The Best Pumpkin Chocolate Chip Bread Recipe You’ll Ever Try

Everyone who knows me knows how much I love pumpkin-flavored everything. Well, throw in some chocolate and you've got a match made in baking heaven. I first stumbled upon the idea of combining pumpkin and chocolate in bread, and I’ll be honest—I was skeptical at first. The combo just seemed... unexpected. But then I took my first bite, and let me tell you, it was magic.

Pumpkin brings that warm, cozy fall flavor, while the chocolate adds that perfect sweetness that takes this bread over the top. If you love a good sweet and spiced treat (and who doesn’t?), this Pumpkin Chocolate Chip Bread will be your new favorite! It’s easy to make, and full of flavor, and you’ll find yourself coming back for seconds—or maybe even thirds!

In this blog, I’m going to show you how to make the absolute best Pumpkin Chocolate Chip Bread, with all the tips you need to ensure your bread turns out perfectly every time. Now, let’s get started!

Why You'll Love This Pumpkin Chocolate Chip Bread

Let me tell you why this recipe stands out. First, it's packed with warm spices like cinnamon, nutmeg, cloves, and ginger, which create that deliciously cozy fall vibe. The pumpkin puree makes the bread incredibly moist, while the chocolate chips provide the perfect amount of sweetness in every bite. It's the ideal balance of flavors that makes this Pumpkin Chocolate Chip Bread irresistible.

Plus, this recipe is easy to follow, making it perfect for beginner bakers or seasoned pros who need a quick treat to whip up. In just under an hour, you'll have the most delicious bread fresh out of the oven, filling your kitchen with mouthwatering aromas.

Ingredients

3 Eggs
1 Cup (150g) Brown Sugar
1-3/4 Cups (219g) All-Purpose Flour
1 Teaspoon Baking Soda
2 Teaspoons Ground Cinnamon
1/4 Teaspoon Ground Nutmeg
1/4 Teaspoon Ground Cloves
1/4 Teaspoon Ground Ginger
3/4 Teaspoon Salt
Zest of 1 Orange
1-1/2 Cups (340g) Pumpkin Puree
1/2 Cup Melted Coconut Oil (or oil of your choice)
1/4 Cup Milk
1 Cup Semisweet Chocolate Chips

How to Make Pumpkin Chocolate Chip Bread?

Step 1: Preheat the Oven

Preheat your oven to 350°F (177°C). Grease and line a loaf pan with parchment paper, leaving some overhang so it’seasy to remove the bread after baking.

Step 2: Mix the Dry Ingredients

In a large bowl, sift together the all-purpose flour, baking soda, ground cinnamon, nutmeg, cloves, ginger, and salt. Thisensures that the dry ingredients are evenly mixed and removes any clumps, giving you a smooth batter.

Step 3: Combine the Wet Ingredients

In another bowl, whisk together the eggs and brown sugar until they’re well combined. Stir in the pumpkin puree, melted coconut oil (or the oil of your choice), orange zest, and milk. Whisk everything together until smooth. The pumpkin will make this mixture nice and creamy.

A baker making Pumpkin Chocolate Chip Bread for breakfast.

Step 4: Combine Wet and Dry Ingredients

Pour the wet ingredients into the bowl with the dry ingredients. Gently fold the mixture together using a spatula. Be careful not to overmix—this will keep the bread light and fluffy.

Step 5: Fold in the Chocolate Chips

Add the chocolate chips and fold them into the batter. This is the best part—every bite of bread will be filled with melty chocolate pockets!

Step 6: Bake the Bread

Pour the batter into the prepared loaf pan. Smooth the top with a spatula to make sure the batter is evenly distributed. Bake for 60-65 minutes, or until a toothpick inserted into the center of the bread comes out clean. Halfway through baking, cover the bread loosely with aluminum foil to prevent the top from browning too much.

Step 7: Cool and Slice

Once baked, remove the bread from the oven and allow it to cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely. Once cooled, slice and enjoy!

