If you’ve never had Best Chocolate Chip Pumpkin Bread, let me introduce you to your new obsession! This beautifully spiced loaf is the perfect marriage of tender pumpkin bread and melty pockets of chocolate, delivering cozy fall flavors in every bite. Whether it’s the crackly top dotted with chocolate chips or the irresistible aroma that fills your kitchen, there’s a reason this recipe has become my go-to autumn treat. And the best part? It’s easy to whip up and feels like a warm hug on a chilly day.

Best Chocolate Chip Pumpkin Bread Recipe - Recipe Image

Ingredients You’ll Need

You won’t believe how a few simple pantry staples combine into something so delightful! Every ingredient in Best Chocolate Chip Pumpkin Bread brings something special to the table — from the warm spices that fill your home with the smell of fall, to the rich chocolate chips that make every slice a little indulgent.

All-Purpose Flour: The backbone of the loaf, providing structure for a tender, moist crumb.

Baking Powder: Helps the bread rise and ensures a lighter texture.
Baking Soda: Works alongside the baking powder to give the loaf a perfect lift.

Salt: Balances the sweetness and enhances the flavors of the spices and pumpkin.
Ground Cinnamon: Essential for that sweet, warm, spiced aroma and classic autumn taste.

Ground Cloves: Adds deep, aromatic notes that play beautifully with the pumpkin.
Ground Nutmeg: Offers a subtle nutty sweetness that elevates the flavor profile.
Cooking Oil: Keeps the bread super moist and tender from the inside out.

Large Eggs: Give your loaf richness and help bind everything together.
Sugar: Sweetens every bite and helps create that irresistible golden-brown crust.
Vanilla: Rounds out the spice flavors with a smooth, sweet finish.

Pumpkin Puree: The star ingredient; makes the bread moist and full of rich pumpkin flavor.
Chocolate Chips: Use the best you can find — they melt into gooey pockets of chocolate happiness.
Oil Spray: Ensures your loaf pops out of the pan without any sticking or breaking.

How to Make Best Chocolate Chip Pumpkin Bread

Step 1: Preheat the Oven

Start by cranking your oven to 350°F, giving it plenty of time to fully preheat. A properly heated oven is key to baking the Best Chocolate Chip Pumpkin Bread with that beautiful domed top and perfectly golden edges.

Step 2: Mix Your Dry Ingredients

In a medium-sized bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg. This not only evenly distributes the leavening agents and spices throughout your batter, but also adds a fluffy lightness that gives your bread its signature texture.

Step 3: Combine the Wet Ingredients

Grab a large mixing bowl and add the oil, eggs, sugar, vanilla, and pumpkin puree. Stir these together until everything is silky and smooth. This wet base is where all the magic (and most of the moisture) happens!

Step 4: Fold in the Chocolate Chips

Pour in 1 cup of chocolate chips — you’ll save the rest for the top — and give everything a quick mix. This helps guarantee chocolate in every gorgeous slice of your Best Chocolate Chip Pumpkin Bread.

Step 5: Bring It All Together

Add the dry ingredients into the wet and mix gently until just blended. Be careful not to overmix; a gentle hand keeps your loaf perfectly soft and avoids any toughness. Scrape the bottom and sides with a spatula to make sure you didn’t miss any dry pockets.

Step 6: Prepare the Pan and Fill It Up

Spray your loaf pan thoroughly with oil spray, making sure all sides and the bottom are coated so nothing sticks. Pour in the batter, smoothing the top if needed, then sprinkle the remaining 1/4 cup of chocolate chips over the surface for extra chocolatey goodness.

Step 7: Bake to Perfection

Slide your pan into the hot oven and bake for 50 to 60 minutes. You’re looking for a loaf that’s deeply golden, with a toothpick coming out clean (avoiding the melted chocolate spots, of course). Let it cool before slicing so every piece holds together perfectly.

How to Serve Best Chocolate Chip Pumpkin Bread

Garnishes

To make each slice of Best Chocolate Chip Pumpkin Bread feel like a treat from your favorite café, dust with a light sprinkle of powdered sugar or add a few extra chocolate chips on top while it’s still warm. If you’re feeling fancy, a drizzle of melted chocolate takes it totally over the top!

Side Dishes

Pair your pumpkin bread with a steaming mug of spiced chai, rich hot cocoa, or even just a simple cup of coffee. If you’re serving it at brunch, a bowl of Greek yogurt with a sprinkle of cinnamon or a platter of juicy fall fruit makes it a well-rounded meal.

