The Perfect Pumpkin Chocolate-Chip Bread

I never expected that one chilly October morning would lead to my most requested fall recipe.

My kitchen smelled like cinnamon and nutmeg as I stirred together what would become this Pumpkin Chocolate-Chip Bread.

You know that feeling when you open the oven and everything just looks perfect? That’s exactly what happened here.

Why You’ll Love This Pumpkin Chocolate-Chip Bread

Here is what I love most about my Pumpkin Chocolate-Chip Bread: it brings together the warm spices of autumn with rich chocolate in every slice.

This recipe creates a tender, moist loaf that feels like a cozy hug from your kitchen. The combination works beautifully whether you’re serving it for breakfast or wrapping up slices as thoughtful gifts for neighbors.

If you enjoy baking seasonal treats, you might also want to try my heavenly peach bread during summer months, or these easy bread cinnamon rolls when you want something extra special for weekend mornings.

What Goes Into My Pumpkin Chocolate-Chip Bread

• 1¾ cups granulated sugar – I prefer regular white sugar for the best texture
• ½ cup unsalted butter, room temperature – Make sure it’s soft enough to cream easily
• 3 large eggs – Room temperature eggs blend better
• 1½ teaspoons pure vanilla extract – Skip the imitation stuff if you can
• 1 can (15 oz) pure pumpkin puree – Not pumpkin pie filling, just plain puree
• 2½ cups all-purpose flour – I measure by spooning into the cup and leveling
• 1 teaspoon baking powder – Fresh baking powder makes a difference
• 1¼ teaspoons baking soda – Check that yours isn’t expired
• 1 teaspoon salt – I use regular table salt
• 1 teaspoon ground cinnamon – Freshly ground tastes best
• ¼ teaspoon ground cloves – A little goes a long way
• ¼ teaspoon ground nutmeg – Freshly grated if you have it
• ⅓ cup whole milk – Room temperature works best
• 1½ cups semi-sweet chocolate chips – Mini chips distribute more evenly

How I Make This Pumpkin Chocolate-Chip Bread

1. Prep your kitchen: Heat your oven to 350°F. Grease two 8½ x 4½ inch loaf pans and line the bottoms with parchment paper. This prevents sticking completely.
2. Cream the base: Beat the softened butter and sugar together with an electric mixer for about 3 minutes until light and fluffy. The mixture should look pale and airy.
3. Add wet ingredients: Beat in the eggs one at a time, then mix in the vanilla and pumpkin puree until everything looks smooth and combined.
4. Mix dry ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg. Make sure there are no lumps.
5. Combine carefully: Add half the flour mixture to the pumpkin mixture and stir just until combined. Pour in the milk and stir gently, then add the remaining flour mixture. Don’t overmix – a few streaks of flour are fine.
6. Fold in chocolate: Gently fold in the chocolate chips, saving a few to sprinkle on top if you like.
7. Bake: Divide the batter between your prepared pans. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs. Mini loaves need about 30-40 minutes.
8. Cool properly: Let the loaves cool in their pans for 10 minutes, then turn them out onto wire racks to cool completely.

Feel free to follow me on Pinterest where I share more seasonal baking ideas and cozy kitchen inspiration throughout the year.

My Personal Tricks for the Best Pumpkin Chocolate-Chip Bread

The secret to perfect texture lies in not overmixing once you add the flour – I learned this the hard way after making dense loaves!

I always check my bread at the 45-minute mark since ovens vary so much. Room temperature ingredients blend much easier, so I pull everything out about an hour before baking.

Pumpkin Chocolate-Chip Bread freezes beautifully for up to three months when wrapped tightly in plastic wrap and foil.

Can I make this recipe into muffins instead?

Absolutely! This batter makes about 20-22 standard muffins.

Fill your muffin cups about ¾ full and bake at 350°F for 18-22 minutes. Check them with a toothpick just like you would the loaves.

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What’s the best way to store this bread?

I wrap cooled loaves in plastic wrap and keep them at room temperature for up to 5 days.

For longer storage, slice the bread first, then freeze individual slices in freezer bags. You can toast them straight from frozen.

Can I reduce the sugar in this recipe?

You can cut the sugar down to 1½ cups without affecting the texture too much. The bread will be less sweet but still perfectly good.

I wouldn’t go lower than that since sugar helps keep the bread moist.

What if I don’t have all the spices?

If you’re missing cloves or nutmeg, just use extra cinnamon.

You could also substitute 1½ teaspoons of pumpkin pie spice for all the individual spices. The bread will taste slightly different but still wonderful.

My Favorite Occasions to Make Pumpkin Chocolate-Chip Bread

I reach for this recipe whenever I want to fill my house with the scents of fall, usually starting in late September and continuing through Thanksgiving.

It’s become my go-to gift for new neighbors, teacher appreciation, and those times when friends are going through tough spots.

The mini loaves are perfect for bake sales and holiday exchanges, while full-sized loaves make impressive hostess gifts when I’m invited to autumn gatherings.