Best Chocolate Chip Pumpkin Bread – Moist & Cozy Fall Treat

It’s the scent that always pulls me in first. Warm cinnamon floating from the kitchen, mingling with melty chocolate and earthy pumpkin. One chilly October morning, I baked this loaf while my kids carved pumpkins at the table. They were covered in seeds and laughter, and I was in heaven, slicing into this tender, chocolate-studded bread while the coffee brewed.

Why You’ll Love This Chocolate Chip Pumpkin Bread

This chocolate chip pumpkin bread is what cozy fall mornings taste like. It’s moist, gently spiced, and full of rich chocolate chips in every bite. You don’t need any fancy tools or techniques — just a bowl, a spoon, and a few pantry staples.

The pumpkin puree keeps the loaf soft and flavorful for days. Meanwhile, warm spices like cinnamon, cloves, and nutmeg give it that nostalgic autumn aroma.

It’s sweet, but not too sweet. Satisfying, but not heavy. Perfect for breakfast, snacks, or gifting. And the best part? It comes together in just over an hour.

If you love the combo of chocolate and pumpkin, this will become your go-to.

Ingredients You’ll Need

Here’s what goes into this delicious chocolate chip pumpkin bread recipe: warm spices, sweet pumpkin, and plenty of melty chocolate chips. You’ll start with all-purpose flour for structure, then add baking soda and baking powder to help the loaf rise just right. Cinnamon, nutmeg, and cloves bring that cozy autumn flavor we all crave. Oil and eggs keep the texture soft and moist, while sugar and vanilla add richness. And of course, chocolate chips are folded in for extra sweetness in every bite of this chocolate chip pumpkin bread.

• All-purpose flour (1 1/4 cups): The base for a sturdy, moist loaf.
• Baking powder & baking soda (1/2 tsp each): These give the bread lift and structure.
• Salt (1/4 tsp): Just enough to balance the sweetness.
• Cinnamon, nutmeg, cloves: These classic fall spices add warmth and depth.
• Cooking oil (3 oz): Keeps the bread moist and tender.
• Eggs (2 large): For richness and structure.
• Sugar (1 cup): Sweetens and helps the crust caramelize.
• Vanilla extract (1 tsp): Adds softness to the spice.
• Pumpkin puree (1 cup): The star of the show — adds flavor and moisture.
• Chocolate chips (1 1/4 cups): Sweet bursts throughout the loaf.

Ingredient Substitutions and Add-Ins

Feel free to play with this one — chocolate chip pumpkin bread is wonderfully flexible. You can swap in white chocolate chips for a sweeter flavor or use pumpkin pie spice if you don’t have individual spices on hand. Want a little crunch? Toss in chopped pecans or walnuts. Fresh pumpkin puree also works beautifully in place of canned. The best part is, no matter how you tweak it, this chocolate chip pumpkin bread still bakes up moist, spiced, and packed with cozy, chocolatey goodness every single time.

• Pumpkin pie spice: Swap in 1 1/2 teaspoons to replace cinnamon, nutmeg, and cloves.
• Fresh pumpkin puree: Works just as well as canned, though the flavor will be slightly lighter.
• White chocolate chips: For a sweeter twist, try swapping regular chips with white chocolate.
• Chopped pecans: Add 1/4 cup for a little crunch and nutty contrast.

This bread is flexible and still turns out great with simple swaps.

Step-by-Step Instructions

1. Preheat oven to 350°F (175°C).
2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
3. In a large bowl, mix oil, eggs, sugar, vanilla, and pumpkin until smooth and creamy.
4. Stir in 1 cup of the chocolate chips.
5. Add dry ingredients to the wet mixture. Stir gently until just combined.
6. Scrape the sides and bottom with a spatula to make sure everything’s mixed.
7. Spray an 8x4x3-inch loaf pan with oil spray.
8. Pour batter into the pan and smooth out the top.
9. Sprinkle the remaining 1/4 cup of chocolate chips over the batter.
10. Bake for 50 to 60 minutes. A toothpick in the center should come out clean or with a few moist crumbs.

Let it cool in the pan for 10 minutes before removing. Then finish cooling on a rack.

Mini Loaf Variation

Want to make smaller loaves? Easy! This chocolate chip pumpkin bread recipe works perfectly in mini loaf pans, too. You’ll get 2 to 3 mini loaves from one batch, which makes them great for gifting, freezing, or enjoying on the go. Just fill each mini pan about two-thirds full so the batter has room to rise. Bake them at the same temperature, but start checking for doneness around 35 minutes. Use a toothpick in the center to test — when it comes out clean, your mini chocolate chip pumpkin bread is ready.

• This recipe makes 2–3 mini loaves.
• Fill each mini loaf pan about 2/3 full.
• Bake at the same temperature but start checking at 35 minutes.
• Use a toothpick to test — when it comes out clean, they’re done.

Mini loaves are great for gifting or freezing.

Tips for the Best Pumpkin Bread

• Don’t overmix. Stir just until the flour disappears.
• Check for doneness. A toothpick test is key.
• Let it rest. The flavors, especially the cloves, deepen overnight.
• Use room temp eggs. They blend more easily and create better texture.

This bread actually gets better on the second day.

Storage and Freezing

To keep your chocolate chip pumpkin bread fresh, store it properly right after it cools. Wrap the loaf tightly in plastic wrap or place it in an airtight container. You can keep it at room temperature for up to three days. For longer storage, refrigerate the bread, where it will stay moist and delicious for about five to six days. If you want to freeze chocolate chip pumpkin bread, wrap it in foil and place it in a freezer-safe bag. Thaw overnight at room temperature before slicing and enjoying.

• Room temp: Wrap it in plastic or store in an airtight container for up to 3 days.
• Fridge: Stays fresh for about 5–6 days if chilled.
• Freezer: Wrap in foil and freeze for up to 3 months. Thaw overnight at room temp.

Warm a slice in the microwave and enjoy it like fresh-baked.

Chocolate Chip Pumpkin Bread Recipe Card

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Explore Similar Recipes

If you loved this loaf, I think you’ll also enjoy these other cozy bakes packed with warm spices and comforting textures. Each one brings that same satisfying, fall-inspired flavor that makes chocolate chip pumpkin bread so special. From tender muffins to chewy cookies, there’s something here for every pumpkin lover. These recipes are easy to make, deeply flavorful, and perfect for sharing or savoring with a warm drink. Explore them next time you’re craving something sweet and seasonal — especially if chocolate chip pumpkin bread is already a favorite in your kitchen.

Try my soft and chewy pumpkin oatmeal cookies for a chewy, spiced snack.

Or bake a batch of cozy pumpkin chocolate chip muffins — they’re great for breakfast or lunchboxes.

Craving something classic? This rich and moist pumpkin bread recipe brings out the best in pumpkin spice.

And for a quick treat, these easy pumpkin muffins with fall flavors are always a win.

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Final Thoughts

This chocolate chip pumpkin bread is one of those recipes that brings joy to your kitchen. It’s simple, satisfying, and full of cozy flavor. Whether you serve it warm with coffee or tuck it into a lunchbox, it never disappoints.

If you give it a try, leave a comment below. I’d love to hear how it turned out. And if you share a photo on Instagram or Pinterest, tag me so I can see your beautiful loaf!