Name: Chocolate Chip Pumpkin Bread
Yield: 12

Whip up this straightforward, moist Chocolate Chip Pumpkin Bread Recipe with warm spice and lots of melty chocolate. One bowl. No mixer. Big fall flavor.

author’s note

Three Days, One Loaf, Zero Doubt!

I used to second-guess pumpkin bread. I’d test a loaf, share a slice, then tell myself I’d post it “next fall.”

This time I kept tweaking until it tasted exactly how I wanted. Soft crumb. Bold pumpkin spice. Mini chips in every bite.

When my kids asked for “the chocolate pumpkin bread” three days in a row, I knew it was ready to share. Bonus, it slices even better the next day as the flavors mingle.

Chocolate Chip Pumpkin Bread Recipe Ingredients

Ingredient	Swap or tip
Pumpkin purée	Use pure pumpkin, not pie filling.
Brown sugar	Light or dark both work.
Oil + melted butter	All oil for extra moisture or all butter for richer flavor. Oil keeps slices softer at room temp.
Flour	Spoon and level or weigh.
Pumpkin pie spice + cinnamon	Add extra cinnamon if you love it.
Eggs	Bring to room temp for smoother mixing.
Mini chocolate chips	Use mini chips for even distribution. Hold back a handful for the top.

Featured Comment

“I just love making from-scratch bread with my kids. This recipe was so satisfying and turned out evenly soft & moist.”
– Stephanie

How To Make Chocolate Chip Pumpkin Bread Recipe (Tips)

Prep pan: Grease a metal 9×5 pan and add a parchment sling for straightforward removal.
Mix wet: Whisk until smooth and glossy. Room temp eggs blend better.
Add dry: Sprinkle over the top and whisk just until streaks vanish.
Fold in chips: Switch to a spatula. Use mini chips for even bites.
Bake: Fill pan, smooth, and bake. Tent with foil if browning fast.
Cool: Rest 15 minutes in the pan. Lift to a rack and cool fully.