Easy Pumpkin Chocolate Chip Bread Recipe Moist and Flavorful for Fall

Pumpkin Chocolate Chip Bread

When the weather turns cool and the leaves start changing color, I always reach for my pumpkin chocolate chip bread recipe. This homemade quick bread combines warm fall spices with semisweet chocolate chips in every slice, and the whole process comes together with just two bowls and a whisk. No electric mixer required.

I have been baking this bread every fall for years, and it has become the treat my family asks for the moment September arrives.

The batter comes together in about ten minutes, and while it bakes, the aroma of pumpkin pie spice fills every room in the house.

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Each batch makes two loaves, so you can enjoy one right away and save the other for breakfast or share it with a neighbor.

What makes this loaf stand out is its texture. Thanks to the canned pumpkin and the choice of applesauce or oil as the fat, the crumb stays tender and moist for days.

The chocolate chips add little pockets of sweetness that pair naturally with the earthy pumpkin flavor. Whether you serve it plain with coffee in the morning or as an afternoon snack with a spread of cream cheese, this bread fits the moment.

Pumpkin Bread

This recipe brings together two ingredients that were made for each other: pumpkin and chocolate. The pumpkin gives the loaf its soft, tender crumb and warm spice notes, while the chocolate chips add bursts of sweetness scattered throughout every slice.

Together, they create a quick bread that works just as well for a weekday breakfast as it does for a holiday dessert table.

One of the things I love most about this recipe is its flexibility. If you prefer a plain pumpkin loaf, simply leave out the chocolate chips entirely.

The bread will still be moist and full of pumpkin flavor thanks to the generous amount of canned pumpkin and the homemade pumpkin pie spice.

I have made it both ways depending on who I am baking for, and both versions disappear quickly from the counter.

For those who enjoy experimenting, this bread also serves as a base for other flavor combinations. I sometimes swap the chocolate chips for chopped pecans or walnuts, or I add a handful of dried cranberries for a tart contrast.

You can even try butterscotch chips or a drizzle of chocolate glaze on top after baking. The possibilities keep this recipe fresh every time you make it.

If you enjoy pumpkin and chocolate together, you might also like trying Cranberry Pecan Pumpkin Bread for a different twist on the same base.

The BEST Pumpkin Bread Recipe

There are several reasons this pumpkin chocolate chip bread recipe earns a permanent spot in my fall baking rotation. First, it requires no mixer. Everything comes together with a whisk and a couple of bowls, which means less cleanup and more time to enjoy the baking process.

Second, the chocolate chips give the loaf a visual pop of color that makes it look as good as it tastes. The dark chips scattered through the golden orange batter catch the eye before you even take a bite.

Third, the spice level is right on target. The recipe calls for four teaspoons of pumpkin pie spice, which delivers a warm, balanced flavor without overpowering the pumpkin itself. You can use a store bought blend or make your own at home.

Fourth, the texture is exceptionally moist. The combination of canned pumpkin, brown sugar, and applesauce or oil creates a tender crumb that stays soft for several days when stored properly.

Fifth, the pumpkin flavor really comes through. Two full cups of canned pumpkin give this bread a rich, authentic taste that lets you know exactly what season it is.

Finally, the aroma while baking is something special. Your whole house will smell like autumn while these loaves are in the oven, and that alone is reason enough to make this recipe.

Pumpkin Bread Ingredients

Here is everything you need to make two loaves of pumpkin chocolate chip bread. The ingredients are simple and likely already in your pantry during the fall season.

A few notes on the ingredients. Make sure you are using canned pumpkin and not pumpkin pie filling, which already contains sugar and spices. The brown sugar adds both sweetness and moisture, while the granulated sugar keeps the crumb light.

I prefer using canola oil for the fat because it produces a slightly richer texture, but applesauce works well if you want to reduce the fat content.

How To Make Pumpkin Bread

The method for this pumpkin bread is straightforward and beginner friendly. Here is the step by step process.

1. Preheat and prepare pans: Preheat your oven to 350F. Grease two 8×4 inch loaf pans and line them with parchment paper. Set them aside.
2. Whisk the dry ingredients: In a large bowl, whisk together the flour, salt, baking powder, baking soda, and pumpkin pie spice. Set the bowl aside.
3. Whisk the wet ingredients: In a medium bowl, whisk together the canned pumpkin, brown sugar, granulated sugar, applesauce or oil, eggs, and vanilla extract until smooth and well combined.
4. Combine wet and dry: Pour the wet ingredients into the dry ingredients and stir with a spatula or wooden spoon just until moistened and combined. Do not overmix, as that can make the bread tough.
5. Fold in chocolate chips: Gently fold in the semisweet and mini chocolate chips, reserving a small amount of mini chips to sprinkle on top of the loaves if desired.
6. Bake: Divide the batter evenly between the two prepared loaf pans. Sprinkle the reserved mini chips on top. Bake at 350F for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
7. Cool: Let the bread cool in the pans for 10 minutes, then remove the loaves to a wire rack to cool completely before slicing.

