Pumpkin Chocolate Chip Bread: Easy, Moist Fall Favorite

Pumpkin Chocolate Chip Bread is soft, moist, and packed with cozy pumpkin spice and rich chocolate chips. Better yet, you need no mixer, and one easy batch makes two delicious loaves.

Why You’ll Love This Pumpkin Chocolate Chip Bread

This Pumpkin Chocolate Chip Bread brings together pumpkin, warm spices, and plenty of chocolate in every tender slice. Plus, the simple batter takes only about 10 minutes to prepare.
You also get two loaves from one batch. So, you can enjoy one now and save the second for later.

Moist, Soft, and Full of Pumpkin Flavor

Pumpkin puree gives this bread its rich pumpkin flavor and wonderfully soft texture. Meanwhile, pumpkin pie spice adds those cozy cinnamon and spice notes that make fall baking so comforting.
Also, applesauce or canola oil adds plenty of moisture. As a result, each slice stays tender instead of turning dry and crumbly.

Easy No-Mixer Recipe That Makes Two Loaves

You do not need a mixer for this Pumpkin Chocolate Chip Bread. Instead, grab two bowls, a whisk, and a spatula, and you have everything you need.
Even better, the recipe makes two 8 x 4 inch loaves. Therefore, it works beautifully when you want one loaf for your family and another to freeze or share.
Prep takes about 10 minutes, while baking takes 50 to 55 minutes. So, you can have two homemade pumpkin loaves ready in about an hour.

Pumpkin Chocolate Chip Bread Ingredients

Simple baking staples make this Pumpkin Chocolate Chip Bread easy enough for a relaxed weekend baking session. Here is what each ingredient does in the recipe.

All purpose flour gives the loaves their structure. Meanwhile, salt balances the sweetness and brings out the pumpkin and chocolate flavors.
Baking powder and baking soda help the bread rise. Also, pumpkin pie spice gives every slice its warm fall flavor.
Pumpkin puree adds moisture, color, and plenty of pumpkin flavor. Brown sugar adds rich sweetness, while granulated sugar gives the bread balanced sweetness and a tender crumb.
Applesauce or canola oil keeps the loaf moist. Eggs add richness and structure, while vanilla rounds out the pumpkin, spice, and chocolate flavors.
Finally, semi sweet chocolate chips add rich pockets of chocolate. Mini semi sweet chocolate chips spread even more chocolate throughout each slice and also make a pretty topping.

Pumpkin Puree and Pumpkin Pie Spice

Canned pumpkin puree forms the heart of this Pumpkin Chocolate Chip Bread. It gives the batter moisture and creates that unmistakable pumpkin flavor.
Meanwhile, pumpkin pie spice adds cozy fall warmth. You can use your favorite store bought blend or a homemade pumpkin pie spice mixture.

Applesauce or Canola Oil

Applesauce and canola oil both work well in this recipe. Therefore, you can simply use whichever option you already have in your kitchen.
Applesauce gives the loaf a soft, moist crumb. Likewise, canola oil keeps the bread rich and tender without overpowering the pumpkin flavor.

Brown Sugar and Granulated Sugar

Brown sugar brings a deeper sweetness that pairs beautifully with pumpkin pie spice. In addition, its moisture helps create a soft loaf.
Granulated sugar adds clean sweetness and balances the stronger flavor of brown sugar. Together, both sugars create a sweet but nicely balanced Pumpkin Chocolate Chip Bread.

Semi-Sweet and Mini Chocolate Chips

Semi sweet chocolate chips give you those larger, melty chocolate pockets. Meanwhile, mini chocolate chips spread through the batter, so you get chocolate in almost every bite.
You can also save a small amount of the mini chips for the tops. Then, sprinkle them over the batter before baking for an extra chocolatey finish.

Ingredient Notes and Easy Substitutions

A few simple ingredient choices can change the finished loaf. However, you do not need any unusual ingredients or complicated swaps.

Pumpkin Puree vs. Pumpkin Pie Filling

Always choose plain canned pumpkin puree for this recipe. Pumpkin puree contains pumpkin without the added sweeteners and spices found in pumpkin pie filling.
Pumpkin pie filling can make the bread too sweet and change the spice balance. Therefore, check the can carefully before adding it to your mixing bowl.

Using Applesauce Instead of Oil

You can use applesauce instead of canola oil in this Pumpkin Chocolate Chip Bread. In fact, both choices produce a wonderfully moist loaf.
Applesauce offers a convenient alternative when you do not want to use oil. However, canola oil gives the bread a slightly richer mouthfeel.

