Pumpkin Chocolate Chip Bread

I’m really excited to share this chocolate chip pumpkin bread recipe with you! It’s one of those fall treats I turn to again and again. We often make it plain pumpkin bread, but adding chocolate chips feels like a special, delicious upgrade.

If you haven’t tried chocolate and pumpkin together before, trust me, it’s a match made in heaven. Of course, you can leave out the chocolate chips if you prefer, but around here, we love how they make each slice extra indulgent.

This homemade pumpkin bread is wonderfully moist, bursting with seasonal spice, and so easy to make! It’s a guaranteed winner with family and friends during the cozy months. This simple pumpkin chocolate chip bread recipe is set to become your next favorite to bake and share.

Instructions

• Heat your oven to 350°F. Grease two 8×4-inch loaf pans and line them with parchment paper. Set aside for now.
• In a large bowl, whisk together the flour, salt, baking powder, baking soda, and pumpkin pie spice. Put it aside while you mix the wet ingredients.
• In a medium bowl, whisk the pumpkin, brown sugar, granulated sugar, applesauce OR canola oil, eggs, and vanilla extract until nicely blended.
• Pour the wet ingredients into the bowl with dry ingredients and gently stir just until everything is moistened and mixed. Don’t overmix!
• Fold in the chocolate chips, keeping a few mini chips aside if you want to sprinkle on top for a pretty finish.
• Divide the batter evenly between the prepared loaf pans. Bake for 50 to 55 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
• Let the loaves cool in the pans for about 10 minutes, then transfer to a wire rack to cool completely before slicing.

Nutrition

Hey there! If fall baking and all-things-pumpkin make you smile, you’re absolutely in the right spot. This pumpkin chocolate chip bread is a breeze to make—no fancy tools needed—and fills your home with that lovely autumn scent. It’s super moist, tender, and perfect for breakfast, snack time, or even dessert. Whether you want a quick weekend bake or a show-stopping holiday treat, this recipe has got you covered.

• Ready in about an hour—just 10 minutes prep and around 50 minutes baking time.
• Makes two generous 8×4 loaves (that’s about 24 slices!) that keep beautifully at room temp, in the fridge, or the freezer.
• Flexible ingredient options: use canola oil for richness, or applesauce if you want less fat; chocolate chips are totally optional but definitely recommended.
• You’ll find everything below: ingredient tips, easy step-by-step instructions, swapping suggestions, plus storage and make-ahead advice, and a handy video walkthrough too!

So stick around, and soon you’ll have this classic, crowd-pleasing pumpkin chocolate chip bread cooling on your rack, ready to enjoy.

Why This Recipe Works

There are a few things I love about this recipe…

• No mixer needed—just grab a couple of bowls and a whisk, and you’re good to go. No extra cleanup!
• The colorful speckles from the chocolate chips look beautiful against the warm orange bread.
• The perfect balance of pumpkin spice hits just the right cozy note.
• Super moist and tender texture that’s great for breakfast or dessert. For even more tips on achieving that ultra-soft crumb, see our Incredibly Moist Pumpkin Bread.
• Rich, comforting pumpkin flavor that screams fall and holiday season. If you want an even deeper pumpkin taste, make your puree with homemade roasted pumpkin.
• The delicious homemade aroma fills your kitchen while baking—such a lovely welcome home treat!

This pumpkin chocolate chip bread should definitely be on your fall baking roster—trust me, it’s a winner every time.

Everyday Ingredients You’ll Need

• 3 cups all purpose flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 4 teaspoons pumpkin pie spice
• 2 cups canned pumpkin (not pumpkin pie filling)
• ⅔ cup brown sugar
• ⅔ cup granulated sugar
• 1 cup applesauce OR canola oil
• 3 eggs room temperature
• 1 tablespoon vanilla extract
• 1½ cups semi sweet chocolate chips
• ½ cup mini semi sweet chocolate chips (reserve a couple tablespoons for the top of the bread if desired)

Mixing and Baking Instructions

1. Preheat oven to 350°F.
2. Grease two 8×4-inch loaf pans and line them with parchment paper.
3. Whisk together all-purpose flour, salt, baking powder, baking soda, and pumpkin pie spice in a large bowl.
4. In another bowl, whisk canned pumpkin, brown sugar, granulated sugar, applesauce or canola oil, eggs, and vanilla until smooth.

