This pumpkin chocolate chip bread recipe is decadent and moist! Rich chocolate and cozy spices are the ideal pairing.

‘Tis the season for that popular orange squash. And we just can’t stop making all the treats: pumpkin bars, pumpkin cookies, and pumpkin French toast. But of course, no season can go by without at least one loaf of that ubiquitous quick bread. Try this Pumpkin Chocolate Chip Bread! The flavor is cozy and nuanced, loaded with spices and topped off with rich morsels of bittersweet chocolate chips. Chocolate and pumpkin are made for each other, and you won’t be able to resist this one (we couldn’t!).

Ingredients in pumpkin chocolate chip bread

This pumpkin chocolate chip bread uses the same ingredients as your favorite pumpkin bread recipe, with the addition of rich chocolate chips. We prefer the rich, dark flavor of bittersweet chips here, but you can certainly opt for semi-sweet if you prefer. It’s also fun to use mini chocolate chips for a fun look. Here’s what you’ll need for this recipe:

• Eggs
• Pumpkin puree
• Brown sugar and granulated sugar
• Neutral oil
• Vanilla extract
• Cinnamon
• Ground ginger
• Allspice
• Cloves
• Baking powder and baking soda
• All-purpose flour
• Salt
• Bittersweet chocolate chips (or semi-sweet)

Tips for baking chocolate chip pumpkin bread

This chocolate chip pumpkin bread recipe is easier than most: no need for a stand mixer or multiple bowls and pans. In fact, it’s modeled after our Classic Pumpkin Bread and made in just one bowl! Here are a few tips for baking this loaf to perfection:

• Use an aluminum baking pan for best results. We’ve realized our ceramic and glass pans don’t cook as evenly. Use aluminum if you can!
• Don’t overmix. Overmixing a quick bread batter leads to holes in the texture of the crumb. Mix until the batter is combined and there are no dry spots remaining.
• Cover loosely with aluminum foil at 45 minutes. The top can get a bit browned here, so we suggest a little foil after the bread has risen completely.
• Don’t overbake! Try not to go overboard on the bake time. The internal temperature should be between 200°F and 205°F.

For peak moistness, allow to cool (and store)

Here’s a trick for this pumpkin chocolate chip bread: let it cool fully before serving — and leftovers taste even better! This bread has an even more developed flavor once it is fully cooled: eating it after 2 hours is ideal. It tastes even better as leftovers the next day.

Another trick for peak moisture in a quick bread: you can loosely wrap it in aluminum foil while it cools! That way, all the moisture is trapped inside and infuses into the bread. Just be careful not to touch the chocolate chips with the foil, since they are very soft when they come out of the oven.

Variations

There are so many ways to make a good pumpkin bread. If you have a special diet or are looking for a healthy option, we’ve got you covered! Simply use the same instructions about the chocolate chips, but follow one of the recipes below:

Chocolate chip pumpkin bread storage

Pumpkin chocolate chip bread recipe tastes even better the next day, because it picks up moisture during storage. Here’s how to store this quick bread:

• Stores at room temperature for 4 days, wrapped tightly in aluminum foil.
• Stores refrigerated for 10 days. Cold temperatures can make it taste dryer, so bring to room temperature before serving.
• Stores frozen for up to 3 months. Slice the bread and freeze it in slices for up to 3 months.

More pumpkin recipes

Love baking with pumpkin? Here are a few more pumpkin recipes you’ll love: