Chocolate Chip Pumpkin Bread, honestly, where was this recipe during those endless blustery afternoons when my kitchen smelled meh and all I wanted was to impress my kids (or hey, myself)? Finding a dessert that’s both super moist and loaded with melty chocolate is like striking gold—especially if you’re sorta obsessed with recipes like this chocolate chip zucchini bread or that double chocolate zucchini bread (my niece won’t stop texting me for the recipe, not kidding). If you want a treat that’s got all the cozy fall feels, a little wow-factor, and zero complicated steps, you’re in the right place. And, since I have a soft spot for pumpkin breads—the pumpkin zucchini bread is another winner—let’s dive right in and fix those soggy-cookie blues for good.
Why You’ll Love This Chocolate Chip Pumpkin Bread
Okay, so maybe I’m a little obsessed, but hear me out. This chocolate chip pumpkin bread gets rave reviews every time. Like, I brought it to my cousin’s tailgate last fall and folks lost their minds. It is just the right amount of sweet and savory, with pockets of gooey chocolate and the kind of moist crumb you only find at five-star… home kitchens, apparently.
It also helps that this recipe is as easy as pie (well—maybe easier). No fancy equipment. No weird ingredients. And it tastes even better the next day, which is just wild to me. What really seals the deal for me is how consistent it is. Mess it up a little and it’s still crazy good. I don’t want to jinx it, but this may make your grandma ask you for tips.
You could totally dress it up for brunch or keep it plain for those sneaky midnight snacks hiding in the pantry. Trust me, that loaf will be gone before you can say “where’d my bread go?”
| Feature | Details |
|---|---|
| Moisture Level | Super moist bread that stays fresh up to 4 days on the counter. |
| Ease of Preparation | No fancy equipment, simple steps—ideal for beginner bakers. |
| Serving Recommendations | Enjoy plain, with cream cheese, or add ice cream on top for decadence. |
| Variations | Add nuts, extra spices, or chocolate drizzle for custom flavors. |
| Common Questions | Includes FAQs on using fresh pumpkin, sugar adjustments, and freezing methods. |
Ingredients for the Perfect Pumpkin Bread with Chocolate Chips
Here’s what you need for this amazing chocolate chip pumpkin bread. Nothing out of the ordinary—regular pantry stuff. You’ll see.
- 1 ¾ cups all-purpose flour (I use the cheapest, honestly)
- 1 teaspoon baking soda
- ½ teaspoon salt (don’t skip this—it makes the flavors pop)
- 2 teaspoons pumpkin pie spice (or just cinnamon if that’s all you got)
- ½ cup vegetable oil (melted coconut oil works, too)
- 1 cup canned pumpkin puree (not pumpkin pie filling, you’ll regret that mistake, trust me)
- 2 eggs (room temp is ideal, but I break that rule often)
- ¾ cup granulated sugar
- ¼ cup brown sugar (adds this little caramel magic)
- 1 teaspoon vanilla extract (the good stuff or, ya know, the imitation if that’s what’s handy)
- 1 cup chocolate chips (I go heavy, nobody’s mad)
That’s it! So doable, right?
Step-by-Step Instructions to Make the Bread Moist & Delicious
Here’s the part where you just trust the process, even if it gets a little messy (I mean, my toddler “helped” and it still worked out). Grab two bowls. In the first, whisk your flour, baking soda, salt, and pumpkin pie spice. No need to sift, unless lumps bug you.
In bowl number two, stir together the oil, pumpkin puree, both sugars, eggs, and vanilla. Don’t overthink it. Dump the wet stuff into the dry. Fold gently until just mixed—if you see a few streaks of flour, that’s honestly okay.
Fold in your chocolate chips (save a few for sprinkling on top if you want it to look impressive). Scrape that thick batter into a greased loaf pan (8×4 inch is my jam), scatter on the leftover chips, and bake at 350°F for about 55-ish minutes. The top should crack and bounce a smidge when you press a finger at the center. Cool in the pan about 15 minutes (if you can stand the wait), then let it finish cooling on a wire rack.
Your kitchen is going to smell epic by this point. No bakery compares.
Pro Tips for the Best Chocolate Chip Pumpkin Bread
Here’s what I wish I knew sooner. First, don’t knead the batter like you’re making bread dough—over-mixing is the biggest mood-killer for moist treats. Second, try mini chocolate chips if you want that melty-in-every-bite thing (seriously addicting). Get bold: sprinkle a pinch of flaky salt on top before baking for a grown-up vibe.
If you want to go lighter, you can swap half the oil for unsweetened applesauce. Still super moist—I’ve done it. And when it comes to that pumpkin puree, canned is easier but if you’ve got homemade, you’re a pumpkin bread wizard.
