Irresistibly Easy Pumpkin Chocolate Chip Bread Recipe You’ll Love

Ever walked into a house filled with the scent of cinnamon and pumpkin? It’s a moment of pure comfort. That’s what our Easy pumpkin chocolate chip bread recipe offers. It’s simple, cozy, and easy to make! 

This bread is a one-bowl wonder. It has a moist texture, just the right amount of pumpkin spice, and chocolate chips that melt in your mouth. It’s quick to prepare and clean up, making it perfect for anyone looking for a simple autumn treat.

Prep time is just 10–15 minutes. It bakes in 50–65 minutes. You’ll get one 9×5-inch loaf. We’ll also share gluten-free and vegan versions, so everyone can enjoy it.

Let’s make baking fun and easy again. Are you ready to start? This easy pumpkin chocolate chip bread recipe will be a favorite for holidays, potlucks, and cozy days!

• One-bowl, low-fuss pumpkin chocolate chip bread recipe that saves time and cleanup.
• Moist texture with warm pumpkin spice and melty chocolate chips.
• Quick prep and a single 9×5-inch loaf yield.
• Adaptable: gluten-free and vegan options available later.
• Great for autumn gatherings, brunch, or everyday comfort.

We adore recipes that are easy to follow and full of taste. This loaf is a perfect mix of real pumpkin, spices, and chocolate chips. It’s sure to delight with every bite. Just remember a few simple tips for success, even on your first try!

The easy pumpkin chocolate chip bread recipe starts with real canned pumpkin, like Libby’s, for a natural sweetness. We add a blend of spices like cinnamon, nutmeg, and ginger. Brown sugar adds a caramel flavor, while granulated sugar helps with structure.

Chocolate chips, whether semi-sweet or dark, balance out the sweetness. A bit of salt and optional sour cream or yogurt enhance the pumpkin’s taste. This way, no single flavor overpowers the others.

For a soft crumb, use all-purpose flour. Avoid low-protein flour to prevent a dense loaf. The right balance of wet and dry ingredients is key.

Choose your fat wisely: vegetable oil keeps it moist, melted butter adds richness, and brown butter brings a nutty flavor. Eggs provide structure. Mix gently to avoid a tough loaf.

• Canned pumpkin puree (Libby’s or store brand)
• All-purpose flour
• Eggs
• Sugar: brown and granulated
• Oil or butter
• Baking soda and/or baking powder
• Salt and pumpkin pie spice
• Chocolate chips (semi-sweet or dark)

These ingredients are probably in your pantry. Follow tested mixing methods and use clear signs like the toothpick test to know when it’s done. We guarantee this easy pumpkin chocolate chip bread recipe will give you delicious results every time! 

We love a short, precise ingredient list that keeps the loaf simple and delicious. Below we cover the wet basics, dry pantry staples, spice choices, and a few fun add-ins. Let’s build a loaf you’ll bake again and again! 

• 15 oz canned pumpkin puree is the go-to. Fresh pumpkin works, but measure after cooking and mashing.
• 2 large eggs for structure. For a vegan swap, use flax eggs: 1 tbsp ground flax + 3 tbsp water per egg, set 5 minutes.
• Vegetable oil or neutral oil (canola) for moistness. Swap melted butter for richer flavor.
• Optional: 1/2 cup sour cream, Greek yogurt, or buttermilk to add tang and extra moisture.
• To cut fat, replace some oil with applesauce or mashed banana; expect a slightly denser loaf.
• For nutty depth, brown the butter: melt in a light-colored pan, stir until fragrant and browned, cool slightly before adding.

Dry ingredients and spice options

• All-purpose flour is the base. For partial swaps use whole wheat pastry flour or oat flour for a heartier crumb.
• Baking soda and a pinch of salt. Add 1/2 tsp baking powder only if your easy pumpkin chocolate chip bread recipe calls for extra lift.
• Pumpkin pie spice is an easy choice (1–2 tsp). If you mix your own, try: 1–2 tsp cinnamon, 1/2 tsp ground ginger, 1/4–1/2 tsp nutmeg, and a pinch of cloves.
• Semi-sweet or dark chocolate chips work best. For a vegan loaf, choose dairy-free chips.
• Tip: toss chips in 1 tbsp flour before folding in to prevent sinking.

Optional add-ins and dietary swaps

• Chopped walnuts or pecans add crunch. Toast nuts in a dry skillet until fragrant for more flavor.
• Toasted pepitas bring a seasonal twist.
• Swirl in a cream cheese filling for a richer center.
• For gluten-free versions, try Bob’s Red Mill 1-to-1 gluten-free flour or a blend of rice flour, tapioca starch, and xanthan gum. Expect a slightly different texture.
• To lower sugar, reduce granulated sugar or use coconut sugar. If trying erythritol blends, note texture and sweetness will change.

We guide you through baking to make a tender loaf full of pumpkin taste. Follow each step, get your tools ready, and let’s bake something cozy!

Preparing the pan and oven

First, heat your oven to 350°F. Put the rack in the middle for even baking. Grease and flour a 9×5-inch loaf pan or use parchment for easy removal. If your oven is off, use an oven thermometer.

