Easy Pumpkin Chocolate Chip Bread Recipe You’ll Love: The Cozy Treat That Wins Every Weekend

You don’t need a bakery degree to make a loaf that disappears in ten minutes. This pumpkin chocolate chip bread is the cheat code for impressing guests, bribing coworkers, or winning the family breakfast battle. It’s moist, big on pumpkin spice flavor, and loaded with melty chocolate in every slice.

One bowl, no drama, and it makes your kitchen smell like October’s greatest hits. Ready to bake something that feels like a warm hug and tastes like you meant to do that?

What Makes This Special

This loaf nails the trifecta: moist crumb, balanced spice, and generous chocolate. The pumpkin keeps everything soft without drowning the flavor in sugar.

Cinnamon and nutmeg bring the cozy, while chocolate chips add just enough indulgence to make this dessert-worthy.

It’s a one-bowl recipe with pantry staples—no complex steps or weird ingredients. The batter is forgiving, the bake time is dependable, and the results are dangerously snackable. Bonus: it freezes like a champ, so you can have “fresh-baked” whenever.

Shopping List – Ingredients

• 1 3/4 cups (220 g) all-purpose flour
• 1 cup (200 g) granulated sugar
• 1/2 cup (110 g) light brown sugar, packed
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon fine sea salt
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves (optional but awesome)
• 1/4 teaspoon ground ginger
• 2 large eggs, room temperature
• 1 cup (240 g) canned pumpkin puree (not pumpkin pie filling)
• 1/2 cup (120 ml) neutral oil (canola, vegetable, or light olive oil)
• 1/4 cup (60 ml) milk (dairy or unsweetened almond)
• 2 teaspoons vanilla extract
• 1 cup (170 g) semisweet chocolate chips (plus extra for topping)
• Optional: 1/2 cup chopped walnuts or pecans
• Optional: coarse sugar for topping

Step-by-Step Instructions

1. Prep your gear. Preheat oven to 350°F (175°C).

   Grease a 9×5-inch loaf pan and line with a parchment sling for easy removal.

2. Whisk dry ingredients. In a large bowl, whisk flour, granulated sugar, brown sugar, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger until evenly combined.
3. Mix wet ingredients. Add eggs, pumpkin puree, oil, milk, and vanilla directly to the dry mix. Whisk until just combined and no dry pockets remain. Don’t overmix—this isn’t a gym session.
4. Fold in the goodies. Using a spatula, fold in chocolate chips (and nuts, if using).

   Reserve a few chips for the top.

5. Pan and top. Pour batter into prepared pan. Smooth the top and sprinkle with reserved chips and a little coarse sugar for crunch, if you like.
6. Bake like a pro. Bake for 55–65 minutes, until a toothpick inserted near the center comes out mostly clean with a few moist crumbs (melted chocolate is fine). If the top is browning too fast, tent loosely with foil at the 45-minute mark.
7. Cool with patience. Let the loaf cool in the pan for 15 minutes, then lift out and transfer to a wire rack.

   Cool at least 45 more minutes before slicing so it sets. Yes, the wait is cruel. Worth it.

8. Serve. Slice thick, serve warm, and pretend you only made one loaf on purpose.

Storage Tips

• Room temperature: Wrap tightly or store in an airtight container for up to 3 days.

  The flavor actually deepens on day two.

• Refrigerator: Up to 6 days, well-wrapped. Warm slices briefly for best texture.
• Freezer: Freeze whole or sliced, double-wrapped, for up to 3 months. Thaw at room temp, then reheat at 300°F (150°C) for 8–10 minutes for that fresh-baked vibe.

Health Benefits

Let’s be real: it’s a treat.

But it’s a smarter treat. Pumpkin brings beta-carotene, which your body converts to vitamin A for eye and skin health. You also get fiber that helps keep you fuller and steadies the sugar hit.

The spices do more than smell pretty—cinnamon and ginger have antioxidant and anti-inflammatory properties.

