Easy Chocolate Chip Pumpkin Bread Ready in Just Over 1 Hour

This chocolate chip pumpkin bread comes out moist, deeply spiced, and studded with melty pockets of chocolate in every slice. It’s a one-bowl batter that mixes up in minutes and fills the kitchen with cinnamon and pumpkin spice while it bakes.

Why You’ll Love This Chocolate Chip Pumpkin Bread

It’s a true one-bowl recipe. No mixer required — just whisk the wet ingredients, fold in the dry, and stir in the chocolate chips before pouring into the pan.

The canned pumpkin puree keeps this chocolate chip pumpkin bread incredibly moist for days, so it’s just as good sliced on day three as it is warm from the oven.

It also freezes beautifully, which makes it an easy make-ahead option for fall gatherings, lunchboxes, or a grab-and-go breakfast slice.

Ingredients You’ll Need For Chocolate Chip Pumpkin Bread

• 1 3/4 cups all-purpose flour — the base structure for the loaf; spoon and level it rather than scooping to avoid a dense bread.
• 1 teaspoon baking soda and 1/2 teaspoon baking powder — work together to give the loaf a good rise without a domed, cracked top.
• 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, and 1/4 teaspoon ground cloves — a warm fall spice blend that pairs naturally with pumpkin.
• 1/2 teaspoon salt — balances the sweetness and sharpens the spice flavors.
• 1 cup canned pumpkin puree — make sure it’s pure pumpkin puree, not pumpkin pie filling, which contains added sugar and spices.
• 1 cup granulated sugar and 1/3 cup packed brown sugar — the combination keeps the bread sweet and moist, with the brown sugar adding a slight caramel note.
• 1/2 cup vegetable oil — oil (rather than butter) is what keeps quick breads like this moist for several days.
• 2 large eggs — bind the batter and give the loaf structure.
• 1/4 cup buttermilk (or regular milk) — adds moisture and a slight tang that balances the sweetness.
• 1 teaspoon vanilla extract — rounds out the spice and pumpkin flavor.
• 1 cup semisweet chocolate chips, plus 2 tablespoons for the top — semisweet balances the sweetness of the loaf better than milk chocolate.

How to Make Chocolate Chip Pumpkin Bread

1. Preheat your oven to 350°F and grease a 9×5-inch loaf pan, or line it with parchment paper for easy removal.
2. Whisk the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt together in a medium bowl.
3. Whisk the pumpkin puree, granulated sugar, brown sugar, and oil together in a large bowl until smooth. Add the eggs one at a time, then whisk in the buttermilk and vanilla.
4. Fold the dry ingredients into the wet ingredients with a spatula, mixing just until no dry streaks remain — overmixing will make the loaf tough.
5. Stir in 1 cup of chocolate chips, reserving the remaining 2 tablespoons for the top.
6. Pour the batter into the prepared loaf pan and smooth the top. Sprinkle the reserved chocolate chips over the surface.
7. Bake at 350°F for 55 to 60 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. Tent the loaf loosely with foil after 35 minutes if the top is browning too quickly.
8. Cool the bread in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.

Tips for Success

Measure the flour correctly. Scooping the flour straight from the bag packs it in and can lead to a dense, dry loaf. Spoon it into the measuring cup and level it off with a knife instead.

Watch for overbaking. The most common mistake with pumpkin bread is leaving it in too long once the top looks set — check at the 55-minute mark, since carryover heat continues cooking the loaf as it cools.

Toss the chocolate chips in flour. If your chips tend to sink, tossing them in a teaspoon of the dry mix before folding them in helps distribute them evenly through the loaf.

Variations to Try

Stir in 1/2 cup chopped toasted pecans or walnuts along with the chocolate chips for added crunch.

Swap the semisweet chocolate chips for white chocolate chips or cinnamon chips for a different flavor twist.

For a two-layer apple-and-pumpkin fall spread, pair this loaf with our Cinnamon Roll Apple Bake on the same table.

Want a bar version of pumpkin dessert instead of a loaf? Try our Oatmeal Crumble Pumpkin Pie Bars.

What to Serve With It

A smear of softened butter or cream cheese on a warm slice is all this loaf really needs.

For a fall brunch, serve slices alongside our Salted Caramel Pumpkin Muffins for two pumpkin options in different formats.

FAQs

Can I make this into muffins instead? Yes — divide the batter among 12 lined muffin cups and bake at 350°F for 20 to 24 minutes, until a toothpick comes out clean.

Can I use fresh pumpkin puree instead of canned? Yes, but strain it well first — homemade puree holds more water than canned, and extra moisture can make the loaf dense or gummy.

How do I store chocolate chip pumpkin bread? Store tightly wrapped at room temperature for up to 4 days, or in the refrigerator for up to a week. Bring to room temperature before serving for the best texture.

Can I freeze this bread? Yes — wrap the cooled loaf (whole or sliced) tightly in plastic wrap and foil, and freeze for up to 3 months. Thaw at room temperature before serving.

Final Thoughts

This Chocolate Chip Pumpkin Bread is the kind of fall baking that comes together with pantry staples and pays you back with a kitchen that smells like the season and a loaf that disappears fast.

Bake a loaf this weekend — it only gets better as it sits, if it even lasts that long.