Homemade Pumpkin Bread is the ultimate fall treat—soft, moist, and perfectly spiced with warm pumpkin pie flavors. This easy recipe comes together in one bowl, requires no mixer, and fills your kitchen with the most amazing autumn aroma while it bakes. Add in melty chocolate chips for a rich, decadent twist, and you’ve got a loaf that doubles as breakfast, snack, or dessert!
Whether you’re baking for family, friends, or just to enjoy with a cozy cup of coffee, this Pumpkin Chocolate Chip Bread is guaranteed to become a seasonal favorite.
Why You’ll Love This Pumpkin Bread
- Extra Moist: Thanks to canned pumpkin, a touch of oil (or applesauce), and brown sugar.
- No Mixer Needed: Just grab a bowl and whisk—simple and stress-free.
- Perfectly Spiced: A homemade (or store-bought) pumpkin pie spice blend makes every bite taste like fall.
- Versatile: Enjoy plain or dress it up with nuts, dried fruit, or flavored chips.
- Crowd-Pleaser: Great for sharing at holiday gatherings or gifting to neighbors.
Ingredients You’ll Need
- All-purpose flour, baking powder, baking soda, and salt – for structure and rise.
- Pumpkin pie spice – warm spices that pair beautifully with pumpkin.
- Canned pumpkin (not pie filling) – keeps the bread soft and flavorful.
- Brown sugar & granulated sugar – sweetness with depth of flavor.
- Applesauce or canola oil – for richness and lasting moisture.
- Eggs & vanilla extract – to bind and add flavor.
- Chocolate chips – optional, but highly recommended for extra indulgence.
Step-by-Step Instructions
- Prep the pans: Preheat oven to 350°F. Grease and line two 8×4-inch loaf pans with parchment paper.
- Mix the dry ingredients: In a large bowl, whisk flour, salt, baking powder, baking soda, and pumpkin pie spice.
- Mix the wet ingredients: In another bowl, whisk pumpkin, sugars, applesauce (or oil), eggs, and vanilla until smooth.
- Combine: Gently stir the wet ingredients into the dry, mixing just until combined.
- Fold in chocolate chips: Reserve a few to sprinkle on top before baking.
- Bake: Divide batter between pans and bake 50–55 minutes, or until a toothpick inserted comes out clean.
- Cool: Let the loaves rest in the pans for 10 minutes before transferring to a wire rack.
Serving Suggestions
This bread is delicious on its own, but you can also try:
- A swipe of honey butter or pumpkin butter.
- A drizzle of honey or maple syrup.
- A spread of cream cheese or cinnamon butter.
Variations to Try
- Nutty twist: Add walnuts or pecans for crunch.
- Fruity option: Swap chocolate chips for dried cranberries or raisins.
- Extra indulgent: Top with a chocolate drizzle once cooled.
- Festive flair: Use butterscotch or white chocolate chips.
More Pumpkin Recipes You’ll Love
- Pumpkin Bars with Cream Cheese Frosting
- Cinnamon Sugar Pumpkin Muffins
- Pumpkin Brownies
- Pumpkin Chocolate Chip Cookies
- Cranberry Pecan Pumpkin Bread
Pumpkin Chocolate Chip Bread Recipe
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 24 slices
Ingredients
- 3 cups all-purpose flour
- 1 tsp salt
- 1 tsp baking powder
- 1 tsp baking soda
- 4 tsp pumpkin pie spice
- 2 cups canned pumpkin (not pie filling)
- ⅔ cup brown sugar
- ⅔ cup granulated sugar
- 1 cup applesauce OR canola oil
- 3 large eggs (room temp)
- 1 tbsp vanilla extract
- 1½ cups semi-sweet chocolate chips
- ½ cup mini chocolate chips (optional, for topping)
Instructions
- Preheat oven to 350°F. Prepare two 8×4-inch loaf pans with parchment paper.
- In a large bowl, whisk flour, salt, baking powder, baking soda, and pumpkin pie spice.
- In a medium bowl, whisk pumpkin, sugars, applesauce (or oil), eggs, and vanilla.
- Stir wet ingredients into dry ingredients until just combined.
- Fold in chocolate chips. Sprinkle reserved mini chips on top if desired.
- Divide batter into pans. Bake 50–55 minutes or until a toothpick comes out clean.
- Cool in pans for 10 minutes, then transfer to a wire rack.
Nutrition (per slice): 217 kcal, 35g carbs, 4g protein, 7g fat.