Chocolate Chip Pumpkin Bread Easy 5-Step Harvest Dessert Recipe

Introduction

The first time I pulled a loaf of chocolate chip pumpkin bread from the oven, the smell was pure autumn magic—warm cinnamon, nutmeg, and sweet pumpkin mingling with gooey pockets of chocolate. I’m telling you, it’s the kind of scent that draws everyone into the kitchen (even the neighbors seem to notice!). Honestly, pumpkin bread has always been my go-to comfort bake, but adding chocolate chips takes things to a whole new level. It’s soft, tender, and studded with melty chocolate—each slice feels like a hug in dessert form.

I discovered this recipe during a chilly October weekend when my pantry was packed with canned pumpkin and I wanted something quick, indulgent, but still wholesome. The idea for chocolate chip pumpkin bread popped into my head while rummaging for chocolate chips, and let’s just say, I’ve never looked back. Over the years, I’ve tweaked the amounts, swapped flours, experimented with different chocolate brands—this version is the one my friends always beg for at harvest parties and cozy gatherings.

What I love about this chocolate chip pumpkin bread is how simple it is. No fancy mixers or hard-to-find ingredients. It’s perfect for busy families, sweet-toothed kids, or anyone craving a harvest dessert that’s both nostalgic and just a little decadent. If you’re a pumpkin fan (or, let’s face it, just a chocolate lover), you’re going to want to bake this loaf on repeat. Trust me, after testing this recipe at least a dozen times, it’s the only one I reach for when pumpkin season hits.

Why You’ll Love This Recipe

Let me spill the beans—this chocolate chip pumpkin bread isn’t just another pumpkin loaf. It’s a recipe that’s been tested, tweaked, and totally adored by anyone who’s tried it. If you’re searching for the ultimate harvest dessert, I promise this is it. Here’s why:

• Quick & Easy: Comes together in about 15 minutes of prep—no complicated steps. Just mix, bake, and enjoy!
• Simple Ingredients: Everything you need is probably already in your pantry. No need for extravagant shopping trips.
• Perfect for Fall Gatherings: Whether it’s a cozy brunch, Thanksgiving dessert, or an after-school treat, this loaf fits right in.
• Crowd-Pleaser: Kids love it. Adults love it. Even picky eaters can’t resist those chocolatey bites.
• Unbelievably Delicious: The combination of pumpkin and chocolate chips is just dreamy—soft, moist, with a touch of spice.

So what sets this chocolate chip pumpkin bread apart? For starters, I use a touch more pumpkin and just the right amount of spice—so the flavor is deep and aromatic, not bland or overpowering. The chocolate chips are folded in at the last minute, so they don’t sink or get lost. If you’ve ever had a dry pumpkin bread, you know how disappointing that is—this version is moist and rich, every single time.

This isn’t just a recipe; it’s the kind of bake that makes you pause and savor. The first bite always gets an “Oh wow!” from my family. It’s comfort food, but updated for busy lives and modern kitchens. Whether you’re a novice baker or a pumpkin bread pro, this recipe brings harvest sweetness with zero stress. Bake it for yourself, your friends, or your next Instagram post—it’s guaranteed to be a hit!

Ingredients Needed

This chocolate chip pumpkin bread uses classic, wholesome ingredients that create a cozy, flavorful loaf. You won’t need anything fancy—just kitchen staples and a little pumpkin magic!

• For the Bread Batter:
  • 1 ¾ cups (220g) all-purpose flour (can swap with whole wheat or gluten-free blend)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 ½ teaspoons pumpkin pie spice (or a mix of cinnamon, nutmeg, ginger, and cloves)
  • 1 cup (200g) granulated sugar (or coconut sugar for a natural sweetener)
  • ½ cup (110g) packed brown sugar (adds extra moisture and caramel flavor)
  • 2 large eggs, room temperature
  • ⅓ cup (80ml) vegetable oil (can use melted coconut oil or unsalted butter)
  • ¼ cup (60ml) milk (dairy or plant-based, like almond milk)
  • 1 cup (240g) canned pumpkin puree (not pumpkin pie filling—just pure pumpkin!)
  • 1 teaspoon pure vanilla extract
• For the Chocolate Chips:
  • 1 cup (170g) semi-sweet chocolate chips (I love using Ghirardelli or Enjoy Life for dairy-free)
  • Optional: ¼ cup (40g) mini chocolate chips for sprinkling on top
• Optional Toppings & Mix-Ins:
  • ½ cup (60g) chopped walnuts or pecans (adds crunch)
  • 2 tablespoons pumpkin seeds (for a festive look)
  • Dash of flaky sea salt (sprinkled after baking for a flavor punch)

