Pumpkin bread with chocolate chips recipe creates moist, spiced perfection. Easy step-by-step guide with expert tips for amazing results.
Hi, I’m Linda, and welcome to Tasty at Home—where bold flavors meet everyday kitchens. Last October, I watched my neighbor’s kitchen window glow amber as the scent of cinnamon and nutmeg drifted across our shared fence.
She was making her grandmother’s pumpkin bread with chocolate chips, and honestly, I felt a pang of envy.
That weekend, I embarked on my own pumpkin bread journey. After burning two loaves and creating one dense disaster, I finally cracked the code. The secret? Balancing moisture without compromising structure, and timing the chocolate chip addition perfectly. Now, this pumpkin chocolate chip bread has become my autumn signature.
Whether you’re a seasoned baker or someone who still debates teaspoons versus tablespoons, this recipe will guide you to success.
Furthermore, I’ve included every mistake I made so you can skip straight to the triumph. Because here at Tasty at Home, every failure teaches us something valuable about creating memorable meals.
Table of Contents
About the Pumpkin Bread with Chocolate Chips & Ingredients

This pumpkin bread with chocolate chips stands apart from typical fall recipes because it achieves perfect moisture without becoming soggy.
Additionally, the spice blend creates depth without overwhelming the pumpkin’s natural sweetness. After testing dozens of variations, I’ve discovered that the chocolate chips need special treatment to prevent sinking.
The Ultimate Pumpkin Bread with Chocolate Chips recipe yields two standard loaves or 24 muffins, making it perfect for sharing. Moreover, it freezes beautifully for up to three months, so you can enjoy autumn flavors year-round.
Ingredients for Ultimate Pumpkin Bread with Chocolate Chips
Essential Base | Amount | Metric |
---|---|---|
Granulated sugar | 2 cups | 400g |
Butter, softened | 1/2 cup | 115g |
Large eggs | 3 | 3 |
Vanilla extract | 2 teaspoons | 10ml |
Canned pumpkin | 15 oz | 425g |
All-purpose flour | 2 3/4 cups | 345g |
Baking powder | 1/2 teaspoon | 2.5g |
Baking soda | 1 1/2 teaspoons | 7.5g |
Salt | 1 teaspoon | 5g |
Bold Spice Blend | Amount | Metric |
---|---|---|
Ground cinnamon | 3/4 teaspoon | 1.5g |
Ground cloves | 1/4 teaspoon | 0.5g |
Ground nutmeg | 1/4 teaspoon | 0.5g |
Milk | 1/2 cup | 120ml |
Chocolate chips | 12 oz package | 340g |
Shopping Tips for US Grocery Stores
When selecting canned pumpkin, choose pure pumpkin puree rather than pumpkin pie filling. Libby’s remains the gold standard and appears in most American supermarkets. Additionally, look for pumpkin puree with a deep orange color and smooth texture.
For chocolate chips, semi-sweet varieties work best because they balance the bread’s sweetness. However, mini chocolate chips distribute more evenly throughout the batter. Ghirardelli and Nestlé Toll House both offer excellent options that hold their shape during baking.
Quality Ingredient Indicators
Fresh spices make an enormous difference in this recipe. Consequently, check that your cinnamon smells warm and sweet, not dusty or flat. Ground nutmeg should have a sharp, slightly sweet aroma. Replace spices older than two years for optimal flavor.
Choose room-temperature eggs for better incorporation. Cold eggs can cause the butter to seize, creating lumpy batter. Similarly, ensure your butter reaches true room temperature—it should give slightly when pressed but not feel greasy.
Substitutions Guide
For International Readers:
- Replace all-purpose flour with plain flour (UK/Australia)
- Substitute caster sugar for granulated sugar
- Use double cream instead of milk for richer texture
Dietary Adaptations:
- Gluten-free: Use 1:1 baking flour blend
- Dairy-free: Replace butter with coconut oil, milk with almond milk
- Sugar reduction: Substitute 1/2 cup sugar with applesauce
Equipment & Preparation Steps
Essential Equipment
You’ll need two 8.5 x 4.5 inch loaf pans or one 12-cup muffin tin. Additionally, gather an electric mixer, large mixing bowls, measuring cups, and wire cooling racks. If you lack an electric mixer, a sturdy wooden spoon works with extra elbow grease.