5. Pour the wet ingredients into the dry ingredients and gently stir just until moistened and combined, avoiding overmixing.

   

6. Fold in the semi-sweet chocolate chips, reserving some mini chips to sprinkle on top if desired.
7. Divide the batter evenly between the prepared loaf pans and sprinkle reserved mini chips on top if using.
8. Bake 50–55 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
9. Cool the loaves in the pans for about 10 minutes, then transfer to a wire rack to cool completely before slicing.

Pro Tips for Best Results

This pumpkin chocolate chip bread is so moist and delicious all on its own that it rarely needs anything else. But just in case you want to top your slices, here are some tasty ideas:

• Spread with softened butter or cream cheese for a creamy touch, or add a thin layer of caramel cream cheese frosting.

• A light drizzle of honey adds a sweet, natural glow.

Flavor Swaps and Add-Ins

• Want to mix things up? Add some chopped nuts—pecans are especially great with pumpkin, as in this Pumpkin Pecan Dump Cake—or swap chocolate chips with butterscotch chips for a yummy twist. They add a nice texture and flavor contrast.
• Or try dried cranberries or raisins instead of (or alongside) the chocolate chips for a fruity surprise.

How to Store and Freeze

Because this pumpkin chocolate chip bread is naturally moist, here’s how you can store it to keep it fresh and tasty:

• Room temperature: Wrap the cooled bread tightly with plastic wrap, foil, or keep in an airtight container. It will stay fresh for 2 to 3 days.
• Refrigerator: If you want it to last longer, keep it well wrapped in the fridge for up to 5 to 7 days. Just be sure it’s wrapped well so it doesn’t dry out or pick up fridge odors.
• Freezer: You can freeze whole loaves or individual slices for up to 3 months. Wrap tightly in plastic wrap and then foil or put in a freezer bag. If freezing slices, separate them with parchment paper to make pulling them out easier.
• Thawing & warming: Thaw your frozen bread overnight in the fridge or at room temperature for a couple of hours. Warm slices in the microwave for 10-25 seconds (depending on your microwave power), or heat in a 300°F oven for 10-15 minutes (wrap whole loaf in foil; slices can go in uncovered). Reheating freshens the texture wonderfully.
• Make-ahead: You can prepare the bread fully ahead of time and freeze it cooked, or mix the batter and refrigerate it tightly covered for up to 24 hours before baking. Just give the batter a gentle stir before baking.

Common Questions Answered

• Can I use fresh pumpkin puree instead of canned?

  Absolutely! Just be sure to use plain pumpkin puree (not pumpkin pie filling). If the puree is watery, strain it a bit so your batter isn’t too thin—this helps keep the texture right. If you have extra homemade puree, put it to delicious use in our Homemade Fresh Pumpkin Pie.

• Do I have to use oil or applesauce? Which do you recommend?

  Either one works well. Canola oil gives you a richer, moister loaf with a tender crumb, while applesauce reduces fat but still keeps the bread nice and moist. I keep the recipe amounts flexible to work with either choice.

• How do I know when the bread is done?

  Pop a toothpick in the center—it should come out clean or with a few moist crumbs (but not wet batter). You’ll also notice the edges pull slightly away from the pan, and the top springing back when you press lightly.

• Can I make muffins, mini loaves, or one big loaf instead?

  Yes! For muffins, fill your tin about two-thirds full and bake at 350°F for roughly 16–22 minutes—start checking at 16 minutes. Mini loaves bake in about 25–35 minutes. For one large loaf, bake longer than 55 minutes and watch closely, using the toothpick test to check doneness. Craving a show-stopping pumpkin-and-chocolate dessert instead? Try our Chocolate Pumpkin Cheesecake Cake.

• Why is my bread dense or gummy?

  This often happens if the batter is overmixed after combining wet and dry ingredients, if too much flour is used (from packing down or measuring differences), or if your baking powder or soda is old. Mix just until combined and measure your ingredients carefully for the best results.

• How do I stop chocolate chips from sinking?

  Toss the chocolate chips lightly in a tablespoon of flour before folding them in. This helps keep them suspended in the batter. Also, avoid over-thinning the batter.

• Can I make this gluten-free?

  You can try swapping a 1:1 gluten-free flour blend that includes xanthan gum. Keep in mind, the texture and rise may be a bit different, so watch cooking times and test frequently so it doesn’t dry out.