Ultimate Moist Pumpkin Chocolate Chip Bread

Fall baking always brings me comfort, especially when I’m juggling a busy schedule. This pumpkin chocolate chip bread quickly became my go-to recipe because it’s moist, easy, and forgiving. With just about 60 to 65 minutes in the oven, it’s perfect for bakers at any skill level looking for a delicious seasonal treat.

Why You’ll Love This Pumpkin Chocolate Chip Bread

• Guaranteed moist texture thanks to the perfect balance of pumpkin puree and oil
• Simple, no-fuss method that’s ideal for beginners and busy cooks
• Rich, warm flavor from the special blend of fall spices that make every bite cozy
• The addition of chocolate chips adds a sweet surprise in every slice

Key Ingredients for Perfect Pumpkin Bread

Pumpkin Puree

Using 100% pure pumpkin puree is essential here. It keeps the bread moist and gives that authentic pumpkin flavor without the added sugars and spices found in pie filling. (Adding a picture of the pure pumpkin can help show this difference clearly.)

Oil

Oil is the secret to this bread’s moist crumb. Unlike butter, oil stays liquid at room temperature, which means the bread stays softer and fresher longer.

Fall Spices

The combination of cinnamon, nutmeg, cloves, and ginger creates that unmistakable fall flavor. This special blend transforms simple bread into something truly comforting and memorable, much like the warm spices found in amazing gingerbread pancakes.

Orange Juice

Orange juice might seem unusual, but it brightens the flavor beautifully. It balances the spices and pumpkin, adding a subtle zing that lifts the whole loaf.

How to Make Pumpkin Chocolate Chip Bread (Step-by-Step Photos)

Mastering the art of baking this Pumpkin Chocolate Chip Bread is a rewarding experience, and following these steps will help you achieve perfection, just as you can with many other delightful recipes on our site.

Prep Oven and Pan

Adjust your oven rack to the lower third and preheat to 350°F (177°C). Grease a 9×5-inch metal loaf pan with non-stick spray. This prep helps prevent the bread top from browning too quickly.

Mix Dry and Wet Ingredients

Whisk together flour, baking soda, cinnamon, nutmeg, cloves, ginger, and salt in one bowl. In another, combine eggs, granulated sugar, and brown sugar until smooth. Add pumpkin puree, oil, and orange juice to the wet mix. Pour wet into dry and gently fold until just combined — a few lumps are okay. Fold in chocolate chips last.

Bake to Perfection

Pour batter into the pan and bake for 60–65 minutes. Cover the bread loosely with foil halfway through to protect the crust. Check doneness with a toothpick around 55 minutes, then every 5 minutes until it’s mostly clean with a few moist crumbs.

Measuring Your Ingredients for Success

The spoon-and-level method is key for measuring flour in this recipe. Instead of scooping flour directly from the bag—which packs it and can cause dense bread—spoon it lightly into your cup and level it off. This simple technique prevents dry or heavy loaves and ensures a tender crumb each time.

Equipment Matters: Choosing Your Loaf Pan

Different loaf pan materials can change baking times and outcomes. Metal pans conduct heat well, baking bread evenly and quickly. Glass or ceramic retain heat longer, so they may require a few extra minutes. For this recipe, I recommend a metal 9×5-inch loaf pan for the best texture and timing.

The Ultimate Pumpkin Chocolate Chip Bread Recipe

Ingredients

• 1 and 3/4 cups (219g) all-purpose flour (spooned & leveled)
• 1 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg*
• 1/4 teaspoon ground cloves*
• 1/4 teaspoon ground ginger*
• 3/4 teaspoon salt
• 2 large eggs, at room temperature
• 1/2 cup (100g) granulated sugar
• 3/4 cup (150g) packed light or dark brown sugar
• 1 and 1/2 cups (340g) pumpkin puree (canned or fresh)
• 1/2 cup (120ml) vegetable oil, canola oil, or melted coconut oil
• 1/4 cup (60ml) orange juice*
• 2/3 cup (120g) semi-sweet chocolate chips*

Instructions

1. Adjust the oven rack and preheat. Move the rack to the lower third and set the oven to 350°F (177°C). Grease a metal 9×5-inch loaf pan with non-stick spray. Set aside.
2. Combine dry ingredients. In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, ginger, and salt. Set aside.
3. Mix wet ingredients. In a medium bowl, whisk eggs, granulated sugar, and brown sugar until combined. Add pumpkin puree, oil, and orange juice, and whisk together.
4. Mix wet and dry together. Pour wet ingredients into dry and stir gently with a rubber spatula or wooden spoon until just combined. Expect a few lumps; do not over-mix.
5. Fold in chocolate chips. Gently incorporate the chocolate chips into the batter.
6. Bake the bread. Pour batter into the prepared pan. Bake 60–65 minutes, loosely covering with foil halfway through to prevent over-browning.
7. Check doneness. Insert a toothpick in the center; it’s done when it comes out clean with a few moist crumbs.
8. Cool completely. Let the bread cool in the pan on a wire rack before removing and slicing.
9. Store leftovers. Keep leftover bread covered at room temperature up to 3–4 days or refrigerate up to a week.