DIY Alternative: No loaf pans? Use a 9×13 inch baking dish and reduce baking time to 35-40 minutes. The result creates excellent pumpkin bread bars.
Step-by-Step Instructions
Step 1: Preheat and Prepare Your Workspace
Preheat your oven to 350°F (175°C). Line the bottom of two loaf pans with parchment paper, then spray all surfaces with cooking spray. This double protection prevents sticking disasters.
Pro tip: Let your oven fully preheat for 15 minutes. Uneven temperatures cause dense, poorly risen bread.
Step 2: Create Your Wet Ingredient Base

Add sugar and softened butter to a large mixing bowl. Beat with an electric mixer for 2-3 minutes until the mixture becomes light and fluffy. This creaming process incorporates air, creating tender texture.
Next, add eggs one at a time, beating well after each addition. Pour in the canned pumpkin and vanilla extract, mixing until just combined. The mixture should look smooth and cohesive.
Common Mistake Alert: I once added cold eggs directly from the refrigerator, causing the butter to clump. Room temperature ingredients blend seamlessly and create superior texture.
Step 3: Prepare Your Dry Ingredients
In a separate bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg. Whisking distributes the leavening agents evenly, preventing dense spots in your finished bread.
Furthermore, this step allows you to break up any lumps in the flour. Julia Child always emphasized the importance of properly combined dry ingredients for consistent results.
Step 4: Combine Wet and Dry Ingredients
Add one-third of the flour mixture to the pumpkin mixture, mixing on low speed until just combined. Pour in half the milk, mix briefly, then add another third of flour. Add remaining milk, then final flour portion.
This alternating method prevents overmixing while ensuring complete incorporation. Stop mixing as soon as you see no dry flour streaks.
Step 5: Add Chocolate Chips Like a Pro
Toss chocolate chips with 2 tablespoons of flour before folding them into the batter. This coating prevents sinking during baking. Gently fold chips into the batter using a rubber spatula, making just 3-4 strokes.
Martha Stewart taught me this flour-coating trick years ago, and it works every time. The flour creates tiny anchors that suspend the chips throughout the bread.
Step 6: Bake to Perfection
Divide batter evenly between prepared pans. Bake for 45-55 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs. The tops should spring back when lightly touched.
Cool in pans for 10 minutes before inverting onto wire racks. This brief cooling prevents the bread from falling apart while still warm.
Timing Note: Mini loaves require 25-35 minutes, while muffins need 18-22 minutes. Start checking doneness 5 minutes before the minimum time.
Tips, Variations, and Serving Suggestions

Expert Tips for Best Results
Don’t overmix the batter once flour is added—this develops gluten and creates tough bread. Additionally, measure flour by spooning it lightly into measuring cups, then leveling with a knife. Packed flour creates dense, heavy results.
Test your baking soda’s freshness by adding a pinch to vinegar. Fresh baking soda will bubble vigorously. Old leavening agents won’t provide proper rise.
Creative Variations for Ultimate Pumpkin Bread with Chocolate Chips
New England Maple Twist: Replace 1/4 cup sugar with pure maple syrup and add 1/2 cup chopped walnuts. This variation captures authentic fall flavors.
Southern Comfort Version: Add 1/2 cup bourbon-soaked raisins and increase cinnamon to 1 teaspoon. The alcohol cooks off, leaving rich, complex flavor.
Holiday Cranberry Delight: Substitute dried cranberries for half the chocolate chips. Add orange zest for bright, festive notes perfect for Thanksgiving gatherings.
Healthy Makeover: Replace half the all-purpose flour with whole wheat pastry flour and reduce sugar by 1/4 cup. Add 2 tablespoons ground flaxseed for extra nutrition.
Spice Lover’s Dream: Double the cinnamon and add 1/4 teaspoon ground ginger plus a pinch of cardamom. This creates warming, complex spice notes.
Storage and Make-Ahead Guide
Storage Method | Duration | Instructions |
---|---|---|
Room temperature | 3-4 days | Wrap tightly in plastic wrap |
Refrigerated | 1 week | Store in airtight container |
Frozen (whole loaf) | 3 months | Double-wrap in plastic, then foil |
Frozen (sliced) | 2 months | Individual wrapping for portions |
Make-Ahead Tip: This pumpkin chocolate chip bread actually improves after 24 hours. The flavors meld beautifully, creating even more delicious results.
