Pumpkin Chocolate Chip Bread Recipe with Warm Spices

Why I Love This Bread

You’ll love this pumpkin chocolate chip loaf for several reasons:

• Quick and easy – no stand mixer required. A whisk is all you need, and mixing by hand helps avoid overworking the batter.
• Moist and tender – pumpkin purée plus a bit of oil keeps the bread soft and never dry.
• Melty chocolate chips – sweet milk chocolate pairs surprisingly well with pumpkin for a comforting treat.

Ingredients, Notes, and Swaps

Pumpkin purée – use plain canned pumpkin purée, not pumpkin pie filling. It adds moisture and flavor without extra sugar or spices.

Pumpkin pie spice – this blend usually contains cinnamon, nutmeg, ginger, and allspice. If you don’t have it, substitute 1 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp ginger, and a pinch of allspice or cloves.

Flour – all-purpose flour works best. Measure by scooping into the cup and leveling with a knife for consistent results.

Chocolate chips – sweet milk chocolate chips are used here, but mini or semi-sweet chips work well, too. For variety, use half chips and half chopped pecans.

Milk and eggs – add moisture and structure. Using room temperature eggs and milk helps the batter blend evenly.

Oil – a neutral oil like canola keeps the loaf tender. You can substitute vegetable oil, melted butter, or ghee if preferred.

Sugar – the recipe uses both brown and granulated sugar for balanced flavor, but you can use all brown or all granulated if desired.

How to Make Pumpkin Chocolate Chip Bread

Step 1. Preheat oven to 350°F. Spray a 9×5-inch loaf pan with nonstick spray and line with a parchment strip for easy removal. In a large bowl, whisk together 1 cup pumpkin purée, 1/4 cup oil, and 1/4 cup whole milk until smooth.

Step 2. Whisk in 2 large eggs, 1 tsp vanilla extract, 1/2 cup granulated sugar, 1/2 cup packed light brown sugar, 1 tsp salt, 1 tsp baking soda, and 1 tsp pumpkin pie spice until combined.

Step 3. Add 2 cups all-purpose flour, one cup at a time, and stir gently until just combined. Avoid overmixing to keep the crumb tender.

Step 4. Fold in 1 cup of milk chocolate chips.

Step 5. Pour the batter into the prepared loaf pan. Sprinkle the remaining 1/3 cup chocolate chips on top.

Step 6. Bake on the middle rack for 40–50 minutes, checking after 30 minutes and then every 10 minutes to avoid over-browning. If the top browns too quickly, tent with foil. Internal temperature should reach about 200°F; a toothpick may be unreliable because of melted chips.

How to Keep Your Pumpkin Bread from Sinking

Quick breads can sink slightly as they cool, but these tips help avoid a major collapse:

• Mix gently with a whisk and stop as soon as the dry ingredients are incorporated.
• Underbaking causes sinking. Check the internal temperature (about 200°F) or look for small cracks on top and edges pulling from the pan.
• The toothpick test is less reliable because melted chocolate can make the center appear moist even when fully baked.

How to Keep It Fresh

Store and freeze correctly to preserve texture and flavor.

Storing

Keep the cooled loaf in an airtight container on the countertop for up to 3 days.

Freezing

Wrap the cooled loaf tightly in plastic wrap or parchment, then foil or a zipper bag. Freeze up to 3 months. Alternatively, slice and individually wrap slices for easy reheating—microwave a single slice 20–30 seconds to warm.

Yes. Double the ingredients and bake in two loaf pans or in batches. Two pans may need a few extra minutes of baking time.

Yes. Fill lined muffin cups about 3/4 full and bake at 350°F for 18–22 minutes.

Yes. Roast and purée fresh pumpkin, then blot excess moisture with paper towels before measuring. Use the same volume as canned purée.

If you try this Chocolate Chip Pumpkin Bread, please leave a rating and review to share how it turned out.