Name: Easy Pumpkin Chocolate Chip Bread
Prep time: 15 min
Cook time: PT-490575H17M53S
Total time: PT-490575H17M53S
Cuisine: American
Ingredients: 1 3/4 cups all-purpose flour; 1 tsp baking soda; 1/2 tsp baking powder; 1/2 tsp salt; 1 tsp ground cinnamon; 1/2 tsp ground nutmeg; 1/2 tsp ground ginger; 1/4 tsp ground cloves (optional); 1 cup pumpkin puree; 3/4 cup granulated sugar; 1/2 cup brown sugar; 1/2 cup vegetable oil or melted butter; 2 large eggs; 1 tsp vanilla extract; 1 cup semi-sweet chocolate chips

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This easy pumpkin chocolate chip bread is a moist, warmly spiced loaf that’s packed with rich pumpkin flavor and melty chocolate chips in every bite. It’s the perfect fall-inspired treat that I can enjoy any time of year, and it comes together quickly with simple pantry ingredients.

Why You’ll Love This Recipe

I love how soft and tender this bread turns out with minimal effort. The pumpkin keeps it incredibly moist, while the chocolate chips add a sweet surprise in every slice. It’s perfect for breakfast, snack time, or even dessert. Plus, it makes the whole kitchen smell like autumn. Easy Pumpkin Chocolate Chip Bread

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Baking soda
Baking powder
Salt
Ground cinnamon
Ground nutmeg
Ground ginger
Ground cloves (optional)
Pumpkin puree (not pumpkin pie filling)
Granulated sugar
Brown sugar
Vegetable oil or melted butter
Eggs
Vanilla extract
Semi-sweet chocolate chips

Directions

I preheat the oven to 350°F (175°C) and grease a standard loaf pan or line it with parchment paper.
In a bowl, I whisk together the flour, baking soda, baking powder, salt, and spices.
In another bowl, I mix the pumpkin puree, granulated sugar, brown sugar, oil, eggs, and vanilla until smooth.
I gradually stir the dry ingredients into the wet mixture until just combined—being careful not to overmix.
I fold in the chocolate chips.
I pour the batter into the prepared loaf pan and smooth the top.
I bake for about 55–65 minutes, or until a toothpick inserted in the center comes out clean.
I let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.

Servings and timing

This recipe makes 1 standard loaf, serving about 8–10 slices. It takes around 15 minutes to prepare and 55–65 minutes to bake.

Variations

I like using mini chocolate chips for more even distribution.
Sometimes I add chopped nuts like walnuts or pecans for crunch.
For a healthier version, I swap half the oil with unsweetened applesauce.
A cream cheese swirl or streusel topping turns it into more of a dessert loaf.

Storage/Reheating

I store the cooled loaf wrapped tightly at room temperature for up to 3 days or in the fridge for up to 1 week. To reheat a slice, I microwave it for 15–20 seconds. It also freezes well—I wrap individual slices and freeze for up to 3 months. Easy Pumpkin Chocolate Chip Bread

FAQs

Can I use fresh pumpkin instead of canned?

Yes, I just make sure to puree and strain it well so the texture stays smooth and not watery.

Why did my bread sink in the middle?

That usually happens if it’s underbaked or if I overmixed the batter. I always check with a toothpick before pulling it from the oven.

Can I make this gluten-free?

Yes, I use a 1:1 gluten-free flour blend and it turns out great.

Can I turn this recipe into muffins?

Absolutely! I divide the batter into a muffin tin and bake at 350°F (175°C) for 20–25 minutes.

What type of chocolate chips work best?

I prefer semi-sweet, but dark or milk chocolate also work depending on how sweet I want the bread.

Conclusion

This easy pumpkin chocolate chip bread is one of my favorite quick bakes when I crave something cozy and sweet. It’s rich, moist, and packed with flavor—and I love how well it keeps for snacks throughout the week.