Introduction

Oh, that cozy feeling! Does anything just scream “fall” like the warm aroma of pumpkin spice wafting through your kitchen? I remember my grandma making this exact kind of bread, and the smell alone would make our whole house feel like a warm hug. This Chocolate Chip Pumpkin Bread is a true classic, and guess what? It’s ridiculously easy to whip up, perfect for those busy weeknights or a spontaneous craving for something sweet and comforting.

Why You’ll Love This Recipe

Fast: Seriously, you can have this mixed up and in the oven in about 15 minutes!
Easy: No fancy techniques here. Just a few bowls and a whisk are all you need.
Giftable: Wrap a warm loaf up for a neighbor, a friend, or a teacher – it’s a thoughtful homemade treat!
Crowd-pleasing: Who can resist moist pumpkin bread studded with melty chocolate chips? Everyone loves it!

Ingredients

Let’s gather everything we need for this deliciousness. Don’t worry, these are all pantry staples!

1 2/3 cups all-purpose flour: The base of our wonderful bread.
1 cup packed brown sugar: For that lovely caramel-y sweetness and moisture.
½ cup granulated sugar: A touch of everyday sweetness to balance it out.
2 teaspoons pumpkin pie spice: This is where the magic happens! It’s the heart of that fall flavor.
1 teaspoon baking soda: Helps our bread rise beautifully.
¾ teaspoon salt: Just a pinch to enhance all those amazing flavors.
½ teaspoon baking powder: A little extra lift for a super tender crumb.
15 ounces canned pumpkin: Make sure it’s pure pumpkin puree, not pumpkin pie filling!
½ cup canola oil: Keeps our bread wonderfully moist and tender.
2 large eggs: To bind everything together and add richness.
1 cup chocolate chips: Because, well, chocolate chips! Milk, semi-sweet, or dark – your choice!

How to Make It

Alright, let’s get baking! This is going to be so fun.

Preheat & Prep: First things first, let’s get your oven warmed up to 350°F (175°C). While that’s heating, grab a 9×5 inch loaf pan. Give it a good grease and then a light dusting of flour. This little step makes sure your beautiful bread pops right out later.
Dry Ingredients Party: In a nice big bowl, let’s whisk together all your dry ingredients: the flour, brown sugar, granulated sugar, pumpkin pie spice, baking soda, salt, and baking powder. Give them a good whisk until they’re all buddies.
Wet Ingredients Whisk: In a separate, medium-sized bowl, let’s whisk together the canned pumpkin, canola oil, and those two large eggs. Whisk until everything is smooth and beautifully combined.
Combine with Care: Now, here’s the crucial part! Pour those lovely wet ingredients right into your big bowl of dry ingredients. Stir gently until they’re just combined. I really mean it – do not overmix! A few little streaks of flour are totally okay. Overmixing can make your bread tough, and we want tender, delicious bread.
Chocolate Chip Hug: Gently fold in those glorious chocolate chips. Just a few stirs to get them distributed throughout the batter.
Into the Pan: Pour your beautiful batter into the prepared loaf pan. Spread it out evenly with your spatula so it bakes up nice and flat on top.
Bake to Perfection: Pop that pan into your preheated oven. Bake for about 55 to 65 minutes. How do you know it’s ready? The best trick is to insert a toothpick into the center. If it comes out clean (or with just a few moist crumbs, but no wet batter), it’s good to go!
Cool Down Time: Once it’s out of the oven, let your gorgeous loaf cool in the pan for about 10-15 minutes. This helps it set up. Then, carefully invert it onto a wire rack to cool completely. Patience is a virtue here, but oh-so-worth-it for the best texture!

Substitutions & Additions

Feeling creative? I love a good kitchen experiment! Here are a few ideas:

Nutty Goodness: Feel free to toss in ½ cup of chopped walnuts or pecans along with the chocolate chips. They add a lovely crunch!
Spice it Up: If you don’t have pumpkin pie spice, you can make your own! Mix 1 ½ teaspoons cinnamon, ½ teaspoon ginger, ¼ teaspoon nutmeg, and a pinch of cloves.
Extra Chocolate: Because why not? You could swap out some of the chips for white chocolate or butterscotch chips for a different flavor profile.
Citrus Zest: A teaspoon of orange zest added to the wet ingredients can give a wonderful bright note that complements the pumpkin.

Tips for Success

A few little secrets from my kitchen to yours to make this bread absolutely foolproof!

Don’t Overmix: I know I said it before, but it’s worth repeating! Overmixing develops the gluten too much, leading to a dense, tough loaf. Mix until just combined.
Room Temperature Eggs: While not strictly necessary for this recipe, room temperature eggs incorporate better and give a more even texture. If yours are cold, just pop them in a bowl of warm water for 5-10 minutes.
Pumpkin Power: Make sure you’re using 100% pure pumpkin puree, not “pumpkin pie filling” which already has sugar and spices added. The amount is important for moisture and flavor!
Prep Ahead Magic: You can whisk together all your dry ingredients a day or two in advance and store them in an airtight container. Then, when you’re ready to bake, just whisk the wet ingredients and combine!
Oven Variance: Ovens can be a little quirky. If your bread starts browning too quickly on top before the center is cooked, you can loosely tent it with foil.