Making Pumpkin Bread Without Chocolate Chips

Chocolate chips add sweetness and richness, but you can leave them out. As a result, you will get a simple pumpkin bread with plenty of warm spice flavor.
Without chocolate, the pumpkin and spice flavors stand out even more. So, this version works especially well for breakfast with coffee or tea.

How to Make Pumpkin Chocolate Chip Bread

Making Pumpkin Chocolate Chip Bread takes just a few easy steps. First, prepare the pans, then mix the dry and wet ingredients separately before bringing everything together.
Most importantly, stir the batter gently. That simple step helps you get a soft, tender crumb.

Prepare the Loaf Pans and Preheat the Oven

First, preheat your oven to 350°F, or 175°C. Then, grease two 8 x 4 inch loaf pans and line them with parchment paper.
The parchment makes removing the finished loaves much easier. Also, preparing both pans before mixing means you can get the batter into the oven right away.

Whisk the Dry Ingredients

Next, add the flour, salt, baking powder, baking soda, and pumpkin pie spice to a large bowl. Whisk everything together until the spices and leavening ingredients spread evenly through the flour.
This quick step matters because it distributes the pumpkin pie spice throughout the bread. As a result, every slice gets plenty of cozy flavor.

Mix the Pumpkin and Wet Ingredients

In another bowl, add the pumpkin puree, brown sugar, granulated sugar, applesauce or canola oil, eggs, and vanilla.
Then, whisk the ingredients until the mixture looks smooth and evenly combined. You do not need a mixer, so cleanup stays simple.

Combine the Wet and Dry Mixtures

Next, add the wet pumpkin mixture to the dry ingredients. Stir gently until you no longer see dry flour.
However, stop mixing as soon as the batter comes together. Too much stirring can create a heavier, denser loaf.

Fold in the Chocolate Chips

Gently fold the semi sweet and mini chocolate chips into the batter. Meanwhile, save a small handful of mini chips if you want to decorate the tops.
Try to distribute the chocolate throughout the batter without excessive stirring. That way, you keep the crumb tender while still getting plenty of chocolate in each slice.

Divide the Batter and Bake

Divide the Pumpkin Chocolate Chip Bread batter evenly between the two prepared loaf pans. Then, sprinkle the reserved mini chocolate chips over the tops if you saved some.
Bake the loaves for 50 to 55 minutes. Near the end, insert a toothpick into the center to check the crumb.
If the toothpick comes out clean or carries just a few moist crumbs, remove the loaves from the oven. However, if wet batter sticks to it, give the bread a little more time.

Cool the Pumpkin Bread Before Slicing

Let the loaves cool in their pans for about 10 minutes. Next, lift them out and place them on a wire rack.
Although warm Pumpkin Chocolate Chip Bread smells almost impossible to resist, let it cool completely before slicing. As a result, the crumb can settle and give you cleaner, softer slices.

Tips for the Best Pumpkin Chocolate Chip Bread

This recipe stays simple, but a few little details make a noticeable difference. In particular, gentle mixing and careful baking help create the best texture.

Avoid Overmixing the Batter

Once you combine the wet and dry mixtures, stir only until the flour disappears. Then, gently fold in the chocolate chips.
Overmixing develops the flour too much and can make quick bread dense. Therefore, a few gentle strokes work much better than vigorous stirring.

How to Tell When Pumpkin Bread Is Done

Start checking your Pumpkin Chocolate Chip Bread near the end of the baking time. Insert a toothpick into the center of a loaf rather than close to the edge.
The toothpick should come out clean or with a few moist crumbs. However, melted chocolate on the toothpick does not necessarily mean the loaf needs more baking.

How to Keep Pumpkin Bread Moist and Tender

First, measure your ingredients carefully and use the full amount of pumpkin puree. Also, choose either applesauce or canola oil for the moisture the loaf needs.
Next, avoid overmixing and overbaking. Finally, cool the bread completely before you slice or store it.
These small habits help protect that soft texture. As a result, every slice stays moist, tender, and satisfying.

How to Serve Pumpkin Chocolate Chip Bread

Pumpkin Chocolate Chip Bread fits easily into breakfast, snack time, or dessert. Plus, its cozy flavor makes it especially nice during the cooler fall months.

Breakfast, Snack, and Dessert Ideas

For breakfast, enjoy a slice with coffee, tea, or a cold glass of milk. You can also warm it slightly for a cozy morning treat.

For an afternoon snack, serve a simple slice on its own. Meanwhile, chocolate lovers can add a few extra mini chocolate chips on top before serving.
For dessert, try warming a slice and serving it with a scoop of vanilla ice cream. The cool, creamy ice cream tastes especially good against the warm pumpkin spice and melted chocolate.
You can also serve this bread with pumpkin butter. The combination adds even more cozy pumpkin flavor to every bite.
For more seasonal food ideas, you can also visit Ellie’s Microwave Recipes on Pinterest and save your favorite recipes for later.

