Chocolate Chip Pumpkin Bread Recipe | Moist & Easy

If you love making my moist banana chocolate chip bread or double chocolate banana bread for morning snacks, this chocolate chip pumpkin bread is the seasonal remix you need to try next. It has all the warmth and coziness of the classic, but is bursting with earthy-sweet pumpkin-spiced flavor that’s perfect for pairing with a PSL and a pair of Uggs.

Why You’ll Love This Easy Pumpkin Bread Recipe

• This simple recipe comes together with just a few minutes of prep using basic ingredients you probably already have on hand. They don’t call it pumpkin quick bread for nothing! 
• If versatility is high on your list of priorities, pumpkin chocolate chip bread is the perfect candidate for your next baking adventure. Toast a slice for breakfast alongside a bowl of plain yogurt, serve one slathered in butter for an afternoon coffee break, turn it into muffins for a bake sale, or add a scoop of biscoff ice cream for a low-lift dessert.
• You can also customize this pumpkin bread to suit your preferences. Not into the pumpkin-chocolate combo? Swap in chewy dried cranberries or toasted nuts. Want to make it more of a sweet treat? Add a layer of crumbly streusel or a sticky-sweet glaze. Need to make it dairy-free? No problem! Read on below for even more ideas.

How to Make Pumpkin Bread With Chocolate Chips

Watch the full video to learn how to make the BEST Pumpkin Bread recipe. This step-by-step tutorial simplifies the process, offering tips and tricks to guarantee perfect results every time.

Prefer the written recipe? Scroll down to the recipe box 👇

Ingredients & Substitutions

• All-Purpose Flour, Baking Powder & Salt – These three ingredients are what make self-rising flour. Feel free to swap it in if you have it!
• Baking Soda – You need both baking powder and baking soda for this chocolate chip pumpkin bread to rise properly.
• Pumpkin Pie Spice – My easy homemade version uses spices you already have, but store-bought works too. If you don’t have pumpkin pie spice, use 1 teaspoon cinnamon, ½ teaspoon nutmeg, ¼ teaspoon ginger, and a pinch of cloves.
• Large Eggs – Each large egg is roughly ¼ cup. If you use a different size of egg or liquid eggs, this is an important thing to keep in mind.
• White Sugar & Brown Sugar – Brown sugar is moist and acidic while granulated sugar is dry and neutral. They taste and react differently in baking. No brown sugar? Make your own by mixing 1 cup white sugar with 1–2 tablespoons molasses.
• Pumpkin Purée – Use 100% pure pumpkin, not pumpkin pie filling. Single-ingredient butternut squash or sweet potato purée also work.
• Neutral Oil – Canola, avocado, vegetable, or grapeseed oil are all great choices. Avoid using EVOO unless you like having a slightly savory undertone. For an extra rich, dense loaf, swap in melted butter.
• Buttermilk – Making this moist pumpkin bread with buttermilk helps activate the baking soda for a higher rise and also makes the crumb more tender. Feel free to make your own by adding a tablespoon of acid (e.g. lemon juice or white vinegar) to a cup of milk, then stirring and letting it sit for a few minutes to thicken. (This DIY works well with soy milk, too!)
• Chocolate Chips or chunks– Chopped chocolate bars, large chocolate chips, or chocolate feves are my preference here, because who wouldn’t want more chocolate? Feel free to swap in regular (or even mini) chocolate chips if you prefer.

This is just a short review of the ingredients; for the complete recipe, including quantities, scroll down to the recipe card 👇

What is Pumpkin Purée?

Pumpkin purée is simply cooked, mashed squash with a smooth, creamy texture. While the name suggests it’s always made from pumpkins, many commercial “pumpkin” purées are actually blends of winter squashes like butternut, Hubbard, or Dickinson (a close cousin of pumpkin) because they’re naturally sweeter and less stringy.

Canned vs. Homemade: Which is better? Canned pumpkin purée is consistently thick, smooth, and ready to use right out of the can, which makes it the easiest option for baking. Homemade purée can vary depending on the type of squash you use and how much moisture you remove. If you plan to roast and purée your own, it’s a good idea to blot away excess liquid so your spiced pumpkin bread doesn’t turn out soggy.

Pumpkin Purée vs. Pumpkin Pie Filling: What’s the difference? Don’t confuse the two! Canned pumpkin purée is 100% squash with nothing added. Pumpkin pie filling is a sweetened, spiced mixture designed for making pies with little extra input. It already contains sugar, cinnamon, nutmeg, and other spices, as well as thickeners that we don’t need!

