Pumpkin Chocolate Chip Bread

Nothing beats homemade pumpkin chocolate chip bread that’s moist, packed with cozy fall spices, and super simple to whip up! This recipe is such an easy win — no fancy equipment required — and will quickly become a beloved staple whether you’re sharing with friends or just enjoying with the family. Trust me, you’ll want to make this all season long.

I’m pumped to share my favorite pumpkin chocolate chip bread recipe with you! While I often bake it plain, adding in chocolate chips takes it to a whole new level of deliciousness — that perfect little chocolate surprise in every bite.

If you haven’t tried pumpkin and chocolate together yet, you’re in for a treat. Of course, if you want to keep it classic, skip the chips, but my family loves the extra touch.

Welcome to the easiest and tastiest pumpkin chocolate chip bread recipe! This is a no-fuss, moist loaf bursting with warm spices and that lovely pumpkin flavor that just feels like fall in your kitchen. I love that you don’t need a mixer, and the whole batter comes together in one bowl. Plus, the chocolate chips are totally optional if you want to keep it simple and pumpkin-forward.

You’ll be thrilled to know this recipe takes just about 10 minutes to prep and about 50 minutes to bake. You’ll end up with two 8×4-inch loaves — just right for slicing up for breakfast, gifting to neighbors, or bringing to fall get-togethers.

Here’s what’s waiting for you in this post:

• A simple ingredient list made from pantry basics like pumpkin purée, flour, spices, sugar, and your choice of applesauce or oil
• Step-by-step, no-mixer directions with photo guides so you feel confident baking two loaves
• Tips for serving, mix-ins, substitutions, plus smart storage and freezing advice
• Answers to common questions so your pumpkin bread turns out perfectly each time

Scroll on down to the recipe and photos — you’re just moments away from filling your kitchen with that awesome pumpkin bread aroma!

What Makes It So Good

Here’s why I keep coming back to this pumpkin chocolate chip bread recipe fall after fall:

• No mixer needed — just grab a bowl and spoon, and you’re good to go. No extra cleanup or fuss.
• Chocolate chips add that beautiful contrast and a little burst of richness with every bite.
• Deliciously spiced with just the right blend of pumpkin pie spices that I make myself, but store-bought works just fine too.
• Moist, tender crumb that’s perfect for breakfast or even dessert — a win-win!
• True pumpkin flavor that’s spot-on for fall and holiday baking.
• The best fall aroma ever fills your home while it bakes — so cozy and inviting!

This easy pumpkin chocolate chip bread is absolutely a must for your autumn baking list. It’s one you’ll come back to again and again, I promise! If you’re after a classic loaf without the chocolate, try my rich and buttery pumpkin bread.

I’ve learned over the years that pumpkin and chocolate together are a real winner. It feels a little indulgent but still cozy and comforting — perfect for those chilly fall afternoons or holiday celebrations.

What to Gather

• 3 cups all purpose flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 4 teaspoons pumpkin pie spice
• 2 cups canned pumpkin (not pumpkin pie filling)
• ⅔ cup brown sugar
• ⅔ cup granulated sugar
• 1 cup applesauce OR canola oil
• 3 eggs room temperature
• 1 tablespoon vanilla extract
• 1½ cups semi sweet chocolate chips
• ½ cup mini semi sweet chocolate chips reserve a couple tablespoons for the top of the bread if desired

Baking Instructions

1. Preheat oven to 350°F.
2. Grease two 8×4-inch loaf pans and line them with parchment paper.
3. Whisk together 3 cups all-purpose flour, 1 teaspoon salt, 1 teaspoon baking powder, 1 teaspoon baking soda, and 4 teaspoons pumpkin pie spice in a large bowl.
4. In a medium bowl whisk 2 cups canned pumpkin, 2/3 cup brown sugar, 2/3 cup granulated sugar, 1 cup applesauce or canola oil, 3 eggs, and 1 tablespoon vanilla until smooth.