Pro Tips for a Foolproof Loaf

• Always place the oven rack in the lower third to slow down top browning and achieve an even bake.
• Resist the urge to over-mix the batter; a few lumps keep the bread tender and moist.
• Tent your loaf with aluminum foil around the halfway mark to prevent a burnt top while the inside finishes baking.

Variations and Customizations

Troubleshooting Common Pumpkin Bread Problems

• Why Did My Bread Sink in the Middle? Too much moisture or opening the oven door early can cause sinking. Avoid over-mixing and check doneness only after 55 minutes.
• Why Is My Bread Dry or Gummy? Incorrect flour measurement or over-baking often dries it out; use the spoon-and-level method and watch your baking time closely.
• Why Is the Top Dark but the Inside is Raw? Oven rack position or too hot oven can over-brown the top first; keep the rack low and loosely cover with foil halfway through baking.

Storage and Freezing Instructions

Cool your pumpkin bread completely before storing to prevent sogginess. Wrap tightly in plastic wrap for up to 3–4 days at room temperature or refrigerate for up to a week. For freezing, wrap the whole loaf or individual slices first in plastic wrap, then add one more layer of foil. This protects flavor and moisture for longer storage.

How to Package for Gifting

Wrapping your pumpkin bread for gifting can be simple and charming:

• Wrap the loaf in parchment paper and secure it with baker’s twine.
• Add a cute, handwritten tag with a personal message or baking date.
• Use a decorative box or reusable cloth bag for an eco-friendly touch, perfect for presenting this or other festive baked goods like Russian Tea Cakes.

Frequently Asked Questions

Conclusion

This pumpkin chocolate chip bread recipe is foolproof and perfect for cozy fall evenings. Its moist texture, simple ingredients, and rich flavor make it the ultimate comfort baking project. I’d love to hear if you try it—leave a comment with your questions, share your results, or tell me about any creative twists you made. Don’t forget to rate the recipe!

More Cozy Recipes to Bake This Fall

• Quick Banana Bread with Walnuts
• Easy Air Fryer Apple Chips
• Pumpkin Spice Muffins
• Cinnamon Sugar Donut Muffins

Pumpkin Chocolate Chip Bread

A tender, ultra-moist pumpkin loaf scented with cinnamon and warm spices, finished with semi-sweet chocolate chips for the perfect cozy treat.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr 5 minutes mins

Total Time 1 hour hr 20 minutes mins

Servings: 10 slices

Calories: 357

Ingredients Equipment Method Notes

Ingredients

  

Pumpkin Chocolate Chip Bread

• 1 3/4 cups all-purpose flour 219g; spooned & leveled
• 1 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg optional
• 1/4 teaspoon ground cloves optional
• 1/4 teaspoon ground ginger optional
• 3/4 teaspoon salt
• 2 large eggs at room temperature
• 1/2 cup granulated sugar 100g
• 3/4 cup brown sugar 150g; packed; light or dark
• 1 1/2 cups pumpkin puree 340g; canned or fresh (not pumpkin pie filling)
• 1/2 cup neutral oil vegetable, canola, or melted coconut oil; 120 ml
• 1/4 cup orange juice 60 ml; optional
• 2/3 cup semi-sweet chocolate chips 120g; optional

Equipment

• 9×5-inch metal loaf pan
• Oven
• Large mixing bowl
• Medium mixing bowl
• Whisk
• Rubber spatula or wooden spoon
• Measuring cups and spoons
• Non-stick cooking spray or grease
• Aluminum foil
• Wire cooling rack
• Toothpick or skewer

Method

 

Instructions

1. Position rack in the lower third of the oven and preheat to 350°F (177°C). Grease a metal 9×5-inch loaf pan with non-stick spray.
2. Whisk flour, baking soda, cinnamon, nutmeg, cloves, ginger, and salt in a large bowl. In a separate bowl whisk eggs, granulated sugar, and brown sugar, then whisk in pumpkin, oil, and orange juice; add to dry ingredients and gently mix, then fold in chocolate chips.
3. Pour batter into the prepared pan and bake 60–65 minutes, tenting loosely with foil halfway to prevent over-browning. Begin checking at 55 minutes; loaf is done when a toothpick comes out clean with a few moist crumbs.
4. Cool completely in the pan on a wire rack, then remove and slice.
5. Store covered at room temperature for 3–4 days or refrigerate up to 1 week.

Notes

For best texture, measure flour accurately (spoon and level or weigh 219g) and avoid over-mixing. Use a metal pan and tent with foil halfway to prevent over-browning. Start checking doneness early since ovens vary. Use canned pumpkin puree, not pumpkin pie filling. Orange juice adds brightness and moisture—milk or water can substitute. If using melted coconut oil, ensure eggs are at room temperature to prevent re-solidifying. Chocolate chips are optional; nuts can be swapped or added. Bread freezes well: wrap tightly and freeze up to 3 months.