Chocolate Chip Pumpkin Bread: The Fall Loaf That’s Everything You Need This Season

What Happens When Pumpkin Meets Chocolate? Magic.

If there’s one loaf that deserves a permanent spot in your fall baking rotation, it’s chocolate chip pumpkin bread. Rich, moist, warmly spiced, and loaded with gooey chocolate chips, this cozy recipe wraps everything you love about autumn into one glorious bite. It’s like biting into a slice of golden hour—soft, sweet, and unforgettable. Whether you’re baking for guests, meal prepping your morning treats, or simply looking for a weekend baking project that makes your kitchen smell like a candle, this loaf is it.

The Flavor Breakdown: Cozy, Sweet, and Melty

Let’s talk flavor. You get that earthy, warm pumpkin flavor boosted with brown sugar, cinnamon, and a hint of nutmeg—basically fall in edible form. Then, the chocolate chips come in, melting into every corner of the crumb with just the right amount of sweetness to balance the spice. What makes this bread so special isn’t just the taste—it’s the texture. Think tender and moist without being greasy, fluffy yet dense enough to slice like a dream. And those slightly crisp chocolate chips on top? A whole moment.

Ingredients You Probably Already Have

This loaf keeps it simple but never boring. You’ll need:
• All-purpose flour – for that classic sturdy crumb
• Baking soda – gives the bread its rise without over-puffing
• Salt – enhances every flavor
• Ground cinnamon + nutmeg – cozy spices that bring depth
• Pumpkin purée – the star of the show (make sure it’s not pumpkin pie filling)
• Brown sugar + granulated sugar – sweet and moist with a hint of molasses
• Eggs – for structure and richness
• Melted butter or oil – both work, depending on if you want richness (butter) or extra moisture (oil)
• Vanilla extract – adds warmth
• Chocolate chips – because… obviously

You can go with semisweet chips for balance or milk chocolate if you want that gooey-sweet finish. Add a handful to the batter, then sprinkle more on top for that bakery-style visual that makes it Pinterest-worthy.

What Makes This Bread So Moist?

It’s all in the pumpkin and fat combo. Pumpkin purée naturally adds moisture without being heavy. Pair it with melted butter (or a neutral oil like canola or avocado), and you get a texture that’s soft, rich, and never dry. The key is not to overmix the batter—just fold until everything is combined. Overmixing can lead to toughness, and this bread is all about tender, bakery-soft perfection.

How to Bake It Just Right

Line your loaf pan with parchment paper or grease it well. Bake at 350°F for 55–65 minutes, depending on your oven. You’ll know it’s ready when a toothpick inserted in the center comes out clean (a few melted chocolate smudges are fine). Let it cool in the pan for 10–15 minutes, then transfer to a wire rack. If you slice while it’s warm, it’ll be extra gooey. If you wait a bit, the structure sets for those clean bakery-style cuts.

Creative Variations You’ll Love

Want to get fancy? Try swirling cream cheese into the top of the batter before baking, or toss in chopped walnuts or pecans for crunch. You can even add a brown sugar streusel on top for a little extra flair. Don’t want a full loaf? Pour the batter into a muffin tin and reduce the bake time to 22–25 minutes for perfectly portioned chocolate chip pumpkin muffins. And yes, this batter works for mini loaf pans too—perfect for gifting (or hoarding, no judgment).

Storage Tips That Actually Work

Wrap your cooled loaf tightly in foil or plastic wrap, or store in an airtight container at room temperature for up to 3 days. Want it to last longer? Refrigerate it for up to a week or freeze individual slices. Just wrap them in parchment and store in a freezer-safe bag. When you’re ready for a slice, pop it in the toaster oven or microwave for that fresh-baked warmth.

When to Serve It (Hint: Always)

This bread is a fall MVP. Serve it for breakfast with a cup of cinnamon coffee or a chai latte. Bring it to a potluck or Friendsgiving, and it’ll disappear in minutes. Wrap up slices in wax paper and twine for the cutest edible gifts. It’s great warm, chilled, toasted, buttered, or straight out of the container at midnight when no one’s looking.

The Bottom Line: Bake This

Chocolate chip pumpkin bread is cozy in loaf form. It’s simple, indulgent, and so versatile you’ll find a reason to make it all season long. Whether you’re a fall baking pro or just dipping your toes into cinnamon-spiced desserts, this recipe is forgiving, flavorful, and always a hit. Plus, it’s just really fun to say “pumpkin chocolate chip loaf” over and over again.