Pumpkin Chocolate Chip Bread

Real pumpkin, brown sugar, and pockets of chocolate come together in one bowl with barely any cleanup and a 35 to 55 minute bake. Coating the chips in flour before folding keeps them suspended through every slice, not clumped at the bottom. This pumpkin loaf earns a permanent spot on the fall baking list.

The perfect "anytime" treat during the fall baking season, just like Starbucks Pumpkin Bread and Pumpkin Bread with Cream Cheese Filling.

📝 Pumpkin Chocolate Chip Bread

⏱️ Prep Time: 10 minutes
🍞 Bake Time: 35-55 minutes
🎃 Serves: 1 loaf, about 10 slices
💰 Cost: ~$8 total (about $0.80 per slice)
👩‍🍳 Skill Level: Easy, one bowl
📦 Equipment: 9x5 loaf pan, mixing bowl, rubber spatula

I've made this pumpkin bread 3 times, and used ½ cup more chocolate chips once which made the bread more moist to my surprise. I used 9x5 loaf pan, but also made 2 mini loaves to share with friends.

💬 Why You'll Love This Pumpkin Bread

• 🥣 One Bowl, No Mixer - Whisk, stir, fold, and it's in the pan. Ten minutes of prep and a handful of pantry staples you already have on hand.
• 🎃 Fall in Every Bite - Pumpkin pie spice and semisweet chocolate chips balance sweet and warm in a way that makes your whole house smell like October.
• 🧊 Make-Ahead Friendly - Bake it the day before and breakfast or dessert is already handled. It also freezes beautifully for up to three months.
• 🍫 Moist, Never Dry - Sour cream and a mix of brown and white sugar keep the crumb soft for days on the counter, not crumbly by day two.

Key Ingredients

• Flour: Stick with all-purpose unbleached flour for this recipe. For a more coarse texture, you can swap out half with whole wheat flour, which makes the bread more dense.
• Semisweet chocolate chips - You can use any type of chocolate chips or chocolate chunks that you like. If you don't have chocolate chips, you can chop a chocolate bar and fold the pieces into your bread. 
• Pumpkin Puree: You'll need 1 cup, which is more than half of a 15-ounce can. Use pure pumpkin puree, not pumpkin pie filling. Canned is easiest, but homemade puree works too. Not only pumpkin puree contribute to a delicious flavor, but it also creates a moist bread. 
• Baking Powder and Soda: You need both for leavening.
• Pumpkin pie spice: Pumpkin alone is too mild, so warming spices are essential. I used pumpkin pie spice seasoning to make things easier (mine is a blend of cinnamon, ginger, and pumpkin pie spice). You can also use those particular spices individually for the richest flavor. Store-bought spice works fine, but for maximum depth, combine all three.
• Butter: I like to use unsalted butter in baked goods to control the amount of salt since every brand uses a slightly different amount of salt. However, if you prefer, you can use salted butter or margarine. Just reduce the amount of salt slightly. 
• Brown & White Sugars: Pumpkin doesn't add sweetness, so a mix of both sugars is great for that caramel taste and look as well as the texture of the loaf. Besides adding moisture of the bread, brown sugar also adds a bit of molasses flavor that compliments the pumpkin well.
• Eggs: Large eggs at room temperature bind everything together and add moisture.
• Milk: A liquid is needed for the right texture. Whole milk, buttermilk, or your preferred dairy/nondairy milk all work well. Orange juice (like in pumpkin bread) was too overpowering here, but you could replace part of the milk with a splash for a subtle citrus note.

How to Make Pumpkin Chocolate Chip Bread

This is an overview with step-by-step photos. Full ingredients, measurements & instructions are in the recipe card below. 

1. Mix Wet Ingredients

In a large bowl, combine the pumpkin puree, butter, brown sugar, granulated sugar, sour cream, eggs, and vanilla extract. Whisk together until well combined. 

2. Add Dry Ingredients

Add flour, pumpkin pie seasoning, baking powder, baking soda and salt. Stir until just combined and there are no more streaks of flour. 

3. Fold In Chocolate Chips

• In a medium sized bowl, toss the chocolate chips with 1 Tablespoon of flour. 
• With a rubber spatula, gently fold 1 cup of chocolate chips into the batter, being careful not to overmix.

4. Bake

Transfer the mixture to your prepared baking pan, top with the remaining chocolate chips, and bake for 45-55 minutes or until you can insert a skewer into the center of the bread and have it come out with just a few crumbs. 

Tips for Success

This recipe is simple to make and comes together quickly, but I still have a few tips for success every time.

• Use pumpkin puree: Make sure you are using canned pumpkin puree and not pumpkin pie filling. The pie filling has extra sugar and spices and will throw off the ratios for this bread. 
• Don't over-mix: Once you add the dry ingredients, only mix until they are just incorporated. Overmixing can make the bread tough. 
• Bread pan: For best results, use a light-colored aluminum loaf pan. This type of pan distributes heat evenly, helping the bread bake through without over-browning on the bottom.
• Parchment paper: Line the bottom of the pan with parchment paper to ensure the loaf releases easily after baking.
• Cook Time: Since ovens vary, begin checking at the 30-minute mark. The bread is ready when a toothpick inserted in the center comes out with a few moist crumbs (but no wet batter).

