If you’re on the hunt for the Best Chocolate Chip Pumpkin Bread, well, you’re absolutely in the right place. Picture this — you grab a slice, it’s still a little warm, the chips are melty. Sounds dreamy, right? I used to wrestle with dry, crumbly loaves (don’t even get me started on the flavorless ones) but then I stumbled on this recipe, and life got better. If you love trying cozy fall treats, you might also check out these best pumpkin pancakes from Curacao (so fluffy!) or this mini version with a cinnamon swirl you won’t forget: mini pumpkin bread with cinnamon swirl. 
How to make Pumpkin Chocolate Chip Bread?
Making this bread is so much simpler than you’d think. First, don’t bother with fancy mixers. Just use two bowls. Start by mixing your dry stuff, like flour, baking soda, spices, and a pinch of salt, in one bowl. In another, whisk up eggs, pumpkin puree, oil (yep, oil means more moist), brown sugar, and vanilla. Blend those together, then toss in the flour mix and stir gently. Don’t overdo it. Over-mixing makes weirdly chewy bread. Trust me, I’ve learned the hard way. At the very end, fold in lots of chocolate chips. That’s the magic part.
Pour it all in a loaf pan sprayed with nonstick stuff (or butter, up to you). Bake at 350°F for about 55 minutes, give or take. Check it with a toothpick. If just a crumb or two cling on, you’re golden. Too sticky? Give it a few more minutes. That’s honestly it. Comes together in less than 15 minutes before it hits the oven. 
Why You’ll Love This Pumpkin Bread Recipe:
Okay, first off, this bread is super soft. I mean, eat-it-for-breakfast or a sneaky late-night snack soft. The Best Chocolate Chip Pumpkin Bread actually stays moist for days, which is kind of a small miracle since most homemade stuff dries out overnight. The pumpkin’s rich, but not too sweet, and those gooey chocolate chips? They make it feel seriously luxurious without going all five-star restaurant on you. This recipe is so forgiving — if you accidentally use a little too much spice or go heavy on the chips (guilty), it just ends up a bit more delicious. And if you’re nutty like me, it’ll probably be gone by the next day, especially if you have coffee lovers hanging around. Once you make this, you’ll skip all the pre-made mixes and stale coffee shop loaves for good. Happens every time at my place.
The first time I served this, my friend swore it had to be from a bakery. She made me send her the recipe right then and there. Best feedback ever!
Pro Tips for Pumpkin Chocolate Chip Bread
Getting the banana bread just right took me some trial and error — but pumpkin bread? Similar rules. Here’s what really works. For one, use canned pumpkin puree, not the pumpkin pie filling (those spices in the filling can mess things up). Sift your flour if you want extra fluff, but honestly, I usually forget, and it still comes out great. If you want to be kind of healthy (or sneak in some nutrition for the kiddos), swap half the oil for Greek yogurt. Oh, and let your bread cool in the pan for at least 15 minutes before you yank it out. Otherwise, it breaks and you’ll just be scooping crumbs. If you’re curious about recipes that nail the super-moist texture, check this super moist pumpkin bread everyone will love. I’m all about sharing what works best.
The spices are up to you, but I always double the cinnamon. Blame my mom — she did the same, and honestly, it just tastes better that way. That’s all you really need to know for a killer loaf.
Pumpkin Chocolate Chip Bread Variations
Maybe you feel like mixing up your Best Chocolate Chip Pumpkin Bread? I do sometimes. Swap out half of your oil for brown butter. Gives it a nutty edge, wow. Try tossing in a big ol’ handful of walnuts or pecans for texture — it’s like getting a bonus in every bite. If you don’t want chocolate (I won’t judge… much), skip the chips and throw in some dried cranberries. Makes it festive.
Some friends even drizzle a little cream cheese frosting over the top. Not gonna lie, that makes this basically dessert. And once, during a “let’s see what happens” moment, I added a sprinkle of sea salt on top right before baking. It’s odd, but ridiculously tasty. If you’re after more creative pumpkin ideas, or need lighter recipes for health goals, take a peek at this avocado bread for healthy weight loss for an unexpected twist.
Perfecting This Pumpkin Bread Recipe
Look, everyone wants their Best Chocolate Chip Pumpkin Bread to look like those perfect Instagram slices, right? Getting that’s mostly about patience (and a good loaf pan). Let cool before cutting — bubbling impatience has ruined too many loaves in my kitchen. If you want straight edges, wipe your knife between cuts. Sounds silly, but it matters.
If your bread keeps coming out dense, you might be packing in your flour. Fluff it with a fork before scooping, or spoon it into your measuring cup and level off. Also, don’t open the oven to peek every ten minutes, or you’ll lose heat. Wait till the 50-minute mark, then give it a test. For best results, store leftovers wrapped in foil at room temp. If it’s humid, I sometimes pop the fridge — not ideal, but better than moldy bread. (Yuck.)
For serving, here’s some easy crowd-pleasers:
- Slice thick and toast lightly for breakfast. Total comfort food.
- Top with a little butter or cream cheese. Fancy without fuss.
- Pair with strong black coffee or chai.
- Tuck slices in lunchboxes for a sweet surprise.
Common Questions
Q: Can I use fresh pumpkin instead of canned?
A: Yep, just cook and mash it well. Make sure it isn’t watery.
Q: How do I store this and keep it moist?
A: Wrap tightly or use an airtight container. It keeps on the counter for 3 days, or in the fridge a few more.
Q: Can I freeze pumpkin chocolate chip bread?
A: Totally. Slices or a whole loaf both freeze great. Thaw at room temp.
Q: Can I use mini chocolate chips?
A: For sure — they get more spread out and you’ll get chocolate in every bite.
Q: Is it possible to make this gluten-free?
A: Yes, just sub in your favorite one-to-one gluten-free flour blend.
Give This Recipe a Try!
If you’re wondering why everyone raves about making their own bread at home, honestly, the Best Chocolate Chip Pumpkin Bread will show you exactly why. It’s easy, failsafe (even on a clumsy day like mine), and a real crowd-pleaser. For more detailed guides, you might want to compare with experts like The BEST Pumpkin Bread – Tastes Better From Scratch or check this Pumpkin Bread Recipe from Sally’s Baking Addiction. But trust me — once you try this one, you might not bother looking elsewhere. Give it a whirl. Your taste buds (and your snack-hungry family) will thank you!
Pumpkin Chocolate Chip Bread
Ingredients
Method
- Preheat the oven to 350°F (175°C).
- In a bowl, mix all the dry ingredients: flour, baking soda, cinnamon, pumpkin spice, and salt.
- In another bowl, whisk together the eggs, pumpkin puree, vegetable oil, brown sugar, and vanilla until well combined.
- Gently fold the dry mixture into the wet mixture until just combined. Be careful not to over-mix.
- Fold in the chocolate chips.
- Pour the batter into a greased loaf pan.
- Bake for approximately 55 minutes, checking with a toothpick for doneness.
- Let the bread cool in the pan for at least 15 minutes before transferring to a wire rack to cool completely.