The Best Pumpkin Chocolate Chip Bread

🧡🤎🙌🏻🍁 If you’re looking for the ultimate fall treat, this pumpkin chocolate chip bread is exactly it! This homemade pumpkin bread is so easy to whip up—just one bowl, no mixer needed—and it’s soft, moist, and bursting with melty chocolate chips. Trust me, it’s the kind of cozy, comforting loaf that everyone will rave about at your next family gathering or snack time. It’s like a warm hug from fall rolled into a slice!

• This pumpkin chocolate chip bread recipe is quick and fuss-free, going from bowl to oven in minutes, no mixer required.

• Thanks to molasses, cinnamon, pumpkin pie spice, and pumpkin pie spice extract, this bread is the ultimate comfort food that beautifully captures all the cozy fall flavors. Though honestly, I’m happy to make it any time—even in August when it always starts trending!

🧡🤎🙌🏻🍁 Honestly, this pumpkin chocolate chip bread recipe is the best homemade pumpkin bread you’ll ever make! It’s so simple with just one bowl and no mixer, yet it’s packed with flavor and rich, chocolatey bites. The texture is soft and tender, perfectly moist, making it a delicious taste of fall you’ll want to enjoy again and again.

Prep Time: 10 minutes minutes

Cook Time: 50 minutes minutes

Cooling Time: 15 minutes minutes

Total Time: 1 hour hour 15 minutes minutes

Servings: 10 servings

Equipment

• 1 9×5-inch nonstick baking pan
• 1 Large Bowl
• 1 Wire Rack

Notes

Baking Tips: If the top and sides look like they’re browning too fast around the 40-minute mark, tent lightly with foil to protect the crust while the center finishes baking. Oven temps vary, and pumpkin moisture can change bake times, so keep an eye on your bread rather than watching the clock.

Storage: This pumpkin chocolate chip bread stays fresh sealed airtight at room temperature for up to 5–7 days, or you can freeze it for up to 4 months to enjoy later.

Nutrition

Serving: 1serving, Calories: 351cal, Carbohydrates: 47g, Protein: 4g, Fat: 17g, Saturated Fat: 6g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Trans Fat: 0.04g, Cholesterol: 23mg, Sodium: 209mg, Potassium: 267mg, Fiber: 3g, Sugar: 27g, Vitamin A: 3890IU, Vitamin C: 1mg, Calcium: 64mg, Iron: 3mg

Nutrition details are an estimate and can vary depending on your exact ingredients.

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This pumpkin chocolate chip bread stands out because it’s so simple yet delivers incredible flavor and texture. You just need one bowl and minimal cleanup to create a loaf that’s moist, tender, and filled with soft chunks of chocolate in each bite. The warm spices blend perfectly with the pumpkin and molasses for that true taste of fall. Plus, the sour cream keeps the crumb nice and soft—no fancy steps required.

• One bowl for easy mixing and minimal mess.
• Consistently moist but never soggy, with a tender crumb.
• Customizable: swap the mini chips for dark chocolate or toss in nuts for a twist.

What You’ll Love About It

There’s so much to love about this pumpkin chocolate chip bread. It’s straightforward, delicious, and packed with flavors that scream fall comfort. Whether you’re serving it for breakfast, a school bake sale, or a casual dessert, these reasons make it an instant hit.

• Super easy: Just one bowl and about 10 minutes of prep – perfect for busy households.
• Quick to bake: 50–55 minutes in the oven plus a short cooling time means it’s ready fast.
• Soft and moist crumb: The combination of pumpkin and sour cream (or Greek yogurt) gives you a tender, fluffy loaf. For an ultra-chocolatey variation, try our moist chocolate pumpkin bread.
• Classic cozy flavors: Molasses, cinnamon, pumpkin pie spice, and nutmeg layer to create that perfect pumpkin taste.
• Chocolate at every turn: Mini semi-sweet chocolate chips spread evenly for little bursts of melty sweetness.
• Flexible recipe: Make muffins, add nuts, swirl cream cheese, or top with streusel for variety. For another pumpkin loaf with a crumbly topping, try Pumpkin Streusel Bread.
• Great for beginners: The easy technique and handy tips help you get perfect results every time. For another simple loaf, see this easy pumpkin bread recipe that uses a whole can of pumpkin.
• Make-ahead friendly: Keeps well stored and freezes beautifully for baking in advance.

Ingredients and Pantry Staples

• 1 large egg
• 1 cup pumpkin puree
• ½ cup light brown sugar, packed
• ¼ cup granulated sugar
• ¼ cup canola or vegetable oil, liquid-state coconut oil may be substituted
• ¼ cup cup sour cream, (Greek yogurt may be substituted)
• 1 tablespoon mild or medium-flavored molasses, (not blackstrap, too intense)
• 2 teaspoons pumpkin pie spice extract, (McCormick Vanilla Extract or your favorite brand may be substituted)
• 2 teaspoons pumpkin pie spice, (a mixture of cinnamon, allspice, cloves, and nutmeg if you don’t have pumpkin pie spice)
• 2 teaspoons cinnamon, or to taste
• ½ teaspoon ground nutmeg
• 1 ½ cups all-purpose flour
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt, or to taste
• 1 cup mini semi-sweet chocolate chips, (mini size recommended for better distribution, regular size may be substituted noting they may sink)

