This moist Chocolate Chip Pumpkin Bread is the ultimate fall treat for chocolate lovers. This easy recipe combines rich pumpkin flavor with sweet chocolate chips for a delicious twist on classic pumpkin bread. Enjoy it warm, at room temperature, or chilled, perfect with coffee or tea for a cozy snack any time of day.

Easy Chocolate Chip Pumpkin Bread Recipe

Pumpkin puree is available in grocery stores all year long, but there’s something special about fall that makes it truly shine. As soon as the leaves start to change and the air gets crisp and cool, pumpkin season officially begins, and for us, it feels far too short! Whether it’s in pies, lattes, soups, or baked goods, I’m always looking for new ways to enjoy pumpkin while it lasts.

One of the easiest and most delicious ways to enjoy this seasonal favorite is by making homemade Pumpkin Bread. Wondering how to make it? Don’t worry, it’s incredibly simple! With just a few pantry staples and a can of pumpkin puree, you can whip up a moist, flavorful loaf that fills your kitchen with that cozy autumn aroma that makes you feel warm and fuzzy inside.

Checkout this quick list of ingredients you’ll need to make Chocolate Chip Pumpkin Bread: (Scroll down for the full printable recipe card.)

Flour – All purpose flour forms the base of the pumpkin bread batter.
Leavening – Baking powder, baking soda and salt give lift to the batter.
Canned Pumpkin – Pumpkin puree gives this bread its signature flavor.
Spices – Pumpkin pie spice amps up the flavor.
Butter – Salted or unsalted butter gives the pumpkin bread a rich taste.
Sugar – Granulated sugar and light brown sugar for sweetness.
Flavoring– Vanilla extract balances the flavor.
Whole Eggs – Large eggs bind the batter.
Oil – Vegetable oil adds moisture and gives it a tender crumb. You could use canola oil, but skip olive oil for this recipe.

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How to Make the BEST Chocolate Chip Pumpkin Bread

Cream the Wet Ingredients – Begin by creaming together butter with white sugar and light brown sugar.
Add the Eggs – Beat in the eggs one at a time then add canned pumpkin puree, vanilla and vegetable oil.
Sift the Dry Ingredients – Use a whisk to sift together all purpose flour, baking powder, baking soda and salt with pumpkin pie spice for added flavor.
Combine – Gradually beat in the flour mixture to the wet ingredients until well blended.
Chocolate Chips – Stir in the chocolate chips into the batter by hand.
Oven – Divide the batter between two prepared pans and bake per the cooking time in the recipe.
Enjoy a slice of Chocolate Chip Pumpkin Bread at room temperature, warm or chilled.

Kitchen Equipment to Make Pumpkin Chocolate Chip Bread

A hand mixer or a stand mixer to make the batter.
Large bowl and medium bowl.
Measuring cups and spoons.
Balloon whisk for sifting the flour mixture.
Loaf pans. Two 8×4-inch or 9×5-inch loaf pans.
Wire rack for cooling the bread.
Large spoon or silicone spatula to mix the chocolate chips into the batter.

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Recipe Variations, Tips and Substitutions

Chocolate Chips – You can use milk chocolate chips, dark chocolate chips or semi sweet chocolate chips in this recipe.
Nuts – You can replace the 1/2 cup of the chocolate chips with chopped walnuts or pecans. You could also make this recipe using nuts in place of chocolate chips.
Check the Center for Doneness – When making pumpkin bread, you should always check the center with a cake tester or toothpick to be certain its baked all the way through prior to removing it from the oven. It’s the same process as when baking a cake.
Pumpkin Pie Spice – If this isn’t something you keep on hand you can improvise using Cinnamon, nutmeg, ginger, cloves and allspice.
Yield – This recipe will make two loaves of pumpkin bread or six mini loaves. Mini loaves will bake much more quickly so check around 20 minutes for doneness and adjust the time from there.
Serving Options – You can serve this pumpkin bread with or without butter, softened cream cheese spread, copycat Texas Roadhouse Cinnamon Butter, Maple Cinnamon Butter or as a dessert with whipped cream.

Storage and Leftovers

Leftovers – Store Chocolate Chip Pumpkin Bread wrapped in plastic wrap, aluminum foil or in an airtight container chilled for upto 4 days.
Freezer – Cool and wrap baked loaves of this easy pumpkin bread and freeze it for up 3 months.

More Pumpkin Recipes to Make

Roast your own pumpkin for making homemade Pumpkin Puree.
Treat the family to Pumpkin French Toast for brunch.
Enjoy a big bowl of Pumpkin Pie Crumble with vanilla ice cream for dessert.
Save money and time and make your own Pumpkin Spice Latte at home.
Mini Pumpkin Pies are made in a cupcake pan for individual servings.
This Pumpkin Spice Cheesecake Trifle will make a stunning addition to your holiday table.
Pumpkin Brownies via Love From the Oven.

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