Best Chocolate Chip Pumpkin Bread Recipe for Fall Flavor Bliss

There’s something magical about the moment fall slips into the kitchen. For me, it starts when the scent of cinnamon and nutmeg hits the warm air and I know, it’s time for Chocolate Chip Pumpkin Bread. Back in Asheville, our mornings turn crisp and golden fast. That’s when I reach for the pumpkin puree and my favorite loaf pan. This bread has it all: moist crumb, melty chocolate, and just the right balance of spice. Whether you’re new to baking or already known for your banana bread, this recipe is one you’ll come back to every season. It’s cozy, crowd-pleasing, and easier than it looks.

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Why Chocolate Chip Pumpkin Bread is Fall’s Sweetest Tradition

I never planned for this recipe to become “my thing.” But it just… did.

I think it started the year we moved into this house. Leaves were piling up in the yard faster than we could rake them, the heat hadn’t quite kicked in right, and I was just craving something warm. I opened the pantry, saw a can of pumpkin, and figured, why not?

No one was expecting anything fancy. I wasn’t even sure if I had cloves. But I had cinnamon, nutmeg, and half a bag of chocolate chips, so I went for it. The loaf turned out soft and sweet, the top just a little cracked, and those melty chips? They sealed the deal.

Now I make it every fall. Sometimes in September, if I’m being honest. I don’t measure spices too carefully anymore. I mix it in the same dented metal bowl I’ve had since college. I don’t preheat the oven until I’ve already started stirring. It’s not about doing it “right.” It’s just about doing it.

The smell, that’s the best part. That’s the thing that makes the whole house feel like it’s exhaling. You know?

And if there’s extra pumpkin left in the can, I usually follow it up with the sour cream pumpkin bread or pumpkin sugar cookies. Those smell pretty great too.

But this one? This Chocolate Chip Pumpkin Bread? It’s the one that started it. And somehow, every time I make it, it feels like fall’s officially here.

Gather Your Pantry Favorites for Chocolate Chip Pumpkin Bread

The best thing about this Chocolate Chip Pumpkin Bread? You probably already have most of what you need. No weird ingredients, no last-minute grocery run. Just basic stuff that comes together in the most satisfying way.

I use all-purpose flour for this, nothing fancy. You’ll need baking soda and baking powder (both, yes), and a mix of spices: cinnamon, cloves, and nutmeg. If you’re short on any of those, don’t stress. A teaspoon and a half of pumpkin pie spice works just fine. That’s what I used once when I realized mid-stir I was out of cloves. Worked like a charm.

Oil keeps it moist. You can use vegetable or canola, or even melted coconut oil if that’s what’s in your cupboard. Eggs, sugar, vanilla, a good scoop of pumpkin puree (not pumpkin pie filling, just plain), and of course, chocolate chips. I usually toss in a little over a cup, saving a few to sprinkle on top before it bakes. You don’t have to, but it makes the top look extra inviting.

I’ve found it helps to whisk the dry stuff together first. Just a quick stir in a bowl, flour, leavening, salt, spices, before mixing up the wet ingredients in a bigger bowl. I don’t bother with a mixer. A spatula does the job. Add the dry to the wet, stir gently (don’t overmix), and that’s it. The batter will be thick, and that’s okay.

If you’re into this kind of easy, spice-filled baking, you’ll probably like my pumpkin cream cheese muffins too, they’ve got that same soft texture with a surprise in the center. Or try these pumpkin streusel muffins if you want something with a little crunch on top.

One tip? Grease your loaf pan well, don’t skip that. And if you’re using a dark-colored pan, check it five minutes early. Those tend to bake faster than lighter ones.

Perfecting the Bake: Moist, Fluffy, and Never Dense

I’ve made this Chocolate Chip Pumpkin Bread so many times now that I don’t even think about it anymore. Pour the batter in, pop it in the oven, and wait for the smell to fill the house. But it wasn’t always like that. The first few times? I hovered. Opened the oven door too much. Second-guessed myself. We’ve all been there.

Here’s what I know now: 350°F, center rack, and don’t mess with it too much. I bake it in a regular old 8×4 metal loaf pan. If you’re using one of those darker nonstick ones, it might bake faster, so just keep an eye on it toward the end. Around 50 minutes in, I start checking. Toothpick in the center, if it comes out clean or with just a streak of chocolate, you’re good.

One thing I’ve learned the hard way? Don’t overmix. Once you stir in the flour, fold gently. You’re not making a cake here. The batter should be thick, kind of scoopable. Not runny.

And if it sinks in the middle? Don’t panic. It happens. Usually means it was just a bit underbaked. Still totally edible. Still smells amazing. Honestly, it’s even better the next day. Moist and dense in the best way.

If I notice the top getting too brown before it’s done, I’ll toss a piece of foil on top for the last ten minutes or so. Nothing fancy. Just a little tent to slow things down up there.

Once it’s out, let it cool. I know it’s tempting to slice into it right away, but give it ten minutes. I’ve rushed it before. Crumbs everywhere. Worth the wait, I promise.

If you like this kind of easy, flexible baking, you might want to try the pumpkin chocolate chip muffins too, they’re basically the same vibe but in grab-and-go form. And if you’re feeling adventurous, the chocolate zucchini bread is another favorite of mine. Chocolatey, soft, and nobody guesses there’s a vegetable hiding in it.

Not everything has to look perfect. Some of my best loaves have been a little lopsided. Still got devoured.

Keep It Fresh & Flavorful All Season Long

Once the Chocolate Chip Pumpkin Bread is out of the oven, here’s what usually happens in my house: I slice off the end piece while it’s still warm, smear on a little butter, and stand there in the kitchen eating it before I even think about getting a plate. It’s always the end pieces for me, something about the way the edges get just a little golden and crisp.

If I’m feeling slightly more civilized, I’ll serve it with coffee or wrap a few slices in parchment and drop them off at my neighbor’s porch. Sometimes I warm it back up in the toaster oven the next morning and pretend it’s breakfast. Which it totally is. No judgment.

Storage-wise, you’ve got options. Wrapped up tight in plastic wrap or tucked into an airtight container, it stays soft on the counter for a couple days. Any longer, and I slide it into the fridge, especially if the house is warm. And yes, it freezes beautifully. Just wrap individual slices and stash them in a zip-top bag. Pull one out when you need a little fall moment on a random Tuesday.

Want to make it your own? Go for it. You can swap the chocolate chips for white chocolate, toss in chopped walnuts or pecans, or even double the recipe and bake two loaves, one for now, one for the freezer. I’ve also made it in muffin tins and mini loaf pans (just shorten the bake time). If you’re in the muffin mood, the mini chocolate chip muffins are a quick favorite. And if bananas are more your speed this week, this chocolate chip banana bar hits the same comforting notes.

This recipe’s flexible. It doesn’t ask much. Just a little pumpkin, a few chips, and the willingness to pause for a moment while it bakes.

Just a Few Words Before You Bake

I know this bread isn’t groundbreaking or trendy. It’s not sourdough. It’s not baked in a cast iron pan. But it is reliable. Cozy. Soft. A little messy sometimes. And really, really good.

To me, that’s what makes it worth baking. It doesn’t ask much from you. You mix, you bake, your kitchen smells like fall. And if you eat a slice standing at the counter while it’s still warm, maybe in your pajamas, maybe with the window open, that’s kind of the whole point.

So here it is, my favorite Chocolate Chip Pumpkin Bread. I hope you make it your own. I hope it becomes someone’s favorite slice in your house too.

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