How to Make the Bread

1. Preheat oven to 350°F and grease a 9×5-inch loaf pan, then dust with flour (or use floured cooking spray); set aside.
2. In a large bowl, whisk together the egg, pumpkin puree, light brown sugar, granulated sugar, oil, sour cream, molasses, pumpkin pie spice extract (or vanilla), pumpkin pie spice, cinnamon, and nutmeg until smooth.
3. Stir in all-purpose flour, baking powder, baking soda, and salt until just combined, avoiding overmixing.
4. If using regular-size chocolate chips, toss them lightly with a bit of flour to help prevent sinking.
5. Fold in the mini semi-sweet chocolate chips (or prepared regular chips) until evenly distributed.
6. Pour the batter into the prepared loaf pan, smooth the top lightly, and push batter into the edges for even baking.
7. Place the pan in the oven and bake at 350°F for 50–55 minutes, or until the top is golden and domed and a toothpick inserted into the center comes out clean or with a few moist crumbs.

8. About 40 minutes into baking, if the top or sides are browning too quickly, loosely tent the loaf with foil and continue baking until done.

9. Cool the loaf in the pan for 15 minutes.
10. Turn the loaf out onto a wire rack and cool completely before slicing.

Expert Tips for Perfect Texture

• Always use pure pumpkin puree, not pumpkin pie filling. Homemade puree has more moisture, so expect a slightly longer bake time.
• Measure flour correctly: lightly spoon into your cup and level it off — this helps keep your bread from turning out too dense.
• Mini chocolate chips are best for even chocolate distribution and less sinking. If you use regular chips, toss them lightly with flour before folding in.
• Be gentle with mixing once you add the flour. Stir just until combined to keep the bread tender and soft.
• Stick to a 9×5-inch loaf pan for ideal shape and baking time—just like in our maple pumpkin bread. Smaller pans will overflow, and larger ones will flatten your loaf and change bake time.
• About 40 minutes in, loosely cover the top with foil if it’s browning too fast but isn’t done baking through.
• Let the bread cool in the pan for 15 minutes before removing it to a wire rack to hold its shape and texture.
• Because melted chocolate can make that toothpick look wet, rely on a nicely domed, golden top and a toothpick with only moist crumbs, not wet batter, to test doneness.

Mix-Ins and Flavor Swaps

• Swap chocolate chips: try dark chocolate for richer flavor or white chocolate for sweetness.
• Add nuts: replace up to half a cup of chocolate chips with chopped pecans or walnuts. Be sure not to add nuts on top of the full chip amount to avoid overflow.
• Make muffins: pour the batter into a muffin tin and bake 18-22 minutes until a toothpick comes out mostly clean. For a gluten-free alternative, try these Gluten Free Pumpkin Muffins.
• Streusel topping: mix cinnamon, brown sugar, and butter and sprinkle on top before baking for crunch.
• Cream cheese swirl: mix softened cream cheese with a little sugar and swirl into the batter for a luscious ribbon. For a filled variation, see Cream Cheese-Filled Pumpkin Bread.
• Mix in dried fruit or seeds: fold in cranberries, toasted pumpkin seeds, or shredded coconut for extra texture and flavor.

Storing, Freezing, and Make-Ahead

Make sure your pumpkin chocolate chip bread cools completely before you store it — this keeps it from getting soggy. For short term, wrap tightly in plastic wrap or keep slices airtight at room temp for 5–7 days.

You can refrigerate too, but that might dry it out a bit, so wrap it well and plan to eat it within 7–10 days.

To freeze, wrap the whole cooled loaf tightly in plastic, then foil, or slice and wrap pieces individually. It lasts up to 4 months frozen. Thaw in the fridge or at room temp overnight. If you’re stocking the freezer with more fall bakes, you might also like this Keto Pumpkin Bread.

Reheat slices in the microwave for 10–20 seconds or warm in a 300°F oven for 8–12 minutes to freshen up. Toasting slices briefly also revives flavor and texture beautifully. For grab-and-go, make-ahead breakfasts, try Pumpkin Protein Muffins.

Common Questions and Fixes

• Can I use pumpkin pie filling instead of canned pumpkin? — You can, but pumpkin pie filling has sugar and spices already, so the flavor and sweetness will change. If you use it, reduce the added sugar and pumpkin pie spice in the recipe accordingly.
• Can I substitute the sour cream? — Yes! Greek yogurt is a great one-to-one replacement and adds similar moisture and tang.
• Why did my loaf sink in the middle? — This usually happens because the bread was underbaked, the pumpkin puree was too watery, the batter was overmixed, or the oven door was opened too frequently. Also, using the wrong pan size or not testing for doneness properly can cause sinking.
• Why are my chocolate chips sinking? — Mini chips sink less and distribute evenly. Tossing regular chips lightly with flour before folding them in helps cut down sinking.
• Can I make this recipe gluten-free? — I haven’t tested it with gluten-free flours. If you try, pick a 1:1 baking blend with xanthan gum and expect the texture and bake time to vary. For a naturally gluten-free pumpkin dessert, try Crustless Pumpkin Pie.
• Can I reduce the sugar? — You can cut sugar slightly, but it affects both taste and texture—reduce gradually (like 10–20%) and expect a less tender, drier loaf. If you’d prefer a fall bake that’s less sweet by design, try Maple Pumpkin Scones.