Thick, tender slices of spiced autumn indulgence: this Moist Chocolate Chip Pumpkin Bread is supercharged with rich pure pumpkin puree, warm cinnamon and nutmeg, and pockets of molten semisweet chocolate chips. It is the definitive autumn loaf that stays extraordinarily moist and soft for days on end.
Ultra-moist autumn pumpkin bread loaded with warm spices and melted dark chocolate chips.
While standard quick breads often turn dry and crumbly by day two, this foolproof recipe uses pure pumpkin puree combined with real oil and brown sugar to lock in deep moisture. The natural moisture content in pumpkin binds seamlessly with the flour starches, while semisweet chocolate provides a decadent bitter-sweet foil to the warming spices.
Why You’ll Love This Recipe
Unbelievably Moist: Thanks to the pumpkin puree and brown sugar, this loaf remains super tender for up to 5 days.
No Mixer Required: Mix dry ingredients in one bowl, wet in another, and fold together with a spatula—zero electric mixer needed.
Double Chocolate Distribution: Chips folded into the batter create melty pockets throughout, while topping chips deliver visual bakery appeal.
Pure Harvest Aromas: As this bread bakes, your kitchen will fill with comforting aromas of cinnamon, ginger, cloves, and vanilla.
Key Ingredients & Smart Swaps
Pure pumpkin puree, brown and white sugar, semisweet chocolate chips, and autumn baking spices.
Pure Pumpkin Puree: Be sure to use 100% pure canned pumpkin puree (such as Libby's), NOT pumpkin pie filling which contains added sugars and thickeners.
Semisweet Chocolate Chips: Semisweet or bittersweet (60% cacao) chips provide rich chocolate intensity without overwhelming sweetness. You can also chop high-grade chocolate bars.
Brown Sugar & Granulated Sugar: Brown sugar adds moisture and molasses warmth, while white sugar creates crisp exterior loaf edges.
Vegetable Oil or Melted Coconut Oil: Liquid oil produces far moister and more resilient quick breads than creamed butter.
Pumpkin Pie Spice: A fragrant blend of cinnamon, ginger, nutmeg, allspice, and cloves.
Step-by-Step Cooking Walkthrough
1. Mix Dry Ingredients: Whisk together flour, baking soda, cinnamon, pumpkin pie spice, and salt in a bowl to ensure even leavening distribution.
2. Whisk Wet Ingredients: In a separate large bowl, vigorously whisk together pumpkin puree, sugars, oil, eggs, milk, and vanilla until smooth and glossy.
Gently folding chocolate chips into the spiced pumpkin batter with a silicone spatula.
3. Fold Batter & Add Chips: Gently fold dry ingredients into wet until just combined. Fold in 1 cup of chocolate chips. Pour into lined loaf pan and top with remaining chips.
4. Bake to Perfection: Bake at 350°F (175°C) for 50 to 60 minutes until a tester comes out with moist crumbs. Cool completely on a wire rack before slicing with a serrated knife.
3 Chef Secrets for Perfect Results
1. Do Not Overmix: Once flour meets liquid, overmixing develops gluten and results in a rubbery, dense loaf with tunnels. Fold just until no dry streaks remain.
2. Tent with Foil at 40 Minutes: Because pumpkin bread is dense and requires almost an hour in the oven, tent the top loosely with aluminum foil for the last 15 minutes to prevent the top chocolate chips from burning.
3. Let Cool Completely: Slicing warm quick bread right out of the oven releases steam prematurely and causes the loaf to compress. Allow it to cool for at least 1 hour for clean, gorgeous slices.
What to Serve With Chocolate Chip Pumpkin Bread
Thickly sliced and served with softened salted butter or cream cheese spread.
Spreads: Spread with whipped honey butter, softened cream cheese, or rich almond butter.
Beverages: Pairs impeccably with cold brew coffee, a hot flat white, or spiced autumn tea.
Room Temperature: Wrap tightly in plastic wrap or store in an airtight container at room temperature for up to 4 to 5 days. It actually becomes moister on day two!
Refrigeration: Keep in the fridge for up to 7 days if you prefer a firmer, chilled texture.
Freezer-Friendly: Slice the loaf completely, place parchment between slices, wrap in foil and freeze in a zip-top bag for up to 3 months. Toast individual slices straight from frozen!
Moist Chocolate Chip Pumpkin Bread
Ultra-moist, tender autumn pumpkin quick bread loaded with melted semisweet chocolate chips and aromatic pumpkin pie spice. Stays soft for days!
Preheat oven to 350°F (175°C). Grease an 8.5x4.5-inch or 9x5-inch loaf pan and line with parchment paper with overhang for easy removal.
In a medium bowl, whisk together all-purpose flour, baking soda, ground cinnamon, pumpkin pie spice, and sea salt.
Whisking Wet Ingredients & Folding
In a large mixing bowl, whisk together pumpkin puree, granulated sugar, dark brown sugar, oil, eggs, milk, and vanilla extract until completely smooth and glossy.
Pour dry ingredients into wet ingredients. Fold gently with a rubber spatula just until combined without overmixing.
Fold in 1 cup of chocolate chips, reserving ¼ cup for the top. Pour batter into prepared loaf pan and smooth top. Scatter reserved ¼ cup chocolate chips and a sprinkle of turbinado sugar over the surface.
Baking & Cooling
Bake at 350°F (175°C) for 50 to 60 minutes. A wooden toothpick inserted into center should come out with moist crumbs and melted chocolate, but no raw batter (tent with foil at 40 minutes if browning too quickly).
Cool in pan for 15 minutes, then lift out using parchment handles and transfer to a wire rack to cool completely before slicing.
Can I use fresh pumpkin instead of canned? Yes, but fresh roasted pumpkin has higher water content. Puree it and strain through cheesecloth for 30 minutes before measuring to avoid excess liquid.
Can I add nuts to this loaf? Yes! ½ cup of toasted chopped pecans or walnuts adds fantastic crunch.
Why did my pumpkin bread sink in the middle? Opening the oven door frequently during the first 40 minutes or underbaking can cause the center to collapse. Test with a skewer in the exact center before removing.
Pin This Recipe for Later
Love cozy fall baking? Save this pin to your favorite Pinterest pumpkin board so you have the ultimate chocolate chip pumpkin bread recipe ready!
Save this moist chocolate chip pumpkin bread pin to your Pinterest board!
Mary Johnson
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