Amazing 55-Minute Pumpkin Chocolate Chip Bread

Oh my gosh, you guys, it’s officially PUMPKIN SEASON! Forget those dry, crumbly pumpkin loafs you’ve tried before because I finally perfected it. After years of testing, trying to get that perfect cozy spice blend and making sure it was impossibly moist—not heavy, just beautifully tender—this **Pumpkin Chocolate Chip Bread** is IT. Seriously, this is the recipe you want tucked away for a rainy autumn morning.

My quest was simple: create a quick bread that tasted like a hug from the inside out. It’s loaded with those rich little nuggets of chocolate that melt just slightly while baking. Trust me, once you get that scent of cinnamon and warm pumpkin filling your kitchen, you’ll understand why I guard this recipe so closely. It’s pure fall magic in a pan!

Why You Will Love This Pumpkin Chocolate Chip Bread

I could go on and on, but honestly, the proof is in the slicing. This recipe isn’t just another fall dessert; it’s dependable, easy, and it tastes incredible straight out of the oven or even days later. You absolutely need this on your baking schedule!

• It is unbelievably moist, thanks to the perfect ratio of pumpkin puree and oil. No dry spots allowed here!
• It’s a true quick bread, meaning zero fuss with yeast or complicated techniques. Mix, pour, and bake!
• The spice blend is just right—warm cinnamon and nutmeg that smells like Thanksgiving wrapped up in a loaf.
• Those semi-sweet chocolate chips melt into gooey pockets of heaven throughout the whole loaf.
• It stores beautifully, so you can bake one on Sunday and have the perfect grab-and-go breakfast all week long.
• If you’re looking for more autumn flavor inspiration, you should totally check out my recipe for a Pumpkin Spice Snack Mix—perfect for movie night!

Essential Ingredients for Perfect Pumpkin Chocolate Chip Bread

Okay, the ingredients list looks standard, but trust me, the *quality* and *way* you mix them makes all the difference between a good loaf and the best loaf you’ve ever made. You want everything measured precisely here. We are aiming for that beautifully dense, yet tender crumb.

Here is what you’ll need to gather for this amazing **Pumpkin Chocolate Chip Bread**:

• 1 3/4 cups all-purpose flour to give it structure.
• 1 teaspoon baking soda for that necessary lift.
• 1 teaspoon ground cinnamon and 1/2 teaspoon ground nutmeg—the warm heart of the bread!
• 1/2 teaspoon salt to balance all that sweetness.
• 1 cup granulated sugar and 1/2 cup packed brown sugar—that brown sugar is key for moisture!
• 1/2 cup smooth vegetable oil.
• 2 large eggs, beaten.
• 1 full cup of 100% pure pumpkin puree (not pie filling, please!).
• 1 teaspoon vanilla extract for depth.
• And finally, 1 cup of semi-sweet chocolate chips. Don’t skimp!

Ingredient Notes and Substitutions for Your Pumpkin Chocolate Chip Bread

I know organizing spices can be a pain, so here’s my little secret: If you have pumpkin pie spice already mixed, just use about 1 3/4 teaspoons of that instead of measuring out the separate cinnamon and nutmeg. It works like a charm!

Also, oil keeps this bread super moist for days, which is why I love it, but if you’re a butter loyalist, you can absolutely use melted butter instead of the vegetable oil. Both work great, but the oil keeps it softer for longer. Remember, these are the foundations of a perfect quick bread!

Equipment Needed for Making Pumpkin Chocolate Chip Bread

You don’t need a fancy stand mixer for this recipe either, which is part of why I love it so much for busy weeknights. Keep your tools simple so you can get this batter mixed up fast!

Make sure you have these items ready before you even turn the oven on:

• A 9×5 inch loaf pan. This is the classic size we use!
• A medium mixing bowl for combining your dry stuff.
• One large mixing bowl—this is where all the messy magic happens.
• A good whisk for blending the dry ingredients together properly.
• A spatula or wooden spoon for folding in those chocolate chips at the end.
• A wooden skewer or toothpick for testing doneness.

That’s literally it! No need to pull out every gadget you own. Quick bread recipes should respect your time, and this equipment list proves it!

Step-by-Step Instructions for Amazing Pumpkin Chocolate Chip Bread

This recipe comes together so quickly that you honestly don’t even need a stand mixer. Prep yourself first, because once that pumpkin hits the wet ingredients, you’ll want to move fast!

