The Ultimate Moist Pumpkin bread with chocolate chips

Fall baking season is here and nothing says cozy quite like the aroma of pumpkin, cinnamon, and melty chocolate wafting through your kitchen. If you’re searching for the best Pumpkin bread with chocolate chips recipe, look no further: this is your go-to. Whether you’re craving a comforting slice of Cinnamon Pumpkin Bread, planning to make Pumpkin Chocolate Chip Bars for a gathering, or want a stunning Chocolate Chip Bread Loaf to enjoy with coffee, this recipe delivers it all. It’s part of my favorite pumpkin baking recipes list, and it doubles as a perfect Pumpkin Loaf Bread or Chocolate Chip Pumpkin Loaf depending on how you serve it. Oh and if you love versatility, you’re going to love how easily this transforms into Chocolate Chip Pumpkin Bars or even a Pumpkin Chocolate Chip Cake for dessert. Let’s dig in and make your next favorite fall bread recipe.

Why You’ll Love This Recipe: Pumpkin bread with chocolate chips

One Bowl & No Mixer Required

This isn’t one of those recipes that demand a fancy stand mixer and ten bowls. You’ll only need one large bowl (and a smaller bowl for dry ingredients) to pull this off. Less mess, more deliciousness.
By eliminating the need for a mixer, the batter stays tender, the crumb stays soft, and you get more joy and less cleanup. Pumpkin bread with chocolate chips

Extra Moist and Soft Crumb

If you’ve tried pumpkin breads that turn out dry or dense, you’re going to love this. The combination of pumpkin purée and a bit of oil (plus a touch of brown sugar) gives a loaf that stays moist for days. It’s the texture you want when you think of a true pumpkin loaf bread soft, slightly springy, and satisfying.

Packed with Chocolate Chips (Because Why Not?)

This is not plain pumpkin bread. This is a true pumpkin chocolate chip loaf, we’re talking full-on chocolate chip action. The gooey chips melt into the warm bread, creating pockets of chocolate joy with every bite. Pumpkin bread with chocolate chips

Freezer Friendly & Make Ahead

Want to bake ahead for a busy week, a brunch, or a holiday treat? This bread freezes beautifully. Slice it, wrap it, freeze it. Pull it out later, reheat, and it tastes freshly baked. That makes it one of the most practical pumpkin baking recipes on your list.

Versatile Enough to Be Bars or Cake

Yes, you can bake this as a loaf but if you want to switch things up, it works beautifully as pumpkin chocolate chip bars or a pumpkin chocolate chip cake. Change the bake time, adjust the pan, and suddenly you’ve got a new format. That flexibility is gold when you’re rolling through fall and want options. Pumpkin bread with chocolate chips

Ingredients You’ll Need

Here are the ingredients for one 9×5-inch loaf (or you can split into two smaller loaves / three mini loaves). The list also sets you up for variations (bars, cake) down the road.

• 1¾ cups (220 g) all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1½ teaspoons ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground cloves (optional, but adds depth)
• 1 cup (240 g) pumpkin purée (not pumpkin pie filling)
• ½ cup (120 ml) vegetable oil (or melted coconut oil)
• ½ cup (100 g) granulated sugar
• ½ cup (110 g) brown sugar, packed
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup (170 g) semisweet chocolate chips (plus extra for topping if you like)

Step-by-Step Instructions: Pumpkin bread with chocolate chips

1. Preheat & Prepare

Preheat your oven to 350°F (177 °C). Grease a 9×5-inch loaf pan (or line it with parchment paper for easy removal). If you prefer smaller loaves or want to make Pumpkin Chocolate Chip Bars, choose an 8×8-inch or 9×13-inch pan accordingly.

2. Mix the Dry Ingredients

In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. These spices are what make it feel like the ultimate fall bread recipe think warm, cozy, inviting.

