Fill your home with the incredible aroma of autumn with what is truly the best Chocolate Chip Pumpkin Bread you’ll ever bake. This recipe creates a quick bread that is exceptionally moist, tender, and bursting with the warm, cozy flavors of cinnamon, nutmeg, and cloves. Every slice is studded with gooey, melted chocolate chips, making it an irresistible treat for breakfast, a delightful afternoon snack with a cup of coffee, or a simple dessert. It’s incredibly easy to make and is guaranteed to be a fall favorite for your entire family.
Why This Pumpkin Bread is a Step Above the Rest
This recipe delivers a perfect loaf every single time. Here’s why it’s so special:
- Incredibly Moist Texture: The combination of pumpkin puree and oil ensures a tender, moist crumb that stays fresh for days.
- Perfectly Spiced: A classic blend of cinnamon, nutmeg, and cloves gives this bread that quintessential, warm-spiced flavor of fall.
- Loaded with Chocolate: With chocolate chips mixed into the batter and sprinkled on top, you get a delicious, melty chocolate moment in every single bite.
- Easy to Make: This is a straightforward quick bread recipe—no special equipment or techniques required. Just mix your wet and dry ingredients, and you’re ready to bake!
Your Simple Ingredient Checklist
This recipe uses simple pantry staples to create a truly delicious loaf.
Dry Ingredients:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
Wet Ingredients:
- 1 cup granulated sugar
- ½ cup cooking oil (like canola or vegetable oil)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup 100% pure pumpkin puree
The Best Part:
- 1 cup semi-sweet chocolate chips, divided
Step-by-Step Guide to the Perfect Loaf
Follow these simple steps for a moist and delicious pumpkin bread.
Part 1: Mix the Batter
- Preheat and Prep: Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
- Combine Wet Ingredients: In a separate large bowl, whisk together the sugar and oil. Add the eggs, one at a time, whisking well after each addition. Stir in the vanilla extract and the pumpkin puree until everything is smooth and well combined.
- Mix Wet and Dry: Pour the dry ingredients into the bowl with the wet ingredients. Stir with a rubber spatula until just combined. Be careful not to overmix—a few streaks of flour are okay.
- Add Chocolate: Gently fold in ¾ cup of the chocolate chips.
Part 2: Bake the Bread
- Pour and Top: Pour the prepared batter into your greased loaf pan and spread it out evenly. Sprinkle the remaining ¼ cup of chocolate chips over the top of the batter.
- Bake: Place the loaf pan in the preheated oven and bake for 50-60 minutes. The bread is done when a wooden skewer or toothpick inserted into the center comes out clean or with moist crumbs attached.
- Cool: Let the pumpkin bread cool in the pan for about 15 minutes before carefully inverting it onto a wire rack to cool completely.
- Slice and Enjoy: Once the loaf has cooled, slice it up and enjoy its incredible moist texture and flavor!
Tips and Substitutions
- Spice Shortcut: If you don’t have the individual spices, you can substitute them with 2 teaspoons of pumpkin pie spice.
- Don’t Overmix: The key to a tender quick bread is to mix the batter until the ingredients are just combined. Overmixing can lead to a tough, dense loaf.
- Check for Doneness: Ovens can vary. Start checking your bread around the 50-minute mark. If the top is browning too quickly but the center isn’t cooked yet, you can loosely tent it with aluminum foil for the remainder of the baking time.
- Storage: Store the completely cooled bread in an airtight container or wrapped in plastic wrap at room temperature for up to 4 days.
The Best Moist Chocolate Chip Pumpkin Bread: Your Go-To Fall Recipe
This moist, tender pumpkin bread is loaded with warm spices and gooey chocolate chips. Perfect for breakfast, a snack, or dessert, it’s easy to make and fills your home with the cozy flavors of fall.
Equipment
- 9×5-inch loaf pan
- Mixing bowls
- whisk and spatula
- Measuring Cups and Spoons
- Wire Cooling Rack
Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1 cup granulated sugar
- 1/2 cup cooking oil (canola or vegetable)
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup 100% pumpkin puree
- 1 cup semi-sweet chocolate chips, divided
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
- In a medium bowl, whisk flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves together.
- In a large bowl, whisk sugar and oil. Add eggs one at a time, whisking after each. Stir in vanilla and pumpkin puree until smooth.
- Add dry mixture to wet mixture. Stir with a spatula until just combined. Do not overmix.
- Fold in 3/4 cup of chocolate chips. Pour batter into loaf pan. Sprinkle remaining 1/4 cup of chips on top.
- Bake for 50–60 minutes, until a toothpick comes out clean or with moist crumbs. Cool in pan for 15 minutes, then transfer to a wire rack to cool completely.
Notes
Don’t overmix the batter—just stir until combined for a tender loaf. If you don’t have all the spices, use 2 teaspoons pumpkin pie spice instead. Start checking doneness at 50 minutes, and tent with foil if the top browns too quickly. Store at room temp for up to 4 days.