Chocolate Chip Pumpkin Bread

I discovered this recipe on a crisp September morning when I was looking for something that felt like autumn in every bite. There's something about pumpkin bread that brings back memories of my grandmother's kitchen, where the smell of warm spices and chocolate seemed to linger even after the baking was done. This version with chocolate chips was my happy accident—I had both pumpkin puree and chocolate on hand, and thought, why choose? Now it's become my go-to when I want to fill the house with that cozy, welcome-home feeling.

I'll never forget the first time I made this for unexpected guests on a Saturday afternoon. I had exactly what I needed in my pantry, and by the time they arrived, the house was filled with that unmistakable warmth of spiced pumpkin. Someone actually asked for the recipe before finishing their first slice—that moment made me realize this wasn't just another quick bread, it was something people genuinely looked forward to.

Ingredients

• All-purpose flour (1 3/4 cups): This is your foundation, and I've found that spooning and leveling (not scooping directly from the bag) makes a real difference in consistency
• Canned pumpkin puree (1 cup): The secret is making sure it's pure pumpkin, not the pie filling—check that label every time
• Granulated sugar (1 cup) and light brown sugar (1/2 cup packed): The combination of both gives you depth without being one-note sweet
• Eggs (2 large): These bind everything together and add that tender crumb that makes people ask if you really made it yourself
• Vegetable oil (1/2 cup): Keeps the bread incredibly moist even after a few days of storage
• Ground cinnamon (1 1/2 teaspoons), ground nutmeg (1/2 teaspoon), and ground cloves (1/4 teaspoon): Toast these in your mind as you measure—you're building the whole autumn flavor profile here
• Baking soda (1 teaspoon) and baking powder (1/2 teaspoon): The dynamic duo that gives this bread its tender, cake-like structure
• Semisweet chocolate chips (1 cup): I use the standard size, but mini chips give you more chocolate in every bite if you're feeling generous
• Milk (1/4 cup) and vanilla extract (1 teaspoon): These little touches round out the flavor and keep things from tasting one-dimensional
• Salt (1/2 teaspoon): Never skip this—it's what makes all the other flavors pop

Instructions

Get Everything Ready:

Preheat your oven to 350°F and either grease and flour a 9x5-inch loaf pan or line it with parchment paper. There's something satisfying about having your workspace clean and your pan ready before you start mixing.

Mix the Dry Ingredients:

In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. This is where you're creating the backbone of your bread, so take a moment to really whisk it together until the spices are evenly distributed. You want those flecks of cinnamon visible throughout.

Combine the Wet Team:

In a large bowl, whisk together the pumpkin puree, eggs, oil, milk, vanilla, granulated sugar, and brown sugar until it's smooth and well combined. The mixture should look unified and creamy—this is where your bread starts to come alive.

Bring It Together:

Add the dry ingredients to the wet ingredients and stir gently until just combined. This is the critical moment—overmixing develops gluten and makes your bread tough. You're looking for no visible flour streaks, but the batter should still feel a bit loose and forgiving.

The Part Where Magic Happens:

Fold in the chocolate chips with a few gentle strokes. They'll be scattered throughout, and you might find yourself thinking about how lucky you are that chocolate exists.

Into the Oven:

Pour the batter into your prepared pan and smooth the top gently. Slide it into your preheated oven and bake for 50 to 60 minutes. You'll know it's done when a toothpick inserted into the center comes out mostly clean—a few moist crumbs clinging to it are absolutely fine, but you don't want wet batter.

The Hardest Part (Waiting):

Let it cool in the pan for 10 minutes. This is when your kitchen smells like everything good about fall. Then turn it out onto a wire rack to cool completely before slicing. I know it's tempting to cut into it warm, but trust me on the waiting.

Save

This bread became something of a tradition when my partner mentioned it was the only pumpkin dessert they actually enjoyed. Every fall, they'd look at me hopefully around late September, and I'd know exactly what they meant. Now it's the bread that says 'I'm thinking of you' in our house, and making it feels less like a recipe and more like a small act of love.

Keeping It Fresh

This bread is almost better on day two than day one. Wrap it tightly in plastic wrap or foil and keep it at room temperature for up to three days. The moisture settles, the spices deepen, and each slice becomes more tender. If you're thinking ahead, you can freeze slices individually wrapped for up to two months—perfect for when you want just one piece without the whole loaf staring at you from the counter.

When You're Missing Something

One of my favorite discoveries was adding chopped walnuts or pecans to this bread. If you want to go this route, fold in about 1/2 cup along with the chocolate chips. The nutty flavor plays beautifully with the pumpkin spices, and it adds a little texture that people always comment on. You can also experiment with different types of chocolate chips—dark chocolate is stunning if you want something less sweet, and white chocolate chips add a vanilla sweetness that's unexpected and delightful.

Serving Ideas That Clicked

I've served this bread in so many ways, and every version feels right. Warm slices with a cup of tea in the morning, a slice with cream cheese frosting on a dessert plate, toasted with a little butter for breakfast—it's that versatile. Some mornings I slice it thick, other days thin. Sometimes I warm individual slices in the microwave for 20 seconds if they've been sitting in the fridge, and that little touch brings back the just-baked feeling. Here are my go-to moments for this bread:

• Slice it warm and serve alongside a cup of strong coffee or hot tea—the heat really brings out the spice notes
• Toast day-old slices and spread with a bit of cream cheese or butter for a breakfast that feels special
• Pair it with whipped cream and a fork if you're feeling fancy enough to call it dessert

Save

This pumpkin bread has a way of turning an ordinary afternoon into something worth remembering. Make it once, and you'll understand why it becomes a tradition.

Recipe FAQ

→ What spices are used to flavor this bread?

Cinnamon, nutmeg, and cloves provide a warm, spiced aroma and depth to complement the pumpkin and chocolate flavors.

→ Can I use fresh pumpkin instead of puree?

Yes, but ensure the fresh pumpkin is cooked and pureed smooth before incorporating, to maintain the right moisture level.

→ How do chocolate chips affect baking time?

Chocolate chips add pockets of melted sweetness and slightly affect texture, but baking time remains about 55 minutes at 350°F.

→ What substitutions are suitable for vegetable oil?

Light olive oil, melted coconut oil, or melted butter can be used for a similar moist texture and rich flavor.

→ How long does the bread stay fresh?

Stored tightly wrapped at room temperature, it remains fresh for up to 3 days and can be frozen for up to 2 months.

→ Can nuts be added to this bread?

Yes, chopped walnuts or pecans can be folded in for extra crunch and flavor without altering the baking process significantly.