3. Mix the Wet Ingredients

In a large bowl, whisk together the pumpkin purée, oil, granulated sugar, brown sugar, eggs, and vanilla until smooth. Make sure there are no streaks of dry flour you want the batter consistent. Pumpkin bread with chocolate chips

4. Combine Wet + Dry

Pour the dry mixture into the wet and fold gently with a rubber spatula or wooden spoon until just combined. Don’t over-mix overworking the flour will make the bread tougher and less tender. You’re going for a soft, delicate crumb. Pumpkin bread with chocolate chips

5. Add Chocolate Chips

Stir in the chocolate chips. Save a small handful to sprinkle on top of the batter before baking this gives the finished loaf a gorgeous look and bonus gooey chips on the crust.

6. Pour & Bake

Pour the batter into the prepared loaf pan and smooth the top. Sprinkle the reserved chocolate chips on the surface. Bake for 55 to 65 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs (not raw batter, but still slightly damp). If you’re making Chocolate Chip Pumpkin Bars in a 9×13 pan, bake about 30-35 minutes. For mini loaves, bake about 25-30 minutes. Pumpkin bread with chocolate chips

7. Cool Before Slicing

Once baked, let the bread rest in the pan for about 10-15 minutes. Then use the parchment paper to lift it out (or gently invert if greased). Let it cool completely on a wire rack. Why? Because if you slice too early, the interior will be too soft and might collapse or be gummy. Letting it rest ensures you get clean slices and full flavor. Pumpkin bread with chocolate chips

Pro Tips for Perfect Texture & Flavor

Here are some smart tips that separate good from great when it comes to pumpkin loaf bread, Pumpkin bread with chocolate chips, and the like:

• Measure flour accurately. Use the spoon-and-level method (spoon flour into the cup, level it off), or weigh your flour if you have a scale. Too much flour = denser loaf.
• Use fresh spices. That cinnamon, nutmeg, and cloves combo is what elevates this to “fall magic.” If your spices are old, the flavor will be flat.
• Don’t overmix. Once the dry hits the wet, fold until you just don’t see streaks. Overmixing = tough crumb.
• Check bake time early. Ovens vary. Start checking at 55 minutes for a loaf. If doing bars or cake format, adjust accordingly.
• Let it rest. As mentioned above, cooling is key. If you try to slice it hot, it will crumble or be too gooey.
• Custom tip for bars or cake version: These formats tend to bake faster—be vigilant. For the Pumpkin Chocolate Chip Bars, check at 25 minutes; for the Pumpkin Chocolate Chip Cake, check at 30-35 minutes depending on depth.
• Freeze smart. If you’re baking ahead, wrap in plastic, then foil, then freeze. When reheating, thaw overnight and pop a slice 10-15 sec in the microwave for “fresh-out-of-the-oven” feel. Pumpkin bread with chocolate chips

Storage & Freezing Instructions: Pumpkin bread with chocolate chips

This is where this recipe outshines many other fall bread recipes and pumpkin baking recipes it’s seriously freezer-friendly.

• At room temperature: Once the loaf is completely cool, wrap it in plastic wrap or store in an airtight container. It will stay fresh for up to 3 days.
• In the refrigerator: If you like things chilled or have humid climate, you can store it in the fridge for up to 5 days. Make sure it’s well wrapped so it doesn’t dry out.
• In the freezer: Let it cool fully. Slice the loaf or keep it whole (your choice). Wrap tightly in plastic wrap, then foil. Store for up to 3 months. To use: thaw overnight in the fridge or on the counter; warm each slice for 10-15 seconds in the microwave or 5 minutes in a 300°F oven for near-fresh texture.
  Such flexibility makes this recipe into more than just pumpkin loaf bread—you can bake ahead, share with friends, gift it, freeze it for later. That’s one of the biggest wins.