Zulay's Expert Tips for the Perfect Pumpkin Chocolate Chip Bread

Use fresh pumpkin puree. For the best flavor, try using homemade pumpkin puree. If you’re using canned, make sure it’s 100% pure pumpkin with no added sugar or spices.
Don't overmix the batter. Overmixing can lead to dense, tough bread. Gently fold the wet and dry ingredients together until just combined.
Add more spices. If you love the warmth of fall spices, feel free to increase the cinnamon or add a pinch of allspice for an extra flavor boost.
Try different chocolate. While semisweet chocolate chips are traditional, you can experiment with dark chocolate, milk chocolate, or even white chocolate chips for a fun twist.
Store your pumpkin chocolate chip bread in an airtight container at room temperature for up to 4 days. If you want to keep it longer, you can freeze it for up to 3 months. Just make sure to wrap it tightly before freezing.

A pan of Pumpkin Chocolate Chip Bread to be served for breakfast.

Why This Recipe is a Must-Try

Pumpkin Chocolate Chip Bread is a versatile, crowd-pleasing favorite that’s perfect for any occasion. It’s easy to make, and you probably already have most of the ingredients in your pantry!

The combination of pumpkin and chocolate is an undeniable win, and the warm spices only enhance the flavor, making this Pumpkin Chocolate Chip Bread a perfect addition to your fall baking repertoire.

Zulay's Final Thoughts

This Pumpkin Chocolate Chip Bread truly brings together the best of fall flavors—rich pumpkin, aromatic spices, and the sweet satisfaction of chocolate chips. It’s incredibly easy to make, filling your home with the irresistible smells of autumn. Enjoy it warm, cold, or toasted with a little butter—it’s a treat for any occasion.

And let’s not forget—this bread is perfect for gifting! Wrap it up in a cute package and share the deliciousness with loved ones this holiday season. One bite, and they’ll understand why this is the best Pumpkin Chocolate Chip Bread recipe around!

Let Us Know What You Think!

Are you ready to dive into a slice of this irresistible Pumpkin Chocolate Chip Bread? Let us know how your baking adventure turns out! Have any questions or suggestions for other recipes you'd love to see? Leave a comment below—we love hearing from you.

Know Someone Who Should Read This?

Share this recipe with friends and family across all your social media platforms. Don’t forget to tag @ZulayKitchen and use the hashtag #kitchenhappiness so we can see your beautiful bakes! Happy baking, and enjoy this pumpkin-chocolatey goodness!

A sliced Pumpkin Chocolate Chip Bread for breakfast.

Frequently Asked Questions (FAQs)

Can I use a different type of oil instead of coconut oil?

Yes, you can use any neutral oil of your choice, such as vegetable oil or canola oil. Coconut oil adds a slight coconut flavor, but other oils work just as well in this recipe.

Can I make this bread without chocolate chips?

Absolutely! If you’re not a fan of chocolate or just want simpler bread, you can omit the chocolate chips. You can alsoreplace them with nuts like walnuts or pecans for a crunchy twist.

How do I store the Pumpkin Chocolate Chip Bread?

Store your bread in an airtight container at room temperature for up to 4 days. If you want to keep it longer, you can freeze it. Wrap the bread tightly in plastic wrap or foil and freeze for up to 3 months. To enjoy, thaw at room temperature or warm it up in the oven.

Can I make this recipe gluten-free?

Yes, you can make this bread gluten-free by using a 1:1 gluten-free flour blend. Be sure to check that the baking soda and other ingredients are also gluten-free.

Can I add other spices to this bread?

Definitely! Feel free to experiment by adding other spices like allspice, cardamom, or even a dash of ground cloves. You can also increase the amount of cinnamon for a spicier kick.

Can I use fresh pumpkin instead of canned?

Yes, fresh pumpkin works wonderfully in this recipe. Simply roast the pumpkin, scoop out the flesh, and puree it until smooth. Make sure it’s well-drained before using to avoid excess moisture in the batter.