Warm, spiced, and delightfully sweet, this easy pumpkin bread with chocolate chips is the perfect fall treat for busy days. It’s soft, moist, and packed with cozy pumpkin flavor that pairs beautifully with melty chocolate in every slice. Whether you enjoy it as a breakfast bread, afternoon snack, or festive dessert, this recipe is simple to whip up and delivers bakery-style results at home without the fuss!
Table of Contents
Table of Contents
5 Reasons Why You’ll Love It
- Soft, moist, and perfectly spiced
- Bursting with pumpkin flavor
- Easy, one-bowl preparation
- Perfect for fall gatherings
- Stays fresh and freezes well
Time Breakdown
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 5 minutes
- Servings: 10 slices
Ingredients List
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ½ teaspoon ground cloves
- 1 cup canned pumpkin puree
- ½ cup vegetable oil (or melted butter)
- 2 large eggs
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- 1 teaspoon pure vanilla extract
- 1 cup semi-sweet chocolate chips
Kitchen Tools You’ll Need
This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.
- Mixing bowls
- Measuring cups & spoons
- Whisk
- Rubber spatula
- 9×5-inch loaf pan
- Cooling rack
- Non-stick spray or parchment paper
How to Make Step-by-Step
Step 1: Prep oven and pan
Preheat oven to 350°F (175°C). Grease or line a 9×5 loaf pan with parchment paper for easy removal.
Step 2: Mix dry ingredients
In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
Step 3: Combine wet ingredients
In another bowl, whisk pumpkin puree, oil, eggs, sugars, and vanilla until smooth.
Step 4: Bring batter together
Slowly fold the dry ingredients into the wet mixture. Stir gently until just combined do not overmix.
Step 5: Add chocolate chips
Fold in ¾ cup chocolate chips, reserving ¼ cup for sprinkling on top. Batter should be thick but smooth.
Step 6: Bake to perfection
Pour batter into prepared loaf pan. Sprinkle remaining chocolate chips on top. Bake for 50–55 minutes, or until a toothpick comes out mostly clean with a few moist crumbs.
Step 7: Cool and serve
Allow bread to cool in the pan for 10 minutes, then transfer to a wire rack. Slice and enjoy warm or at room temperature.
Easy Pumpkin Bread with Chocolate Chips
Equipment
- Mixing bowls
- Measuring cups & spoons
- Whisk
- Rubber spatula
- 9×5 loaf pan
- Cooling rack
Ingredients
- 1 ¾ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- ½ tsp ground cloves
- 1 cup pumpkin puree canned or homemade
- ½ cup vegetable oil or melted butter
- 2 large eggs
- 1 cup granulated sugar
- ½ cup brown sugar packed
- 1 tsp vanilla extract pure
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Grease or line a 9×5 loaf pan.
- Whisk together flour, baking soda, baking powder, salt, and spices.
- In another bowl, whisk pumpkin puree, oil, eggs, sugars, and vanilla until smooth.
- Fold dry ingredients into wet mixture until just combined.
- Stir in ¾ cup chocolate chips, reserving ¼ cup for topping.
- Pour batter into loaf pan, top with remaining chocolate chips, and bake 50–55 minutes.
- Cool in pan 10 minutes, then transfer to wire rack before slicing.
Notes
Nutrition
Variations to Try
- Swap chocolate chips for chopped walnuts or pecans for a nutty crunch.
- Stir in cream cheese swirls before baking for a cheesecake-like pumpkin bread twist.
Storage Tips
Store leftovers wrapped tightly at room temperature for up to 3 days. For longer storage, refrigerate for up to a week. You can also freeze slices individually wrapped in plastic wrap for up to 2 months—just thaw overnight before serving.
Pro Tips
- Don’t overmix the batter; this keeps the bread soft and fluffy.
- Use fresh spices for the most vibrant fall flavors.
- Double the batch and freeze one loaf for later.
- Serve warm with butter or cream cheese spread for extra indulgence.
Nutrition Facts
- Serving Size: 1 slice
- Calories: 280
- Protein: 4g
- Carbohydrates: 42g
- Fat: 12g
- Fiber: 2g
- Sugar: 25g
Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.
FAQs
Can I use fresh pumpkin instead of canned?
Yes, just roast and puree fresh pumpkin until smooth and use the same amount.
Can I make this bread gluten-free?
Absolutely, just substitute a 1:1 gluten-free flour blend.
Can I turn this into muffins instead of a loaf?
Yes, bake in a muffin tin for 20–22 minutes instead.
How do I keep the bread extra moist?
Avoid overbaking and store it tightly wrapped to lock in moisture.
Closing Notes
This easy pumpkin bread with chocolate chips is the ultimate cozy fall bake. With minimal prep, simple ingredients, and a rich flavor payoff, it’s bound to become a seasonal favorite. Whether enjoyed fresh from the oven or stored for later, every bite delivers warm, spiced comfort with a touch of chocolatey bliss.