Ingredient tips: I recommend Libby’s pumpkin puree for consistent texture, and Ghirardelli chocolate chips for a rich, melty bite. If you’re using gluten-free flour, check for xanthan gum in the mix—it helps hold the loaf together. For a nuttier flavor, swap half the oil for melted butter. You can totally play with the spices—sometimes I add extra cinnamon for an even cozier aroma.

Substitutions: Use almond flour for gluten-free, coconut sugar for less refined sweetness, or dairy-free chocolate if you need. If you’re out of pumpkin, you could try sweet potato puree (it’s surprisingly good!).

Equipment Needed

• Mixing Bowls: One large, one medium (any sturdy bowl works—no need for fancy glassware)
• Whisk & Spatula: A basic balloon whisk and silicone spatula. I’ve used wooden spoons too, in a pinch!
• Loaf Pan: Standard 9×5-inch (23x13cm) loaf pan. Metal or glass both work, though I find metal gives a slightly crispier crust.
• Measuring Cups & Spoons: For precision—especially with flour and spices.
• Cooling Rack: Optional, but helps prevent sogginess as the loaf cools.

If you don’t have a loaf pan, a muffin tin works—just adjust baking time! For mixing, a hand mixer speeds things up, though I often do it all by hand. If you use nonstick pans, check for scratches—older pans sometimes stick more. For budget-friendly options, I like Wilton pans, which last for ages. Always let pans cool before washing to keep them in good shape.

Preparation Method

1. Prep the Pan & Ingredients (5 minutes): Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or nonstick spray. Set out all ingredients, and measure everything before starting. If using nuts or seeds, chop them now. Pro tip: Line the pan with parchment for easy removal.
2. Mix Dry Ingredients (2 minutes): In a medium bowl, whisk together 1 ¾ cups (220g) flour, 1 teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon salt, and 1 ½ teaspoons pumpkin pie spice. Make sure there are no lumps—sometimes spices clump together, so give it a good mix.
3. Combine Wet Ingredients (4 minutes): In a large mixing bowl, whisk 2 large eggs, 1 cup (200g) sugar, ½ cup (110g) brown sugar, ⅓ cup (80ml) oil, ¼ cup (60ml) milk, 1 cup (240g) pumpkin puree, and 1 teaspoon vanilla extract until smooth. The batter will look thick and glossy. If you see streaks of oil, keep whisking until fully incorporated.
4. Combine & Add Mix-Ins (3 minutes): Slowly add the dry ingredients into the wet, whisking gently or using a spatula to fold. Do not overmix—stop as soon as there are no flour streaks left. Fold in 1 cup (170g) chocolate chips and any optional nuts or seeds. The batter should be thick but pourable, with chocolate chips evenly distributed. If it feels too stiff, add a splash more milk.
5. Bake & Cool (55-65 minutes): Pour batter into your loaf pan, smoothing the top with a spatula. Sprinkle mini chocolate chips or pumpkin seeds on top if you like. Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean (a few melted chocolate smudges are fine!). If the top browns too fast, tent with foil halfway through. Remove from oven and let cool in the pan for 15 minutes, then transfer to a cooling rack. Important: Don’t slice until mostly cool, or it may crumble.

Troubleshooting: If the loaf sinks in the middle, it was likely underbaked—check your oven temperature or let it bake a bit longer next time. If the edges look dry, your oven may run hot—try lowering heat by 10 degrees. The batter should smell sweet and spicy when ready to bake, and the loaf is done when the top feels springy and the kitchen smells amazing!

Efficiency tip: Clean up while the bread bakes, and prep your toppings or coffee so you’re ready for that first warm slice.

