Moist Pumpkin Chocolate Chip Bread (One Bowl)
This pumpkin chocolate chip bread is everything you want in a fall loaf: tender, spiced just right, and dotted with melty chocolate chips in every bite.
It comes together in one bowl with mostly pantry staples, so you can have a fresh warm loaf on the table in about an hour.
Why This Bread Stays in the Rotation
I have made a lot of pumpkin breads over the years, and this one hits every mark. The crumb is soft and moist without being heavy, and the pumpkin flavor shines through without tasting like straight pie filling.
The chocolate chips stay gooey even after the loaf cools, which makes every slice feel like a treat. It is the kind of thing you can bring to a potluck or leave on the counter for snacking all week, and it never gets old.
Ingredients
- 1 cup pumpkin puree: not pumpkin pie filling, which is sweetened and spiced
- 1 cup granulated sugar: light brown sugar works well too
- 1/2 cup neutral oil: vegetable or canola oil keep the crumb moist
- 2 large eggs: room temperature eggs blend more evenly
- 1 tsp vanilla extract: rounds out the warm spices
- 1 3/4 cups all-purpose flour: spoon and level to avoid packing
- 1 tsp baking soda: gives the loaf its lift
- 1/2 tsp baking powder: a little extra rise never hurts
- 1/2 tsp salt: balances the sweetness
- 2 tsp pumpkin pie spice: a blend of cinnamon, ginger, nutmeg, and cloves
- 3/4 cup semi-sweet chocolate chips: mini chips distribute more evenly
Variations / Substitutions
- Swap the chocolate chips: white chocolate chips, dark chocolate chunks, or toasted pecans all work.
- Use a different oil: melted butter or melted coconut oil give a slightly richer flavor.
- Make your own pumpkin spice: combine 1 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp nutmeg, and 1/4 tsp cloves.
- Go brown sugar: replace the white sugar with packed light brown sugar for extra depth.
- Dairy-free option: the recipe is naturally dairy-free if you choose dairy-free chocolate chips.
If you are more in the mood for a classic, try my Banana Chocolate Chip Bread instead.
How To Make Pumpkin Chocolate Chip Bread
Step 1: Mix the Wet Ingredients
Preheat the oven to 350°F (180°C) and grease a 9×5-inch loaf pan. In a large bowl, whisk together the 1 cup pumpkin puree, 1/2 cup oil, 2 eggs, 1 tsp vanilla, and 1 cup sugar until smooth.
The mixture will look glossy and deep orange, with no streaks of egg white left behind.
Step 2: Add the Dry Ingredients
Sprinkle the 1 3/4 cups flour, 1 tsp baking soda, 1/2 tsp baking powder, 1/2 tsp salt, and 2 tsp pumpkin pie spice over the wet ingredients. Stir with a spatula until just combined, with a few streaks of flour still visible.
Do not overmix, or the bread will turn out tough. The batter should be thick and slightly lumpy at this stage.
Step 3: Fold in the Chocolate Chips
Add the 3/4 cup chocolate chips and fold gently until they are evenly distributed, using no more than a few turns.
The batter is thick, so take care not to deflate it. Any remaining flour streaks will absorb during baking, and you want to stop the second the chips disappear.
Step 4: Bake the Loaf
Scrape the batter into the prepared pan and smooth the top. Bake for 50 to 60 minutes, until a toothpick inserted in the center comes out with a few moist crumbs attached.
The loaf will turn golden brown and the kitchen will smell like cinnamon and warm chocolate. If the top browns too quickly, tent it loosely with foil after 40 minutes.
Step 5: Cool, Slice, and Serve
Let the loaf cool in the pan on a wire rack for 10 minutes, then turn it out onto the rack to cool completely. Slice with a serrated knife and serve warm, or let it reach room temperature.
Each slice will be tender with pockets of half-melted chocolate, and the top will have a soft crack down the middle.
Tips for the Best Pumpkin Chocolate Chip Bread
- Room temperature eggs really do blend better.: Pull them out of the fridge 30 minutes before you start, or place them in a bowl of warm water for 5 minutes.
- Measure the flour lightly.: Spoon it into the measuring cup and level it with a knife. Scooping directly from the bag packs in extra flour and makes the loaf dry.
- For a shiny top, brush the hot loaf with a little melted butter right when it comes out of the oven.
- Use a serrated knife and wait until the loaf is fully cooled: if you want paper-thin, crumble-free slices.
Bake times vary with pan size; the loaf is ready when the center reaches 200–205°F (93–96°C) on an instant-read thermometer.
| Pan | Bake Time |
|---|---|
| 9×5-inch loaf pan | 50–60 minutes |
| 8½×4½-inch loaf pan | 55–65 minutes |
| 3 mini loaf pans | 35–40 minutes |
Storing Leftover Pumpkin Chocolate Chip Bread
- Refrigerate: Store the loaf well-wrapped at room temperature for up to 3 days, or in the refrigerator for up to 1 week.
- Reheating: Warm individual slices in the microwave for about 15 seconds to re-melt the chocolate chips.
- Serve Cold: The bread is just as good at room temperature, so there is no need to reheat unless you want that gooey chocolate experience.
What Goes Well With Pumpkin Chocolate Chip Bread
A thick slice with a smear of salted butter or whipped cream cheese lets the pumpkin spice stand out even more. For a cozy pairing, a hot cup of coffee or a spiced chai tea balances the sweetness. A drizzle of warm honey or a spoonful of apple butter on top adds a different layer of fall fruitiness.
Frequently Asked Questions
Can I use pumpkin pie filling instead of pumpkin puree?
No, pumpkin pie filling is already sweetened and spiced. It throws off the sugar and spice balance and makes the batter too thin.
Can I make this gluten-free?
Yes, a 1-to-1 gluten-free flour blend that includes xanthan gum usually works. Expect the texture to be a touch more crumbly than the original.
Why did my loaf sink in the middle?
The most common reason is too much mixing once the flour is added, which weakens the batter structure. Opening the oven door too often during the first 30 minutes can also cause it to fall.
Can I turn this into muffins?
Absolutely. Divide the batter into a lined 12-cup muffin tin and bake at 350°F for 20 to 24 minutes, until a toothpick comes out clean.
Pumpkin Chocolate Chip Bread Recipe
Ingredients
Method
- Preheat oven to 350°F (180°C) and grease a 9×5-inch loaf pan. In a large bowl, whisk together pumpkin puree, oil, eggs, vanilla, and sugar until smooth.
- Sprinkle flour, baking soda, baking powder, salt, and pumpkin pie spice over the wet mixture. Stir with a spatula just until combined—a few flour streaks are fine.
- Fold in chocolate chips gently with a few turns, stopping as soon as they are distributed.
- Scrape batter into the pan and smooth the top. Bake for 50 to 60 minutes, until a toothpick comes out with moist crumbs.
- Cool in the pan for 10 minutes, then turn out onto a rack. Slice and serve warm or room temperature.
