Pumpkin Bread with Chocolate Chips – Moist, Spiced & Perfect for Fall Baking

When the leaves start to turn and there’s that perfect crisp in the air, it’s officially time for all things pumpkin. And if you’re anything like me, nothing screams fall comfort quite like a loaf of Pumpkin Bread with Chocolate Chips. Moist, warmly spiced, and just the right amount of indulgent, this bread is a cozy classic with a sweet twist.

This is one of those recipes I come back to every single year—sometimes multiple times a season. It’s not only simple to make, but it also fills the whole house with that dreamy fall scent. Plus, the chocolate chips? They’re just magic. Especially when they’re a little melty and warm.

Why You’ll Love This Pumpkin Bread with Chocolate Chips

Whether you’re a seasoned baker or a total beginner, this recipe checks all the boxes:

• Made with pantry-friendly ingredients
• Perfectly moist and full of fall flavor
• Easy to customize (nuts or no nuts, your choice!)
• One bowl and no fancy equipment
• Kid-approved and freezer-friendly

I promise—it tastes like it came from your favorite bakery.

Ingredients You’ll Need for Chocolate Chip Pumpkin Bread

Here’s everything you need to bring this cozy loaf to life:

Dry Ingredients:

• 1⅔ cups all-purpose flour (use gluten-free blend with xanthan gum if needed)
• 1 tsp baking soda
• ¾ tsp salt
• ¼ tsp baking powder
• ½ tsp ground cinnamon
• ½ tsp ground cloves

Wet Ingredients:

• ⅓ cup unsalted butter (or dairy-free alternative like Earth Balance)
• 1 cup granulated sugar
• 2 large eggs
• ½ of a 15 oz can pure pumpkin (equals ½ cup + ⅓ cup)
• ⅓ cup water

Mix-Ins:

• ⅓ cup chopped walnuts (optional but adds a lovely crunch)
• ⅓ cup chocolate chips (plus more for topping)

Baking Tip: Use high-quality chocolate chips or chunks for the best melt and flavor.

How to Make Pumpkin Bread with Chocolate Chips

Ready to bake? Here’s the step-by-step process:

1. Prep Your Pan

• Preheat your oven to 350°F (175°C).
• Grease or line a 10-inch loaf pan with parchment paper.

2. Cream the Butter and Sugar

• In a large mixing bowl, cream the butter and sugar until light and fluffy.

3. Add the Wet Ingredients

• Stir in the eggs, pumpkin puree, and water until fully combined.

4. Combine the Dry Ingredients

• In another bowl, whisk together the flour, baking soda, salt, baking powder, cinnamon, and cloves.

5. Mix Everything Together

• Add the dry ingredients to the wet ingredients.
• Mix just until combined—don’t overmix.

6. Fold in Chocolate Chips and Nuts

• Stir in the chocolate chips and walnuts if using.
• Pour the batter into your prepared pan.

7. Add Toppings and Bake

• Sprinkle extra chocolate chips on top.
• Bake for 50–60 minutes, or until a toothpick or skewer comes out clean.
• If the top is browning too fast but the center isn’t done, cover with foil and bake an additional 10 minutes.

8. Cool and Enjoy

• Let the loaf cool for 10–20 minutes in the pan.
• Then remove and let it finish cooling on a wire rack.

Pro Tip: For gooey chocolate chip tops, wait 15–20 minutes into baking before adding the topping chips.

Tips for the Best Pumpkin Chocolate Chip Bread

• Use room temperature eggs and butter for better texture.
• Avoid overmixing to keep your loaf soft.
• Lightly toss chocolate chips in flour before folding into batter to prevent sinking.
• Let the bread rest overnight if you can—it’s even better the next day!

Easy Ways to Customize Your Loaf

This recipe is super versatile. Here are some fun variations to try:

• Add pumpkin seeds on top for crunch.
• Use dark chocolate chunks instead of chips.
• Make it mini: divide the batter into mini loaf pans and bake for 30–35 minutes.
• Skip the chocolate and swirl in cream cheese filling instead.
• Swap walnuts for pecans or leave them out entirely.

Storage + Freezer Tips

• Room temp: Store in an airtight container up to 3 days.
• Fridge: Keeps fresh up to 1 week.
• Freezer: Slice and wrap individually. Freeze for up to 3 months.

To reheat, pop in the microwave for 20–30 seconds. It’ll taste like it just came out of the oven.

FAQs About Pumpkin Bread with Chocolate Chips

Would chocolate chips be good in pumpkin bread?

Yes! Chocolate chips add a rich sweetness that pairs perfectly with spiced pumpkin.

Why is my pumpkin bread sticky?

It might be underbaked. Always check the center with a toothpick.

What’s better—oil or butter in pumpkin bread?

Both work! Butter adds flavor. Oil adds moisture. This recipe uses butter but is flexible.

How do I keep chocolate chips from sinking?

Toss them in a bit of flour before mixing into the batter.

Can I make it dairy-free?

Yes! Use a plant-based butter like Earth Balance and dairy-free chocolate chips.

How can I make this healthier?

Use half whole wheat flour, reduce sugar slightly, or swap in coconut sugar.

Cozy Pairings & Fall Baking Ideas

This loaf pairs so well with:

• ☕ A warm chai latte or cinnamon-spiced coffee
• 🍂 A cozy sweater and a slow morning
• 📖 Your current favorite book or fall movie

You might also love:

• These soft and chewy pumpkin chocolate chip cookies
• Pumpkin bread with a crumbly streusel topping
• Cozy fall recipes and decor ideas to pair with your baking

Final Thoughts

This Pumpkin Bread with Chocolate Chips is one of those recipes that feels like home. It’s easy, indulgent, and totally crowd-pleasing. Perfect for gifting, sharing, or just treating yourself to something warm and chocolatey on a crisp day.

If you try it, I’d love to hear how it turned out! 🍫🎃

• Tag me on Pinterest: @ritzyrecipes
• Leave a comment with your favorite add-ins or serving suggestions
• Share it with a friend who could use a cozy fall baking moment!

Happy baking!

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