More Pumpkin Puree Recipes

Have extra cans of pumpkin purée, or some leftover from baking, and wondering what to do with it? Here are a few ideas wof hat to make with pumpkin puree, from cozy desserts to breakfast treats, drinks, and even healthier options:

• Pumpkin Muffins
• Pumpkin Overnight Oats
• Easy Homemade Pumpkin Spice Latte
• Pumpkin Chia pudding
• Best Pumpkin Cheesecake

Optional Variations & Dietary Adaptations

• Dairy-Free – Swap in the plant-based milk of your choice or use plant-based milk to make buttermilk as instructed above. Note that soy milk makes the best vegan buttermilk thanks to a higher protein content, but any should work well enough for making chocolate chunk pumpkin bread. Also, double check that your chocolate chunks are dairy-free.
• Egg-Free – Use your favorite vegan egg replacer (like flax eggs or chia eggs) as the batter binder.
• Gluten-Free – I haven’t tried it, but I think this pumpkin bread recipe should work with a cup-for-cup all-purpose gluten-free baking blend. Make sure your blend includes xanthan gum and let the batter rest for 30 minutes before baking for the best results.
• Different Chips or Mix-Ins – Swap in milk or white chocolate chips, cinnamon or butterscotch chips, toasted nuts, or chopped dried fruit. 
• Mini Loaves or Muffins – Bake the batter in mini loaf pans or muffin tins instead of a single large loaf for easy gifting. Adjust baking time to about 20–25 minutes for pumpkin bread muffins or 30–40 minutes for mini loaves.

Expert Tips & Tricks 

• Use room temperature ingredients. Cold eggs or buttermilk can cause the batter to seize or bake unevenly. Set them out about 30 minutes before starting.
• Don’t overmix. Once the dry ingredients are folded into the wet, stop stirring as soon as you no longer see streaks of flour. Overmixing develops gluten and can make the bread tough instead of tender.
• Measure flour correctly. Using a scale is the best option, but isn’t strictly necessary. Just spoon flour into your measuring cup and level it off with a knife. Scooping directly from the bag packs in too much flour, which can make your bread dense and dry.
• Check doneness in multiple spots. Insert a toothpick or cake tester in the center and near the sides. Pumpkin bread can look done on the outside but still be wet in the middle.
• Let it cool before slicing. It’s tempting to cut into warm bread, but cooling allows the crumb to set. Cutting too soon can make it gummy or fall apart.
• Line with parchment. Greasing is good, but parchment paper makes removing the loaf so much easier (and helps with cleanup).

How to Serve Pumpkin Bread

This chocolate chip pumpkin bread is delicious enough to enjoy on its own, but you can easily dress it up depending on the occasion. For a cozy breakfast, serve it slightly warm with a smear of softened butter, cream cheese, or even pumpkin butter for a double dose of fall flavor. Pair it with a pumpkin spice latte, tahini coffee, chai latte, or hot chocolate for the ultimate seasonal treat. 

For hosting brunch, slice the loaf into thick pieces and arrange them on a platter with fresh fruit, nuts, and spreads to create a fall-inspired breakfast board. It also makes a wonderful dessert. Toast a slice, add a scoop of biscoff or salted caramel ice cream, and if you’re feeling fancy, add a drizzle of warm caramel sauce or a spoonful of whipped cream.

Finally, chocolate chunk pumpkin bread also makes a fantastic homemade gift! Allow it to cool completely, then wrap well in plastic wrap, pop in a festive cellophane bag, and tie with a ribbon. It’s perfect as a host gift or an inexpensive gift option for teachers, neighbors, and friends.

How to Store Pumpkin Bread

• Room Temperature: Wrap the cooled loaf tightly in plastic wrap or store in an airtight container. (Don’t wrap while it’s still warm, or it’ll end up soggy.) It will stay fresh at room temperature for up to 3 days.
• Refrigerator: For longer storage, refrigerate the bread in an airtight container or wrapped well for up to 1 week. Let it come to room temperature or warm slices briefly in the toaster oven or microwave before serving.
• Freezer: Pumpkin bread freezes beautifully. Wrap the whole loaf or individual slices tightly in plastic wrap, then place in a freezer-safe bag. Freeze for up to 3 months. Thaw overnight in the refrigerator, or warm slices straight from the freezer in a toaster oven or microwave.

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