1. First things first: get your oven warming up to 350 degrees F (175 degrees C). While that heats, prep your 9×5 loaf pan. I like to use a little spray and a dusting of flour, but you can always brush it with butter and dust it with flour.
2. In a medium bowl, spend just a minute whisking together the flour, baking soda, cinnamon, nutmeg, and salt. This makes sure the leavening agents get distributed evenly. Set that bowl aside.
3. Now for the big bowl! Mix your granulated sugar, packed brown sugar, and the oil together until they look combined and slightly grainy.
4. Beat in your two eggs, one at a time, then stir in the cup of pumpkin puree and that splash of vanilla extract. It’s already starting to smell like fall, right?
5. Here is the most important part—don’t mess it up! Gradually add those dry ingredients into the wet mixture. You only want to mix until *just* combined. I mean it—stop mixing as soon as you don’t see streaks of dry flour. If you overmix this, you get tough bread, and nobody wants tough pumpkin bread!
6. Gently fold in those beautiful semi-sweet chocolate chips.
7. Pour all that glorious batter straight into your prepared pan and spread it out nice and even on top.
8. Time to bake! Slide it into the middle rack. It usually takes about 55 to 65 minutes, but keep an eye on it. If you want more tips on nailing the time for quick breads, check out my tips for Moist and Delicious Zucchini Bread—the science is similar!

Tips for Success When Baking Your Pumpkin Chocolate Chip Bread

Testing for doneness is key to avoiding that gummy middle layer. The skewer test is your best friend here. Stick a wooden skewer or a toothpick right into the dead center of the loaf.

If it comes out clean, you are golden! If you see wet batter stuck to it, give it another five minutes. A few moist crumbs clinging to the stick are usually perfect—that means it’s done but not dry. Don’t rush it out of the oven too soon!

When it comes out of the oven, resist the urge to dump it onto a cooling rack immediately. Let it sit right there in the pan for about 10 minutes. This lets it firm up so it doesn’t tear when you try to remove it. Then, careful like, flip it out onto a wire rack to cool completely before slicing. That initial rest is non-negotiable for a clean release!

Storage and Reheating Instructions for Leftover Pumpkin Chocolate Chip Bread

The best part about baking a loaf of this amazing **Pumpkin Chocolate Chip Bread** is knowing you have a treat ready for the next few days! Since this recipe relies on oil instead of butter, it stays surprisingly fresh on the counter, which is a huge bonus for busy weeks.

Don’t even think about putting this in the fridge unless it’s blazing hot outside, because cold air is the enemy of moist quick bread! I keep my cooled loaf wrapped up tightly on the counter.

• Room Temperature Storage: Make absolutely sure the bread is completely cool—and I mean *completely*—before you wrap it. Any residual steam will make it soggy. Wrap the whole loaf (or just the end pieces if you’re testing it) tightly in plastic wrap, then tuck that into a large zip-top bag or an airtight Tupperware container. It should stay perfectly fresh like this for 3 or maybe even 4 days.
• Freezing for Later: If you bake two loaves (and trust me, you should!), wrap slices individually in plastic wrap, then wrap the whole bundle in foil before popping it in the freezer. It keeps well for about three months!

How to Reheat Those Perfect Slices

Sometimes you need that warm, gooey chocolate chip experience right now, and frankly, I don’t blame you. Reheating is super easy and brings back that fresh-baked aroma in seconds!

If you’re just eating a single slice, I prefer the microwave. Pop it on a small plate and give it about 10 to 15 seconds. Any longer and the edges get tough, but 15 seconds is usually enough to soften the chocolate chips just right.

For a slice that feels truly fresh-from-the-oven, wrap the piece lightly in foil and pop it into a toaster oven or a regular oven set to a very low 300 degrees F for about 5 minutes. It warms the spices right up; it’s glorious!

Delicious Variations for Your Pumpkin Chocolate Chip Bread

While I stand by my classic recipe—it’s perfect as written, obviously!—I totally get that sometimes you need to mix things up! Baking is about having fun, and these small tweaks can turn your standard loaf into something brand new without messing up the texture. These are simple additions that blend right into the batter.

If you’re looking for something even more decadent this fall, you should totally see my recipe for Pumpkin Spice Cheesecake Bars—it’s next level!

Here are a few ways I like to experiment when I’m feeling a little wild in the kitchen:

• Nutty Crunch: Add about 3/4 cup of chopped pecans or walnuts! I usually toast mine lightly first in a dry skillet for about five minutes—it really amps up their flavor before you fold them in with the chocolate chips. Make sure they are completely cooled before adding them, though!
• Chocolate Swap: If dark chocolate is a bit too intense for your family, try swapping half of the semi-sweet chips for white chocolate chips. The white chocolate pairs magically with the earthy pumpkin flavor. You can even do a mix of both!
• The Streusel Dream: This is my favorite for weekend brunch! Before it goes into the oven, mix up a simple streusel topping using about 1/3 cup brown sugar, 1/4 cup flour, 1/4 teaspoon cinnamon, and 2 tablespoons of cold, cubed butter. Just pinch it all together with your fingers until it looks sandy, then sprinkle it generously over the top of the batter. It creates this crunchy, sweet crust that is just divine.
• Spice It Up More: If you have a weakness for strong fall flavors, throw in 1/4 teaspoon of ground cloves or even a pinch of freshly grated black pepper. It’s unexpected, but it deepens the warmth of the existing spices beautifully.

Remember, these additions don’t change the liquid or dry measurements, so the bread will still bake up perfectly within that 55–65 minute window. Happy adjusting!

