Chocolate Chip Pumpkin Loaf – Super Moist, Easy & Full of Fall Flavor

There’s something magical about the cozy scent of pumpkin and melty chocolate wafting through the kitchen. This Chocolate Chip Pumpkin Loaf is one of those recipes I come back to every single fall—when the weather gets crisp, the leaves start turning, and baking becomes a warm hug in loaf form.

It’s incredibly moist, studded with rich chocolate chips, and ridiculously easy to whip up. Whether you’re baking for your family, friends, or just yourself (no shame in that!), this loaf brings the flavor and the comfort.

Why You’ll Love This Chocolate Chip Pumpkin Loaf

• Super moist and tender thanks to pumpkin puree and oil
• Rich chocolatey bites in every slice
• Easy one-bowl recipe with no mixer needed
• Perfect for fall brunch, snacking, or gifting
• Freezer-friendly so you can save some for later (if it lasts that long!)

Ingredients You’ll Need

Wet Ingredients

• 15 ounces canned pumpkin (not pumpkin pie filling)
• 2 large eggs
• 1/2 cup vegetable oil
• 1 cup golden brown sugar, lightly packed
• 1/2 cup sugar

Dry Ingredients

• 1 2/3 cups all-purpose flour
• 1 tsp pumpkin pie spice
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt

Chocolate Chips

• 1 cup chocolate chips (milk, semi-sweet, or dark – your choice!)
• Optional: Extra chocolate chips for topping

💡 I personally love using dark chocolate chips—they pair beautifully with the warm pumpkin spice.

Step-by-Step Instructions

1. Prep Your Pan

• Preheat your oven to 350°F (175°C).
• Spray a 9×5-inch loaf pan with nonstick spray and line with parchment paper for easy removal. Set aside.

2. Mix the Wet Ingredients

• In a large mixing bowl, whisk together the pumpkin, eggs, oil, brown sugar, and granulated sugar until smooth.

3. Combine the Dry Ingredients

• In a smaller bowl, whisk the flour, pumpkin pie spice, baking soda, baking powder, and salt until evenly mixed.

4. Combine Everything

• Fold the dry mixture into the wet mixture just until no flour streaks remain.
• Gently fold in the chocolate chips.

5. Pour and Bake

• Pour the batter into your prepared loaf pan and smooth the top.
• Sprinkle a few extra chocolate chips over the top for a bakery-style look.
• Bake for 70–80 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.

✨ Pro tip: Lay a loose piece of foil over the top during the last 15–20 minutes of baking if it’s browning too fast.

6. Cool and Slice

• Let the loaf cool in the pan for 15–20 minutes.
• Lift it out using the parchment sling and let it cool completely on a wire rack before slicing.

Storage Tips

• Room Temperature: Wrap tightly and store for up to 3 days.
• Fridge: Keeps well for up to a week in an airtight container.
• Freezer: Slice, wrap individually, and freeze for up to 2 months.

Add-Ins and Variations

• Chopped walnuts or pecans for crunch
• A swirl of cream cheese in the batter for extra richness
• Mini chocolate chips if you want smaller bursts of chocolate
• Use whole wheat flour for a fiber boost

FAQs About Chocolate Chip Pumpkin Loaf

Can I make this into muffins?

Absolutely! Reduce bake time to 18–22 minutes at 350°F and check with a toothpick.

Can I use fresh pumpkin instead of canned?

Yes—just make sure it’s well-puréed and strained of excess liquid.

Why did my loaf sink in the middle?

It likely wasn’t baked long enough. Make sure to test for doneness with a toothpick.

Can I use coconut oil or butter instead of vegetable oil?

Yes. Melted butter or coconut oil will both work, but butter will make the texture slightly denser.

More Cozy Pumpkin Recipes to Try Next

If you love this Chocolate Chip Pumpkin Loaf, you’ll fall head over heels for:

• Pumpkin Dump Cake Recipe – A fuss-free fall classic.
• Pumpkin Banana Loaf – Moist, flavorful, and fruity.
• Cinnamon Roll Bread – A Sweet, Spiced Delight – Gooey and irresistibly spiced.

Share Your Loaf Love! 🍫🎃

If you try this Chocolate Chip Pumpkin Loaf, I’d love to see how it turns out! Tag me on Instagram @RitzyRecipes or save it on Pinterest.

What’s your favorite chocolate chip variation—milk, dark, or white? Let me know in the comments!

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