Mixing techniques to avoid overmixing

Start by whisking dry ingredients in a big bowl: flour, baking soda, baking powder, salt, and spices. Then, whisk pumpkin puree, eggs, sugar, and oil or butter in another bowl until smooth.

Mix wet and dry ingredients together with a spatula. Stop when the flour streaks are gone. A bit of lumpiness is okay. Too much mixing makes the bread dense.

Folding in chocolate chips and add-ins

Before adding chocolate chips and nuts, toss them with a little flour. This helps them stay in the batter. Gently fold them in, spreading them out evenly. Save some chips to decorate the top.

Baking times, testing doneness, and cooling tips

Bake at 350°F for 50–65 minutes. Check at 50 minutes. Use a thin skewer or toothpick to test; it should have a few moist crumbs.

The top should be golden, and the loaf should spring back when pressed. If it browns too fast, cover with foil. If it’s not done, bake a bit longer and check every 5–7 minutes.

Allow the loaf to rest in the pan for 10–15 minutes, then transfer it to a wire rack to finish cooling. Let it cool almost completely before adding the glaze so it sets nicely.

We want every loaf to stay tender and flavorful. Making smart choices at the start and simple storage habits at the end keep your pumpkin chocolate chip bread moist and irresistible. Let’s walk through the best ways to pick pumpkin, control moisture, and refresh slices later.

Use 100% pure pumpkin puree for consistent texture and flavor. Libby’s is a classic U.S. brand that bakers trust. Avoid pumpkin pie filling because it has added sugar and spices that throw off the recipe.

If you roast sugar pumpkins or Cinderella pumpkins at home, that’s excellent. Let roasted flesh cool, mash or puree, and drain any excess liquid if it seems watery. Drain gently; you want pumpkin that adds moisture without thinning the batter.

Oil keeps the crumb moist longer because it stays liquid at room temperature. Use neutral oils like vegetable or canola for even flavor.

Melted butter adds rich flavor. We like a half-oil, half-butter swap for balance. For a nutty twist, brown 4 tbsp unsalted butter until it smells toasty, cool it slightly, and use it in place of some oil.

Applesauce lowers fat and keeps things moist, but expect a denser loaf. For a creamier, richer texture, stir in 2–4 tbsp sour cream, Greek yogurt, or buttermilk.

• Cool the loaf completely before wrapping. Warm bread traps steam and gets soggy.
• Wrap tightly in plastic wrap or place in an airtight container. Store at room temperature up to 3 days.
• Refrigerate for up to 5–7 days. Bring slices to room temperature before serving to soften the crumb.
• Freeze sliced loaf up to 3 months. Thaw at room temperature or pop slices in a toaster oven.

• For quick reheating, microwave a single slice 8–12 seconds to get soft warmth.
• For a crisp edge, warm at 325°F for 6–8 minutes or use a toaster oven. Spread a little butter or honey on slightly dry slices before reheating for an instant refresh.
• Avoid overbaking the first time. Check the loaf early. Use the spoon-and-level method to measure flour so the batter stays moist and not dry.

We love making this pumpkin chocolate chip bread recipe work for every diet and craving. Try a few smart swaps and you’ll keep the warm pumpkin flavor. Tailor texture and nutrition to your needs. Pick one change at a time to learn how it affects the loaf.

Gluten-free options:

• Use Bob’s Red Mill 1-to-1 Gluten-Free Flour for the simplest swap and equal volume replacement.
• If you make a custom blend, add 1/2 teaspoon xanthan gum per cup of flour for structure.
• Expect a slightly crumblier crumb. Improve cohesion with an extra egg or 1 tablespoon ground flax mixed with 3 tablespoons water per egg replaced.

Vegan swaps:

• Replace each egg with a flax or chia egg: 1 tablespoon ground flax or chia + 3 tablespoons water, set 5 minutes.
• Choose nondairy milk like almond or oat, or use dairy-free yogurt in place of sour cream for richness.
• Swap butter for coconut oil or a neutral vegetable oil. Use dairy-free chips such as Enjoy Life or Hu Kitchen for the chocolate hit.

Healthier and lighter versions:

• Reduce sugar by 25–30% with minimal textural change. Try coconut sugar or unrefined cane sugar for deeper color and flavor. 
• Replace half the all-purpose flour with whole wheat pastry flour or white whole wheat for a nuttier taste without excess dryness.
• Add up to 1/2 cup old-fashioned oats folded into the batter for a heartier loaf.
• For lower calories, replace half the oil with unsweetened applesauce and use egg whites plus one whole egg for structure. Watch baking time; moisture and crumb will shift.

Try healthy holiday baking swaps with help from Cox College Nutrition Software.

Quick tips to keep the signature flavor:

• Keep spice levels and chocolate quantity similar when swapping ingredients to preserve the classic pumpkin-chocolate balance.
• Test doneness with a toothpick; gluten-free and vegan loaves can need a few extra minutes.
• Note texture changes, then tweak: more fat for moistness, a touch more binder for cohesion.

We love adding fun touches to make a simple pumpkin chocolate chip loaf special. Small changes can make a big difference. Try one idea or mix a few to make your own unique loaf!

