Chocolate Chip Pumpkin Bread

Moist, spiced, and studded with gooey chocolate chips this Chocolate Chip Pumpkin Bread is the ultimate fall bake! Perfect for breakfast, dessert, or gifting, this quick bread is bursting with pumpkin spice flavors and melty chocolate in every bite.

Why You’ll Love It

✔ Cozy pumpkin spice flavor with cinnamon, nutmeg & cloves
✔ Gooey melted chocolate chips throughout
✔ One-bowl prep — easy & beginner-friendly
✔ Perfect for fall gatherings, Thanksgiving, or cozy mornings

Prep Time: 15 min
Bake Time: 55 min
Total Time: 1 hr 10 min
Yield: 1 loaf (8 servings)

Ingredients

• 1 ¼ 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 oil (canola, vegetable, or corn oil)
• 2 large eggs
• 1 cup sugar
• 1 tsp vanilla extract
• 1 cup pumpkin puree
• 1 ¼ cups chocolate chips (semi-sweet; divided)
• Oil spray (for loaf pan)

Step-by-Step Instructions

1. Prep Oven & Pan
Preheat oven to 350°F (175°C). Grease an 8×4 inch loaf pan with oil spray.

2. Mix Dry Ingredients
In a medium bowl, whisk flour, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg.

3. Combine Wet Ingredients
In a large bowl, whisk together oil, eggs, sugar, vanilla, and pumpkin puree until smooth.

4. Bring Batter Together
Gradually fold dry mixture into wet until just combined (don’t overmix!).

5. Add Chocolate Chips
Fold in 1 cup chocolate chips. Pour batter into loaf pan. Sprinkle remaining ¼ cup chocolate chips on top.

6. Bake
Bake 50–60 minutes, until a toothpick inserted in center comes out clean.

7. Cool & Serve
Cool in pan 10 minutes, then transfer to wire rack. Slice & enjoy warm or at room temp!

Tips for Perfect Pumpkin Bread

✔ Don’t overmix the batter it keeps the loaf light & tender.
✔ Use pumpkin pie spice (1.5 tsp) if you don’t have cloves & nutmeg.
✔ Add chopped pecans or walnuts for crunch.
✔ Make mini loaves — bake ~35 minutes, perfect for gifting!

Storage & Freezing

• Room Temp: Store in airtight container for 3 days.
• Fridge: Lasts up to 1 week.
• Freezer: Wrap tightly, freeze up to 3 months. Thaw at room temp before serving.

Nutrition (per slice, approx.)

Conclusion

This Chocolate Chip Pumpkin Bread is fall comfort in loaf form. Moist, sweet, warmly spiced, and loaded with chocolate chips it’s a must-bake for pumpkin season. Perfect with coffee, as a holiday gift, or simply to satisfy your sweet tooth!

Chocolate Chip Pumpkin Bread

Moist and spiced, this quick bread is bursting with pumpkin flavor and melty chocolate in every bite, making it perfect for breakfast, dessert, or gifting.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 8 servings

Course: Breakfast, Dessert, Snack

Cuisine: American, Fall

Calories: 292

Ingredients Method Nutrition Notes

Ingredients

  

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Dry Ingredients

• 1 ¼ 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

Wet Ingredients

• 3 oz oil (canola, vegetable, or corn oil)
• 2 large eggs
• 1 cup sugar
• 1 tsp vanilla extract
• 1 cup pumpkin puree

Chocolate

• 1 ¼ cups chocolate chips (semi-sweet; divided)

Other

• Oil spray (for loaf pan)

Method

 

Preparation

1. Preheat oven to 350°F (175°C). Grease an 8×4 inch loaf pan with oil spray.
2. In a medium bowl, whisk flour, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg.

Mix Wet Ingredients

1. In a large bowl, whisk together oil, eggs, sugar, vanilla, and pumpkin puree until smooth.

Combine Batter

1. Gradually fold dry mixture into wet until just combined (don’t overmix!).
2. Fold in 1 cup chocolate chips. Pour batter into loaf pan. Sprinkle remaining ¼ cup chocolate chips on top.

Bake

1. Bake for 50–60 minutes, until a toothpick inserted in center comes out clean.

Cool & Serve

1. Cool in pan for 10 minutes, then transfer to wire rack. Slice & enjoy warm or at room temperature!

Nutrition

Serving: 1gCalories: 292kcalCarbohydrates: 43gProtein: 4gFat: 12gSaturated Fat: 2gSodium: 180mgFiber: 2gSugar: 26g

Notes

Don’t overmix the batter; it keeps the loaf light & tender. Use pumpkin pie spice (1.5 tsp) if you don’t have cloves & nutmeg. Add chopped pecans or walnuts for extra crunch. Make mini loaves — bake ~35 minutes, perfect for gifting! Store in an airtight container for up to 3 days at room temperature, 1 week in the fridge, or freeze tightly wrapped for up to 3 months.

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