Few things can compete with the aroma of Pumpkin Chocolate Chip Bread baking in the oven. Imagine the scent of cinnamon, nutmeg, and cloves swirling through your kitchen while chocolate chips melt into little puddles of happiness. That’s fall in a loaf pan, friends.

This recipe is a keeper for so many reasons. It’s an easy fall baking recipe that requires simple pantry staples, yet the results taste like something straight from your favorite bakery. The bread is soft, tender, and oh-so comforting. Plus, the addition of melty chocolate chips makes each bite a little indulgent—like a warm hug on a crisp autumn day.

Whether you’re baking for your family, gifting to neighbors, or just looking for something sweet to enjoy with your morning coffee, this loaf checks every box. It’s simple, nostalgic, and just a touch fancy thanks to that golden crust and rich pumpkin flavor.

So grab that can of pumpkin puree sitting in your pantry—it’s time to whip up the best moist pumpkin bread you’ll ever taste.

Why You’ll Love This Pumpkin Chocolate Chip Bread

A classic fall baking recipe that never goes out of style.
Perfectly spiced with cinnamon, nutmeg, and cloves.
Rich, moist texture that pairs beautifully with melty chocolate chips.
Freezer-friendly, so you can bake ahead for the busy holiday season.

Ingredients You’ll Need

2 cups (400 g) granulated sugar
½ cup (115 g) butter, softened
3 large eggs
2 teaspoons (10 ml) vanilla extract
1 can (15 oz / 425 g) pumpkin puree
2 ¾ cups (345 g) all-purpose flour
½ teaspoon (2 g) baking powder
1 ½ teaspoons (6 g) baking soda
1 teaspoon (6 g) salt
¾ teaspoon (2 g) ground cinnamon
¼ teaspoon (0.5 g) ground cloves
¼ teaspoon (0.5 g) ground nutmeg
½ cup (120 ml) milk
12 oz (340 g) chocolate chips

Step-by-Step Instructions

Preheat oven to 350°F (175°C). Line two 8.5 x 4.5-inch loaf pans with parchment and spray lightly with cooking spray.
In a large bowl, beat sugar and butter until fluffy. Add eggs, pumpkin puree, and vanilla. Mix until smooth.
In a separate bowl, whisk together flour, baking powder, baking soda, salt, and spices.
Alternate adding dry ingredients and milk to the pumpkin mixture, beginning and ending with the flour mixture. Stir until just combined.
Fold in chocolate chips.
Divide batter evenly between pans. Bake 45–55 minutes, or until a toothpick comes out clean.
Cool in pans for a few minutes, then transfer to a wire rack to cool completely.

Tips for Baking the Perfect Chocolate Chip Loaf

Don’t overmix. Once you add the flour, stir just enough to combine. Overmixing makes bread tough.
Use good chocolate. Semi-sweet chips balance the sweetness, but dark chocolate works if you prefer richer flavor.
Test early. Every oven is different—start checking at the 45-minute mark with a toothpick.
Mini loaves or muffins. Great for gifting! Just shorten the bake time to 25–35 minutes for minis or about 20 minutes for muffins.
Want extra pretty loaves? Sprinkle a few chocolate chips on top before baking so they peek through once it’s done.

A Personal Note from My Kitchen

This recipe has been a staple in my kitchen every fall since college. Back then, my roommate and I used to make two loaves—one for us and one for bribing friends to help us move furniture (yes, pumpkin bread is that persuasive).

Years later, it’s become my family’s official “welcome to autumn” bake. The first chilly weekend, we light a candle, pull out the mixing bowls, and bake a batch. My kids call it “chocolate pumpkin cake” and sneak warm slices straight off the cooling rack. Honestly, I can’t even be mad—it’s hard to resist when the smell fills the house.

This bread isn’t just dessert—it’s tradition.

What to Serve with Pumpkin Chocolate Chip Bread

A thick slice of this chocolate chip loaf pairs perfectly with your morning coffee or an afternoon cup of tea. For dessert, warm it slightly and top with a scoop of vanilla ice cream or a drizzle of caramel sauce.

Hosting friends? Serve slices alongside a cheeseboard with spiced nuts and apple cider. It’s a simple way to make your table feel festive without extra fuss.

And if you want to make it brunch-worthy, pair it with scrambled eggs and fruit salad—sweet meets savoury in the best way.

How to Store Pumpkin Chocolate Chip Bread

The great thing about this bread is that it keeps beautifully.

Room Temperature: Store in an airtight container for up to 3 days.
Refrigerator: Keeps up to a week, but bring to room temperature before serving for the best flavour.
Freezer: Wrap slices individually in plastic wrap, then store in a freezer bag for up to 3 months. Thaw overnight in the fridge or pop in the microwave for 20–30 seconds.

This makes it a perfect make-ahead recipe for holidays or busy weeks when you want something sweet on hand.

FAQs about Pumpkin Chocolate Chip Bread

Can I use fresh pumpkin instead of canned?

Yes! Just make sure it’s cooked and puréed until smooth. Drain excess liquid if it’s watery.

Can I substitute the butter with oil?

Absolutely—vegetable oil or even coconut oil works for a slightly different texture.

What if I don’t like cloves?

Leave them out! The bread will still be full of cozy flavor from the cinnamon and nutmeg.

Can I make this without chocolate chips?

Of course. It’s just as delicious plain—or try walnuts, pecans, or dried cranberries.

Why did my bread sink in the middle?

It may have been underbaked or your oven temp was off. Be sure to test with a toothpick before pulling it out.

A Slice of Autumn Happiness

This Pumpkin Chocolate Chip Bread is more than a recipe—it’s comfort food in loaf form. Soft, spiced, and studded with chocolate, it’s the kind of bake that makes your home smell like fall and your heart feel a little warmer.

So the next time the leaves start turning and you’re craving something cosy, skip the store-bought treats and bake this loaf instead. You’ll end up with slices so good, you’ll want to wrap one up for a friend… and maybe keep the rest all to yourself.

Because sometimes, fall tastes best when baked with love.

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