Brown butter for nutty depth

Brown unsalted butter in a skillet until it smells nutty and turns amber. Let it cool a bit. Then, use it instead of oil. This adds a rich, caramel-like flavor to your loaf.

Nuts for crunch

Add 1/2 to 3/4 cup chopped walnuts or pecans. Toast them in a skillet or oven for a few minutes. This makes them crunchy and flavorful, without getting soggy in the batter. Get safe, practical tips for baking at home from the CDC food safety page.

Streusel, glaze, and powdered sugar

• Streusel: mix flour, brown sugar, cold butter or vegan butter, and a pinch of cinnamon. Sprinkle on top before baking for a crunchy crown.
• Glaze: whisk powdered sugar with 1–2 tablespoons milk or orange juice for a bright citrus glaze. Drizzle after the loaf cools so it sets nicely.
• Cream cheese glaze: beat cream cheese with powdered sugar and a splash of vanilla. Wait until the loaf is mostly cool so the glaze stays glossy.

Swirls and fillings

Dollop sweetened cream cheese into the batter and swirl with a knife for marbled pockets. For extra fall flair, add ribbons of caramel sauce or spoonfuls of pumpkin butter and swirl gently.

Savory-sweet finishing touches

Sprinkle a pinch of flaky sea salt on top before baking or after glazing. The salt sharpens the sweetness and brings out pumpkin and chocolate notes.

This pumpkin chocolate chip loaf is perfect for many occasions. It’s easy to slice and transport. Its cozy fall flavors make it a hit at any gathering.

• Autumn gatherings and Halloween parties — bring a loaf to share with neighbors.
• Thanksgiving side dessert or a casual holiday brunch offering.
• School bake sales and potlucks — it travels well and pleases a crowd.

• Coffee: medium or dark roast, a pumpkin spice latte, or a smooth flat white.
• Tea: chai, Earl Grey, or a cinnamon-spiced black tea to echo the spices in the loaf.
• Other beverages: warm apple cider, hot chocolate, or an oat-milk latte for dairy-free friends.

• Serve slices with a small dish of butter, cream cheese spread, or a drizzle of maple syrup.
• For dessert, top a slice with powdered sugar or a scoop of vanilla ice cream.
• Wrap a fully cooled loaf in parchment and tie with baker’s twine for a charming gift.
• For parties, slice ahead and arrange on a wooden board with fresh cranberries or roasted nuts.
• Include a small label with simple reheating steps: 20 seconds in the microwave or 8–10 minutes at 300°F for a warm slice.

Portioning tip: double the batch and bake in mini-loaf pans for individual servings, or use a 9×13 pan to make bars. Adjust bake time and test with a toothpick to get perfect doneness every time. We can’t wait to see how you share this at your next get-together! 

We all love baking pumpkin chocolate chip bread, but it can have its issues. Here are the most common problems and simple fixes. Making small changes can make a big difference!

Why bread sinks in the middle

• Underbaking causes the center to be unset. Check with a toothpick; it should have moist crumbs, not wet batter.
• Make sure your oven temperature is right. Use an oven thermometer and preheat fully for steady heat.
• Too much leavening can make the bread rise too fast and then collapse. Be careful with your baking soda and baking powder.
• Don’t overmix the batter late on. This adds air that then collapses. Fold gently after mixing dry and wet ingredients.
• Place the loaf in the center rack and let it rest for a minute before baking. This helps settle bubbles.

Dry or crumbly loaf solutions

• Flour can be packed down when scooping. Use the spoon-and-level method to avoid too much flour.
• Overbaking dries out the loaf. Check it 5–10 minutes before the recipe says to.
• Add 1–2 tablespoons extra oil or a dollop of yogurt or sour cream to make it more tender.
• To refresh slices, brush with melted butter or a simple syrup.
• If using whole-grain flour, add a bit more liquid because it absorbs more.

Chocolate chips sinking to the bottom — prevention tips

• Toss chips in a bit of flour before adding them to the batter. This helps them stay up.
• Use mini chocolate chips for better distribution.
• Fold chips in gently and in two parts to avoid them all sinking at once.
• A very wet batter can cause sinking. If it’s too loose, add one tablespoon of flour.
• Don’t overfill the pan. Leave a little space at the top to prevent collapse and sinking chips.

Quick extra tips: if the top browns too fast, cover with foil. If the loaf tastes flat, check your baking powder or baking soda. We test these tips in our kitchen and they work every time. Try them and enjoy a perfect loaf!

We love this pumpkin chocolate chip bread because it’s quick and moist. It uses common ingredients and simple steps. This makes a tender loaf perfect for any time. 

Don’t be afraid to try new things! Add brown butter for a nutty flavor, or nuts for crunch. You can also use gluten-free flour or dairy-free chocolate chips. Mayo Clinic shares advice on gluten-free baking in their Healthy Baking Alternatives. A streusel or glaze makes it even more special.

Try the pumpkin chocolate chip bread recipe and share your baking adventures. Post your photos on Instagram or Facebook and tag us. We think baking should be fun and easy. This bread shows that comfort baking can be simple and tasty!