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This quick and easy Pumpkin Chocolate Chip Bread is packed with pumpkin flavor and lots of chocolate chips. It has an incredibly soft, moist crumb and comes together in minutes—just a hand whisk is needed. Perfect for fall, this loaf will quickly become a family favorite.
This loaf is studded with chocolate chips throughout and finished with extra chips on top for a simple, irresistible finish. Its tender texture and rich pumpkin-spice aroma make it ideal for breakfast, a snack, or served alongside tea or coffee.
If you enjoy loaf cakes, try other recipes in my collection such as Chocolate Sour Cream Pound Cake, Blueberry Pound Cake and Chocolate Chip Loaf Cake.
WHY THIS RECIPE WORKS
- Chocolate chips: Mini chips distributed through the batter give bursts of chocolate in every bite.
- Pumpkin: A generous amount of pumpkin purée delivers moistness and autumn flavor.
- Easy topping: Extra chocolate chips on top provide an attractive, no-fuss finish.
INGREDIENT NOTES
Key ingredients and helpful swaps—see the recipe card for exact quantities.
- Pumpkin purée: Use canned or homemade purée. (See the FAQ below for an easy method to make your own.)
- Spices: You can substitute all individual spices with 1 tablespoon pumpkin pie spice for convenience.
- Oil: Choose a neutral oil such as canola or vegetable oil for a tender crumb.
- Eggs: For best results, bring eggs to room temperature before mixing.
- Semi-sweet chocolate chips: Mini chips or smaller chips distribute evenly and keep the batter balanced.
STEP BY STEP INSTRUCTIONS
This recipe requires only basic equipment: two bowls, a whisk and a spatula. No electric mixer needed.
Preheat the oven to 175°C / 350°F (conventional). Line a 21.5 x 11.5 cm (8.5 x 4.5 in) loaf pan with parchment paper.
STEP 1: In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, spices, salt and the chocolate chips until evenly combined.
STEP 2: In a separate bowl, whisk together the pumpkin purée, oil, eggs and vanilla until smooth. Mix gently to avoid overworking the eggs.
STEP 3: Pour the wet ingredients into the dry ingredients and gently stir with the whisk until no dry streaks remain. Scrape the sides and bottom of the bowl with a spatula to ensure everything is incorporated.
STEP 4: Transfer the batter to the prepared loaf pan. Use a butter knife to score a shallow line down the center of the batter to help it rise evenly. Sprinkle the remaining chocolate chips on top. Bake 1 hour to 1 hour 15 minutes, until a cake tester or knife inserted into the center comes out clean. If the top browns too quickly, tent loosely with foil.
STEP 5: Cool the loaf on a wire rack. After 10 minutes, gently lift it from the pan and let it cool completely before slicing.
EXPERT BAKING TIPS
- Use a kitchen scale: Weights in grams are more accurate than volume measurements—if possible, weigh your ingredients.
- Don’t overmix: Stir just until combined. Finish with a gentle fold using a spatula to avoid a dense loaf.
- Pan color matters: Light-colored aluminum pans reflect heat and bake more gently, producing a softer loaf. Dark pans can brown the crust faster and may dry the edges.
FAQ
Insert a cake tester or a knife into the center of the loaf. If it comes out clean with no wet batter, the loaf is done. Timing can vary by oven, so check near the end of the baking window.
Yes. Bake as instructed, then store the cooled loaf in an airtight container or wrapped tightly in plastic wrap. It stays fresh for 2–3 days at room temperature.
Preheat the oven to 200°C / 390°F. Halve a small pumpkin (for example Hokkaido), remove the seeds and place cut-side down on a parchment-lined tray. Roast 30–40 minutes until tender. Scoop the flesh into a blender or food processor and purée until smooth. Cool before using and store refrigerated in an airtight container.
STORAGE
Keep the loaf at room temperature in an airtight container or wrapped tightly for best texture. Consume within 2–3 days. You can also freeze slices for longer storage; thaw at room temperature or warm briefly before serving.
Other Loaf Cake Recipes To Try
-
Chocolate Chip Loaf Cake
-
Chocolate Sour Cream Pound Cake
-
Blueberry Pound Cake
-
Pumpkin Sheet Cake
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Pumpkin Chocolate Chip Bread
Pin Recipe
Equipment
- 21.5 x 11.5 cm (8.5 x 4.5 in) loaf pan
Ingredients
PUMPKIN CHOCOLATE CHIP BREAD
- 230 g all-purpose flour
- 250 g granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground allspice
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- 130 g chocolate chips
- 300 g pumpkin purée, room temperature
- 110 g oil, room temperature
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 50 g chocolate chips for topping
Instructions
- Preheat the oven to 175°C / 350°F and line a loaf pan with parchment paper.
- Whisk together flour, sugar, baking powder, baking soda, spices, salt and 130 g chocolate chips in a large bowl.
- In another bowl, whisk pumpkin purée, oil, eggs and vanilla until combined.
- Pour wet ingredients into dry and gently stir until smooth. Scrape the bowl with a spatula to combine fully.
- Pour batter into the prepared pan. Score a shallow line down the center with a knife, top with 50 g chocolate chips and bake 1–1¼ hours, until a tester comes out clean. Tent with foil if the top browns too quickly.
- Cool on a rack for 10 minutes, then remove from the pan and cool completely before slicing.
Nutrition
Carbohydrates: 48 g
Protein: 4 g
Fat: 14 g
Sugar: 31 g
Fiber: 2 g
Let us know how it was!