Moist Pumpkin Chocolate Chip Bread Recipe in 8 Easy Steps

This pumpkin chocolate chip bread delivers bakery-quality results with just one bowl and 15 minutes of prep time. The recipe combines warm fall spices with rich chocolate chips, creating a moist quick bread that works for breakfast, snacks, or dessert.

Unlike complicated pumpkin recipes, this version uses simple pantry ingredients and foolproof techniques. The bread strikes the perfect balance between tender crumb and sturdy structure, slicing cleanly while staying incredibly moist for days.

Whether baking for busy weekday mornings or preparing holiday gifts, this reliable pumpkin chocolate chip bread recipe works every time. The straightforward method makes it perfect for both beginner and experienced home bakers.

What Makes This Pumpkin Bread So Irresistible?

❀ One-bowl mixing means minimal cleanup and fewer dishes to wash afterward

❀ Pantry-friendly ingredients with no specialty items or hard-to-find spices required

❀ Freezes beautifully for up to three months, making it perfect for meal prep

❀ Beginner-proof method with clear visual cues and timing guidelines

❀ Customizable mix-ins work with different chocolate types, nuts, or dried fruit

❀ Stays moist for 5+ days when stored properly at room temperature

Here’s Everything You’ll Need (Nothing Fancy, Promise)

❧ For the Bread:

• 1¾ cups all-purpose flour (spooned and leveled, not packed)

• 1 teaspoon baking soda

• ½ teaspoon salt

• 1 teaspoon ground cinnamon

• ½ teaspoon ground nutmeg

• ¼ teaspoon ground cloves (optional, but adds depth)

• ⅓ cup vegetable oil (or melted coconut oil, cooled slightly)

• 2 large eggs, room temperature (leave on counter 30 minutes before baking)

• 1¼ cups granulated sugar

• 1 (15 oz) can pumpkin puree (not pumpkin pie filling)

• ⅓ cup water

• 1 cup semi-sweet chocolate chips (plus extra for topping)

❧ Ingredient Notes:

The pumpkin puree provides all the moisture this bread needs, which is why the oil amount stays relatively low. Room temperature eggs incorporate more easily and create better texture. For the flour, use the spoon-and-level method rather than scooping directly with the measuring cup, which can pack in up to 25% more flour and create dense, dry bread.

Semi-sweet chocolate chips work best here because their slight bitterness balances the sweetness of the pumpkin and sugar. Mini chocolate chips distribute more evenly, while dark chocolate chips (60-70% cacao) add sophisticated flavor for adult palates.

Let’s Bake This Together Step by Step

Heads up: We’re getting nerdy so your chocolate bread doesn’t suck. These tips = tasty, not tragic.

➲ Preheat oven to 350°F and prepare the pan. 

Grease a 9×5-inch loaf pan with butter or cooking spray, then dust lightly with flour, tapping out excess. This double-protection method prevents sticking even with the stickiest batters.

➲ Whisk together dry ingredients.

In a large mixing bowl, combine flour, baking soda, salt, cinnamon, nutmeg, and cloves. Whisk thoroughly to distribute spices evenly—uneven spice distribution creates pockets of intense flavor that can taste overwhelming.

➲ Create a well in the dry ingredients. 

Push the flour mixture toward the sides of the bowl, creating a well in the center. This old-fashioned technique helps prevent overmixing by giving wet ingredients space to combine before incorporating flour.

➲ Mix wet ingredients in the well. 

Add oil, eggs, sugar, pumpkin puree, and water directly into the center well. Using a whisk or large spoon, mix just the wet ingredients together until smooth and no streaks of egg remain visible.

➲ Fold wet and dry ingredients together.

Using a wooden spoon or rubber spatula, gently fold the flour mixture into the wet ingredients. Mix just until no dry flour pockets remain—the batter should look slightly lumpy, not smooth. Overmixing develops gluten and creates tough, chewy bread.

➲ Add chocolate chips.

Reserve about 2 tablespoons of chocolate chips for topping, then fold the remaining chips into the batter with just 3-4 gentle strokes. The chips will continue distributing as the batter bakes.

