Pumpkin Chocolate Chip Bread Recipe

Nothing says fall quite like the smell of pumpkin chocolate chip bread baking in the oven! I discovered this recipe three years ago when Emily was begging me to make something "pumpkiny but not boring" (her exact words).

After trying what felt like a dozen different recipes, I finally created this perfect combination of moist pumpkin bread studded with chocolate chips. Honestly? It's become our go-to fall treat, and I've probably made it at least twenty times since then.

The best part about this homemade pumpkin bread is how ridiculously easy it is to make. You don't need any fancy equipment or hard-to-find ingredients – just basic pantry staples and a can of pumpkin. Plus, it makes two loaves, so you can keep one and gift the other (or freeze it for later when you're having serious pumpkin withdrawal).

Speaking of easy treats, if you're looking for more fall baking inspiration, you'll love my old fashioned pumpkin bread recipe that's been a family favorite for years!

Why You'll Love This Pumpkin Chocolate Chip Bread Recipe

Jump to:

• Why You'll Love This Pumpkin Chocolate Chip Bread Recipe
• Ingredients For The Best Pumpkin Chocolate Chip Bread
• Step-By-Step Instructions For Perfect Pumpkin Bread
• Storage And Reheating Your Homemade Pumpkin Bread
• Pro Tips For The Best Pumpkin Chocolate Chip Bread Every Time
• Frequently Asked Questions About Pumpkin Bread
• Recipes You May Like
• Final Thoughts On This Amazing Pumpkin Chocolate Chip Bread
• Pumpkin Chocolate Chip Bread

• Super moist texture – The secret is using both applesauce and pumpkin puree, which keeps every slice perfectly tender
• Perfect spice balance – I use pumpkin pie spice for that classic fall flavor without overpowering the chocolate
• Chocolate in every bite – Two different sizes of chocolate chips mean you get chocolate goodness in every single slice
• Makes two loaves – Perfect for sharing, gifting, or freezing for later (trust me, you'll want backup)
• Beginner-friendly – No mixer required, just two bowls and some simple stirring
• Ready in just over an hour – From start to finish, you'll have warm bread on your table

Ingredients For The Best Pumpkin Chocolate Chip Bread

For the bread:

• 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 eggs, room temperature
• 1 tablespoon vanilla extract
• 1½ cups semi-sweet chocolate chips
• ½ cup mini semi-sweet chocolate chips
• Extra mini chocolate chips for topping (optional but recommended!)

Let me tell you about that applesauce trick – I started using it instead of oil after Emily complained that some pumpkin breads were too heavy. The applesauce keeps everything moist without making it dense. You can absolutely use oil if you prefer, but I'm team applesauce all the way!

Step-By-Step Instructions For Perfect Pumpkin Bread

Prep Your Kitchen

1. Preheat your oven to 350°F and grease two 8x4 inch loaf pans with butter or cooking spray.
2. Line the pans with parchment paper, leaving some overhang for easy removal later. This step saves you so much frustration – trust me on this one!

Mix The Dry Ingredients

3. In a large bowl, whisk together the flour, salt, baking powder, baking soda, and pumpkin pie spice until everything is evenly combined.
4. Set this bowl aside while you work on the wet ingredients.

Combine The Wet Ingredients

5. In a medium bowl, whisk together the pumpkin puree, brown sugar, and granulated sugar until smooth.
6. Add the applesauce (or oil), eggs, and vanilla extract to the pumpkin mixture and whisk until completely combined.

The eggs should be at room temperature for the best mixing. If you forget to take them out early (happens to me all the time), just place them in a bowl of warm water for about 5 minutes.

Bring It All Together

7. Pour the wet ingredients into the dry ingredients and stir just until moistened and combined. Don't overmix – a few lumps are totally fine!
8. Fold in 1½ cups of semi-sweet chocolate chips and the ½ cup of mini chocolate chips, reserving a small handful of mini chips for the tops if you want that bakery look.

Bake Your Pumpkin Chocolate Chip Bread

9. Divide the batter evenly between your two prepared loaf pans – I use a large spoon and try to eyeball it, but you could weigh them if you're feeling precise.
10. Sprinkle the reserved mini chocolate chips on top of each loaf for that extra chocolate appeal.
11. Bake for 50-55 minutes or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
12. Cool in the pans for 10 minutes before removing to a wire rack to cool completely.

I know it's tempting to slice into it right away (the smell is incredible!), but letting it cool completely makes all the difference in texture and makes slicing so much cleaner.

Storage And Reheating Your Homemade Pumpkin Bread

This moist pumpkin bread stays fresh at room temperature for up to 3 days when wrapped tightly in plastic wrap or stored in an airtight container.

For longer storage, refrigerate for up to one week or freeze for up to 3 months. I like to slice it before freezing so I can grab individual pieces whenever I want a quick snack.

To reheat, just pop a slice in the toaster for 30 seconds or microwave for 10-15 seconds. Emily likes hers slightly warm with a glass of cold milk – it's become her after-school ritual during fall!

Pro Tips For The Best Pumpkin Chocolate Chip Bread Every Time

• Don't overmix the batter – This is the number one mistake I see people make. Stir just until the ingredients come together.
• Use room temperature eggs – They mix more easily and create a better texture.
• Measure your flour correctly – Too much flour makes dense, dry bread. Spoon it into your measuring cup and level it off.
• Test for doneness properly – The toothpick should come out clean or with just a few moist crumbs, not wet batter.
• Let it cool completely before slicing – I know it's hard, but this prevents crumbly, messy slices.

Have you ever tried adding a cream cheese swirl? I experimented with that last month and it was amazing, but Emily voted to keep this version as our "classic."

Frequently Asked Questions About Pumpkin Bread

Recipes You May Like

• Healthier Chocolate Chip Banana Bread – Another moist, chocolate-studded quick bread that's perfect for fall baking
• Small Batch Chocolate Chip Cookies – When you want something sweet but don't need dozens of cookies lying around
• Pumpkin Custard Pie – A lighter take on traditional pumpkin pie that pairs perfectly with this bread

Final Thoughts On This Amazing Pumpkin Chocolate Chip Bread

This easy pumpkin bread recipe has honestly become one of my most-requested recipes from friends and family. There's something magical about the combination of warm spices, tender pumpkin, and melty chocolate chips that just screams comfort food.

Whether you're looking for a cozy weekend baking project, a gift for neighbors, or just want to fill your house with the most incredible fall aroma, this recipe delivers every single time. Emily and I have made it so many times that we practically have it memorized!

Give this pumpkin chocolate chip bread a try and let me know what you think. Don't forget to save this recipe to Pinterest for later – you'll definitely want to make it again once fall rolls around!