Creative Ways to Present

Transform a humble loaf into a show-stopping dessert by toasting slices and topping with vanilla ice cream and warm caramel sauce. For gatherings, slice your Best Chocolate Chip Pumpkin Bread into thick cubes and serve on a platter with toothpicks as a sweet centerpiece everyone can nibble on.

Make Ahead and Storage

Storing Leftovers

To keep Best Chocolate Chip Pumpkin Bread fresh, wrap cooled slices tightly in plastic wrap or store in an airtight container on your counter for up to two days. For longer shelf life, stash it in the fridge, where it’ll stay moist and delicious for up to a week.

Freezing

This bread freezes beautifully! Wrap individual slices or the whole loaf in a layer of plastic wrap, then foil, and pop it in the freezer. It’ll keep for up to three months, and you can thaw slices as you crave them for instant pumpkin bread happiness.

Reheating

To enjoy that just-baked flavor, warm slices gently in the microwave for about 10-15 seconds or pop them in a toaster oven. The chocolate chips get all gooey again and the bread tastes like it just came out of the oven!

FAQs

Can I make Best Chocolate Chip Pumpkin Bread without eggs?

Absolutely! Swap each egg for a flax “egg” (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water, let sit 5 minutes), or try a commercial egg replacer. The bread will still be moist and delicious.

Which chocolate chips work best?

You can use semisweet, dark, or even milk chocolate chips for a sweeter loaf. I love semisweet for the perfect balance with the pumpkin, but use your favorite!

How do I know when the bread is fully baked?

Check at the 50-minute mark by inserting a toothpick or cake tester into the center. If it comes out with just a few moist crumbs (but no raw batter), your Best Chocolate Chip Pumpkin Bread is done. Just avoid hitting a melted chocolate pocket, as it can make the tester seem wet!

Can I substitute pumpkin pie spice for the individual spices?

Yes! Around 1 1/2 teaspoons of pumpkin pie spice can replace the cinnamon, cloves, and nutmeg called for in the recipe. It’s a handy shortcut if you want to simplify things.

Is this loaf dairy-free?

It is by default, as long as you choose dairy-free chocolate chips! The recipe uses oil instead of butter, making it a great option for people avoiding dairy.

Final Thoughts

If you’re ready for a slice of pure comfort, bake yourself a loaf of Best Chocolate Chip Pumpkin Bread. With its rich pumpkin flavor, cozy spices, and melty chocolate, it truly lives up to its name and wins hearts wherever it goes. I can’t wait for you to enjoy it — let me know how yours turns out!

Best Chocolate Chip Pumpkin Bread Recipe

★★★★★

5.2 from 8 reviews

Author: Lila
Total Time: 1 hour 15 minutes
Yield: 1 loaf 1x

Diet: Vegetarian

Print Recipe

Description

Indulge in the perfect blend of chocolate and pumpkin with this Best Chocolate Chip Pumpkin Bread recipe. Moist, flavorful, and easy to make, it’s a delightful treat for any occasion.

Instructions

Preheat Oven: Preheat the oven to 350°F.
Prepare Dry Ingredients: In a medium bowl, combine flour, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg. Set aside.

Mix Wet Ingredients: In a large mixing bowl, mix oil, eggs, sugar, vanilla, pumpkin puree, and 1 cup chocolate chips.
Combine Ingredients: Add dry ingredients to the wet mixture, blend until smooth. Scrape the bowl sides with a spatula.
Prepare Pan: Spray an 8″ x 4″ x 3″ loaf pan with oil. Pour batter into the pan, spread evenly, and top with remaining chocolate chips.

Bake: Bake for 50-60 minutes at 350°F until a toothpick inserted comes out clean.

Notes

Substitutions: Use 1 1/2 tsp pumpkin spice instead of individual spices.
Storage: Store covered on the counter or refrigerate for extended freshness.

Prep Time: 15 minutes
Cook Time: 50-60 minutes
Category: Dessert

Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice

Calories: 292 cal
Sugar: 26g
Sodium: 170mg

Fat: 12g
Saturated Fat: 1g
Unsaturated Fat: 9g

Trans Fat: 0g
Carbohydrates: 43g
Fiber: 2g

Protein: 4g
Cholesterol: 41mg

Keywords: Chocolate Chip Pumpkin Bread, Pumpkin Bread Recipe, Fall Baking, Chocolate Pumpkin Dessert