 gluten-free flour blend (I like King Arthur’s). The texture stays moist, just slightly denser
• Less sweet: Reduce sugars to 1/2 cup total if preferred, but know the bread won’t keep as long
• Dairy-free: Enjoy as-is! The recipe already uses oil instead of butter

One warning: Don’t skimp on the pumpkin puree – it’s essential for moisture. And always use puree, not pie filling (trust me, I learned that mistake the hard way!).

Storing and Reheating Pumpkin Chocolate Chip Bread

Here’s the thing about this bread – it never lasts long in my house! But when you need to store it (or hide a slice for yourself), here’s how to keep it fresh:

• Room temp storage: Wrap cooled bread tightly in plastic or foil and it’ll stay moist for 3 days. Airtight containers work too – just tuck a paper towel underneath to absorb any condensation.
• Freezing magic: Slice the loaf first (trust me, future-you will thank you), wrap slices individually in plastic, then pop in a freezer bag for up to 3 months. Thaw overnight on the counter or 30 seconds in the microwave.
• Reviving leftovers: A quick 10-15 second microwave zap brings back that fresh-from-the-oven warmth. For crisp edges, toast slices lightly in a dry skillet – the chocolate gets all melty again!

Pro tip: I always double the recipe – one for now, one for the freezer. Because pumpkin bread emergencies are real, people!

Nutritional Information

Just a quick note about nutrition – these numbers are estimates based on standard ingredients, but your exact Pumpkin Chocolate Chip Bread might vary slightly depending on brands and measurements. Each delicious slice (about 1/10th of the loaf) contains roughly:

• 280 calories
• 25g sugar (hey, it’s dessert!)
• 2g fiber from all that pumpkin goodness
• 3g protein

I always say – life’s too short not to enjoy homemade treats in moderation. A warm slice with coffee tastes better when you’re not stressing about numbers!

Frequently Asked Questions

I’ve gotten so many questions about this Pumpkin Chocolate Chip Bread over the years – here are the ones that come up most often with my tried-and-true answers:

Can I use fresh pumpkin instead of canned?
You can, but be warned – fresh pumpkin has more water content. If using homemade puree, strain it through cheesecloth first to remove excess liquid. I love canned puree because it’s consistent and convenient (and honestly, tastes just as good!).

Why did my bread sink in the middle?
This usually means either: 1) The bread wasn’t fully baked (do the toothpick test!), 2) You opened the oven door too early, or 3) The baking soda was old. I mark my soda’s purchase date on the box – it loses power after 6 months.

How do I prevent dry pumpkin bread?
Three tricks: 1) Don’t overbake – pull it out at the first clean toothpick sign, 2) Measure flour correctly (no packing!), and 3) Let it cool completely before slicing – this stops moisture from escaping.

Can I double this recipe?
Absolutely! It works great in two standard loaf pans or one large 10-cup Bundt pan. Just add 5-10 extra minutes to the bake time.

Print