Irresistible Chocolate Chip Pumpkin Bread

Here is my favorite chocolate chip pumpkin bread recipe, with warm fall spices, plenty of pumpkin puree, and mini chocolate chips scattered throughout for the perfect sweet bite.

This pumpkin bread is what I bake every October when the weather starts to cool down. I always make two loaves because one never lasts more than a day in our house. Nothing beats a thick slice with your morning coffee, right?

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What Kind of Pumpkin Should I Use?

For this recipe, you’ll want to stick with canned pumpkin puree, not pumpkin pie filling – there’s a big difference between the two. Pumpkin pie filling already has spices and sweeteners added, which would throw off the balance of flavors in your bread. Plain canned pumpkin puree is just cooked and mashed pumpkin with nothing else added, making it perfect for baking. If you can’t find canned pumpkin or prefer to make your own, you can roast a sugar pumpkin and puree the flesh, but honestly, the canned stuff works just as well and saves you a lot of time.

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Options for Substitutions

This pumpkin bread is pretty forgiving when it comes to swaps, so here are some options if you’re missing ingredients:

• All-purpose flour: You can substitute with whole wheat flour, but use about ¼ cup less since it absorbs more liquid. For gluten-free, try a 1:1 baking flour blend.
• Pumpkin pie spice: Make your own by mixing 2 teaspoons cinnamon, 1 teaspoon ground ginger, ½ teaspoon nutmeg, and ½ teaspoon allspice or cloves.
• Canned pumpkin: You can use butternut squash puree or sweet potato puree instead. Just make sure it’s plain puree, not pie filling with added spices and sugar.
• Applesauce or oil: These can be swapped for each other, or try mashed banana, Greek yogurt, or melted butter. Keep in mind that oil will give you a more moist texture.
• Brown and granulated sugar: You can use all brown sugar for a deeper molasses flavor, or all granulated sugar if that’s what you have. Coconut sugar works too as a 1:1 replacement.
• Chocolate chips: Feel free to use dark chocolate chips, white chocolate chips, butterscotch chips, or even chopped walnuts or pecans for a different twist.

Watch Out for These Mistakes While Baking

The biggest mistake when making pumpkin bread is overmixing the batter, which can lead to a tough, dense loaf instead of the tender crumb you’re after – mix just until the ingredients are combined and you still see a few streaks of flour.

Another common error is using pumpkin pie filling instead of plain canned pumpkin, which will throw off the moisture balance and spice levels since the pie filling already contains sugar and spices.

To prevent your chocolate chips from sinking to the bottom, toss them in a tablespoon of flour before folding them into the batter, and don’t forget to test for doneness with a toothpick inserted into the center – it should come out with just a few moist crumbs, not wet batter.

Finally, resist the urge to slice into the bread right away; letting it cool completely (at least an hour) will give you cleaner slices and better texture.

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What to Serve With Chocolate Chip Pumpkin Bread?

This sweet pumpkin bread is perfect on its own, but I love serving it with a hot cup of coffee or spiced chai tea for the ultimate fall morning treat. You can also spread a little butter or cream cheese on a warm slice to make it extra indulgent. For breakfast or brunch, try pairing it with some Greek yogurt and a drizzle of honey, or serve it alongside scrambled eggs for a nice sweet and savory combo. If you’re feeling fancy, a scoop of vanilla ice cream turns this bread into an easy dessert that everyone will love.

Storage Instructions

Keep Fresh: This pumpkin bread stays moist and delicious when wrapped tightly in plastic wrap or stored in an airtight container at room temperature for up to 5 days. The pumpkin keeps it nice and tender, so it actually gets better after a day or two when all the flavors meld together.

Freeze: Wrap individual slices or the whole loaf in plastic wrap, then place in a freezer bag for up to 3 months. I love slicing it before freezing so I can grab just what I need for breakfast or an afternoon snack without thawing the entire loaf.

Serve: Frozen slices thaw quickly at room temperature in about 30 minutes, or you can pop them straight into the toaster for a warm treat. If you froze the whole loaf, let it thaw overnight on the counter and it’ll taste just like fresh-baked.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3500-3800
• Protein: 35-40 g
• Fat: 110-140 g
• Carbohydrates: 580-630 g

Ingredients

For the dry mix:

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

For the wet mix:

• 2 cups pure canned pumpkin (not pie filling)
• 2/3 cup packed brown sugar
• 2/3 cup white sugar
• 1 cup unsweetened applesauce or canola oil
• 3 eggs, at room temperature
• 1 tbsp vanilla extract

For mixing in:

• 1 1/2 cups semisweet chocolate chips
• 1/2 cup miniature chocolate chips (reserve a couple of tbsp for topping if desired)

Step 1: Prepare the Loaf Pans and Preheat Oven

Preheat your oven to 350°F (175°C).