How to Store It

Once your delicious loaf has completely cooled, you’ll want to store it properly to keep it fresh and moist.

At room temperature, wrap the cooled loaf tightly in plastic wrap or place it in an airtight container. It should stay wonderfully fresh for about 3-4 days. If you live in a warmer climate or want it to last a bit longer, you can store it in the refrigerator, where it will be good for about a week. And for even longer storage, this bread freezes beautifully! Wrap it well in plastic wrap and then a layer of foil, and it will keep in the freezer for up to 3 months. Just thaw it at room temperature when you’re ready to enjoy a slice.

FAQs

Got questions? I’ve got answers!

Can I make this gluten-free? Yes, you can often substitute a good quality gluten-free all-purpose flour blend for the all-purpose flour. You might need to add a little extra liquid or bake for a few minutes longer, as gluten-free flours can absorb moisture differently.
My bread sank in the middle. What happened? This can happen if the oven temperature was too low, if you opened the oven door too early, or if the batter was overmixed. Make sure your oven is preheated accurately and try to resist peeking for the first 40-45 minutes of baking.
Can I use muffin tins instead of a loaf pan? Absolutely! You can bake these as muffins. Fill muffin liners about two-thirds full and bake at 350°F (175°C) for 20-25 minutes, or until a toothpick comes out clean.

Chocolate Chip Pumpkin Bread

A ridiculously easy and comforting chocolate chip pumpkin bread recipe, perfect for fall or any time you crave a sweet, moist, and flavorful treat. This recipe comes together quickly and is great for gifting or sharing.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 1

Servings 12 slices

Equipment

9x5 inch loaf pan Greased and floured
Large bowl
Medium bowl
Whisk
Spatula
toothpick For testing doneness
Wire rack For cooling

Ingredients

Main ingredients

1.67 cups all-purpose flour The base of our wonderful bread.
1 cup packed brown sugar For that lovely caramel-y sweetness and moisture.
0.5 cup granulated sugar A touch of everyday sweetness to balance it out.
2 teaspoons pumpkin pie spice This is where the magic happens! It's the heart of that fall flavor.
1 teaspoon baking soda Helps our bread rise beautifully.
0.75 teaspoon salt Just a pinch to enhance all those amazing flavors.
0.5 teaspoon baking powder A little extra lift for a super tender crumb.
15 ounces canned pumpkin Make sure it’s pure pumpkin puree, not pumpkin pie filling!
0.5 cup canola oil Keeps our bread wonderfully moist and tender.
2 large eggs To bind everything together and add richness.
1 cup chocolate chips Milk, semi-sweet, or dark – your choice!

Instructions

First things first, let's get your oven warmed up to 350°F (175°C). While that's heating, grab a 9x5 inch loaf pan. Give it a good grease and then a light dusting of flour. This little step makes sure your beautiful bread pops right out later.
In a nice big bowl, let's whisk together all your dry ingredients: the flour, brown sugar, granulated sugar, pumpkin pie spice, baking soda, salt, and baking powder. Give them a good whisk until they're all buddies.
In a separate, medium-sized bowl, let's whisk together the canned pumpkin, canola oil, and those two large eggs. Whisk until everything is smooth and beautifully combined.
Now, here’s the crucial part! Pour those lovely wet ingredients right into your big bowl of dry ingredients. Stir gently until they're just combined. I really mean it – do not overmix! A few little streaks of flour are totally okay. Overmixing can make your bread tough, and we want tender, delicious bread.
Gently fold in those glorious chocolate chips. Just a few stirs to get them distributed throughout the batter.
Pour your beautiful batter into the prepared loaf pan. Spread it out evenly with your spatula so it bakes up nice and flat on top.
Pop that pan into your preheated oven. Bake for about 55 to 65 minutes. How do you know it's ready? The best trick is to insert a toothpick into the center. If it comes out clean (or with just a few moist crumbs, but no wet batter), it's good to go!
Once it's out of the oven, let your gorgeous loaf cool in the pan for about 10-15 minutes. This helps it set up. Then, carefully invert it onto a wire rack to cool completely. Patience is a virtue here, but oh-so-worth-it for the best texture!

Notes

Feel free to add ½ cup of chopped walnuts or pecans with the chocolate chips. You can also substitute pumpkin pie spice with a mix of cinnamon, ginger, nutmeg, and cloves. For a different flavor, swap some chips for white chocolate or butterscotch. A teaspoon of orange zest added to the wet ingredients can also complement the pumpkin flavor. Avoid overmixing the batter for a tender loaf. Room temperature eggs incorporate better. Use 100% pure pumpkin puree. Dry ingredients can be prepped a day or two ahead. If the top browns too quickly, tent with foil. Store at room temperature for 3-4 days, refrigerate for about a week, or freeze for up to 3 months.