Chocolate Chip Pumpkin Bread

I still remember the October morning when my neighbor brought over a warm loaf of chocolate chip pumpkin bread, the kitchen filling with cinnamon and nutmeg as she sliced it at my counter. That first bite—soft, moist, studded with melting chocolate against creamy pumpkin—became the moment I realized fall had officially arrived. It's been my go-to recipe ever since, the one I bake when I want to feel the season in my hands and share something that tastes like coming home.

The first time I made this for my book club, I arrived with two loaves still warm from the oven, wrapped in a kitchen towel. Everyone stopped mid-conversation when they tasted it. What I loved most wasn't just the compliments—it was watching my friend Sarah close her eyes on that first bite, like she was tasting autumn itself. Now she asks me to make it every October, and I always do.

Ingredients

• All-purpose flour (1 3/4 cups): The foundation that gives structure without being heavy—make sure it's fresh and not compacted in the bag when you measure
• Baking soda (1 teaspoon) and baking powder (1/2 teaspoon): Work together to lift the bread gently and give it that tender crumb
• Salt (1/2 teaspoon): Brings out all the warm spice flavors you won't even taste it
• Ground cinnamon (1 1/2 teaspoons), nutmeg (1/2 teaspoon), and cloves (1/4 teaspoon): The holy trinity of fall—these are what make people close their eyes when they eat it
• Canned pumpkin puree (1 cup): Use pure pumpkin, not pumpkin pie filling (those have added sugars and spices that will throw off the balance)
• Eggs (2 large): Bind everything together and add richness
• Vegetable oil (1/2 cup): Keeps the crumb moist and tender, far better than butter for this recipe
• Milk (1/4 cup): Loosens the batter to exactly the right consistency
• Vanilla extract (1 teaspoon): A whisper of vanilla that deepens the chocolate and pumpkin
• Granulated sugar (1 cup) and light brown sugar (1/2 cup, packed): The combination gives you caramel notes and moisture that pure white sugar can't
• Semisweet chocolate chips (1 cup): Look for good quality ones—they matter here more than you'd think

Instructions

Prepare your stage:

Heat your oven to 350°F and get your loaf pan ready—grease it well or line it with parchment so the bread releases without sticking. This step matters more than you think.

Build your dry mix:

In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and all those beautiful warm spices. Really spend a moment whisking so everything is evenly distributed—this is where the spice magic happens.

Create the wet base:

In a larger bowl, whisk together the pumpkin puree, eggs, oil, milk, vanilla, and both sugars. Whisk until it's smooth and the sugars begin to dissolve slightly. You'll notice how silky it becomes.

Gently marry them together:

Pour the dry ingredients into the wet mixture and stir just until combined—and I mean just until. Stop as soon as you don't see flour streaks. Overmixing is the enemy of tender crumb here. This is the moment to show restraint.

Fold in the chocolate:

Gently fold in the chocolate chips with a few strokes of the spatula. Let them distribute naturally rather than stirring vigorously.

Into the oven:

Pour the batter into your prepared pan and smooth the top with your spatula. Slide it into the oven and let the magic happen.

Bake until golden:

Bake for 50 to 60 minutes, depending on your oven. Around the 45-minute mark, start checking. The bread is done when a toothpick poked into the center comes out mostly clean with maybe a few moist crumbs clinging to it—you're looking for that sweet spot where it's fully baked but still tender.

Rest and cool:

Let it cool in the pan for 10 minutes (this is important—it helps it set), then turn it out onto a wire rack to cool completely. I know it's tempting to slice it warm, but give it time.

Save

There's a quiet joy in slicing into a cooled loaf and seeing those chocolate chips studded throughout, knowing you made something this good with your own hands. It's the kind of bread that tastes even better the next day, when the flavors have settled and deepened. That's when I always steal a slice for myself, before anyone else wakes up.

Variations and Add-Ins to Try

This bread is your canvas. I've added everything from chopped walnuts and pecans (about 1/2 cup stirred in with the chocolate) to white chocolate chips for a different flavor moment. Some bakers swear by a streusel topping—a quick mix of brown sugar, flour, cinnamon, and butter crumbled over the batter before baking. My friend who loves spice sometimes adds an extra 1/2 teaspoon of cinnamon and a pinch more cloves. The base is flexible enough to accommodate your preferences while staying true to itself.

Storage and Make-Ahead Tips

This bread actually improves with time as the flavors meld and soften. Wrapped tightly at room temperature, it keeps beautifully for three days—which is perfect because it means you can bake it ahead for guests or enjoy it throughout the week. Freezing is where this recipe really shines: wrap individual slices in plastic wrap, then foil, and they'll keep for up to two months. Pull out a slice, unwrap it, and toast it gently—it tastes almost fresh-baked.

Making It Your Own

The beauty of this bread is how it welcomes personalization. Some mornings I want it studded with pecans, other times I crave white chocolate instead of dark. The spice blend is traditional, but if you love cloves, add more. If you're someone who always has mini chocolate chips on hand, use those for more even distribution. The recipe is sturdy enough to handle your tweaks while remaining its warm, welcoming self.

• If you love texture, try adding 1/2 cup chopped toasted walnuts or pecans right after you fold in the chocolate chips
• For deeper spice flavor without changing the balance, try using freshly grated nutmeg instead of ground
• Mini chocolate chips scatter more evenly throughout, giving you chocolate in almost every bite if that's what you're after

Save

This chocolate chip pumpkin bread is what fall tastes like when you slow down and pay attention. Bake it for yourself, bake it for people you love, and watch their faces light up.

Questions & Answers

→ What spices complement pumpkin in this bread?

Cinnamon, nutmeg, and cloves combine to add warmth and depth, enhancing the natural pumpkin flavor.

→ Can I substitute vegetable oil in the batter?

Yes, you can use melted butter or a mild-tasting oil as alternatives to maintain moistness and texture.

→ How do I know when the bread is fully baked?

Insert a toothpick in the center; it should come out with a few moist crumbs but no wet batter.

→ Is it possible to add nuts to the bread?

Absolutely, folding in chopped walnuts or pecans adds crunch and extra flavor.

→ What is the best way to store leftover bread?

Wrap tightly and keep at room temperature for up to three days, or freeze slices for up to two months.

→ Can I use mini chocolate chips instead?

Using mini chocolate chips helps to distribute chocolate more evenly throughout the bread.