You want the kind of treat that makes neighbors “drop by” and kids suddenly volunteer to help with dishes? This pumpkin chocolate chip bread is your secret weapon. It’s bakery-soft, loaded with melty chips, and tastes like fall packed itself into a loaf pan and threw a party.
No mixers, no fuss—just whisk, bake, and watch it disappear. And yes, it’s spooky-season approved with a crumb so tender it basically vanishes in your mouth.
Why This Recipe Works
This bread nails the sweet spot between moist and fluffy thanks to a smart mix of pumpkin puree and oil. The pumpkin doesn’t just add flavor—it’s a moisture magnet.
Warm spices amplify the pumpkin without overwhelming it, while chocolate chips bring the “oh wow” moments in every bite. Brown sugar introduces depth and caramel notes, and a touch of vanilla makes everything taste like a hug. Finally, the baking powder and baking soda combo gives it lift without creating tunnels or a rubbery crumb.
Ingredients Breakdown
- All-purpose flour (2 cups) – The sturdy base that keeps the loaf together without being dense.
- Baking powder (1 tsp) + baking soda (1/2 tsp) – The leavening duo for optimal rise and tender texture.
- Kosher salt (1/2 tsp) – Balances sweetness and sharpens the spice and chocolate flavors.
- Ground cinnamon (2 tsp) – The classic fall note; bold but not bossy.
- Ground nutmeg (1/4 tsp), ginger (1/2 tsp), and cloves (1/8 tsp) – The backup singers that make the chorus unforgettable.
- Pumpkin puree (1 cup) – Not pumpkin pie filling—just pure pumpkin for body and moisture.
- Granulated sugar (1/2 cup) + light brown sugar (1/2 cup) – Sweetness plus a hint of molasses depth.
- Neutral oil (1/2 cup) – Canola, vegetable, or grapeseed for moistness without heaviness.
- Large eggs (2) – Structure and richness that bind the batter.
- Vanilla extract (2 tsp) – Softens edges and rounds out the spice.
- Mini chocolate chips (3/4 to 1 cup) – Minis distribute better, but standard chips work too; go with your vibe.
- Optional: coarse sugar (1–2 tbsp) or extra chips for topping – Adds bakery-style sparkle and crunch.
Step-by-Step Instructions
- Prep like a pro: Preheat the oven to 350°F (175°C).
Line a 9×5-inch loaf pan with parchment, leaving overhang for easy lift-out, and lightly grease it. This saves you from loaf-extraction drama later.
- Dry team, assemble: In a medium bowl, whisk flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Keep it lump-free so your crumb stays even.
- Wet team, unite: In a large bowl, whisk pumpkin puree, granulated sugar, brown sugar, oil, eggs, and vanilla until smooth and glossy.
No streaks. No clumps. Just silky batter.
- Fold with finesse: Add the dry ingredients to the wet and gently fold with a spatula until just combined.
Stop as soon as the flour disappears. Overmixing = tough loaf. We’re not baking sneakers.
- Chip it: Fold in the chocolate chips, reserving a small handful for the top if you want the “bakery window” look.
- Pan and pretty: Scrape the batter into the pan, smooth the top, and sprinkle with reserved chips and coarse sugar if using.
That crunch? Totally worth it.
- Bake it right: Bake for 55–70 minutes, until a toothpick inserted in the center comes out mostly clean with a few moist crumbs. If the top is browning too fast, tent with foil for the last 15 minutes.
- Cool with patience (ugh, we know): Let the loaf cool in the pan for 15 minutes, then lift out and cool completely on a rack before slicing.
This sets the crumb and prevents it from squishing into sad slices.
- Slice and serve: Use a sharp serrated knife for clean slices. Warm slices make the chips melt like tiny lava pools—no complaints there.
Preservation Guide
- Room temperature: Wrap tightly in plastic or store in an airtight container for up to 3 days. The flavor actually deepens on day two—patience pays.
- Refrigerator: Up to 1 week, well-wrapped.
Bring to room temp or give it a quick 10-second microwave zap per slice for best texture.
- Freezer: Freeze whole or sliced, double-wrapped (plastic + freezer bag) for up to 3 months. Thaw overnight in the fridge or at room temp for 2–3 hours.
- Re-crisp topping: If the top softens, a 300°F oven for 8–10 minutes revives the crust. FYI, don’t microwave if you want the sugar crunch back.
Nutritional Perks
- Pumpkin power: Naturally rich in vitamin A and fiber, pumpkin adds nutrients without weighing things down.
- Oil over butter: Using oil keeps the crumb tender and moist while reducing saturated fat compared to butter-heavy loaves.
- Portion control: Slices clock in around moderate calories for a dessert bread, especially if you cut it into 12–14 pieces.
Balance, not boredom.
