Pumpkin Chocolate Chip Bread

Ultra-moist pumpkin bread perfumed with cozy fall spices and studded with melty chocolate chips. This easy two-loaf recipe mixes up fast, bakes up tender, and slices beautifully for breakfast, snacking, or gifting.

Why You’ll Love This Recipe

• Bakery-soft crumb with tons of pumpkin flavor

• Two loaves — one to enjoy now, one to share or freeze

• Flexible fat: use applesauce for lighter or oil for richer texture

• Packed with chocolate chips for pockets of gooey sweetness

• Simple, one-bowl wet + one-bowl dry method (no mixer needed)

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 3 cups all-purpose flour

• 1 teaspoon salt

• 1 teaspoon baking powder

• 1 teaspoon baking soda

• 4 teaspoons pumpkin pie spice

• 2 cups canned pumpkin (not pie filling)

• 2/3 cup brown sugar

• 2/3 cup granulated sugar

• 1 cup applesauce or canola oil

• 3 large eggs, room temperature

• 1 tablespoon vanilla extract

• 1 1/2 cups semi-sweet chocolate chips

• 1/2 cup mini semi-sweet chocolate chips (reserve a few tablespoons for topping, if desired)

directions

1. Preheat oven to 350°F (175°C). Grease two 8×4-inch loaf pans and line with parchment paper.

2. In a large bowl, whisk together flour, salt, baking powder, baking soda, and pumpkin pie spice.

3. In a medium bowl, whisk pumpkin, brown sugar, granulated sugar, applesauce (or oil), eggs, and vanilla until smooth.

4. Add the wet mixture to the dry ingredients and stir gently until just combined — do not overmix.

5. Fold in the regular and mini chocolate chips, reserving a couple tablespoons of mini chips for topping if desired.

6. Divide batter evenly between prepared pans. Sprinkle reserved mini chips on top.

7. Bake 50–55 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs (avoid testing through a chocolate chip).

8. Cool in pans 10 minutes, then transfer to a wire rack to cool completely before slicing.

Servings and timing

Servings: 24 slices (2 loaves)
Prep Time: 10 minutes
Cooking Time: 50 minutes
Total Time: 1 hour
Calories: Approximately 217 kcal per slice

Variations

• Chocolate swirl: Fold in 2 tablespoons cocoa powder with the dry ingredients and add 2 tablespoons milk to the wet.

• Nutty crunch: Stir in 3/4 cup chopped walnuts or pecans.

• Cinnamon sugar top: Sprinkle 2 tablespoons coarse sugar mixed with 1/2 teaspoon cinnamon over batter before baking.

• Chip swap: Try dark chocolate, milk chocolate, or butterscotch chips.

• Whole-grain boost: Substitute up to 1 cup whole wheat flour for part of the all-purpose.

storage/reheating

• Room temperature: Wrap tightly; keeps 3–4 days.

• Refrigerate: Up to 1 week, wrapped to prevent drying.

• Freeze: Wrap slices or whole loaves in plastic, then foil; freeze up to 2 months. Thaw wrapped at room temp.

• To refresh: Warm slices in a 300°F (150°C) oven for 5–7 minutes or microwave briefly.

FAQs

Can I use fresh pumpkin puree?

Yes. Make sure it’s thick (strain excess liquid if watery) and measure 2 cups.

Why did my bread sink in the middle?

Overmixing, underbaking, or too much leavening can cause sinking. Mix just until combined and bake until fully set.

Can I bake this as muffins?

Yes. Fill lined muffin tins 3/4 full and bake at 350°F (175°C) for 18–22 minutes.

What if I only have one loaf pan?

Bake one loaf and refrigerate the remaining batter up to 1 hour, or bake the second in a metal 9×5-inch pan and check early.

Can I reduce the sugar?

You can cut total sugar by up to 1/3 cup without major texture changes; flavor will be less sweet.

Is applesauce as good as oil?

Applesauce makes a lighter, slightly denser crumb; oil yields a richer, softer texture. Both work.

How do I prevent chocolate chips from sinking?

Lightly toss chips with 1 teaspoon flour before folding in, and avoid overmixing the batter.

Can I add raisins or cranberries?

Yes, fold in 1/2–3/4 cup dried fruit with the chips.

How do I know it’s done if chips melt on the tester?

Test near the center but avoid large chips; look for a mostly clean toothpick and a springy top.

Can I make it dairy-free?

Yes. Use oil instead of applesauce if you prefer, and ensure your chocolate chips are dairy-free.

Conclusion

This pumpkin chocolate chip bread delivers everything you want in a fall bake: a plush, tender crumb, warm spice, and melty chocolate in every slice. It’s easy, reliable, and perfect for sharing — or for stocking the freezer so cozy slices are always within reach.

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