Pumpkin Chocolate Chip Bread: The Best Moist and Chocolatey Fall Treat

There’s nothing that says cozy fall baking like a loaf of Pumpkin Chocolate Chip Bread—moist, rich, and full of warm spices with melty chocolate chips in every bite. This recipe gives you that bakery-style softness with minimal effort, perfect for chilly mornings or holiday gatherings. Whether you’re after a healthy version or the most indulgent one, this easy guide covers it all.
Check out our Cinnamon Swirl Banana Bread and Brownie Bread for more irresistible loaf ideas.

Why You’ll Love Pumpkin Chocolate Chip Bread

The perfect blend of flavors

The sweetness of pumpkin puree pairs perfectly with dark chocolate chips. Add a hint of cinnamon and nutmeg, and you’ve got the taste of fall in every slice.

Moist, fluffy, and foolproof

Made in one bowl, this bread stays soft for days thanks to oil and pumpkin puree—no butter needed.

Ingredients for Moist Pumpkin Chocolate Chip Bread

Key Ingredients

Healthy swaps

• Replace half the flour with whole wheat flour for more fiber.
• Swap oil for Greek yogurt or applesauce for a lighter loaf.
• Reduce sugar and let the chocolate bring natural sweetness.

Step-by-Step Pumpkin Chocolate Chip Bread Recipe

Ingredients

• 1 ¾ cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• 1 cup pumpkin puree (not pie filling)
• ¾ cup brown sugar
• 2 large eggs
• ½ cup vegetable oil (or melted coconut oil)
• 1 teaspoon vanilla extract
• ¾ cup semi-sweet chocolate chips

Instructions

1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
2. Mix dry ingredients: Whisk together flour, baking soda, baking powder, salt, and spices.
3. Combine wet ingredients: In a large bowl, mix pumpkin puree, sugar, eggs, oil, and vanilla.
4. Combine: Gently fold dry ingredients into wet ingredients until just combined.
5. Add chips: Stir in chocolate chips, reserving a few for the top.
6. Bake: Pour into loaf pan and bake 55–65 minutes, or until a toothpick comes out clean.
7. Cool: Let it rest for 10 minutes, then transfer to a wire rack.

Learn more about moist loaf techniques in our Dark Chocolate Chip Raspberry Banana Bread.

Tips for the Perfect Texture

Don’t overmix

Too much stirring makes it dense—just fold until smooth.

Use pure pumpkin

Avoid pumpkin pie filling; it’s pre-sweetened and will alter the texture.

Check doneness early

Insert a toothpick at 55 minutes—it should come out with a few moist crumbs.

Cool before slicing

Cooling helps set the crumb and makes clean slices.

Adding Cocoa Powder for Extra Richness

Why cocoa works

Adding cocoa gives the loaf a deep chocolatey flavor, transforming it into moist chocolate pumpkin bread with cocoa powder.

How to add it

Replace ¼ cup of flour with unsweetened cocoa powder. It pairs perfectly with pumpkin and chocolate chips for a rich, dark color.

Making Healthy Pumpkin Chocolate Chip Bread

Lighten it up

Use whole wheat flour, applesauce, and dark chocolate chips to cut sugar while keeping flavor.

Oil alternatives

If you prefer moist chocolate pumpkin bread with oil, use avocado or olive oil for healthy fats.

Reduce sugar naturally

Ripe bananas or dates can replace part of the brown sugar for a naturally sweet twist.

Storing and Freezing

Room temperature

Store covered for up to 3 days.

Fridge

Keeps fresh for a week—warm slices before serving.

Freezer

Freeze slices individually for up to 3 months.
Don’t miss our Brownie Bread guide for more freezer-friendly loaf tips.

Serving Ideas

• For breakfast: Serve warm with almond butter or a touch of honey.
• As dessert: Add whipped cream or vanilla ice cream.
• Holiday treat: Dust with powdered sugar and serve on a platter—it looks festive and smells incredible.

