This Pumpkin Chocolate Chip Bread is incredibly soft, moist, and full of warm fall spices. Made with simple ingredients, this easy homemade pumpkin bread bakes into a perfectly tender, flavorful loaf.
Perfect for breakfast, a snack, or dessert, this moist pumpkin loaf is a cozy fall favorite that’s just as delicious with or without chocolate chips! If you love easy fall baking, don’t miss my Apple Cinnamon Bread recipe, another delicious seasonal favorite!
Easy Homemade Pumpkin Bread
There’s nothing better than the smell of freshly baked pumpkin bread filling your kitchen on a crisp fall day! This easy pumpkin bread recipe makes a soft, moist loaf with rich pumpkin flavor, warm cinnamon, and just the right amount of sweetness.
Chocolate chips add a delicious twist, but they’re completely optional. Even without them, this homemade pumpkin loaf is perfectly tender, flavorful, and delicious on its own.
Why You’ll Love This Pumpkin Bread Recipe
- Easy to make: Simple pantry ingredients and no complicated steps.
- Incredibly moist: Pumpkin puree keeps the bread soft, tender, and delicious.
- Perfect fall flavor: Warm cinnamon and pumpkin spice make every bite cozy and comforting.
- Chocolate chips are optional: easy to leave them out for a classic pumpkin loaf.
- Great for any occasion: Perfect for breakfast, snacking, dessert, or sharing with family and friends.
- Make-ahead friendly: This pumpkin bread stays moist for days and freezes beautifully.
Ingredients for Pumpkin Bread
You only need a few simple ingredients to make this soft, moist homemade pumpkin bread.
- All-purpose flour: Provides structure and creates a tender crumb.
- Baking powder and baking soda: Help the bread rise and give it a light, soft texture.
- Salt: Balances the sweetness and enhances the flavor.
- Cinnamon, nutmeg, and cloves: Add warm, cozy fall flavors that complement the pumpkin.
- Vegetable oil: Keeps the bread incredibly moist and tender.
- Eggs: Bind the ingredients together and provide structure.
- Granulated sugar: Adds sweetness and helps keep the loaf soft.
- Vanilla extract: Enhances the pumpkin and spice flavors.
- Pumpkin puree: Gives the bread its rich pumpkin flavor, moisture, and beautiful color. Use pure pumpkin puree, not pumpkin pie filling.
- Semi-sweet chocolate chips: Add a touch of chocolate to every slice. Leave them out for a delicious classic pumpkin bread.
How to Make Pumpkin Chocolate Chip Bread
This easy pumpkin bread comes together in just a few simple steps!
- Mix the dry ingredients: Whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
- Combine the wet ingredients: Whisk the oil, eggs, sugar, vanilla, and pumpkin puree until smooth.
- Make the batter: Gently stir in the dry ingredients until just combined. Fold in the chocolate chips.
- Bake: Pour the batter into a greased 8×4-inch loaf pan, sprinkle with the remaining chocolate chips, and bake at 350°F for 50–60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool and serve: Let the pumpkin bread cool before slicing and enjoying!
Tips for Perfectly Moist Pumpkin Bread
- Use pure pumpkin puree: Not pumpkin pie filling, which contains added sugar and spices.
- Don’t reduce the oil: Use the full amount for a soft, moist loaf. Canola or another neutral oil works, too.
- Measure flour correctly: Spoon it into the measuring cup and level it off to avoid dry, dense bread.
- Don’t overmix: Stir just until the dry ingredients are incorporated.
- Save some chocolate chips: Sprinkle them on top before baking, or leave them out for classic pumpkin bread.
- Check for doneness: Insert a toothpick into the center, avoiding melted chocolate chips. It should come out clean or with a few moist crumbs.
- Cool before slicing: Let the loaf set to prevent a gummy texture and get neat slices.
Variations and Substitutions
- Classic Pumpkin Bread: Skip the chocolate chips for a simple, moist pumpkin loaf packed with warm fall spices.
- Add nuts: Replace some or all of the chocolate chips with chopped walnuts or pecans for extra crunch.
- Add a crunchy topping: Sprinkle a little cinnamon sugar over the batter before baking for a sweet, lightly crisp crust.
