This Decadent Pumpkin Bread with Chocolate Chips is the perfect blend of sweet pumpkin flavor and melty chocolate goodness. It’s moist, tender, and filled with warm spices that make every bite feel like a cozy hug. The chocolate chips add little pockets of sweetness that make this pumpkin bread extra special.
I love making this pumpkin bread when the weather starts to cool down. The smell that fills the kitchen is amazing, and it always gets everyone excited for fall. One of my favorite things to do is to slice it thick, toast it lightly, and spread a bit of butter on top. It’s such a simple way to enjoy it, but it always feels like a treat.
If you’re bringing something to a gathering or just want a tasty snack for yourself, this pumpkin bread is a winner. It’s easy to make ahead and keeps well too, so you can enjoy it all week long. Plus, the chocolate chips make it a kid and adult favorite alike—no one ever says no to a slice!
Key Ingredients & Substitutions
Pumpkin Puree: Use canned pumpkin puree, not pie filling. Puree adds moisture and that classic pumpkin flavor. If you want, you can use homemade pumpkin puree but make sure it’s thick and not watery.
Flour: All-purpose flour works best for a tender crumb. For a gluten-free option, try a 1-to-1 gluten-free baking flour blend.
Spices: Cinnamon, nutmeg, cloves, and ginger give the bread a warm, cozy taste. You can adjust the spice level to your liking or use pumpkin pie spice as a shortcut.
Eggs & Oil: Eggs help bind the ingredients and provide structure, while oil (or melted butter) keeps the bread moist. Using butter will add a richer flavor, but oil makes it softer.
Sugars: Both granulated and brown sugar are used for sweetness and moisture. Brown sugar adds a slight caramel note. You can swap for coconut sugar or a sugar alternative, but expect subtle flavor changes.
Chocolate Chips: Semi-sweet chips are classic here. You can try dark, milk, or even white chocolate chips, or omit them for a simple pumpkin bread.
How Do You Make the Pumpkin Bread Tender and Moist Every Time?
The key to moist pumpkin bread is balancing wet and dry ingredients and avoiding overmixing.
- Mix dry ingredients (flour, spices, leavening) separately before adding to wet ingredients.
- Beat eggs and sugars well to incorporate air, creating a light base.
- Combine wet ingredients thoroughly including pumpkin and oil or butter.
- Fold dry ingredients into wet gently—mix just until ingredients come together to prevent a tough texture.
- Adding oil instead of just butter helps keep the bread tender and moist.
- Don’t forget the baking time—testing with a toothpick around 60 minutes ensures it’s done but still soft inside.
Equipment You’ll Need
- 9×5-inch loaf pan – perfect size for even baking and a nice pumpkin bread shape.
- Mixing bowls – one for dry ingredients and one for wet makes mixing easier and cleaner.
- Whisk – helps blend dry ingredients smoothly without lumps.
- Wooden spoon or spatula – great for folding wet and dry mix without overworking the batter.
- Cooling rack – lets the bread cool evenly to avoid sogginess on the bottom.
- Measuring cups and spoons – accuracy here keeps your bread consistent every time.
Flavor Variations & Add-Ins
- Chopped nuts (walnuts or pecans) – add crunch and a toasty flavor that pairs well with pumpkin.
- Swap chocolate chips for white chocolate or butterscotch chips for a sweeter twist.
- Add ½ cup raisins or dried cranberries for a chewy texture and tart bite.
- Mix in ½ teaspoon espresso powder to deepen the chocolate flavor and brighten spices.
Decadent Pumpkin Bread with Chocolate Chips
Ingredients You’ll Need:
Dry Ingredients:
- 1 3/4 cups (220g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
Wet Ingredients:
- 2 large eggs
- 1 cup (200g) granulated sugar
- 1/2 cup (100g) brown sugar, packed
- 1 cup (245g) canned pumpkin puree (not pie filling)
- 1/2 cup (120ml) vegetable oil or melted butter
- 1 teaspoon vanilla extract
Add-Ins:
- 1 cup (180g) semi-sweet chocolate chips, plus extra for topping (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 60 to 70 minutes to bake. Once baked, allow the bread to cool for 15 minutes in the pan, then transfer to a wire rack to cool completely before slicing. In total, plan for about 1 hour and 30 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare Your Oven and Pan
Preheat your oven to 350°F (175°C). Grease and lightly flour a 9×5-inch loaf pan, or line it with parchment paper for easy removal.
2. Combine Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger until everything is well mixed. Set this aside.
3. Mix Wet Ingredients
In a large bowl, lightly beat the eggs. Add both granulated and brown sugars, then beat the mixture until smooth. Stir in the pumpkin puree, your choice of vegetable oil or melted butter, and vanilla extract until fully combined.
4. Combine Wet and Dry Mixtures
Gradually add the dry ingredients into the wet ingredients bowl. Gently fold them together using a spatula, being careful not to overmix. Overmixing can make the bread tough.
5. Add Chocolate Chips
Fold the chocolate chips evenly throughout the batter. If you like, sprinkle some extra chocolate chips on top of the batter once it’s in the pan for a more decadent look.
6. Bake the Bread
Pour the batter into your prepared loaf pan, spreading it out evenly. Place it in the oven and bake for 60 to 70 minutes. It’s ready when a toothpick inserted into the center comes out clean or with just a few moist crumbs.
7. Cool and Serve
Remove the pumpkin bread from the oven and let it cool in the pan for about 15 minutes. Then, carefully take it out of the pan and place it on a wire rack to cool completely. Slice the bread and serve warm or at room temperature. Enjoy!
Can I Use Fresh Pumpkin Instead of Canned Puree?
Yes! If using fresh pumpkin, roast it until soft, then puree and drain any excess liquid before measuring 1 cup for the recipe. This helps keep the bread moist without becoming too wet.
Can I Substitute the Oil with Butter?
Absolutely! Melted butter works great and adds a rich flavor. Just replace the vegetable oil with an equal amount of melted butter for a slightly denser, buttery texture.
How Should I Store Leftover Pumpkin Bread?
Store leftover bread tightly wrapped in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months.
Can I Add Nuts or Other Mix-Ins?
Definitely! Chopped walnuts, pecans, or dried cranberries make great additions. Just fold in about ½ cup along with the chocolate chips before baking.
