Pumpkin Bread with Chocolate Chips

The first loaf happened during a rainy weekend when the house smelled like cinnamon and I needed something simple enough to mix before breakfast without making a mess. Pumpkin Bread with Chocolate Chips turned out better than expected because I kept the batter thick and didn’t overwork it. Since then this pumpkin bread with chocolate chips has become the version I reach for when fall starts showing up in the grocery store. It’s also the chocolate chip pumpkin bread recipe Mark asks about as soon as canned pumpkin appears.

What saved that first batch was baking at 350°F instead of pushing the oven hotter. The loaf had time to rise through the center while the top turned deep golden and the chocolate stayed soft instead of scorching. Emma usually picks the chips from anything baked, but with this one she eats the pumpkin crumb too. Small victory.

Now I make it when I want something homemade without turning the kitchen upside down. You’ll need about 15 minutes to mix everything and roughly an hour in the oven, then the hardest part is letting it cool before slicing. No fancy techniques. Just a thick pumpkin batter and enough chocolate to make every slice feel worth it.

Why This Recipe Works

Pumpkin Bread with Chocolate Chips stays tender because refined avocado oil remains fluid after cooling while pumpkin puree holds water through the crumb for more than a day. Baking at 350°F gives the leaveners time to lift the center before the crust firms too quickly.

Then folding the flour for only 12 to 15 strokes limits gluten development, while a 200 to 205°F center confirms the starches have set. That part matters.

Ingredients

• all-purpose flour: Spoon into the measuring cup and level it so the crumb stays tender instead of dry.
• baking soda: Disperse thoroughly through the flour to support rise and balanced browning.
• baking powder: Adds extra lift so the pumpkin heavy batter rises through the center.
• ground cinnamon: Use a fresh jar for a warm aroma that stays noticeable after baking.
• ground nutmeg: Adds a deeper warm spice note without overpowering the pumpkin.
• ground cloves: Use the measured amount because cloves become sharp when overused.
• fine sea salt: Fine crystals disperse evenly and sharpen the chocolate and spice flavors.
• large egg: Bring to 68 to 72°F before whisking so the batter emulsifies smoothly.
• granulated cane sugar: Whisk with the eggs to sweeten the loaf and help the top develop a lightly crackled crust.
• light brown sugar: Pack it lightly so its molasses adds moisture and caramel depth without making the batter too heavy.
• canned pumpkin puree: Use 100% pure pumpkin and bring it to 68 to 72°F before mixing.
• refined avocado oil: Use a neutral refined oil so the loaf stays moist after cooling without adding a strong flavor.
• pure vanilla extract: Stir into the pumpkin mixture to round out the warm spices and chocolate.
• semisweet chocolate chips: Fold 1 cup into the batter and reserve 1/4 cup for an uneven topping.

Kitchen Equipment

• 9 by 5 inch metal loaf pan: A light colored 9 by 5 inch metal loaf pan gives steady heat and the right loaf depth, while a smaller dark pan can overbrown the edges before the center sets.
• parchment paper: A strip wide enough to cover the pan bottom and two long sides lets you lift the warm loaf cleanly, while thin waxed paper can melt and stick.
• large mixing bowls: Two bowls of at least 3 quarts keep wet and dry mixtures separate until folding, while cramped bowls encourage overmixing and spills.
• balloon whisk: A medium balloon whisk disperses leaveners and emulsifies the pumpkin mixture, while a tiny whisk leaves spice pockets and takes longer.
• rubber spatula: A flexible broad spatula folds thick batter with fewer strokes, while a rigid spoon can force extra mixing and develop more gluten.
• instant read thermometer: A fast thermometer confirms the loaf center reaches 200 to 205°F, while relying only on color can leave a wet middle.
• wire cooling rack: A rack at least 10 inches long lets air move under the loaf after 15 minutes in the pan, while a flat plate traps steam and softens the crust.
• serrated bread knife: A serrated knife with an 8 inch blade saws through the cooled loaf without crushing it, while a short straight blade can compress the tender crumb.

How to Make It

Step 1: Whisk the dry ingredients evenly

Keep the all-purpose flour and spices near 70°F so they stay dry and free flowing. Whisk the flour with baking soda, baking powder, cinnamon, nutmeg, cloves and fine sea salt for 30 to 40 seconds while sweeping from center to edges and back again. Stop there.

The color should start evening out as you whisk. If streaks of cinnamon remain, whisk another 10 seconds because uneven leavening can leave bitter pockets. Next, look for a uniform tan mixture with no dark spice clumps and no white baking soda spots.

You shouldn’t smell one spice more strongly than the others. Miss this mixing window and one slice can taste salty while another rises unevenly. Whisk just until uniform because even distribution gives the loaf a steady rise.

