Tall, tender loaf packed with melty chips—ready in about 1 hour.
A cinnamon-spiced pumpkin loaf with a plush crumb and glossy pockets of chocolate—slice-and-snack comfort for cool fall days.
Why You’ll Love It
- One bowl, no mixer: True Easy Pumpkin Bread Recipe—stir, bake, done.
- Bakery texture: Pumpkin keeps it ultra-moist; a quick high-heat start gives a proud dome like a café Pumpkin Loaf Bread.
- Loads of chips: The classic Choc Chip Pumpkin Bread vibe with melty pools in every slice.
- Flexible: Bake as a loaf, muffins, or Pumpkin Chocolate Chip Bars for speedy batches.
- Freezer-friendly: Perfect for Fall Bread Recipes and make-ahead gifting.
Ingredients (notes only)
Dry
- All-purpose flour — structure without toughness.
- Baking soda + a little baking powder — lift and even crumb.
- Fine salt — heightens spice and chocolate.
- Cinnamon (plus ginger, nutmeg, clove) — warm fall profile; or pumpkin pie spice.
Wet
- Pumpkin purée — pure, not pie filling.
- Neutral oil — stays moist longer than butter.
- Eggs + vanilla — richness and flavor.
- Brown sugar + granulated sugar — balanced moisture and sweetness.
- Milk or yogurt (optional) — extra tenderness.
Mix-ins
- Semi-sweet chocolate chips (plus a few for topping).
Step-by-Step (Oven)
- Prep: Heat oven to 425°F (220°C). Line a 9×5-inch loaf pan with parchment; lightly oil.
- Whisk dry: Flour, baking soda, baking powder, salt, spices.
- Whisk wet: Pumpkin, oil, eggs, sugars, vanilla (and milk/yogurt if using) until smooth.
- Combine: Fold dry into wet just until no flour streaks remain. Fold in chips. Batter will be thick.
- Load & top: Scrape into pan, smooth peak, sprinkle extra chips.
- Bake high then low: 5 minutes at 425°F, then reduce to 350°F (175°C) and bake 45–55 minutes until a tester comes out with a few moist crumbs and the center reads 200–205°F.
- Cool: Rest 10 minutes in pan, then lift out to a rack to cool completely for clean slices.
Pro Tips
- Don’t overmix: Stop once dry disappears—overworking toughens the crumb.
- Chip insurance: Toss chips with 1 tsp flour if they sink.
- Even bake: Tent with foil if browning too fast at 30–35 minutes.
- Perfect slice: Chill 30 minutes after cooling for café-clean cuts.
Variations (mapped to interests)
- Cinnamon Pumpkin Bread: Skip chips; swirl 2 tbsp cinnamon-brown sugar over the top before baking.
- Pumpkin Chocolate Chip Bars: Spread batter in 9×9-inch pan; bake 25–30 minutes at 350°F (skip 425°F burst).
- Pumpkin Chocolate Chip Cake: Bake in 8-inch round; cool and finish with cream cheese frosting.
- Pumpkin Cookies Chocolate Chip: Add ½ cup extra flour to batter, scoop 2 tbsp mounds; bake 10–12 min at 350°F.
- Chocolate Chip Pumpkin Loaf (extra): Add ½ cup chopped walnuts or pecans.
How to Serve
Warm (chips gooey) or room temp; spread with cinnamon butter or cream cheese. Lovely with coffee, chai, or cold milk.
Make Ahead & Storage
- Counter: Airtight up to 2 days.
- Fridge: 5 days, wrapped.
- Freeze: Slices or whole loaf up to 2 months; thaw wrapped at room temp.
- Refresh: 10–15 seconds in microwave restores softness.
FAQs
Can I use pumpkin pie filling?
No—too sweet/spiced. Use pure pumpkin purée.
Oil vs. butter?
Oil gives a moister, softer crumb. Melted butter adds flavor but can dry sooner.
Whole-wheat option?
Swap ½ cup flour for whole-wheat pastry flour; add 1 tbsp milk.
Why the 425°F start?
A brief blast lifts the crown; the lower temp cooks it through evenly.
Simple Nutrition (estimate per slice, 12 slices)
Calories 290 · Carbs 40g · Protein 4g · Fat 13g · Sugar 23g · Fiber 2g · Sodium 210mg
Pumpkin Chocolate Chip Bread (One-Bowl)
Moist, cinnamon-spiced pumpkin loaf studded with melty chocolate chips. One bowl, proud dome, and easy variations for bars, cake, or cookies.
Ingredients
- 1.75 cups all-purpose flour (220 g)
- 1 tsp baking soda
- 0.5 tsp baking powder
- 0.5 tsp fine salt
- 2 tsp ground cinnamon
- 0.5 tsp ground ginger
- 0.25 tsp nutmeg
- 0.125 tsp ground cloves
- 1 cup pumpkin purée (245 g)
- 2 large eggs
- 0.5 cup neutral oil (120 ml)
- 0.75 cup light brown sugar, packed (150 g)
- 0.25 cup granulated sugar (50 g)
- 2 tsp vanilla extract
- 2 tbsp milk or plain yogurt (optional)
- 1 cup semi-sweet chocolate chips (170 g), plus 2 tbsp for topping
Equipment
- oven
- 9×5-inch loaf pan
- mixing bowls
- whisk
- Parchment paper
- cooling rack
Method
- Preheat oven to 425°F (220°C). Line a 9×5-inch loaf pan with parchment and lightly oil.
- Whisk flour, baking soda, baking powder, salt, and spices in a bowl.
- In another bowl, whisk pumpkin, eggs, oil, sugars, vanilla, and milk/yogurt until smooth.
- Fold dry ingredients into wet just until combined, then fold in chocolate chips.
- Spread batter into loaf pan, sprinkle reserved chips on top.
- Bake 5 minutes at 425°F, then reduce to 350°F (175°C) and bake 45–55 minutes until a tester shows moist crumbs and center reads 200–205°F.
- Cool 10 minutes in pan, then transfer to rack to cool completely before slicing.
Nutrition
Calories: 290kcalCarbohydrates: 40gProtein: 4gFat: 13gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 35mgSodium: 210mgPotassium: 150mgFiber: 2gSugar: 24gVitamin A: 3800IUVitamin C: 1mgCalcium: 40mgIron: 2mg
Notes
GF: Use a 1:1 gluten-free flour blend; add 1 extra tbsp oil. DF: Use dairy-free chocolate chips and milk/yogurt. Bars: Bake in a 9×9 pan at 350°F for 25–30 min (skip 425°F step). Muffins: Bake 12 muffins, 5 min at 425°F then 14–16 min at 350°F. Storage: Wrap well for 3–4 days or freeze slices. Air Fryer Mini Loaves/Muffins: Air fry at 320°F (160°C) for 14–18 min until set.
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