Cooking Tips & Techniques

Here’s what I’ve learned making chocolate chip pumpkin bread (sometimes the hard way!):

• Don’t Overmix: Once you add the dry ingredients, stir gently. Overmixing = tough bread. You want a soft crumb, not a dense brick.
• Room Temperature Ingredients: Eggs and pumpkin blend better when not ice-cold. If you forget, just set eggs in warm water for a few minutes.
• Chocolate Chips Placement: Fold chips in last so they don’t sink. Sometimes I sprinkle a few extra on top for a bakery-style look.
• Check Early: Ovens vary. Start checking at 50 minutes—if the top is browning but the middle jiggles, tent with foil and bake longer.
• Don’t Slice Hot: It smells irresistible, but wait until the loaf cools for clean slices. I’ve rushed before and ended up with pumpkin bread mush (still tasty, but messy!).

I’ve burned a few loaves by baking on the lowest oven rack—middle rack is best for even cooking. If you want extra flavor, toast the nuts before adding. For multitasking, mix the wet and dry ingredients while the oven heats, and chop toppings while the bread bakes. Consistency tip: Always spoon and level your flour for the same texture every time. This recipe is forgiving, but those little tweaks make a big difference!

Variations & Adaptations

One thing I’ve learned: chocolate chip pumpkin bread loves a good remix. Here are my favorite ways to switch things up:

• Dietary: Make it gluten-free by swapping in a 1:1 gluten-free flour blend. Use dairy-free chocolate chips and plant-based milk for a vegan twist (just sub flax eggs for regular eggs).
• Seasonal: Add dried cranberries or chopped apple for a fall fruit spin. In December, I sprinkle in a little orange zest for a holiday vibe.
• Flavor: Mix in butterscotch chips or white chocolate chips instead of semisweet. A swirl of cream cheese in the batter makes it extra decadent.

If you prefer a less sweet loaf, reduce the sugar by ¼ cup and add extra nuts. For a nut-free version, skip the walnuts and add seeds instead. I’ve even baked this batter as muffins—just fill muffin tins ¾ full and bake for 18-22 minutes. Honestly, my favorite adaptation was adding a handful of chopped candied ginger—unexpected, but so good!

Serving & Storage Suggestions

This chocolate chip pumpkin bread tastes best slightly warm, with the chocolate chips still melty. Slice thick and serve with coffee, spiced tea, or even a pumpkin latte if you’re feeling festive. For brunch, pair with scrambled eggs or a fruit salad. It’s amazing as a harvest dessert for potlucks or Thanksgiving—just slice and arrange on a pretty plate.

To store: Wrap the cooled loaf tightly in plastic wrap or foil and keep at room temperature for up to 3 days. For longer storage, refrigerate up to a week. You can freeze slices for up to 3 months—just thaw overnight and reheat in a low oven (or pop in the toaster!). Over time, the flavors deepen and the bread gets even more moist. If you want to revive day-old slices, microwave for 10-15 seconds.

Pro tip: This bread makes a wonderful gift—wrap slices in parchment and tie with twine for a rustic touch!

Nutritional Information & Benefits

Each slice of chocolate chip pumpkin bread (about 1/10th of the loaf) averages 220 calories, 8g fat, 35g carbs, and 3g protein. It’s not exactly diet food, but it’s richer in vitamin A thanks to the pumpkin. Pumpkin puree offers fiber and antioxidants, while a bit of oil keeps things tender. You can make it lighter by reducing sugar or using whole wheat flour.

This recipe is naturally nut-free (unless you add them) and can be made dairy-free and gluten-free with easy swaps. Allergens: Contains eggs, wheat, and possibly dairy (depending on your chocolate chips). As someone who watches for sneaky allergens, I always double-check labels—especially with chocolate. Honestly, this bread fits into my “happy balance” philosophy: a little sweetness, a lot of comfort, and some real nutrition from the pumpkin.

Conclusion

If you’re hunting for the perfect harvest dessert, look no further than this chocolate chip pumpkin bread. It’s easy, fuss-free, and ridiculously delicious—ideal for autumn cravings or anytime you want to bring a little coziness to your kitchen. I love how customizable it is; you can tweak the spices, swap the chips, or add your favorite mix-ins. Every loaf feels like a fresh start, no matter how many times I bake it.

