Pumpkin Chocolate Chip Bread – A Cozy Fall Favorite You’ll Crave

Few things capture the spirit of autumn quite like the smell of freshly baked pumpkin bread wafting through the kitchen. Add melty chocolate chips into the mix, and you’ve got a treat that feels like a warm hug on a crisp fall day. This Pumpkin Chocolate Chip Bread is moist, tender, spiced just right, and dotted with rich chocolate in every bite. It’s perfect for cozy mornings, afternoon snacks, or gifting during the holiday season.

On my About page, I talk about how fall baking became one of my greatest joys. The season always inspired me to pull out warm spices, stock up on canned pumpkin, and experiment with recipes that make the home feel inviting. If you’ve already tried my Pumpkin Banana Muffins, you’ll love this bread just as much—it’s a more indulgent version that combines the nostalgia of pumpkin bread with the irresistible sweetness of chocolate.

This recipe is simple enough for beginner bakers, yet impressive enough to wrap up as a homemade gift. Whether you serve it for breakfast with coffee or as dessert after dinner, this pumpkin chocolate chip bread is guaranteed to become a family tradition.

Why You’ll Love This Recipe

• Moist and tender: Thanks to pumpkin puree and applesauce (or oil), the bread stays soft and fluffy for days.
• Warmly spiced: Pumpkin pie spice brings out that cozy autumn flavor everyone loves.
• Chocolate-studded: Every slice is packed with gooey, melty chocolate chips that perfectly balance the pumpkin.
• Easy to make: No mixer required—just two bowls and a whisk.
• Versatile: Works as breakfast, a snack, or even a festive dessert.
• Freezer-friendly: Bake ahead, freeze, and enjoy pumpkin goodness anytime.

Ingredients

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)
⅔ cup brown sugar
⅔ cup granulated sugar
1 cup applesauce or canola oil
3 large eggs, room temperature
1 tablespoon vanilla extract
1½ cups semi-sweet chocolate chips
½ cup mini semi-sweet chocolate chips (reserve a couple tablespoons for topping, if desired)

Instructions

Step 1: Prepare the oven and pans

Preheat your oven to 350°F (175°C). Grease and lightly flour two 9×5-inch loaf pans or line them with parchment paper for easy removal.

Step 2: Mix the dry ingredients

In a large mixing bowl, whisk together the flour, salt, baking powder, baking soda, and pumpkin pie spice until evenly combined. This step ensures that the leavening agents and spices are distributed throughout the flour, preventing clumps.

Step 3: Combine the wet ingredients

In another large bowl, whisk together the pumpkin puree, brown sugar, granulated sugar, applesauce (or oil), eggs, and vanilla extract until smooth. The mixture should look glossy and well blended.

Step 4: Bring it together

Slowly add the dry ingredients into the wet mixture, stirring gently with a spatula until just combined. Be careful not to overmix—this is key to keeping the bread tender.

Step 5: Fold in the chocolate chips

Gently fold in the 1½ cups of semi-sweet chocolate chips until evenly distributed throughout the batter.

Step 6: Fill and top

Divide the batter evenly between the prepared loaf pans. Sprinkle the reserved mini chocolate chips on top for a bakery-style finish.

Step 7: Bake to perfection

Bake for 55–65 minutes, or until a toothpick inserted in the center comes out mostly clean (a few moist crumbs are fine, but no wet batter). If the tops are browning too quickly, cover loosely with foil during the last 15 minutes.

Step 8: Cool and serve

Allow the loaves to cool in the pans for 15 minutes, then transfer to a wire rack to cool completely before slicing. This helps the bread set and makes slicing easier.

Pro Tips

• Use room temperature eggs for smoother mixing and better texture.
• If using applesauce instead of oil, your bread will be lighter and slightly less rich—but still delicious.
• Toss chocolate chips with 1 tablespoon of flour before adding to the batter. This prevents them from sinking to the bottom.
• For extra moisture, don’t overbake—pull it out as soon as the toothpick comes out with just a few crumbs.

Variations

• Nutty version: Add ½ cup of chopped walnuts or pecans for crunch.
• Cream cheese swirl: Swirl 4 oz of softened cream cheese mixed with 2 tablespoons sugar into the batter for a cheesecake-like twist.
• Gluten-free: Use a 1:1 gluten-free flour blend.
• Mini loaves or muffins: Divide batter into mini loaf pans or muffin tins and bake for 20–25 minutes.

Pairings

• Drinks: Pair with a pumpkin spice latte, chai tea, or a cold glass of milk.
• Sides: A dollop of whipped cream or cream cheese spread makes it extra indulgent.
• Dessert combo: Serve warm slices with a scoop of vanilla ice cream for an irresistible fall dessert.

Storage

• Room temperature: Store in an airtight container for up to 4 days.
• Refrigerator: Keeps fresh for up to a week when chilled.
• Freezer: Wrap tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight at room temperature before serving.

FAQs

1. Can I use fresh pumpkin instead of canned?
Yes, but make sure to cook and puree it until smooth, and drain excess liquid to avoid a soggy loaf.

2. Can I reduce the sugar?
Yes, you can reduce either the brown or granulated sugar by ⅓ cup without drastically affecting the texture.

3. How do I prevent my bread from sinking in the middle?
Make sure not to overmix the batter, and bake until fully set in the center. An underbaked loaf often collapses as it cools.

4. Can I make this recipe vegan?
Yes! Replace eggs with flax eggs (1 tablespoon ground flax + 3 tablespoons water per egg) and use dairy-free chocolate chips.

5. Why use both mini and regular chocolate chips?
Mini chips sprinkle nicely on top and create little bursts of chocolate, while larger chips melt into the bread for gooey richness.

Nutrition Facts (per slice, 1 of 20)

Nutrient	Amount
Calories	245
Protein	4g
Fat	10g
Carbohydrates	36g
Fiber	2g
Sugar	20g
Sodium	210mg

Conclusion

This Pumpkin Chocolate Chip Bread is the perfect mix of cozy fall spices and rich chocolate indulgence. With its tender crumb, warm pumpkin flavor, and melty chocolate pockets, it’s a recipe that will win hearts every time. Bake it for your family, share it with friends, or enjoy it with a warm cup of coffee on a chilly morning. Once you make it, you’ll see why it deserves a permanent spot in your fall baking lineup.