Melted chocolate gives this loaf a rich flavor without relying on cocoa powder. Pumpkin puree keeps the crumb moist, while brown sugar and warm spices add depth that suits fall baking. Chocolate chips create soft pockets throughout the loaf, making each slice feel more indulgent without becoming overly sweet.
The batter comes together quickly, needs no yeast, and bakes into a tender bread that works for breakfast, dessert, or an afternoon snack. Serve it with coffee, milk, or a light spread of butter. It also stores well, so you can enjoy fresh slices over several days or pack a slice for lunch.
Table of Contents
Why This Recipe Works
This recipe works because pumpkin puree keeps the bread moist and soft without making it heavy. Melted chocolate gives the loaf a rich chocolate flavor, while chocolate chips add sweet bites throughout. Cinnamon and pumpkin pie spice bring warm fall flavor that pairs well with the pumpkin.
It is also easy to make because it is a quick bread, so there is no yeast or rising time. The batter comes together with simple ingredients, bakes into a tender loaf, and slices well once cooled. It works for breakfast, snacks, dessert, or holiday baking.
Ingredients
Pumpkin Puree: Pumpkin puree keeps the bread moist and gives it a mild pumpkin flavor.
Substitute: Use thick homemade pumpkin puree, but drain off any extra liquid first.
Chocolate Chips: Chocolate chips add sweet pockets of chocolate throughout the loaf. Semi-sweet chips give a balanced flavor.
Substitute: Use milk chocolate chips, dark chocolate chips, mini chips, or chopped chocolate.
All-Purpose Flour: Flour gives the bread structure and helps it hold together after baking.
Substitute: Use a 1:1 gluten-free baking flour if needed.
Brown Sugar: Brown sugar adds sweetness, moisture, and a light caramel taste.
Substitute: Use granulated sugar, though the loaf may be slightly less moist.
Pumpkin Pie Spice: Pumpkin pie spice adds warm flavor from cinnamon, ginger, nutmeg, and cloves.
Substitute: Use cinnamon with small pinches of nutmeg and ground ginger.
Tips
- Use plain pumpkin puree, not pumpkin pie filling, because pie filling already contains sugar and spices.
- Toss the chocolate chips with 1 teaspoon of flour to help keep them from sinking.
- Mix the batter only until the flour disappears so the bread stays soft.
- Check the loaf near the end of baking because oven temperatures can vary.
- Let the bread cool before slicing so it holds together and the chocolate has time to set.
How to Serve
Chocolate chip pumpkin bread works well for breakfast, brunch, dessert, or an afternoon snack. Serve it warm, at room temperature, or lightly toasted.
- Serve with coffee or milk for a simple morning or afternoon treat.
- Spread with butter or cream cheese for extra richness.
- Warm a slice and add whipped cream for an easy dessert.
Similar Recipes
Chocolate Pumpkin Bread
Ingredients
- 1¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1½ teaspoons pumpkin pie spice
- ½ teaspoon ground cinnamon
- 1 cup pumpkin puree
- ¾ cup packed brown sugar
- ¼ cup granulated sugar
- ½ cup vegetable oil
- 2 large eggs
- ¼ cup milk
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips divided
- 1 teaspoon all-purpose flour for coating the chocolate chips
Instructions
- Preheat the oven to 350°F.
- Grease a 9x5-inch loaf pan and line it with parchment paper.
- Add the flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon to a medium bowl.
- Whisk the dry ingredients until evenly mixed.
- In a large bowl, whisk together the pumpkin puree, brown sugar, granulated sugar, vegetable oil, eggs, milk, and vanilla extract.
- Add the dry ingredients to the pumpkin mixture.
- Stir gently until just combined. Do not overmix.
- Place ¾ cup of the chocolate chips in a small bowl.
- Toss them with 1 teaspoon of flour.
- Fold the coated chocolate chips into the batter.
- Pour the batter into the prepared loaf pan.
- Smooth the top with a spatula.
- Sprinkle the remaining ¼ cup of chocolate chips over the top.
- Bake for 55 to 65 minutes.
- Check the center with a toothpick. It should come out clean or with a few moist crumbs, but no wet batter.
- Let the bread cool in the pan for 15 minutes.
- Lift the loaf out of the pan and place it on a wire rack.
- Let it cool before slicing and serving.
Nutrition
Notes
• Toss the chocolate chips with 1 teaspoon of flour to help keep them from sinking.
• Mix the batter only until the flour disappears so the bread stays soft.
• Check the loaf near the end of baking because oven temperatures can vary.
• Let the bread cool before slicing so it holds together and the chocolate has time to set.
I served thick slices with coffee, and the chocolate pumpkin combination tasted even better the next morning.