FAQs

1. How do I make moist chocolate pumpkin bread with oil?

Use vegetable or coconut oil instead of butter. Oil locks in moisture and keeps the bread soft for several days.

2. Can I make moist chocolate pumpkin bread healthy?

Yes! Replace half the flour with whole-wheat, swap oil for applesauce or Greek yogurt, and use dark chocolate chips for a lighter loaf.

3. How do I add cocoa powder to pumpkin bread?

Substitute ¼ cup of the flour with unsweetened cocoa powder. It deepens the color and gives the bread a rich chocolate flavor.

4. What’s the best moist chocolate pumpkin bread recipe?

The best version combines pumpkin puree, oil, warm spices, and chocolate chips for a perfectly tender, bakery-style loaf every time.

Conclusion

Pumpkin Chocolate Chip Bread combines the cozy flavor of pumpkin with the indulgence of chocolate, all in one moist, sliceable loaf. Whether you’re baking it for breakfast, dessert, or gifts, it’s guaranteed to become a fall favorite.
Discover great ideas like our Cinnamon Swirl Banana Bread for another cozy bake.

Pumpkin Chocolate Chip Bread: The Best Moist and Chocolatey Fall Treat

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• Author: Maria
• Total Time: 1 hour 15 minutes
• Yield: 1 loaf (8 slices) 1x

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Description

This Pumpkin Chocolate Chip Bread is soft, moist, and full of rich fall flavor. Made with pumpkin puree, warm spices, and melty chocolate chips, it’s the ultimate cozy treat. Perfect for breakfast, dessert, or gifting, this easy loaf delivers bakery-quality texture in one bowl—no mixer needed!

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Ingredients

Scale 1x2x3x

• 1 ¾ cups all-purpose flour

• 1 teaspoon baking soda

• 1 teaspoon baking powder

• ½ teaspoon salt

• 1 teaspoon ground cinnamon

• ½ teaspoon ground nutmeg

• 1 cup pumpkin puree (not pumpkin pie filling)

• ¾ cup brown sugar

• 2 large eggs

• ½ cup vegetable oil (or melted coconut oil)

• 1 teaspoon vanilla extract

• ¾ cup semi-sweet chocolate chips (plus extra for topping)

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Instructions

1. Preheat oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan.

2. Mix dry ingredients: In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.

3. Combine wet ingredients: In a large bowl, mix pumpkin puree, brown sugar, eggs, oil, and vanilla until smooth.

4. Combine: Gently fold the dry ingredients into the wet mixture until just combined—don’t overmix.

5. Add chocolate chips: Stir in chocolate chips and pour batter into the prepared loaf pan. Sprinkle a few chips on top.

6. Bake: Bake for 55–65 minutes or until a toothpick inserted into the center comes out clean.

7. Cool: Let rest for 10 minutes in the pan before transferring to a wire rack to cool completely.

Notes

• Don’t overmix: It keeps the bread soft and tender.

• Use pure pumpkin puree, not pumpkin pie filling.

• For a healthier loaf, replace half the flour with whole wheat flour and swap half the oil for applesauce or Greek yogurt.

• Add a tablespoon of unsweetened cocoa powder for a richer chocolate flavor.

 

• Store covered at room temperature for up to 3 days, or freeze slices up to 3 months.

• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Category: Quick Bread / Dessert / Breakfast
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice (1/8 loaf)
• Calories: 245 kcal
• Sugar: 19 g
• Sodium: 160 mg
• Fat: 10 g
• Saturated Fat: 3 g
• Unsaturated Fat: 6 g
• Trans Fat: 0 g
• Carbohydrates: 34 g
• Fiber: 2 g
• Protein: 4 g
• Cholesterol: 40 mg

Keywords: Pumpkin Chocolate Chip Bread, Moist Chocolate Pumpkin Bread, Healthy Pumpkin Bread, Easy Pumpkin Bread, Fall Baking Recipes, Chocolate Chip Pumpkin Loaf