Give it a try, make it your own, and let me know how your loaf turns out! I’m always excited to hear about new twists or family favorites. Drop a comment below, share your pictures, or tag me if you post it online. Trust me, once you smell this baking, you’ll understand why I keep coming back to this chocolate chip pumpkin bread. Happy baking and happy harvest!

FAQs

Can I make chocolate chip pumpkin bread gluten-free?

Absolutely! Use a 1:1 gluten-free flour blend and check your baking powder and chocolate chips for gluten-free certification.

What’s the best way to keep the bread moist?

Don’t overbake, and store the cooled loaf tightly wrapped at room temperature. Pumpkin puree and oil both help keep it soft.

Can I use fresh pumpkin instead of canned?

Yes! Just roast, mash, and drain fresh pumpkin well to avoid excess moisture. The flavor is even richer.

How do I prevent chocolate chips from sinking?

Toss chips lightly in flour before folding into the batter, and don’t overmix. Sprinkling extra chips on top helps, too.

Can I make muffins instead of a loaf?

Totally! Divide batter into lined muffin tins and bake at 350°F (175°C) for 18-22 minutes. They come out perfectly portioned and just as delicious.

Chocolate Chip Pumpkin Bread Easy 5-Step Harvest Dessert Recipe

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• Author: Isabella Russo
• Total Time: 70-80 minutes
• Yield: 10 slices 1x

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Description

This chocolate chip pumpkin bread is a cozy, moist, and tender loaf packed with warm spices and gooey chocolate chips. It’s quick to make, perfect for fall gatherings, and easily customizable for various diets.

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Ingredients

Scale 1x2x3x

• 1 ¾ cups (220g) all-purpose flour (can swap with whole wheat or gluten-free blend)
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 ½ teaspoons pumpkin pie spice (or a mix of cinnamon, nutmeg, ginger, and cloves)
• 1 cup (200g) granulated sugar (or coconut sugar for a natural sweetener)
• ½ cup (110g) packed brown sugar
• 2 large eggs, room temperature
• ⅓ cup (80ml) vegetable oil (can use melted coconut oil or unsalted butter)
• ¼ cup (60ml) milk (dairy or plant-based)
• 1 cup (240g) canned pumpkin puree
• 1 teaspoon pure vanilla extract
• 1 cup (170g) semi-sweet chocolate chips
• Optional: ¼ cup (40g) mini chocolate chips for sprinkling on top
• Optional: ½ cup (60g) chopped walnuts or pecans
• Optional: 2 tablespoons pumpkin seeds
• Optional: Dash of flaky sea salt

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Instructions

1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or nonstick spray. Line with parchment for easy removal. Measure and set out all ingredients.
2. In a medium bowl, whisk together flour, baking soda, baking powder, salt, and pumpkin pie spice until well combined.
3. In a large bowl, whisk eggs, granulated sugar, brown sugar, oil, milk, pumpkin puree, and vanilla extract until smooth and glossy.
4. Gradually add dry ingredients to wet ingredients, stirring gently until just combined. Fold in chocolate chips and any optional nuts or seeds. Do not overmix.
5. Pour batter into prepared loaf pan. Sprinkle mini chocolate chips or pumpkin seeds on top if desired. Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean. Cool in pan for 15 minutes, then transfer to a cooling rack. Slice only when mostly cool.

Notes

For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, use plant-based milk and dairy-free chocolate chips. Don’t overmix the batter for a soft crumb. Let the loaf cool before slicing for clean pieces. Store tightly wrapped at room temperature for up to 3 days, or freeze for up to 3 months. Muffin variation: bake in muffin tins for 18-22 minutes.

• Prep Time: 15 minutes
• Cook Time: 55-65 minutes
• Category: Dessert
• Cuisine: American

Nutrition

• Serving Size: 1 slice (1/10th of loaf)
• Calories: 220
• Sugar: 20
• Sodium: 180
• Fat: 8
• Saturated Fat: 3
• Carbohydrates: 35
• Fiber: 2
• Protein: 3

Keywords: pumpkin bread, chocolate chip pumpkin bread, fall dessert, harvest recipe, easy pumpkin bread, quick bread, autumn baking, Thanksgiving dessert