Best Chocolate Chip Pumpkin Bread – Moist & Easy Recipe

Best Chocolate Chip Pumpkin Bread brings back the first crisp morning I spent walking through Central Park in late October. The leaves had just turned golden and the air smelled of cinnamon and damp earth. I walked into a small bakery on the Upper West Side and saw a loaf of pumpkin bread studded with chocolate chips, still warm and steaming. I bought a slice, and with that first bite — moist, rich, sweet with pumpkin & melty chocolate — I knew I had to recreate it at home in my own kitchen.

This version captures that moment in loaf form: warm autumn spices, soft pumpkin crumb, and pockets of melty chocolate that melt right in your mouth. It’s perfect for breakfast, dessert, or sharing with friends.

Thanks for being here. I hope these recipes bring warmth to your kitchen and a little joy to your day.

Table of Contents

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Why Best Chocolate Chip Pumpkin Bread is a Fall Favorite

The flavor blend: pumpkin + spice + chocolate

This loaf succeeds because it balances classic fall spices — cinnamon, cloves, nutmeg — with rich pumpkin puree and the sweet surprise of chocolate chips. The spices bring warmth, the pumpkin keeps things moist, and the chocolate adds indulgence without over-the-top sweetness.

What makes it moist, comforting & homey

Oil, eggs, sugar, and pumpkin puree create a tender crumb that stays soft even days later. The blend of melted chocolate inside and on top elevates the texture and makes every bite feel cozy. It’s the kind of bread you slice thick and pair with a cup of coffee or chai on a chilly morning.

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Ingredients for Best Chocolate Chip Pumpkin Bread

Here’s what you’ll need (makes one 8×4″ loaf, approx. 10 slices):

• 1 ¼ cups all-purpose flour
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground cloves
• ½ teaspoon ground nutmeg
• 3 oz neutral cooking oil (vegetable or canola oil)
• 2 large eggs
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 cup pumpkin puree (100% pumpkin, not pie filling)
• 1¼ cups semi-sweet chocolate chips (divided into 1 cup mixed in batter + ¼ cup to sprinkle on top)
• Oil spray or parchment for greasing the loaf pan

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Step-by-Step Instructions: How to Bake the Best Chocolate Chip Pumpkin Bread

Mixing Wet & Dry Components

1. Preheat your oven to 350°F (175°C). Grease an 8×4-inch loaf pan with oil spray or line with parchment paper.
2. In a bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg. Set aside.
3. In a larger bowl, whisk together oil, eggs, sugar, vanilla extract, and pumpkin puree until fully combined and smooth.
4. Gently fold the dry ingredient mixture into the wet mixture. Stir until just combined — don’t overmix or the bread will be dense.
5. Fold in 1 cup of the chocolate chips. Reserve the remaining ¼ cup for sprinkling on top.

Baking, Timing & Doneness Checks

6. Pour the batter into the prepared loaf pan. Smooth the top with a spatula. Sprinkle the reserved ¼ cup chocolate chips evenly on top.
7. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean (a few moist crumbs or melted chocolate streaks are fine).
8. After baking, allow the loaf to cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely before slicing.

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Tips & Variations for Best Chocolate Chip Pumpkin Bread

How to get perfect texture & avoid dryness

• Use 100% pumpkin puree (not pie filling) to keep liquid balanced.
• Mix the batter only until just combined — avoid over-whisking once dry ingredients go in.
• Check oven temperature; some ovens run hot — you may need to reduce time by a few minutes.
• Let loaf cool fully before slicing to avoid crumbling.

Add-ins & swap-outs

• Stir in chopped nuts (walnuts or pecans) for a crunch.
• Use whole wheat pastry flour or blend half whole wheat for extra fiber (watch texture).
• Try mixing in dark chocolate chips instead of semi-sweet.
• For gluten-free version, swap in a good gluten-free 1-to-1 baking flour blend.

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Serving Suggestions & Storage for Best Chocolate Chip Pumpkin Bread

• Serve warm or at room temperature. A slice warmed in toaster or oven tastes great the next day.
• Store the loaf wrapped tightly at room temperature for up to 2 days. After that, refrigerate for up to 4–5 days.
• You can slice and freeze leftover slices (wrapped tightly) for up to 1 month. Reheat gently (350°F for ~5 minutes) before serving.
• Pair with a mug of coffee, or even spread with a smear of butter, nut butter, or cream cheese.

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Nutrition & Health Notes

Here’s an estimated nutritional breakdown per slice (1 of 10 slices):

• Calories: approx 285 kcal
• Carbohydrates: moderate (flour + sugar)
• Fat: from oil & chocolate chips
• Protein: modest (from eggs & flour)

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FAQs

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Conclusion & Internal Link

Best Chocolate Chip Pumpkin Bread is your go-to autumn loaf: spiced, moist, studded with chocolate, and perfect for cozy mornings. For more quick-bread favorites, check out our Pumpkin & Fall Bread Recipes .