If you’re looking for a loaf that effortlessly ushers in the warmth of autumn, Pumpkin Chocolate Chip Bread is pure comfort in every bite. Imagine a tender, golden-hued bread brimming with earthy pumpkin, laced with cozy spices, and punctuated with pools of melty chocolate chips. This irresistible treat is a total crowd-pleaser—perfect for breakfast, dessert, or gifting to someone special who deserves a slice of fall on their plate.

Ingredients You’ll Need

Making Pumpkin Chocolate Chip Bread relies on a handful of simple ingredients, each with a starring role in creating that soft crumb and signature flavor. These kitchen staples bring color, richness, and the most comforting aroma to your kitchen!

All-purpose flour: Lays the foundation for the bread’s structure while keeping it light and tender.
Baking soda: Gives the loaf its beautiful rise as it bakes up tall.
Baking powder: Works alongside the baking soda for a soft, subtle lift.
Salt: Balances the sweetness and amps up all the cozy spice notes.
Ground cinnamon: Delivers classic pumpkin spice warmth and aroma.
Ground nutmeg: Adds a nutty, slightly sweet undertone that feels like fall.
Ground cloves: Bring a hint of bold, earthy spice—use sparingly for best results.
Ground ginger: Offers a mild, gingery kick for complexity.
Pumpkin purée: The heart of the loaf, giving gorgeous color, moisture, and flavor—make sure it’s pure pumpkin, not pie filling!
Granulated sugar: Sweetens and keeps the crumb ultra soft.
Brown sugar: Packs in a touch of molasses for extra depth and tenderness.
Vegetable oil (or melted butter): Oil gives the moistest bread, but butter lends a richer taste—either works!
Large eggs: Bind everything together and give the bread a lovely structure.
Vanilla extract: Rounds out the flavors with a gentle sweetness.
Semisweet chocolate chips (plus more for topping): The melty, chocolatey surprise that takes every bite to the next level.

How to Make

Step 1: Prep Your Pan and Oven

First things first—get your oven heated up to 350°F (175°C) so it’s ready to bake. Lightly grease and flour a 9×5-inch loaf pan or, for extra insurance against sticking, line it with parchment paper. This early prep step makes sure your finished Pumpkin Chocolate Chip Bread pops out easily and looks picture-perfect.

Step 2: Combine the Dry Ingredients

In a medium bowl, gather your flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. Whisk them together until they’re fully blended—this ensures every slice is perfectly spiced and risen just right. Mixing your dry ingredients separately prevents any clumps of spice or flour from sneaking into the final loaf.

Step 3: Whisk the Wet Ingredients

In a large bowl, add the pumpkin purée, granulated sugar, brown sugar, oil (or melted butter), eggs, and vanilla extract. Whisk until the mixture is velvety smooth—don’t be shy about getting some air in there, as it helps the bread come out nice and fluffy.

Step 4: Bring the Batter Together

Carefully fold the dry ingredients into your wet mixture using a spatula. Stir just until you see the flour disappear—overmixing can make the bread dense rather than tender. The result should be a thick, beautiful batter with that irresistible pumpkin color.

Step 5: Add the Chocolate Chips

Gently stir in your semisweet chocolate chips. Scatter as many as you like! Set aside a small handful for sprinkling over the top—this gives the finished Pumpkin Chocolate Chip Bread that unmistakable bakery-worthy look and a little extra chocolate in every slice.

Step 6: Fill the Pan and Bake

Pour your batter into the prepared loaf pan and use a spatula to even out the top. Sprinkle those reserved chocolate chips over the surface for good measure. Slide the pan onto the center rack and bake for 55 to 65 minutes. You’ll know it’s ready when a toothpick poked in the middle comes out with no raw batter (melted chocolate smudges are just fine!).

Step 7: Cool Before Slicing

As tempting as it is to dive in hot out of the oven, let your Pumpkin Chocolate Chip Bread cool in the pan for 10 minutes—then remove it to a wire rack to cool completely. This helps lock in moisture, making every slice as delicious as the first.

How to Serve

Garnishes

Dress up your slices with a dusting of powdered sugar, a dollop of whipped cream, or a drizzle of warm chocolate sauce for extra indulgence. Even a handful of toasted pepitas or walnuts sprinkled on top add a fun crunch and autumn flair.

Side Dishes

This loaf is delightful served with thick Greek yogurt, a wedge of sharp cheddar, or a steaming mug of chai tea. For brunch, try it alongside a bright citrus salad or a scoop of vanilla ice cream for dessert—there’s no wrong way to enjoy it!

Creative Ways to Present

Mini loaves or muffins (just bake for 18 to 22 minutes) make wonderful edible gifts for neighbors, teachers, or friends. For gatherings, arrange slices on a rustic board with fresh apple or pear wedges, and scatter extra chocolate chips for that “can’t-resist” finishing touch.

Make Ahead and Storage

Storing Leftovers

Pumpkin Chocolate Chip Bread stays moist and flavorful for days! Wrap leftovers tightly in plastic or store in an airtight container at room temperature for up to 3 days, or keep it in the fridge for up to a week.

Freezing

If you’d like to save some for later, this bread is freezer champion material. Once fully cooled, wrap the loaf (or individual slices) in plastic wrap, then foil, and stash in the freezer for up to 3 months. To enjoy, simply thaw at room temperature or overnight in the fridge.

Reheating

To recreate that fresh-baked magic, briefly warm slices in the microwave (about 10 seconds) or pop them in a low oven for a few minutes. This brings back the soft, melty chocolate chips and that just-baked flavor everyone loves.

FAQs

Can I use fresh pumpkin instead of canned purée?

Absolutely! Just roast, mash, and thoroughly drain your pumpkin beforehand to prevent excess moisture. Canned pumpkin is wonderfully consistent, but homemade adds a rustic, earthy flavor that really shines here.

How do I know when my Pumpkin Chocolate Chip Bread is fully baked?

Start checking after 55 minutes—insert a toothpick into the center of the loaf. It should come out free of wet batter, although a bit of melted chocolate is perfectly fine. Ovens vary, so don’t hesitate to give it an extra few minutes if needed.

Can I substitute the vegetable oil with melted butter?

Yes! While oil gives you that classic super-moist texture, melted butter will lend a richer, slightly denser crumb with a buttery taste. Both options are delicious, so go with your preference.

Is it possible to make this Pumpkin Chocolate Chip Bread gluten free?

Definitely! Swap the all-purpose flour for your favorite 1-to-1 gluten free baking blend. Just be sure to check that your baking powder and chocolate chips are certified gluten free as well.

Why did my bread sink or turn out dense?

This usually happens from overmixing the batter or using too much pumpkin. To avoid this, fold the ingredients together gently and stick to the recipe’s ingredient amounts. Always double-check your baking soda and powder for freshness, too!

Final Thoughts

I hope you’ll cozy up in the kitchen and treat yourself to a loaf (or two!) of Pumpkin Chocolate Chip Bread. It’s the kind of recipe that fills your home with the scents of fall and brings joy with every slice. Let me know how yours turns out—and don’t forget to share a warm piece with someone you love!