Tip: Spoon flour into the measuring cup and level it. Packing 1 3/4 cups can add enough flour to make the crumb dry.

Step 2: Whisk the pumpkin mixture until glossy

Bring the large eggs and canned pumpkin puree to 68 to 72°F, then whisk the eggs with granulated cane sugar and light brown sugar for 45 seconds until slightly thickened. Add pumpkin puree, refined avocado oil and pure vanilla extract. Whisk for another 60 seconds with steady circular strokes.

It should thicken slightly. Go much past 2 minutes and you’ll whip in extra air that can make the loaf rise unevenly. Meanwhile, the mixture should turn smooth orange and glossy with no visible streaks of egg or dry sugar along the edge.

You’ll smell vanilla first and warm pumpkin right behind it. If grainy sugar settles at the bottom, whisk 15 seconds more. Mix at room temperature because cold ingredients make the oil harder to emulsify evenly.

Tip: Use 100% pure pumpkin puree, not pumpkin pie filling. Pie filling already contains sugar and spices that throw off the balance.

Step 3: Fold in the flour and chocolate chips

Add the dry mixture to the pumpkin mixture while the batter stays near 70°F. Fold with a rubber spatula in broad J shaped motions for 45 to 60 seconds, stopping after about 12 to 15 folds when only a few flour streaks remain. Then fold in 1 cup semisweet chocolate chips with 4 to 5 more turns. (I once kept stirring until perfectly smooth.

That loaf baked up noticeably tougher. ) Overmixing past 90 seconds develops too much gluten. Next, transfer the thick batter into a parchment lined 9 by 5 inch loaf pan and spread it toward the corners in three gentle passes. Scatter the remaining 1/4 cup semisweet chocolate chips unevenly over the top.

Pumpkin Bread with Chocolate Chips should look thick and orange with chips partly buried, not runny. Fold briefly because limited gluten keeps the crumb tender.

Tip: Reserve the top 1/4 cup chips before mixing. That keeps the surface chocolate visible without adding extra sweetness to the batter.

Step 4: Bake until the center is set

Bake the loaf in a fully preheated 350°F oven for 55 to 65 minutes. At minute 35, rotate the pan 180 degrees so the top colors evenly, then keep baking until a thermometer in the center reads 200 to 205°F. Go beyond 205°F inside and the crumb starts losing moisture.

Finally, look for a deep golden brown top with a natural center crack and melted chocolate chips that still hold their shape. The loaf should smell strongly of cinnamon and toasted sugar, and the center should spring back after a light touch. Watch the center.

Pumpkin Bread with Chocolate Chips needs full center heat or the middle can sink after cooling. Bake to 200 to 205°F because that temperature sets the crumb without drying it.

Tip: Check the loaf at minute 52 if your pan is dark metal. Dark pans absorb more heat and can finish several minutes earlier.

Step 5: Cool and slice the loaf

Let the loaf rest in its pan for 15 minutes, then lift it out and cool for another 40 to 45 minutes until the center drops below 100°F. Slice with a gentle sawing motion into 10 pieces about 3/4 inch thick. Don’t press straight down. Cut earlier than 55 minutes total cooling and the warm crumb can compress around the melted chips.

Next, the slices should show a moist orange crumb with irregular chocolate pockets and a slightly darker crust along the edges. The chips can still feel soft, but they shouldn’t smear across every cut. A few chocolate pockets will be larger than others. That’s normal.

The top edge may crumble a little too. Serve one slice on a white plate once the crumb feels springy instead of steamy. Cool fully because the starches need time to set before slicing.

Tip: For cleaner slices, wipe the knife after every two cuts. Warm chocolate smears quickly and can hide the crumb you worked for.

Pro Tips

• Measure the 1 3/4 cups flour by spooning and leveling because an extra 2 tablespoons can noticeably dry the finished crumb.
• Use pumpkin puree rather than pumpkin pie filling. Check the label for 100 percent pumpkin so added sugar and spices don’t change the recipe.
• Let eggs and pumpkin sit out for about 20 minutes before mixing. Ingredients near 70°F emulsify more smoothly with the avocado oil.
• Use a light colored 9 by 5 inch metal pan. Dark metal can brown the edges several minutes before the center reaches 200°F.
• Start checking at minute 52 and remove the loaf between 200 and 205°F internally. A toothpick may look wet after hitting melted chocolate.
• Reserve exactly 1/4 cup chocolate chips for the top. Unevenly scattering them keeps the loaf homemade and leaves visible chocolate after baking.
• Cool the loaf for at least 55 minutes before slicing. The crumb should feel springy and show no visible steam at the cut.
• Warm one slice at 300°F for 5 to 7 minutes when serving later. The chocolate softens without making the crust tough.