How to Store Pumpkin Chocolate Chip Bread

Because this recipe makes two loaves, storage can come in handy. However, always let the loaves cool completely before wrapping or storing them.
Trapping warmth inside a container can create excess moisture. Therefore, patience helps protect the bread’s soft texture.

Storing at Room Temperature

Once the loaf cools completely, wrap it well or place it in an airtight container. Then, keep it at room temperature for short term storage.
For the best texture, slice only what you plan to eat. This way, the remaining loaf keeps more of its moisture.

How to Refrigerate Pumpkin Bread

You can refrigerate Pumpkin Chocolate Chip Bread when you want to keep it longer. First, wrap the cooled loaf tightly or place slices in an airtight container.
Then, let refrigerated slices come closer to room temperature before eating. Alternatively, warm individual pieces gently for a softer texture.

How to Freeze Pumpkin Chocolate Chip Bread

Pumpkin Chocolate Chip Bread freezes well, which makes the second loaf especially handy. First, cool it completely.
Next, wrap the whole loaf tightly and place it inside a freezer safe container or bag. You can also freeze individual slices when you want easy portions.
For individual servings, separate slices before freezing so you can remove only what you need. Then, thaw the bread before serving and enjoy it as a quick breakfast or snack.

Frequently Asked Questions

Other Recipes You May Enjoy

• Quick and Easy Pumpkin Butter to spread on warm pumpkin chocolate chip bread
• Easy Pumpkin Pie Cupcakes for another delicious pumpkin dessert
• Brioche French Toast Casserole for a cozy fall breakfast
• Crème Brûlée French Toast for an indulgent brunch recipe
• Easy Homemade Naan Bread recipe for more homemade bread inspiration
• Protein Pudding recipe for an easy chocolate dessert after baking

Final Thoughts on Pumpkin Chocolate Chip Bread

Pumpkin Chocolate Chip Bread gives you everything I love about simple fall baking. It tastes cozy and homemade, yet you only need basic ingredients, two bowls, and a whisk.
Plus, one batch gives you two soft, chocolate filled loaves. So, you can serve one for breakfast or dessert and save the other for another cozy day.

Pumpkin Chocolate Chip Bread

Ellie

This Pumpkin Chocolate Chip Bread is soft, moist, and packed with cozy pumpkin spice and rich chocolate chips. Plus, this easy no mixer recipe makes two delicious loaves.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Breakfast, Dessert

Cuisine American

Servings 24 servings

Calories 217 kcal

Equipment

• Two 8 x 4-inch loaf pans
• Large mixing bowls
• Whisk
• Spatula
• Parchment paper
• Wire cooling rack

Ingredients

  

• 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 puree, not pumpkin pie filling
• ⅔ cup brown sugar
• ⅔ cup granulated sugar
• 1 cup applesauce or canola oil
• 3 large eggs, room temperature
• 1 tablespoon vanilla extract
• 1 ½ cups semi-sweet chocolate chips
• ½ cup mini semi-sweet chocolate chips, reserve a small amount for topping if desired

Instructions

 

• Preheat the oven to 350°F (175°C). Grease two 8 x 4-inch loaf pans and line them with parchment paper.
• Whisk together the flour, salt, baking powder, baking soda, and pumpkin pie spice in a large bowl.
• In another bowl, whisk the pumpkin puree, brown sugar, granulated sugar, applesauce or canola oil, eggs, and vanilla until smooth.
• Gently combine the wet mixture with the dry ingredients. Stir only until no dry flour remains.
• Fold in the semi-sweet and mini chocolate chips. Save a small amount of the mini chocolate chips for topping if desired.
• Divide the batter evenly between the prepared loaf pans. Then, sprinkle the reserved mini chocolate chips over the tops if using.
• Bake for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean or with only a few moist crumbs.
• Let the loaves cool in the pans for about 10 minutes. Then, transfer them to a wire rack and cool completely before slicing.

Notes

Use canned pumpkin puree, not pumpkin pie filling. Applesauce and canola oil both produce moist bread, so use whichever you prefer. Avoid overmixing the batter to keep the bread soft and tender. Homemade or store bought pumpkin pie spice both work well. Chocolate chips are optional. The bread is fully baked when a toothpick inserted into the center comes out clean or with only a few moist crumbs. Cool the loaves completely before slicing or storing for the best texture.

Keyword Fall Baking, pumpkin bread, Pumpkin Chocolate Chip Bread, pumpkin recipes