Grease two 8×4-inch loaf pans thoroughly and line them with parchment paper to ensure the loaves will release easily after baking.

Set the pans aside for later.

Step 2: Combine Dry Ingredients

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

In a large bowl, whisk together the all-purpose flour, salt, baking powder, baking soda, and pumpkin pie spice until well combined and evenly distributed.

Set this bowl aside.

Step 3: Mix Wet Ingredients

• 2 cups pure canned pumpkin (not pie filling)
• 2/3 cup packed brown sugar
• 2/3 cup white sugar
• 1 cup unsweetened applesauce or canola oil
• 3 eggs, at room temperature
• 1 tbsp vanilla extract

In a medium bowl, whisk together the pure canned pumpkin, packed brown sugar, white sugar, unsweetened applesauce or canola oil, eggs at room temperature, and vanilla extract.

Whisk until the mixture is smooth and well combined.

Step 4: Combine Wet and Dry Ingredients

• wet mixture from Step 3
• dry mixture from Step 2

Pour the wet mixture from Step 3 into the large bowl with the dry ingredients from Step 2.

Stir gently, mixing just until everything is moistened and combined.

Be careful not to overmix, as this can make the bread dense.

Step 5: Fold in Chocolate Chips

• 1 1/2 cups semisweet chocolate chips
• 1/2 cup miniature chocolate chips (reserve a couple of tbsp for topping if desired)

Gently fold the semisweet chocolate chips and most of the miniature chocolate chips into the batter, reserving a couple of tablespoons of miniature chips to sprinkle on top, if desired.

I like to reserve a few of the minis so you get nice bursts of chocolate right on the top after baking.

Step 6: Bake the Pumpkin Bread

• batter from Step 5
• reserved miniature chocolate chips (from Step 5, if using)

Divide the batter evenly between the two prepared loaf pans from Step 1.

If you reserved any miniature chocolate chips, sprinkle them over the tops of the loaves.

Bake in the preheated oven for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean.

Step 7: Cool and Serve

Allow the loaves to cool in the pans for 10 minutes before removing them to a wire rack to cool completely.

This resting time helps the loaves set and makes them easier to slice.

I find that pumpkin bread actually tastes even better the next day once the flavors have had time to develop.

Irresistible Chocolate Chip Pumpkin Bread

Delicious Irresistible Chocolate Chip Pumpkin Bread recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 23 minutes mins

Cook Time 47 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings 4

Calories 3650 kcal

Ingredients

  

For the dry mix:

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

For the wet mix:

• 2 cups pure canned pumpkin (not pie filling)
• 2/3 cup packed brown sugar
• 2/3 cup white sugar
• 1 cup unsweetened applesauce or canola oil
• 3 eggs, at room temperature
• 1 tbsp vanilla extract

For mixing in:

• 1 1/2 cups semisweet chocolate chips
• 1/2 cup miniature chocolate chips (reserve a couple of tbsp for topping if desired)

Instructions

 

• Preheat your oven to 350°F (175°C). Grease two 8x4-inch loaf pans thoroughly and line them with parchment paper to ensure the loaves will release easily after baking. Set the pans aside for later.
• In a large bowl, whisk together the all-purpose flour, salt, baking powder, baking soda, and pumpkin pie spice until well combined and evenly distributed. Set this bowl aside.
• In a medium bowl, whisk together the pure canned pumpkin, packed brown sugar, white sugar, unsweetened applesauce or canola oil, eggs at room temperature, and vanilla extract. Whisk until the mixture is smooth and well combined.
• Pour the wet mixture from Step 3 into the large bowl with the dry ingredients from Step 2. Stir gently, mixing just until everything is moistened and combined. Be careful not to overmix, as this can make the bread dense.
• Gently fold the semisweet chocolate chips and most of the miniature chocolate chips into the batter, reserving a couple of tablespoons of miniature chips to sprinkle on top, if desired. I like to reserve a few of the minis so you get nice bursts of chocolate right on the top after baking.
• Divide the batter evenly between the two prepared loaf pans from Step 1. If you reserved any miniature chocolate chips, sprinkle them over the tops of the loaves. Bake in the preheated oven for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean.
• Allow the loaves to cool in the pans for 10 minutes before removing them to a wire rack to cool completely. This resting time helps the loaves set and makes them easier to slice. I find that pumpkin bread actually tastes even better the next day once the flavors have had time to develop.