Forget pumpkin spice lattes—this is the real star of fall. We’re talking a loaf so moist it practically brags, studded with melty chocolate in every slice, and ready in under an hour of hands-on time. One bowl, zero drama, maximum payoff.
Bake it for brunch, gift it to neighbors, or hoard it like your last seasonal candle. Your move.
The Secret Behind This Recipe
The magic is in the moisture and warmth. We use pumpkin purée for softness and structure (no dry crumbs here), oil for tenderness that lasts days, and a double-hit of cinnamon and pumpkin pie spice for big flavor.
A touch of brown sugar brings caramel notes and locks in moisture. And we toss the chocolate chips in a bit of flour so they don’t all sink—because chocolate distribution matters.
Shopping List – Ingredients
- 1 3/4 cups (220g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 2 teaspoons ground cinnamon
- 1 teaspoon pumpkin pie spice (or 1/2 tsp nutmeg + 1/2 tsp ginger)
- 3/4 cup (150g) granulated sugar
- 1/2 cup (100g) packed brown sugar
- 2 large eggs, room temp
- 1 cup (240g) pumpkin purée (not pumpkin pie filling)
- 1/2 cup (120ml) neutral oil (canola, grapeseed, or light olive oil)
- 1 teaspoon vanilla extract
- 1 cup (170g) semisweet chocolate chips (plus extra for topping)
- Optional: 1/2 cup chopped toasted pecans or walnuts
Instructions
- Prep the pan: Heat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment, letting it hang over the long sides.
Lightly grease.
- Whisk dry ingredients: In a large bowl, whisk flour, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice.
- Mix wet ingredients: In a separate bowl, whisk granulated sugar, brown sugar, eggs, pumpkin purée, oil, and vanilla until smooth and glossy.
- Combine: Pour wet into dry. Stir gently with a spatula until just combined. Stop when you see no streaks of flour.
Don’t overmix—this is bread, not a workout.
- Add chips: Toss chocolate chips with 1 teaspoon flour (prevents sinking), then fold into batter. Add nuts if using.
- Fill and top: Scrape batter into the pan. Smooth the top and sprinkle a handful of chips over the surface for bakery vibes.
- Bake: 50–65 minutes, until a toothpick inserted in the center comes out mostly clean (melted chocolate is fine; wet batter is not).
- Cool: Let cool in pan 15 minutes, then lift out using parchment and cool fully on a rack.
Slicing too early = crumb chaos.
How to Store
- Room temperature: Wrap tightly or store in an airtight container for 3–4 days. Flavor actually deepens by day two.
- Refrigerator: Up to 1 week, well wrapped. Bring to room temp or warm before serving.
- Freeze: Wrap slices individually and freeze up to 3 months.
Thaw at room temp or toast lightly for gooey chocolate chips.
Why This is Good for You
- Pumpkin power: Packed with beta-carotene, fiber, and potassium. Your body says thanks; your taste buds say OMG.
- Oil over butter: Keeps the loaf tender and moist with less saturated fat. No dry crumbs, no regrets.
- Spice benefits: Cinnamon and ginger bring antioxidants and cozy flavor without extra calories.
Win-win, IMO.
Avoid These Mistakes
- Using pumpkin pie filling: It’s pre-sweetened and spiced—your loaf will be cloying and off-balance.
- Overmixing the batter: Leads to tunnels and tough texture. Stir just until combined.
- Underbaking: A gummy streak in the center is not “moist”—it’s raw. Check multiple spots with a toothpick.
- Skipping cooling time: Slices collapse and crumble if cut hot.
Patience equals clean slices.
- Too many add-ins: More than 1 1/2 cups total chips + nuts makes the loaf dense and unstable. Balance, friends.
Recipe Variations
- Mini loaves or muffins: Bake in muffin tins at 350°F for 18–22 minutes; mini loaves for 28–35 minutes.
- Brown butter upgrade: Swap oil for 1/2 cup browned butter for nutty depth. Flavor = chef’s kiss.
- Gluten-free: Use a 1:1 gluten-free flour blend with xanthan gum.
Check doneness at 55 minutes.
- Dairy-free: Use dairy-free chocolate chips. Everything else is already dairy-free, FYI.
- Spice swap: Add cardamom or espresso powder (1 teaspoon) to amplify warmth and chocolate notes.
- Crumble top: Mix 2 tbsp butter, 1/4 cup brown sugar, 1/4 cup flour, 1/2 tsp cinnamon; sprinkle before baking.
FAQ
Can I use fresh pumpkin instead of canned?
Yes, as long as it’s well roasted and mashed smooth. Then drain in a sieve for 20–30 minutes so it’s as thick as canned purée.
Excess water = soggy loaf.
Do I have to use chocolate chips?
Nope. Try chopped dark chocolate, white chocolate, or even cinnamon chips. Or skip entirely and add raisins or cranberries for a lighter loaf.
Why did my chocolate sink?
Chips sink when the batter is too thin or they’re not coated.
Toss them with a little flour and avoid overmixing to keep them suspended.
How do I know it’s fully baked?
Look for a domed top, golden edges pulling slightly from the pan, and a toothpick that comes out clean in the center area (chocolate smears don’t count).
Can I reduce the sugar?
Yes—reduce by up to 1/4 cup without wrecking texture. Any more and the loaf may be less moist and won’t brown as well.
Wrapping Up
This chocolate chip pumpkin bread recipe is your fall flex: easy, crowd-pleasing, and wildly soft for days. Keep a loaf on standby for breakfasts, late-night snacks, or that “I brought something!” moment.
Slice thick, warm it up, and prepare for repeat requests. You’ve been warned.