- Customizable sweetness: You can trim the sugars by 2–3 tablespoons each without wrecking the structure if you prefer a lighter loaf.
Common Mistakes to Avoid
- Using pumpkin pie filling: It’s pre-sweetened and spiced; your loaf will be cloying and weird. Pure pumpkin only.
- Overmixing the batter: It activates too much gluten and turns the loaf rubbery. Fold just until combined—then stop.
- Skipping the parchment sling: This loaf is moist.
Without parchment, you’ll be excavating crumbs like an archaeologist.
- Cutting too early: Slicing hot bread compresses the crumb. Let it cool so each slice stays plush and photo-ready.
- Ignoring oven variance: All ovens lie a little. Start checking at 55 minutes and trust the toothpick test, not the clock.
Variations You Can Try
- Spooky Swirl: Reserve 1/2 cup batter, mix with 1 tablespoon cocoa powder, and swirl it in before baking for a Halloween marble moment.
- Nutty Crunch: Add 1/2 cup chopped toasted pecans or walnuts for texture that screams “bakery-level.”
- Chai Vibes: Swap the spice blend for 2–2.5 teaspoons chai spice.
It’s fall, but with a passport.
- Gluten-Free: Use a 1:1 gluten-free flour blend with xanthan gum. Add 1 extra tablespoon oil to keep it moist.
- Mini Loaves or Muffins: Bake in mini loaf pans for 30–40 minutes or standard muffins for 18–22 minutes. Great for parties and portioning.
- Less Sweet, More Spice: Reduce sugar by 3 tablespoons and bump cinnamon to 2.5 teaspoons for a cozier, grown-up flavor.
- Dark Chocolate Drama: Swap half the chips for chopped dark chocolate chunks.
Melty pockets = instant flex.
FAQ
Can I use fresh pumpkin instead of canned?
Yes—roast and puree sugar pumpkin or kabocha, then strain excess liquid with cheesecloth. You want the thickness of canned puree or the loaf will bake gummy.
How do I keep the chocolate chips from sinking?
Toss chips with 1 teaspoon of the flour mixture before folding in. Also, don’t overmix and make sure your batter isn’t too runny; the right viscosity helps suspend the chips.
What if I only have pumpkin pie spice?
Use 2 to 2.5 teaspoons pumpkin pie spice and omit the individual spices.
Taste-wise, it’s a great shortcut and, IMO, totally acceptable.
Can I replace the oil with butter?
You can swap 1:1 melted butter, but the loaf will be slightly less moist on day two. If you do, consider adding 1 tablespoon milk or yogurt for softness.
Is this recipe dairy-free?
Yes, as written—just ensure your chocolate chips are dairy-free. Many dark chips are; always check the label.
How do I know it’s fully baked?
Look for a domed top, set center, and a toothpick with a few moist crumbs but no wet batter.
An instant-read thermometer should register about 200–205°F in the center.
Can I make it less sweet?
Reduce each sugar by up to 3 tablespoons and use 1/2 cup chocolate chips instead of a full cup. Flavor stays balanced without turning into “health food punishment.”
What size pan works best?
A 9×5-inch loaf pan yields the best height and crumb. An 8.5×4.5-inch pan works too—just watch for a slight increase in bake time and a higher dome.
How do I store slices for lunchboxes?
Wrap individual slices in parchment, then place in a zip-top bag in the fridge.
They’re grab-and-go and thaw to perfect texture by noon.
Can I add a glaze?
Absolutely. Whisk 3/4 cup powdered sugar with 1–2 tablespoons maple syrup and a splash of milk. Drizzle over cooled loaf for a sweet, shiny finish that screams “treat.”
Final Thoughts
This Festive Pumpkin Chocolate Chip Bread for Halloween delivers bakery-level payoff with weeknight-level effort.
It’s cozy, crowd-pleasing, and just a little dramatic—like every great seasonal bake should be. Keep a loaf on standby for parties, gifting, or “taste testing” at 10 p.m. Because when your kitchen smells like warm spice and chocolate, who’s saying no?
Exactly.
Pumpkin Chocolate Chip Bread
Ingredients
Method
- Preheat the oven to 350°F (175°C) and line a 9×5-inch loaf pan with parchment, lightly greased.
- In a medium bowl, whisk together the dry ingredients: flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
- In a large bowl, whisk together the wet ingredients: pumpkin puree, granulated sugar, brown sugar, oil, eggs, and vanilla until smooth.
- Gently fold the dry ingredients into the wet ingredients until just combined.
- Fold in the chocolate chips, reserving some for topping if desired.
- Pour the batter into the prepared pan, smooth the top, and sprinkle with reserved chips and coarse sugar.
- Bake for 55–70 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
- Let cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
- Slice with a serrated knife and serve warm for the best experience.