• Add 1/2 cup chopped toasted pecans with the chocolate chips for a nutty version with extra crunch in each slice.
• Replace 1/2 cup semisweet chocolate chips with dark chocolate chips for a less sweet pumpkin loaf with deeper cocoa flavor.
• Add 1 tablespoon finely grated orange zest to the wet mixture for a brighter fall variation that cuts through the brown sugar.
• Stir 1/3 cup dried cranberries into the batter and reduce chocolate chips by the same amount for a tart holiday variation.

Substitutions & Variations

• all-purpose flour: Use a 1-to-1 gluten-free baking flour with xanthan gum in the same 1 3/4 cup amount. — The loaf will be slightly more fragile and may need 3 to 5 extra cooling minutes before slicing. Avoid almond flour alone because it won’t provide enough structure.
• large egg: Use 2 flax eggs made with 2 tablespoons ground flaxseed and 5 tablespoons water. — Rest the mixture for 10 minutes before adding it. The crumb becomes slightly denser and the loaf may need 3 to 5 extra baking minutes.
• refined avocado oil: Use 1/2 cup melted refined coconut oil or another neutral vegetable oil. — Refined coconut oil gives a slightly firmer crumb after refrigeration. Keep it near 70°F before mixing so it doesn’t solidify against cooler ingredients.
• semisweet chocolate chips: Use the same 1 1/4 cups dairy-free semisweet chocolate chips. — Texture stays nearly identical but sweetness varies by brand. Choose chips around 50 to 60 percent cacao for a balanced pumpkin and chocolate flavor.
• canned pumpkin puree: Use 1 cup thick homemade pumpkin puree that has been drained for 20 to 30 minutes. — Watery puree can make the center gummy and extend baking by 5 to 10 minutes. The drained puree should hold a spoon mark before mixing.

Storage Instructions

Keep cooled Pumpkin Bread with Chocolate Chips in an airtight container at room temperature for 3 days or refrigerate it for up to 5 days. For longer storage, wrap individual slices tightly and freeze them inside a freezer bag for up to 3 months.

Then warm refrigerated slices at 300°F for 5 to 7 minutes or microwave one slice for 10 to 15 seconds. Discard the bread if you notice mold, fermented odors or unusually sticky wet patches.

Pumpkin Bread with Chocolate Chips

This easy Pumpkin Bread with Chocolate Chips has a tender crumb and a lightly crackled top with pockets of melted chocolate. It gives you quick ideas for brunch, holiday mornings or a casual party, and the simple method suits meal prep. The best part is the warm cinnamon smell as it bakes. The trick is folding the flour briefly, which keeps the loaf soft instead of heavy. It isn’t pretending to be healthy, but a small slice with fruit makes a satisfying fall snack.

Print Pin Rate

Course: Dessert

Cuisine: American

Keyword: chocolate chip pumpkin bread recipe, easy pumpkin bread with chocolate chips, pumpkin bread with chocolate chips

Prep Time: 15 minutes minutes

Cook Time: 1 hour hour

Total Time: 2 hours hours

Servings: 10

Ingredients

• 1 3/4 cups all-purpose flour Spoon into the measuring cup and level it so the crumb stays tender instead of dry.
• 1 teaspoon baking soda Disperse thoroughly through the flour to support rise and balanced browning.
• 1/2 teaspoon baking powder Adds extra lift so the pumpkin heavy batter rises through the center.
• 2 teaspoons ground cinnamon Use a fresh jar for a warm aroma that stays noticeable after baking.
• 1/2 teaspoon ground nutmeg Adds a deeper warm spice note without overpowering the pumpkin.
• 1/4 teaspoon ground cloves Use the measured amount because cloves become sharp when overused.
• 1/2 teaspoon fine sea salt Fine crystals disperse evenly and sharpen the chocolate and spice flavors.
• 2 large large egg Bring to 68 to 72°F before whisking so the batter emulsifies smoothly.
• 3/4 cup granulated cane sugar Whisk with the eggs to sweeten the loaf and help the top develop a lightly crackled crust.
• 1/2 cup packed light brown sugar Pack it lightly so its molasses adds moisture and caramel depth without making the batter too heavy.
• 1 cup canned pumpkin puree Use 100% pure pumpkin and bring it to 68 to 72°F before mixing.
• 1/2 cup refined avocado oil Use a neutral refined oil so the loaf stays moist after cooling without adding a strong flavor.
• 2 teaspoons pure vanilla extract Stir into the pumpkin mixture to round out the warm spices and chocolate.
• 1 1/4 cups semisweet chocolate chips Fold 1 cup into the batter and reserve 1/4 cup for an uneven topping.