Why Did My Bread Turn Out Dry or Crumbly?

Mot likely due to too much flour, overbaking, or not enough fat/moisture. Fresh pumpkin purée that's over-drained can also make the loaf crumbly.

• Measure flour with a scale; too much flour soaks up moisture.
• Add 1-2 tablespoons of oil, melted butter, or Greek yogurt to restore moisture.
• Bake only until a toothpick from the center comes out with a few crumbs attached.

Pro Tip: Replace some white sugar with brown sugar or add a spoonful of sour cream for a softer crumb.

Why Is My Bread Too Moist or Gummy Inside?

Too much pumpkin purée or underbaking. This can happen when using fresh pumpkin instead of canned.

• Blot fresh pumpkin purée with paper towels to remove excess water.
• Extend bake time by 5-10 minutes at 325°F if the center is wet.
• Cool loaf fully before slicing to allow internal steam to set structure.

Why Does My Pumpkin Bread Sink in the Middle?

The most common cause is underbaking, too much moisture, or batter sitting too long before baking.

• Always preheat the oven before mixing ingredients to give your loaf an immediate rise.
• Test doneness with a toothpick or thermometer (190-200°F at the center).
• Don't overfill pans; leave ⅓ room for expansion.

Pro Tip: Use room-temperature eggs and avoid overmixing to stabilize the structure.

Essential Tools

• 9x5 inch Bread Loaf Pan: Or use 8x4 Non-Stick Traditional Pans.
• Mixing bowls: Thick Glass Mixing Bowls with Airtight Lids.
• Hand Mixer: 9-Speed Digital Hand Mixer Electric with Dough Hooks and a Whisk!!
• Baking Sheet and Cooling Rack

What do I serve with my pumpkin chocolate chip bread?

Pumpkin chocolate chip bread is delicious on its own or combined with other items for breakfast or dessert. Here are some of my favorite ways to serve this quick bread. 

• Milk - This bread is great next to a tall glass of cold milk. 
• Coffee or tea - Serve this bread for breakfast or as an afternoon pick-me-up with a cup of coffee to tea. 
• Butter - Toast lightly and slather your pumpkin chocolate chip bread with a generous amount of salted butter. 
• Balanced breakfast - Make this part of a complete breakfast by adding a side of eggs and fruit.

How Do I Make It Gluten Free?

• Use a 1:1 gluten-free all-purpose flour blend containing xanthan gum (like King Arthur Measure for Measure or Bob's Red Mill 1:1).
• For extra tenderness, mix in almond flour or oat flour (replace up to ¼ cup of the gluten-free flour).

Pro Tip: If your chosen flour blend lacks xanthan gum, add ½ teaspoon of xanthan gum per cup of flour to prevent crumbling.

Substitutions and Variations

• Pumpkin pie seasoning - Even though this is a mixture of autumn spices all in one place, you can add ginger, cinnamon and pumpkin pie spice for the same type of flavor.Contact Information
• Sour cream - If you're looking for a substitute, you can use full-fat Greek yogurt or buttermilk. 
• Light brown sugar - If you want a bit more of the molasses flavor, you can use dark brown sugar, but the bread will have a slightly darker color. 
• Butter - Use oil instead.

FAQ

• Can I make it without sugar? You can replaced granulated sugar with maple syrup.
• Can I make this recipe into muffins? Yes, you can make 8 muffins out of this amount of batter, but reduce the temperature to 325, and they were done in 20 minutes.
• How do I keep my bread soft for days?
  Store cooled bread wrapped in foil or plastic with a slice of bread in the container to retain moisture.
• Can I make pumpkin bread dairy-free?
  Yes, substitute butter with coconut oil and use dairy-free chocolate chips.
• Can I freeze pumpkin chocolate chip bread?
  Yes, wrap slices tightly in plastic and freeze up to 3 months. Thaw overnight at room temperature.
• What's the best way to tell when it's done?
  The center should reach 190-200°F or come out almost clean with a toothpick.

Storage and leftovers

If you have leftovers, you can store your pumpkin chocolate chip bread at room temperature or in the refrigerator. Because it's made with butter, which is saturated fat - storing the bread at room temperature is more than OK for a couple of days.

• Store at temperature: Allow the bread to cool to room temperature and then transfer to an airtight container or resealable plastic bag. Store on the counter for 3-4 days. 
• Refrigerate: Baked pumpkin chocolate chip bread can be refrigerated for up to 2 weeks.
• Freeze: This recipe freezes and thaws well, making it the perfect addition to your freezer prep collection to pull from for busy days or meal prep. Prepare as directed and allow to cool completely. Transfer the bread to a labeled and dated resealable freezer bag and keep in the freezer for up to 3 months.
• Thaw overnight in the refrigerator and bring to room temperature before serving.

More delicious pumpkin breads and muffins

• Pumpkin Pecan Crumble Muffins
• Starbucks Pumpkin Bread