Pumpkin Chocolate Chip Bread Perfect Pairings
Serve warm slices with healthy Greek yogurt pumpkin muffins for a complete fall breakfast spread. Additionally, pair with hot apple cider or cinnamon-spiced coffee for authentic autumn comfort.
For afternoon treats, serve alongside chocolate chip pumpkin bars to create a stunning fall dessert table. The complementary flavors work beautifully together.
Consider offering with creamy pumpkin pasta for a themed dinner party that celebrates seasonal ingredients from start to finish.
Pumpkin Chocolate Chip Bread FAQs
Are chocolate chips good in pumpkin bread?
Chocolate chips are excellent in pumpkin bread because they add sweetness and textural contrast to the spiced, tender crumb. The chocolate complements pumpkin’s earthy flavor while providing delightful bursts of richness in every bite.
How to keep chocolate chips from sinking in pumpkin bread?
Coat chocolate chips in 2 tablespoons of flour before folding them into the batter. This flour coating creates tiny anchors that suspend the chips throughout the bread during baking, preventing them from settling at the bottom.
What chocolate pairs best with pumpkin?
Semi-sweet chocolate chips work best with pumpkin because they balance the bread’s natural sweetness without overwhelming the spice flavors. Dark chocolate (60-70% cacao) also pairs beautifully for a more sophisticated taste profile.
Why is my pumpkin bread not moist?
Dry pumpkin bread usually results from overbaking, too much flour, or insufficient fat content. Use a toothpick test for doneness, measure flour accurately by spooning and leveling, and ensure your canned pumpkin contains adequate moisture.
How to enhance pumpkin bread?
Enhance pumpkin bread by using fresh spices, adding a cream cheese swirl, incorporating different mix-ins like nuts or dried fruit, or brushing the top with melted butter immediately after baking for improved texture and flavor.
Conclusion
This ultimate pumpkin bread with chocolate chips recipe transforms simple ingredients into autumn magic. After perfecting this recipe through countless tests, I’m confident it will become your go-to fall baking staple. The moist, spiced crumb paired with melted chocolate chips creates pure comfort food.
Consider serving this alongside creamy broccoli cheddar soup for a complete autumn meal that satisfies both sweet and savory cravings. Additionally, package individual slices as thoughtful gifts for neighbors and friends.
I’d love to see your pumpkin bread creations! Tag us on social media and share which variation became your family’s favorite. Because here at Tasty at Home, every shared recipe creates new memories and brings people together around the table.
Whether you’re baking for a cozy family breakfast or preparing treats for a fall gathering, this pumpkin chocolate chip bread delivers reliable results every single time. The recipe scales beautifully and freezes perfectly, making it ideal for busy schedules and spontaneous celebrations.

Ultimate Pumpkin Bread with Chocolate Chips
Equipment
- Two 8.5 x 4.5 inch loaf pans
- Electric mixer
- Large mixing bowls
- measuring cups
- Wire cooling racks
Ingredients
Essential Base
- 2 cups granulated sugar
- ½ cup butter softened
- 3 large eggs
- 2 teaspoons vanilla extract
- 15 oz canned pumpkin
- 2 ¾ cups all-purpose flour
- ½ teaspoon baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
Bold Spice Blend
- ¾ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- ½ cup milk
- 12 oz chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Line the bottom of two loaf pans with parchment paper, then spray all surfaces with cooking spray. This double protection prevents sticking disasters.
- Add sugar and softened butter to a large mixing bowl. Beat with an electric mixer for 2-3 minutes until the mixture becomes light and fluffy. This creaming process incorporates air, creating tender texture.
- Add eggs one at a time, beating well after each addition. Pour in the canned pumpkin and vanilla extract, mixing until just combined. The mixture should look smooth and cohesive.
- In a separate bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg. Whisking distributes the leavening agents evenly, preventing dense spots in your finished bread.
- Add one-third of the flour mixture to the pumpkin mixture, mixing on low speed until just combined. Pour in half the milk, mix briefly, then add another third of flour. Add remaining milk, then final flour portion.
- Toss chocolate chips with 2 tablespoons of flour before folding them into the batter. This coating prevents sinking during baking. Gently fold chips into the batter using a rubber spatula, making just 3-4 strokes.
- Divide batter evenly between prepared pans. Bake for 45-55 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs. The tops should spring back when lightly touched.
- Cool in pans for 10 minutes before inverting onto wire racks. This brief cooling prevents the bread from falling apart while still warm.