Instructions

• Keep the all-purpose flour and spices near 70°F so they stay dry and free flowing. Whisk the flour with baking soda, baking powder, cinnamon, nutmeg, cloves and fine sea salt for 30 to 40 seconds while sweeping from center to edges and back again. Stop there. The color should start evening out as you whisk. If streaks of cinnamon remain, whisk another 10 seconds because uneven leavening can leave bitter pockets. Next, look for a uniform tan mixture with no dark spice clumps and no white baking soda spots. You shouldn’t smell one spice more strongly than the others. Miss this mixing window and one slice can taste salty while another rises unevenly. Whisk just until uniform because even distribution gives the loaf a steady rise.
  
• Bring the large eggs and canned pumpkin puree to 68 to 72°F, then whisk the eggs with granulated cane sugar and light brown sugar for 45 seconds until slightly thickened. Add pumpkin puree, refined avocado oil and pure vanilla extract. Whisk for another 60 seconds with steady circular strokes. It should thicken slightly. Go much past 2 minutes and you’ll whip in extra air that can make the loaf rise unevenly. Meanwhile, the mixture should turn smooth orange and glossy with no visible streaks of egg or dry sugar along the edge. You’ll smell vanilla first and warm pumpkin right behind it. If grainy sugar settles at the bottom, whisk 15 seconds more. Mix at room temperature because cold ingredients make the oil harder to emulsify evenly.
  
• Add the dry mixture to the pumpkin mixture while the batter stays near 70°F. Fold with a rubber spatula in broad J shaped motions for 45 to 60 seconds, stopping after about 12 to 15 folds when only a few flour streaks remain. Then fold in 1 cup semisweet chocolate chips with 4 to 5 more turns. (I once kept stirring until perfectly smooth. That loaf baked up noticeably tougher.) Overmixing past 90 seconds develops too much gluten. Next, transfer the thick batter into a parchment lined 9 by 5 inch loaf pan and spread it toward the corners in three gentle passes. Scatter the remaining 1/4 cup semisweet chocolate chips unevenly over the top. Pumpkin Bread with Chocolate Chips should look thick and orange with chips partly buried, not runny. Fold briefly because limited gluten keeps the crumb tender.
  
• Bake the loaf in a fully preheated 350°F oven for 55 to 65 minutes. At minute 35, rotate the pan 180 degrees so the top colors evenly, then keep baking until a thermometer in the center reads 200 to 205°F. Go beyond 205°F inside and the crumb starts losing moisture. Finally, look for a deep golden brown top with a natural center crack and melted chocolate chips that still hold their shape. The loaf should smell strongly of cinnamon and toasted sugar, and the center should spring back after a light touch. Watch the center. Pumpkin Bread with Chocolate Chips needs full center heat or the middle can sink after cooling. Bake to 200 to 205°F because that temperature sets the crumb without drying it.
  
• Let the loaf rest in its pan for 15 minutes, then lift it out and cool for another 40 to 45 minutes until the center drops below 100°F. Slice with a gentle sawing motion into 10 pieces about 3/4 inch thick. Don’t press straight down. Cut earlier than 55 minutes total cooling and the warm crumb can compress around the melted chips. Next, the slices should show a moist orange crumb with irregular chocolate pockets and a slightly darker crust along the edges. The chips can still feel soft, but they shouldn’t smear across every cut. A few chocolate pockets will be larger than others. That’s normal. The top edge may crumble a little too. Serve one slice on a white plate once the crumb feels springy instead of steamy. Cool fully because the starches need time to set before slicing.
  

Notes

Keep cooled Pumpkin Bread with Chocolate Chips in an airtight container at room temperature for 3 days or refrigerate it for up to 5 days. For longer storage, wrap individual slices tightly and freeze them inside a freezer bag for up to 3 months. Then warm refrigerated slices at 300°F for 5 to 7 minutes or microwave one slice for 10 to 15 seconds. Discard the bread if you notice mold, fermented odors or unusually sticky wet patches.

Frequently Asked Questions

Final Thoughts

That first rainy loaf still comes to mind whenever Pumpkin Bread with Chocolate Chips starts smelling like cinnamon in my oven. I was sure I’d mess up the timing, but this really can be a best pumpkin bread recipe for beginners.

Even an uneven crack or a few oversized chocolate pockets make the pumpkin loaf with chocolate chips feel more homemade. If you try it, leave me a comment below because I read every one.

And share your loaf if you make your own variation. It works just as well when you are after easy pumpkin bread with chocolate chips, chocolate chip bread loaf and easy pumpkin chocolate chip bread.

Pumpkin puree contributes both moisture and natural starch to quick breads. That combination helps the loaf stay softer after cooling than many oil-only cakes.