I always set a timer for 50 minutes and check with a toothpick at that point. Depending on your oven, the bread may need the full 55 minutes. The toothpick test is the most reliable way to know when the loaves are done.

What To Serve With Pumpkin Chocolate Chip Bread

This bread is moist enough to enjoy completely plain, straight off the cutting board. I often eat a warm slice with nothing on it at all, and it hits the spot every time. That said, there are plenty of toppings that take it to another level.

Here are some of my favorite pairings:

• Honey butter: The sweetness of honey butter complements the pumpkin spice beautifully.
• Brown sugar cinnamon butter: This adds a warm, comforting layer of flavor.
• Pumpkin butter: For those who want to double down on pumpkin flavor.
• Softened butter: Simple and classic, especially on a warm slice.
• Cream cheese: The slight tang of cream cheese balances the sweetness of the bread.
• A drizzle of honey: A light drizzle adds a touch of natural sweetness.

For breakfast, I like to pair a slice with a cup of coffee or tea. For an afternoon snack, a glass of milk or a warm mug of apple cider works well. During the holidays, this bread makes a welcome addition to a brunch spread alongside quiches, fruit salads, and other baked goods.

Pumpkin Bread Variations To Try

One of the things I appreciate most about this recipe is how easily it adapts to different tastes. Once you have the base recipe down, you can experiment with all sorts of mix ins and toppings.

Here are some variations I have tried and enjoyed:

• Nuts: Swap out some or all of the chocolate chips for chopped pecans, walnuts, or hazelnuts. The nuts add crunch and a toasty flavor.
• Flavored chips: Butterscotch chips, white chocolate chips, or caramel chips all work well in place of the semisweet chocolate.
• Chocolate glaze: Skip the mini chip topping and instead drizzle a simple chocolate glaze over the cooled loaves. Melted chocolate with a little cream creates a smooth, glossy finish.
• Dried cranberries: Replace the chocolate chips with dried cranberries for a tart, festive loaf that is great for Thanksgiving.
• Raisins: Classic raisins add natural sweetness and pair well with the pumpkin spice.
• Combination: Mix and match. Try half chocolate chips and half cranberries, or add nuts alongside the chocolate for extra texture.

I encourage you to start with the original recipe first so you know how the base behaves, then branch out with the variations that appeal to you most. Baking is about finding what you and your family enjoy, and this recipe gives you plenty of room to explore.

This recipe makes two loaves and serves 24 people. One slice contains 217 calories, 35g carbohydrates, 4g protein, and 7g fat.

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Pumpkin Chocolate Chip Bread When the weather turns cool and the leaves start changing color, I always reach for my pumpkin chocolate chip bread recipe. This homemade quick bread combines warm fall spices with semisweet chocolate chips in every slice, and the whole process comes together with just two bowls and a whisk.

• Total Time: 60 min
• Yield: 24 1x

Ingredients

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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
2/3 cup brown sugar
2/3 cup granulated sugar
1 cup applesauce OR canola oil
3 eggs, room temperature
1 tablespoon vanilla extract
1 1/2 cups semi sweet chocolate chips
1/2 cup mini semi sweet chocolate chips, reserve a couple tablespoons for the top of the bread if desired

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Instructions

1-Preheat oven to 350F: Preheat oven to 350F. Grease two 8×4 in loaf pans and line with parchment paper. Set aside.
2-In a large bowl, whisk together flour,: In a large bowl, whisk together flour, salt, baking powder, baking soda and pumpkin pie spice. Set aside.
3-In a medium bowl, whisk together pumpkin,: In a medium bowl, whisk together pumpkin, brown sugar, granulated sugar, applesauce OR oil, eggs, and vanilla extract.
4-Stir wet ingredients into dry ingredients, mixing: Stir wet ingredients into dry ingredients, mixing just until moistened and combined.
5-Fold in chocolate chips, reserving a small: Fold in chocolate chips, reserving a small amount of mini chocolate chips for topping if desired.
6-Pour half of the batter into each: Pour half of the batter into each of the prepared loaf pans and bake for 50 to 55 minutes or until an inserted toothpick comes out clean.
7-Cool for 10 minutes in the pan: Cool for 10 minutes in the pan before removing to a wire rack to cool completely.

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• Prep Time: 10 min
• Cook Time: 50 min
• Method: bake

Nutrition

• Calories: 217kcal
• Sugar: 19g
• Sodium: 162mg
• Fat: 7g
• Saturated Fat: 4g
• Carbohydrates: 35g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 21mg