Pumpkin Chocolate Chip Bread

Why You’ll Love This Recipe

This Pumpkin Chocolate Chip Bread recipe delivers everything you want in a fall baked good: rich pumpkin flavor, the warm spice of pumpkin pie seasoning, and just the right amount of chocolate. It’s made with simple pantry staples, comes together quickly, and makes two loaves—perfect for sharing or freezing for later. Whether you’re using oil or applesauce, it stays incredibly moist and flavorful.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 3 cups all-purpose flour

• 1 teaspoon salt

• 1 teaspoon baking powder

• 1 teaspoon baking soda

• 4 teaspoons pumpkin pie spice

• 2 cups canned pumpkin (not pumpkin pie filling)

• ⅔ cup brown sugar

• ⅔ cup granulated sugar

• 1 cup applesauce or canola oil

• 3 eggs, room temperature

• 1 tablespoon vanilla extract

• 1½ cups semi-sweet chocolate chips

• ½ cup mini semi-sweet chocolate chips (reserve a few tablespoons for topping, if desired)

Directions

1. Preheat oven to 350°F (175°C). Grease and line two 8×4-inch loaf pans with parchment paper. Set aside.

2. In a large bowl, whisk together the flour, salt, baking powder, baking soda, and pumpkin pie spice.

3. In a medium bowl, whisk together the pumpkin, brown sugar, granulated sugar, applesauce (or oil), eggs, and vanilla extract until smooth.

4. Add the wet ingredients to the dry ingredients, stirring just until combined.

5. Fold in the chocolate chips, reserving some mini chocolate chips to sprinkle on top, if desired.

6. Divide the batter evenly between the two prepared loaf pans.

7. Bake for 50–55 minutes, or until a toothpick inserted in the center comes out clean.

8. Allow the loaves to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Servings and Timing

• Servings: 24 slices (2 loaves)

• Prep time: 10 minutes

• Cook time: 50–55 minutes

• Total time: 1 hour

Variations

• Add-ins: Mix in chopped nuts like walnuts or pecans for added texture.

• Healthier Version: Use applesauce instead of oil for a lower-fat option.

• Mini Loaves or Muffins: Divide the batter into mini loaf pans or muffin tins and adjust the baking time accordingly.

Storage/Reheating

Store the bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. To freeze, wrap each loaf tightly in plastic wrap and foil and freeze for up to 3 months. Thaw at room temperature or reheat individual slices in the microwave for about 15–20 seconds.

FAQs

1. Can I use fresh pumpkin instead of canned?

Yes, just make sure to puree and drain it well to avoid excess moisture.

2. What’s the difference between canned pumpkin and pumpkin pie filling?

Pumpkin pie filling contains added sugar and spices, while canned pumpkin is 100% pure pumpkin.

3. Can I make this recipe gluten-free?

Yes, substitute a 1:1 gluten-free baking flour blend for the all-purpose flour.

4. Can I reduce the sugar?

You can cut back on the sugar slightly, but it may affect the texture and moisture of the bread.

5. What type of chocolate chips work best?

Semi-sweet chocolate chips balance the sweetness and spice well, but you can use milk or dark chocolate if preferred.

6. Can I make this recipe into muffins?

Yes! Fill muffin tins 2/3 full and bake for about 18–22 minutes.

7. How can I tell when the bread is done baking?

Insert a toothpick into the center—if it comes out clean or with a few moist crumbs, it’s done.

8. Can I freeze individual slices?

Yes, wrap slices individually in plastic wrap and store them in a freezer bag for easy grab-and-go snacks.

9. Can I use oil and applesauce together?

Yes, you can use half oil and half applesauce for a balance of moisture and lightness.

10. Do I need to use parchment paper?

It helps prevent sticking and makes for easier removal, but you can also just grease the pans well.

Conclusion

Pumpkin Chocolate Chip Bread is the perfect seasonal bake—simple, moist, and packed with flavor. Whether you’re baking for the holidays, gifting to a friend, or just enjoying with coffee, this bread is sure to become a go-to recipe every fall. Make a double batch and savor the cozy vibes all season long.