5. Pour the wet ingredients into the dry ingredients and stir gently until just combined, being careful not to overmix.

6. Fold in 1½ cups semi-sweet chocolate chips and ½ cup mini semi-sweet chocolate chips, reserving a couple tablespoons of mini chips to sprinkle on top if desired.
7. Divide the batter evenly between the two prepared pans.
8. Bake for 50–55 minutes at 350°F, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
9. Cool the loaves in the pans for about 10 minutes, then transfer them to a wire rack to cool completely.

Serving and Finishing Touches

This pumpkin chocolate chip bread is so flavorful and moist that it’s fantastic all on its own. But if you want to fancy it up a bit, here are some lovely ideas:

• A smear of softened butter or cream cheese takes it to a new level of comfort food heaven.
• A drizzle of honey or maple syrup is a sweet, natural touch that pairs beautifully with the spices.

Prefer a classic loaf without chocolate? Try our Pumpkin Bread Recipe (So Easy!).

Add-Ins and Substitution Ideas

• Feeling creative? Add chopped nuts like walnuts or pecans, or switch some (or all) of the chocolate chips for butterscotch or peanut butter chips. If you love the peanut butter–chocolate combo in quick breads, try our Peanut Butter Chocolate Chip Zucchini Bread for your next bake.
• Dried cranberries or raisins make a lovely fruity mix-in if you want something different from chocolate. For another fruit-forward loaf, check out our Blueberry Zucchini Bread.

Storing and Make-Ahead Tips

Once your pumpkin bread has cooled completely, store it wrapped tightly in plastic wrap or in an airtight container at room temperature. It’ll stay fresh like this for 2 to 3 days. If you want to keep it longer, pop it in the fridge wrapped well and enjoy it within a week.

Freezing is easy! You can slice the bread first or freeze the whole loaf. Wrap each slice or the full loaf tightly in plastic wrap, then place them in a freezer-safe bag or container. It will keep well in the freezer for up to 3 months. To thaw, simply move it to the fridge overnight or leave it at room temperature for an hour or two.

When you’re ready to warm it up, microwave a slice for 10–20 seconds, or for a more even heat, warm slices or a thawed loaf in a 325°F oven for 8–15 minutes until heated through.

Pro tip: You can even mix the batter ahead of time and refrigerate it, covered, up to 24 hours before baking. Just give it a gentle stir before baking as usual. Baked loaves freeze well too, making this recipe perfect for holiday prep or gifting. For another make-ahead pumpkin treat, try Pumpkin Chia Pudding.

Common Questions Answered

Can I use pumpkin pie filling instead of canned pumpkin? No, you’ll want to use plain canned pumpkin purée — pumpkin pie filling has sugars and spices added which will change the bake dramatically.

Can I use fresh cooked pumpkin instead of canned? Yes! Just cook and purée your fresh pumpkin until smooth, drain any extra water, and measure the same amount as called for in the recipe. Keep in mind moisture levels can vary so a slight texture change is possible.

Applesauce or oil – which is better? Both work well. Oil gives a richer, moister bread, while applesauce is lower fat but still keeps it soft and tender. The recipe works perfectly with either.

How do I keep chocolate chips from sinking to the bottom? Toss your chips lightly in a tablespoon of flour before folding into the batter. This helps them stay suspended evenly throughout the bread.

How do I know when the bread is done baking? The toothpick test is your best friend here! Insert a toothpick into the center — if it comes out clean or with a few moist crumbs, it’s done, just as you would test zucchini bread. Start checking around 50 minutes.

Can I make mini loaves or muffins? Absolutely! Use the same temperature; just reduce baking time. Mini loaves take about 25–35 minutes; muffins are done in 18–22 minutes. Keep an eye on them!

Can I reduce the sugar or leave out chocolate chips? You can lower sugars a bit, but expect a different texture and less sweetness. Skipping chocolate chips is fine – the bread will still be delicious and highlight the pumpkin flavor more.

Any tips for storing leftover slices for breakfast? Wrap slices individually in plastic wrap and refrigerate or freeze. Warm slices in the microwave or oven before serving, and enjoy with a pat of butter or cream cheese for a quick tasty start to your day.