Variations You’ll Love: Pumpkin bread with chocolate chips

Versatility is the name of the game. This loaf doesn’t just have to be “one way.” Here are some ways you can remix it to keep your fall baking fresh, fun, and varied:

• Cinnamon Pumpkin Bread version: Remove chocolate chips, double the cinnamon to 2 teaspoons, and swirl in a teaspoon of cinnamon sugar before baking. You get that cinnamon-rich classic without the chocolate. Perfect for a quieter, spice-forward loaf.
• Chocolate Chip Pumpkin Loaf (extra chocolate): Use 1½ cups of chocolate chips instead of 1 cup. More chips = more gooey pockets. Sprinkle extra on top for a dramatic finish.
• Pumpkin Chocolate Chip Bars format: Use a 9×13 inch pan. Pour the batter, bake ~30-35 minutes. Let cool, cut into squares. Great for lunches, potlucks, or bite-sized snacks.
• Pumpkin Chocolate Chip Cake version: Use an 8×8 inch pan. Bake ~30 minutes. Once cool, add a thin layer of cream-cheese frosting or whipped topping. You’ve got a dessert feel rather than a breakfast loaf.
• Add-ins you can try: ½ cup chopped walnuts or pecans; ½ cup white chocolate chips; swirl in some caramel bits; fold in shredded coconut for texture.

With these tweaks, you’re covering everything from pumpkin chocolate chip loaf to pumpkin chocolate chip bars to pumpkin chocolate chip cake, all on the foundation of one great base recipe.

FAQs (Frequently Asked Questions)

Why This Stands Out Among Pumpkin Loaf Bread & Fall Bread Recipes

There are plenty of decent pumpkin bread recipes out there. But this one checks all the boxes: ease, flavor, texture, versatility. If you’re building a collection of pumpkin baking recipes or aiming to create a standout blog post about the best pumpkin bread recipe, this hits hard.

• It gives you a soft crumb and moist texture that stands out.
• It includes chocolate chips (which many pumpkin breads omit).
• It offers format flexibility (loaf, bars, cake).
• It uses one bowl and no mixer—making it accessible.
• It’s optimized for freezing and gifting.
• It uses strong spice notes (cinnamon, nutmeg, cloves) to tie into the “Cinnamon Pumpkin Bread” feel readers love in the fall.
• It covers multiple keywords (pumpkin loaf, chocolate chip pumpkin loaf, etc.) naturally and thoughtfully.
• It speaks to the “fall bread recipes” audience—readers searching for seasonal comfort.

More Cozy Fall Favorites You’ll Love

While you’re in the mood for baking, here are some additional recipes that pair beautifully with this loaf and help build a strong internal link strategy:

• Pumpkin-Chocolate Chip Muffins: Use the same batter, but bake in muffin tins for 20 minutes.
• Classic Cinnamon Pumpkin Bread: Remove the chocolate chips, add a cinnamon sugar swirl, and you’ve got a lighter twist.
• Pumpkin Cookies with Cream Cheese Frosting: For when you want something handheld but still full of fall flavor.
• Banana Bread with Chocolate Chunks: Alternating your baking between pumpkin and banana helps diversify your kitchen but keeps comfort high.
• Apple Crisp with Oat Topping: Dessert option when you eat one loaf and want something else sweet but still seasonal.

Linking these from your main post helps keep readers on your site longer, improves your topical authority for “pumpkin baking recipes” and “fall bread recipes,” and gives you internal-link juice in the eyes of search engines.

Final Friendly Note

If your kitchen is starting to smell like warm spice and chocolate chips, you’re on the right track. This loaf is more than just a recipe it’s a fall moment captured in bread form. It’s shareable, sliceable, freezer-friendly, and perfect for whatever your autumn baking mood brings.
Whether you slice it and serve it with coffee, wrap it up and gift it, or bake it ahead for ease, this pumpkin chocolate chip bread will become one of your favorite staples. Try making it as a Chocolate Chip Pumpkin Bars version next time or yes, why not a Pumpkin Chocolate Chip Cake for dessert? The base is the same. The joy is real.
Happy baking, cozy vibes, and here’s to warm kitchens and soft loaves this fall!

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