Pumpkin Chocolate Chip Bread – The Ultimate Fall Treat

Name: Pumpkin Chocolate Chip Bread – The Ultimate Fall Treat
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Cuisine: American
Ingredients: 1½ cups all-purpose flour (plus 1 tbsp for tossing chocolate chips); 1 tsp pumpkin pie spice; ¼ tsp salt; ½ tsp baking soda; 1 cup granulated sugar; 1 cup canned pumpkin puree (not pumpkin pie filling); ¾ cup vegetable oil; 2 large eggs; ½ tsp vanilla extract; 1¼ cups semi-sweet chocolate chips (divided); Cooking spray (for greasing the loaf pan)

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If there’s one thing that screams fall in the most delicious way, it’s a slice of warm pumpkin chocolate chip bread. This loaf combines moist pumpkin goodness with melty chocolate chips and cozy fall spices—all in a quick, one-bowl recipe you’ll want to bake on repeat.

Sliced pumpkin chocolate chip bread on wooden board

Whether you're making it for a family gathering, afternoon snack, or just because the weather feels like sweater season, this loaf will make your whole house smell amazing and your taste buds happy.

Jump to:

Why You’ll Love This Recipe
Ingredients You’ll Need
Ingredient Swaps and Tips
How to Make Pumpkin Chocolate Chip Bread
Pro Tips for the Best Results
Serving Suggestions
Storage and Freezing Instructions
Frequently Asked Questions
Follow Me on Pinterest
Let’s Bake Together!
Pumpkin Chocolate Chip Bread – The Ultimate Fall Treat

Why You’ll Love This Recipe

Quick and Easy

This one-bowl recipe comes together in just 10 minutes. Less mess, more deliciousness.

Moist and Tender Texture

Pumpkin makes the loaf super soft, while chocolate chips add gooey bites of sweetness.

Family Favorite

Even picky eaters love it! Great for breakfast, snacks, or a cozy fall dessert.

Easy to Adapt

Vegetarian as written. Simple swaps make it gluten-free, dairy-free, or lower in sugar.

Ingredients You’ll Need

1½ cups all-purpose flour (plus 1 tablespoon for tossing chocolate chips)
1 teaspoon pumpkin pie spice
¼ teaspoon salt
½ teaspoon baking soda
1 cup granulated sugar
1 cup canned pumpkin puree (not pumpkin pie filling)
¾ cup vegetable oil
2 large eggs
½ teaspoon vanilla extract
1¼ cups semi-sweet chocolate chips (divided)
Cooking spray (for greasing the loaf pan)

Ingredient Swaps and Tips

Substitutions

Oil: Replace half with applesauce to cut down on fat.
Flour: Use gluten-free 1:1 flour for a gluten-free version.
Eggs: Use flax eggs (1 tablespoon ground flax + 3 tablespoon water per egg) to make it vegan.
Chocolate Chips: Try dark, white, or even butterscotch chips.

Helpful Tips

Always use pumpkin puree, not pie filling.
Toss chocolate chips with a little flour so they don’t sink in the batter.
Don’t overmix the batter—just stir until combined.

How to Make Pumpkin Chocolate Chip Bread

Preheat oven to 350°F. Grease an 8x4" loaf pan and line with parchment if desired.
In a large bowl, whisk together flour, pumpkin pie spice, salt, and baking soda.

Bowl with pumpkin puree eggs flour and spices

Add sugar, pumpkin puree, oil, eggs, and vanilla. Stir until just combined—don’t overmix.
Toss 1 cup of chocolate chips with 1 tablespoon of flour and fold them into the batter.

Pumpkin bread batter with chocolate chips in loaf pan

Pour the batter into the loaf pan and sprinkle remaining ¼ cup of chocolate chips on top.
Bake for 55–65 minutes, until a toothpick inserted into the center comes out clean.

Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to finish cooling.
Slice and enjoy!

Pro Tips for the Best Results

Best Practices

Use room temperature eggs for better texture.
Let the loaf cool completely before slicing to keep the crumb intact.

What to Avoid

Overbaking: Check for doneness at 55 minutes to prevent drying out.
Undermixing or Overmixing: Stir just until combined to keep it fluffy.

Serving Suggestions

Toast a slice and spread with butter or cream cheese.
Serve with coffee, tea, or a pumpkin spice latte.
Add a drizzle of maple syrup or dusting of powdered sugar for dessert vibes.

Storage and Freezing Instructions

Storing

Room Temperature: Store in an airtight container for up to 3 days.
Fridge: Keeps fresh for up to 1 week—wrap tightly in plastic.

Freezing

Wrap individual slices or the whole loaf in plastic wrap and foil.
Freeze for up to 2 months.
Reheat in the microwave or toaster for that fresh-baked feel.

Baked pumpkin chocolate chip loaf on wooden board

Frequently Asked Questions

Why Did My Bread Sink in the Middle?

It may be underbaked or the batter was overmixed. Make sure to test with a toothpick and bake until the center is fully set.

Can I Use Fresh Pumpkin Instead of Canned?

Yes, just make sure it’s well-drained and smooth. Canned is more consistent for baking.

Don’t Have Pumpkin Pie Spice?

Mix ¾ teaspoon cinnamon with small pinches of nutmeg, ginger, cloves, and allspice.

More Fall Recipes to Try

If you love this recipe, don’t miss these pumpkin-packed favorites:

They’re all simple, cozy, and totally satisfying.

Follow Me on Pinterest

Looking for more easy fall recipes? Follow me on Pinterest at
https://www.pinterest.com/bakewithlina/
You’ll find pumpkin treats, holiday desserts, and tons of baking inspo.

Let’s Bake Together!

If you try this pumpkin chocolate chip bread, I’d love to know how it turned out! Leave a comment below, share your tweaks, or tag me on Pinterest or Instagram @bakewithlina so I can see your loaf.

Happy baking and happy fall! 🍂