Serving Suggestions for Your Homemade Pumpkin Chocolate Chip Bread

Part of the joy of baking a fresh loaf of this incredible **Pumpkin Chocolate Chip Bread** is deciding how you’re going to enjoy the very first slice. We’re talking warm, maybe slightly steaming, right off the cooling rack. That first bite sets the tone for the season, so you want to get the pairing just right!

Because this bread already has sugar and chocolate chips, you don’t need much else to make it feel like a treat. However, a little something extra can turn a simple snack into a cozy moment. If you’re looking for a great coffee upgrade to go with your loaf, you absolutely have to try my recipe for Easy Homemade Coffee Creamer!

Here are my tried-and-true ways to serve up a slice of heaven:

• The Classic Spread: Honestly, just slicing it thick and slathering it with a good quality, softened cream cheese is unbeatable. The slight tang of the cheese contrasts perfectly with the sweet spice of the pumpkin.
• Simple Butter Magic: If you’re eating it warm, a thin swipe of salted butter that melts right into the crumb is perfection. It enhances the flavor without covering up the spices. Try it when the loaf is still just barely warm!
• The Breakfast Treat: This bread is sturdy enough to handle being toasted. Pop a slice in your toaster oven for just a minute or two until the edges are lightly crisp. It’s amazing alongside a cup of black coffee in the morning.
• The Dessert Route: Don’t hesitate to serve this as an easy dessert! A small dollop of plain or vanilla whipped cream on top, maybe with an extra sprinkle of cinnamon, makes it feel fancy enough for company.
• Alongside a Hot Drink: This bread was practically made to be paired with a spiced latte, hot cider, or a nice cup of tea. It’s the ultimate cozy companion for a chilly evening indoors.

Whatever you choose, make sure you’re sitting down and enjoying the moment. Don’t rush perfection!

Frequently Asked Questions About Pumpkin Chocolate Chip Bread

I get so many questions about this loaf once people try it, which tells me I’m not the only one who thinks it’s the best thing since sliced bread! Baking is chemistry, but sometimes it feels like guesswork, so let me clear up a few things right here. If you still have questions, you can always browse my other quick bread recipes, like my famous Best Banana Bread Recipe for comparison!

Why is my pumpkin bread a little dense instead of fluffy?

That usually comes down to one of two things, honestly. Firstly, were you heavy-handed with the mixing? Overmixing activates the gluten in the flour, which makes the bread chewy and dense, not tender. Remember when I said only mix until the streaks disappear? Follow that rule! Secondly, make sure your baking soda is fresh and active. If it’s too old, it won’t give you the necessary rise, and you end up with a brick instead of that light, **moist pumpkin bread** we want.

Can I substitute applesauce for the oil to make this healthier?

You certainly *can* substitute applesauce for the oil, and yes, it will lower the fat content, making it a lighter bread. However, I have to warn you: you will change the texture significantly. Oil coats the flour particles beautifully and keeps moisture locked in for days. Applesauce adds moisture, but it results in a cakier crumb that tends to dry out faster. If you’re prioritizing a super tender, long-lasting loaf, stick with the oil or melted butter, even if it’s just half the amount!

How can I ensure my chocolate chips don’t all sink to the bottom of the quick bread?

This is the eternal struggle of chocolate chip baking! The trick I learned years ago is super simple: toss your chocolate chips in about a tablespoon of the dry flour mixture *before* you fold them into the batter. Yes, use some of that flour you set aside! That dusty coating creates traction between the chips and the batter, dramatically lowering the chance of a sunken chocolate pile at the bottom of your gorgeous loaf.

How long will this bread stay fresh on the counter?

Because this recipe uses oil, it holds up beautifully for snack time! If wrapped tightly (as I detailed in the storage section), you should get 3 to 4 days of deliciousness at room temperature. If you’re making it ahead of time for a party, just wrap it well and freeze the whole loaf. It thaws out perfectly, so don’t worry about rushing to eat it all in one day!

Estimated Nutritional Information for Pumpkin Chocolate Chip Bread

Okay, let’s talk about the numbers. I know some of you are tracking macros or just trying to keep things balanced, so here is the rundown on what you can expect from a single slice of this glorious **Pumpkin Chocolate Chip Bread**. But listen, take this with a grain of salt—or maybe a pinch of nutmeg!

Since we all use slightly different brands of pumpkin and chocolate chips, these figures are a solid estimate based on the standard ingredients. Don’t stress too much over the exact calorie count; we’re making comfort food here!

• Serving Size: 1 slice
• Calories: 280
• Sugar: 25g (Yep, worth it!)
• Sodium: 250mg
• Fat: 15g total
• Saturated Fat: 5g
• Unsaturated Fat: 10g
• Trans Fat: 0g (Hooray for no trans fats!)
• Carbohydrates: 35g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 40mg

Nutrition Disclaimer

Just a friendly reminder: the nutritional information I’ve shared here is just an estimate calculated from the backbone of the recipe. The actual values are going to change a bit depending on what brand of vegetable oil you use, how big your eggs actually were, or if you swapped in those darker chocolate chips like I suggested earlier for a variation. Use these numbers as a helpful guide, not a perfect science!

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