- Make pumpkin muffins: Divide the batter among lined muffin cups and adjust the baking time, checking for doneness after 25 minutes.
How to Store and Freeze Pumpkin Loaf
- Room temperature: Store cooled pumpkin bread in an airtight container for up to 3 days to keep it soft and moist.
- Refrigerator: Keep it tightly wrapped in the fridge for up to a week. Bring to room temperature before serving.
- Freezer: Wrap the whole loaf or individual slices tightly in plastic wrap, then place in a freezer-safe bag. Freeze for up to 3 months.
- Thawing: Thaw overnight in the refrigerator or at room temperature. Warm individual slices briefly in the microwave for that fresh-baked taste.
Make-ahead tip: This pumpkin bread tastes even better the next day as the flavors have time to develop!
Frequently Asked Questions
Absolutely! Simply leave out the chocolate chips for a classic pumpkin bread. The loaf will still be soft, moist, and full of warm fall spices.
Yes! Homemade pumpkin puree works well, but make sure it’s thick and well-drained. Watery puree can make the bread too dense or gummy.
Pumpkin bread can turn out dense or undercooked if the batter is overmixed, the pumpkin puree is too watery, or the loaf isn’t baked long enough. Check the center with a toothpick and let the bread cool completely before slicing.
Yes! You can replace the cinnamon, nutmeg, and cloves with pumpkin pie spice. Use approximately the same total amount of spice called for in the recipe.
Definitely! This moist pumpkin loaf keeps well and tastes even better the next day. Store it tightly wrapped at room temperature until ready to serve.
More Easy Pumpkin Recipes
If you love baking with pumpkin, try these delicious fall favorites!
- Pumpkin Cream Cheese Muffins – Soft pumpkin muffins with a creamy cheesecake filling.
- Pumpkin Cream Cheese Coffee Cake – Moist pumpkin cake with a rich cream cheese layer and crumb topping.
- Pumpkin Lasagna – An easy no-bake, layered pumpkin dessert perfect for Thanksgiving.
- Pumpkin Pecan Cobbler – A warm, cozy pumpkin dessert with crunchy pecans, perfect with vanilla ice cream.
Pumpkin Chocolate Chip Bread
Prep Time: 10 minutes- Cook Time: 50 minutes
- Total Time: 60 minutes
Yield: 8–10 servings 1x
Category: Dessert
Cuisine: American
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Description
This easy Pumpkin Chocolate Chip Bread is incredibly soft, moist, and full of warm fall spices. Made with simple ingredients, this homemade pumpkin loaf is perfect for breakfast, snacking, or dessert. Just as delicious with or without chocolate chips!
Ingredients
- 1 1/4 cups (156 g) all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1/3 cup (80 ml) vegetable oil
- 2 large eggs
- 1 cup (200 g) granulated sugar
- 1 teaspoon vanilla extract
- 1 cup (225 g) pumpkin puree (not pumpkin pie filling)
- 2/3 cup (115 g) semi-sweet chocolate chips (for the batter)
- 2–3 tablespoons (20–30 g) semi-sweet chocolate chips (for topping)
Instructions
- Preheat the oven to 350°F (175°C). Position the oven rack in the lower third of the oven. Line an 8×4×3-inch loaf pan with parchment paper, leaving an overhang on the long sides for easy removal. Lightly spray the pan and parchment paper with nonstick cooking spray.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg. Set aside.
- In a large bowl, whisk together the vegetable oil, eggs, sugar, vanilla extract, and pumpkin puree until smooth and well combined.
- Add the dry ingredients to the wet ingredients and gently stir just until combined. Do not overmix.
- Fold in ⅔ cup of chocolate chips, then spread the batter evenly into the prepared loaf pan.
- Sprinkle the remaining 2–3 tablespoons of chocolate chips evenly over the top.
- Bake for 50–60 minutes. About halfway through baking (after 25–30 minutes), loosely tent the loaf with aluminum foil to prevent the top from overbrowning. Continue baking until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Let the bread cool in the pan for about 15–20 minutes. Use the parchment overhang to carefully lift it out and transfer it to a wire rack. Cool completely before slicing.