Using oil instead of butter keeps the texture tender while adding unsaturated fats. And if you swap some flour for whole wheat, you sneak in extra fiber without sacrificing the loaf’s charm, IMO.

Don’t Make These Errors

• Using pumpkin pie filling: That’s pre-sweetened and spiced. You’ll wreck the balance.

  Use pure pumpkin puree.

• Overmixing the batter: Leads to tough, dense bread. Stir until combined, then stop. Your biceps can rest.
• Skipping the cooling time: Slicing hot will crumble the loaf and smear the chocolate.

  Patience pays.

• Incorrect pan size: A smaller pan will overflow; a larger one will bake unevenly. Aim for a 9×5-inch loaf pan.
• Old leaveners: Expired baking soda or powder = sad, flat loaf. Check dates, FYI.
• Not tenting with foil: If the top browns too quickly, tent it.

  Charred crust isn’t a flex.

Variations You Can Try

• Whole Wheat Boost: Swap 1/2 cup of AP flour with white whole wheat. Add 1–2 tablespoons extra milk if needed.
• Maple Twist: Replace 1/4 cup of granulated sugar with pure maple syrup and reduce milk by 1 tablespoon.
• Brown Butter Upgrade: Use 1/2 cup browned butter (cooled) instead of oil for a nutty depth. It’s unfairly good.
• Spice Forward: Add 1/2 teaspoon cardamom for a fragrant kick that plays nice with pumpkin.
• Chocolate Overload: Use mini chips and drizzle cooled loaf with a simple ganache.

  Subtle? Not really.

• Add-Ins: Chopped dates, dried cranberries, or toasted pecans for texture and bursts of sweetness.
• Dairy-Free: Use almond milk and dairy-free chips. The loaf stays just as moist.
• Gluten-Free: Use a 1:1 gluten-free baking blend with xanthan gum.

  Let the batter rest 10 minutes before baking.

FAQ

Can I use fresh pumpkin instead of canned?

Yes—roast, puree, and strain it to remove excess moisture. Aim for a thick puree roughly the consistency of canned. Too watery and the loaf can sink or turn gummy.

Why did my bread sink in the middle?

Common causes are underbaking, too much moisture (thin puree), or old baking soda/powder.

Also, don’t fling open the oven door in the first 35 minutes. The loaf needs stable heat to set.

Can I make this into muffins?

Absolutely. Fill liners about 3/4 full and bake at 350°F (175°C) for 18–22 minutes.

Start checking at 16 minutes; they go from perfect to overbaked faster than you’d think.

How do I keep the chocolate chips from sinking?

Toss the chips with a teaspoon of flour before folding in, and don’t overmix. A slightly thicker batter (from proper measuring) helps keep them suspended.

Can I reduce the sugar?

You can drop the total sugar by 1/4 cup without wrecking texture. Any more and the loaf may bake drier and less tender.

Balance by adding a tablespoon of milk or a touch more oil if needed.

What’s the best oil to use?

Neutral oils like canola, vegetable, or grapeseed let the pumpkin and spice shine. Light olive oil works too. Strong oils can overpower the flavor profile.

Do I need to refrigerate the loaf?

Not required for the first 2–3 days if it’s well-wrapped and your kitchen is cool.

For longer storage or warmer climates, refrigerate to maintain freshness.

Can I double the recipe?

Yes—bake in two loaf pans and rotate halfway through. Don’t cram both on one side of the oven; even airflow matters more than we admit.

In Conclusion

This Easy Pumpkin Chocolate Chip Bread Recipe You’ll Love is the MVP of cozy baking: simple method, powerhouse flavor, and consistent results. It’s sweet but balanced, plush without being heavy, and versatile enough to fit breakfast, dessert, or “I deserve this” moments.

Make it once and it’ll be on repeat until your can of pumpkin says uncle.

Preheat the oven, grab a bowl, and let your kitchen smell like victory. Your only regret? Not making two loaves.