Best Chocolate Chip Pumpkin Bread – Super Moist, Easy & Loaded with Chocolate Chips

There’s something about fall that makes me want to bake everything. And while I love pumpkin muffins and cozy spice cookies, nothing hits the spot quite like a thick slice of Best Chocolate Chip Pumpkin Bread fresh out of the oven.

It’s soft, tender, loaded with warm spices, and packed with melty chocolate chips in every bite. Whether I’m serving this to my kids after school or bringing it to a neighbor as a “just because” treat, it always gets rave reviews.

This recipe is super easy, bakes in one pan, and comes together with just a bowl and a whisk. It’s the kind of recipe that makes you feel like a baking pro—even if you’re new to the kitchen.

Why This Is the Best Chocolate Chip Pumpkin Bread

Honestly, I’ve made a lot of pumpkin bread in my life. Some were too dry. Others were bland. This one? Moist, flavorful, and perfectly spiced. It’s everything a fall quick bread should be—and then some.

Here’s what makes it a keeper:

• Simple pantry ingredients – No fancy stuff, just everyday basics
• One bowl batter – Less mess = more joy
• Super moist texture – Thank you, pumpkin and oil
• Chocolate in every bite – We don’t skimp here
• Kid and freezer friendly – It freezes beautifully for future cravings

Ingredients You’ll Need

Here’s a quick rundown of what goes into this chocolatey, cozy loaf. The focus is on simplicity—nothing complicated or hard to find.

• 1¼ cups all-purpose flour
• ½ tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 1 tsp ground cinnamon
• ½ tsp ground cloves
• ½ tsp ground nutmeg
• 3 oz cooking oil (vegetable or canola works best)
• 2 large eggs
• 1 cup sugar
• 1 tsp vanilla extract
• 1 cup pumpkin purée (not pumpkin pie filling!)
• 1¼ cups chocolate chips, divided
• Oil spray for the loaf pan

Tip: You can swap the chocolate chips for dark, mini, or even white chocolate chips for different flavors.

Step-by-Step: How to Make This Best Chocolate Chip Pumpkin Bread

This recipe comes together in just a few easy steps. Here’s how I make it every single time—no stand mixer needed.

1. Preheat your oven

Set your oven to 350°F (175°C) and grease an 8x4x3-inch loaf pan with oil spray. I also like to line it with parchment for easier lifting later.

2. Mix the dry ingredients

In a medium mixing bowl, whisk together:

• 1¼ cups flour
• ½ tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 1 tsp cinnamon
• ½ tsp cloves
• ½ tsp nutmeg

Set this aside.

3. Combine the wet ingredients

In a large bowl, whisk together:

• 3 oz oil
• 2 eggs
• 1 cup sugar
• 1 tsp vanilla
• 1 cup pumpkin purée

Once everything is smooth and combined, fold in 1 cup of chocolate chips.

4. Mix it all together

Pour the dry ingredients into the wet. Mix until just combined—don’t overmix. Scrape down the sides and bottom of the bowl with a spatula to make sure everything is evenly incorporated.

5. Transfer to the pan

Pour the batter into your prepared loaf pan. Smooth out the top. Sprinkle the remaining ¼ cup of chocolate chips over the batter for that bakery-style finish.

6. Bake to perfection

Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean (just chocolate is okay!).

Let the loaf cool in the pan for about 10–15 minutes, then carefully transfer it to a wire rack to finish cooling.

Baking note: Every oven is a little different. I always start checking around the 50-minute mark. If the top is browning too quickly, loosely tent with foil.

My Favorite Tips for Making This Pumpkin Bread Even Better

These little tweaks make a big difference in both taste and texture.

• Don’t skip the spices – They’re what make this bread taste like fall
• Use good-quality chocolate chips – I love semi-sweet for balance
• Make it a day ahead – The flavors deepen overnight
• Slice with a serrated knife – It helps you get clean slices, especially if the loaf is still warm

Variations You’ll Want to Try

Feel like getting creative? Here are some fun ways to switch it up while still keeping that best chocolate chip pumpkin bread vibe.

• Add chopped walnuts or pecans for crunch
• Mix in dried cranberries for a tart-sweet contrast
• Use a swirl of cream cheese for a cheesecake-style twist
• Top with cinnamon sugar before baking for a crisp crust
• Swap half the pumpkin for mashed banana for the ultimate pumpkin banana chocolate chip bread

Storing, Freezing, and Serving This Bread

This loaf stays soft and moist for days, which makes it perfect for make-ahead baking.

• Room temp: Store in an airtight container for 3–4 days
• Fridge: Keeps well for up to 6 days
• Freezer: Wrap tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw at room temp or pop a slice in the toaster!

We love it warmed up with a smear of butter or even a little honey. Also delicious with your morning coffee or tea.

The First Time I Made This…

It was during a chaotic fall afternoon when my toddlers were napping (rare!) and I just needed a moment of calm. I grabbed what I had in the pantry—pumpkin, chocolate chips, spices—and whipped up a quick loaf. No fancy tools. No stress.

The smell filled the kitchen. That warm cinnamon-pumpkin scent that just feels like home. My husband walked in, grabbed a slice, and said, “You have to make this again.” And I have. So many times since.

Now it’s a seasonal tradition—something I bake on weekends, bring to friends, and sneak bites of when no one’s looking.

FAQs About Chocolate Chip Pumpkin Bread

What can I add to pumpkin bread?

You can add chocolate chips, chopped nuts, dried fruit, or even a swirl of cream cheese for extra richness.

Why did my chocolate chips sink to the bottom?

Try tossing them in a little flour before adding them to the batter. It helps suspend them better.

Can I use butter instead of oil?

You can, but oil makes the bread more moist. For that rich, tender texture, I stick with oil.

Do chocolate chips melt in the bread?

Some do! That’s what makes each bite so gooey and delicious.

What makes pumpkin bread flavorful?

It’s all about the spice. Cinnamon, nutmeg, and cloves bring the warmth, while vanilla rounds everything out.

Can I make this gluten-free?

Yes! Just sub in a 1:1 gluten-free baking flour, and you’ve got the best gluten free chocolate chip pumpkin bread.

Love Pumpkin Recipes? Try These Next

Looking for more cozy bakes to round out your fall baking list?

• 🍂 Pumpkin Dump Cake Recipe – Craving more fall flavors? You’ll love our Pumpkin Dump Cake Recipe for a quick and cozy dessert.
• 🍌 Pumpkin Banana Loaf – Try a fruity twist on pumpkin baking with this Pumpkin Banana Loaf.
• 🍥 Cinnamon Roll Bread – A Sweet Spiced Delight – If you enjoy warm spiced flavors, this Cinnamon Roll Bread is a must-try.

Don’t Forget to Pin This!

Save this Best Chocolate Chip Pumpkin Bread for your fall baking board. Trust me, you’ll want to come back to it again and again.

Follow along for more seasonal favorites at 👉 Ritzy Recipes on Pinterest

Bake This and Tell Me What You Think!

If you give this pumpkin bread a try, I’d love to hear about it.

📸 Tag @RitzyRecipes on Pinterest or Instagram with your pics
💬 Leave a comment and share how it turned out or what you added
📬 Subscribe to the newsletter for weekly inspiration, cozy recipes, and fun kitchen tips

Baking doesn’t have to be complicated. It can be as simple as mixing a few things in a bowl, popping them in the oven, and creating something truly delicious.

So go ahead, preheat your oven, and let’s make something amazing.

Because the best kind of bread is one that’s easy, chocolatey, and full of pumpkin spice love.

Print