Bonus secret: Tightly wrap leftovers while still a little warm. Talk about maximum softness the next day. Also, if you accidentally underbake by five minutes, honestly, it’s almost better.
Serving Ideas & Custom Variations
Let’s make this chocolate chip pumpkin bread work for you, not the other way around. (I sound like my grandma, but it’s true.)
- Ice cream on top: I know, wild—but a scoop of vanilla over a warm slice? Pure joy.
- Nutty crunch: Walnuts or pecans in the batter for a little bite.
- Fall spice: A little extra pumpkin pie spice or cinnamon sprinkled on top turns it up a notch.
- Chocolate drizzle: Melt extra chocolate chips and zigzag over cooled bread for “fancy brunch” vibes.
This bread also pairs perfectly alongside a hot cup of tea or coffee. Or, try it with banana zucchini bread for a fun brunch table—trust me, nobody will complain.
Storing and Freezing Your Pumpkin Bread
If there’s any left to store (great problem to have), wrap your chocolate chip pumpkin bread in foil or plastic wrap once it’s totally cool. Honestly, it’s even better the next day. It keeps well on the counter for up to four days, just stash it away from direct sunlight or the lunchbox mob.
For anything longer, the freezer’s your friend. Slices or whole—but always double-wrap. Thaw overnight at room temp or microwave in brief 10-second bursts. Still crazy moist. Zero dry sadness.
Got surprise guests? Pop a frozen slice straight in the toaster. Boom—fresh baked greatness. I’ve done it for hungry teens and picky relatives, and it totally works.
More Pumpkin Bread Variations You’ll Love
If you’re as into pumpkin as I am, you gotta try the wild world of pumpkin bread twists. There’s the extra-moist pumpkin zucchini bread—I swear it’s another level. Or, try a fluffy pumpkin spice cake if you’re feeling adventurous, like the pumpkin spice cake that’s surprisingly easy.
If you want to add a zing, squeeze a little lemon zest into the batter or give lemon zucchini bread with glaze a test drive. Seriously, there’s no wrong way with pumpkin bread, especially if you go heavy on the chocolate chips.
If classic’s more your style, the classic zucchini bread recipe is reliable—and, weirdly, also a crowd favorite on Thanksgiving.
Common Questions
Can I use fresh pumpkin instead of canned?
Yep! Just roast, mash, and cool the pumpkin first. Drain excess water or you’ll end up with soggy bread.
What if I want the bread less sweet?
Cut the sugars a bit—it’s still super moist, promise.
Can I make muffins with this batter?
Totally! Bake them for 18-22 minutes and check with a toothpick.
Why did my chocolate chips sink?
Try tossing chips in a tiny bit of flour before adding—seriously helps.
Is it okay to freeze baked loaves?
Yes, and I do it all the time. Double wrap for best results.
Bake It, Share It, Love It
This chocolate chip pumpkin bread is one of those recipes you’ll come back to over and over. Moist, loaded with chocolate, and totally foolproof. Your family will want extra loaves on hand—I always do. Want to try other variations? Check out these favorites: The BEST Pumpkin Bread – Tastes Better From Scratch, Pumpkin Bread Recipe (No Mixer!) – Sally’s Baking, Chocolate Chip Pumpkin Bread Recipe, or Pumpkin Chocolate Chip Bread – Dinner at the Zoo. You may end up as obsessed as I am, but hey, is that really a problem?
Chocolate Chip Pumpkin Bread
- Total Time: 70 minutes
- Yield: 1 loaf 1x
- Diet: Vegetarian
Description
A super moist and delicious chocolate chip pumpkin bread that’s perfect for any occasion.
Ingredients
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons pumpkin pie spice
- ½ cup vegetable oil
- 1 cup canned pumpkin puree
- 2 eggs
- ¾ cup granulated sugar
- ¼ cup brown sugar
- 1 teaspoon vanilla extract
- 1 cup chocolate chips
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, whisk together the flour, baking soda, salt, and pumpkin pie spice.
- In another bowl, mix the oil, pumpkin puree, sugars, eggs, and vanilla.
- Combine the wet and dry ingredients, folding gently until just mixed.
- Fold in chocolate chips, reserving some for the top.
- Pour the batter into a greased 8×4 inch loaf pan.
- Sprinkle reserved chocolate chips on top.
- Bake for about 55 minutes, until a toothpick comes out clean.
- Let cool for 15 minutes in the pan, then transfer to a wire rack to cool completely.
Notes
Wrap leftovers while still warm to maintain softness. Tightly wrapped, the bread stays fresh for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 40mg