➲ Transfer to prepared pan and bake.

Pour batter into the prepared loaf pan, spreading gently to corners. Sprinkle reserved chocolate chips on top. Bake for 60-70 minutes, until a toothpick inserted in the center comes out with just a few moist crumbs clinging—completely clean means overbaked.

➲ Cool completely before slicing.

Let the pumpkin chocolate chip bread cool in the pan for 10 minutes, then turn out onto a wire rack. Cool completely before slicing, about 2 hours total. Cutting too early causes the bread to fall apart and lose moisture.

A Few Tricks That Make a Big Difference

❀ Toast the spices beforehand for deeper flavor. Heat cinnamon, nutmeg, and cloves in a dry skillet for 30-60 seconds until fragrant, then cool completely before adding to flour. This simple step intensifies the warm spice notes significantly.

❀ Measure pumpkin puree accurately by spooning it into measuring cups rather than scooping directly from the can. Canned pumpkin varies in thickness, and too much creates gummy texture while too little makes the bread dry.

❀ Check doneness with multiple tests. Beyond the toothpick test, properly baked pumpkin chocolate chip bread will spring back lightly when touched in the center and start pulling slightly away from pan sides. The internal temperature should reach 200-205°F on an instant-read thermometer.

❀ Double-wrap for storage. Wrap cooled bread first in plastic wrap, then aluminum foil. This double-layer method keeps moisture in while preventing freezer burn for up to three months.

❀ Slice with a serrated knife using a gentle sawing motion rather than pressing straight down. Clean the blade between cuts to prevent dragging chocolate chips through the tender crumb.

Got Questions? Let’s Clear Them Up

❧ Can this recipe be made with fresh pumpkin instead of canned?

Absolutely, but roasted fresh pumpkin contains more water than canned puree. After roasting and pureeing, drain the fresh pumpkin in a fine-mesh strainer for 30 minutes to remove excess moisture. Use the same amount called for in the recipe.

❧ How do you prevent chocolate chips from sinking?

Toss chocolate chips in a tablespoon of flour before folding into the batter. The flour coating helps them suspend evenly throughout the bread instead of settling to the bottom during baking.

❧ Can the recipe be doubled for multiple loaves?

Yes, double all ingredients and divide between two prepared 9×5-inch pans. Baking time remains the same, but start checking for doneness at 55 minutes since individual ovens vary. Both loaves should finish within 5 minutes of each other.

❧ What’s the best way to reheat leftover slices?

For individual slices, microwave for 15-20 seconds or toast lightly in a toaster oven. To refresh an entire loaf, wrap in foil and warm in a 300°F oven for 10-12 minutes. Both methods restore the soft, moist texture.

Nutrition Information (Per Slice – Makes 12 Slices)

• Calories: 285

• Total Fat: 8g

• Saturated Fat: 3g

• Cholesterol: 31mg

• Sodium: 195mg

• Total Carbohydrates: 52g

• Dietary Fiber: 2g

• Sugars: 32g

• Protein: 4g

• Vitamin A: 184% DV (from pumpkin)

• Iron: 8% DV

Final Thoughts Before You Fall in Love with This Bread

This pumpkin chocolate chip bread delivers consistently excellent results with minimal fuss, making it perfect for both beginners building confidence and experienced bakers seeking reliable comfort food. The combination of warm fall spices and rich chocolate creates something special enough for holiday entertaining yet simple enough for regular weekday baking.

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Ready to fill the kitchen with the irresistible aroma of homemade pumpkin chocolate chip bread? Grab that can of pumpkin puree and get baking. then come back and let us know how it turned out in the comments below! Or tag us On hdrecipe.co #Pumpkin Chocolate Chip Bread #easy Pumpkin Chocolate Chip Bread #moist Pumpkin Chocolate Chip Bread #Pumpkin Chocolate Chip Bread recipe #home made Pumpkin Chocolate Chip Bread #how to make Pumpkin Chocolate Chip Bread