Pumpkin Chocolate Chip Bread (Soft & Easy) 3

This Is the Pumpkin Bread I Bake When I Want the House to Smell Like Fall

You know those days when it’s not quite cold yet but the air has changed just enough to make you think about cozy food? That’s when I whip up this pumpkin chocolate chip bread. It’s tender, rich, and full of warm spice—and let’s be honest—the chocolate chips are what keep people coming back for “just one more slice.”

Summary

• Super soft pumpkin bread loaded with melting chocolate chips
• Mixed in about 10 minutes, then let the oven do its thing
• No fussy steps—just stir, pour and bake
• Makes two loaves (one for you and one to share… or not)
• Smells so good while baking—consider yourself warned

I first made this on a whim. I wasn’t even planning to bake. A can of pumpkin sat on my counter from another recipe, and a bag of chocolate chips that I had been snacking on. So I thought… why not.

About twenty minutes in, my whole kitchen smelled like cinnamon and vanilla with some warm something else that I couldn’t put my finger on. My family kept coming in asking, “What are you making?”

That’s when I knew.

This wasn’t just any pumpkin bread.

Pumpkin Chocolate Chip Bread

This is one of those recipes that feel like home: soft without being too dense; sweet but not overpoweringly so; where melted chocolate chips in every bite make it feel just a bit indulgent—and did I mention? It’s nearly impossible to mess up!

Why This Works So Well

Here’s the thing—pumpkin by itself can be kind of bland sometimes. But in this recipe? It’s rich and moist full of flavor from all those spices sugar plus just enough vanilla to round everything out nicely!

Then enter chocolate chips who totally change the game! You get soft spiced bread with little pockets of melted chocolate here and there. Kind of unfair how good it is, right?

Ingredients You’ll Need

Dry ingredients

• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 4 teaspoons pumpkin pie spice

Wet ingredients

• 2 cups canned pumpkin (not pumpkin pie filling)
• ⅔ cup brown sugar
• ⅔ cup white sugar
• 1 cup applesauce OR canola oil
• 3 eggs
• 1 tablespoon vanilla extract

The good part

• 1½ cups semi-sweet chocolate chips
• ½ cup mini chocolate chips (save a few for the top if you want)

How To Make Pumpkin Chocolate Chip Bread

Step 1: Preheat your oven

Preheat the oven to 350°F. Grease two loaf pans and line them with parchment paper if you’re feeling fancy—it’ll save you some trouble later on!

Step 2: Whisk together dry ingredients

In a large bowl combine flour, salt, baking powder, baking soda, and pumpkin spice. Nothing too complicated here—just make sure everything is mixed well so there are no surprises (like bites of baking soda—trust me!).

Step 3: Whisk together wet ingredients

In another bowl whisk together pumpkin puree, sugars, applesauce (or oil), eggs, and vanilla.
This is the moment when it starts to smell really good.

4. Combine everything

Pour the wet mixture into the dry ingredients and stir gently until just combined. Do not overmix; it does not need any more mixing at this point.

5. Add chocolate chips

Fold in chocolate chips, saving a handful if you would like to sprinkle some on top later (it makes the loaves look extra nice even if you do not care about presentation).

6. Bake

Spoon batter into two loaf pans and bake for about 50–55 minutes until a toothpick inserted comes out clean or mostly clean with melted chocolate (which honestly does not count).

7. Cool (or try to)

Let the bread cool in its pan for about 10 minutes before transferring it to a rack. Or do what I usually do: cut into it too early and pretend everything is fine!

The Smell Is Half the Experience

I am not even exaggerating here; halfway through baking, your kitchen will smell like cinnamon, sugar, and some warm nostalgia. It’s that smell that makes people come wandering in asking, “Is it ready yet?” Even if they weren’t hungry before!

A Few Easy Ways To Change It Up

After you make this once, you will probably start changing it up a bit—here’s what works:

• Add chopped walnuts or pecans for crunch
• Use dark chocolate chips for richer taste
• Swap applesauce for oil if you want more indulgent
• Add a handful of raisins (not everyone’s favorite but works)
• Sprinkle cinnamon sugar on top before baking

I once added both walnuts and extra chocolate chips; that loaf did not last one full day!

Applesauce or Oil—Which One Should You Use?

Both work; applesauce keeps it lighter and still moist while oil makes it richer and a little more indulgent!

Honestly? If I am baking for guests I use oil; if it is just for me… applesauce feels like I am making a responsible decision (even though I am really not).

Storage Tips

• Room temperature: 2–3 days
• Refrigerator: up to a week
• Slices in the freezer for later quick snacks
• Warmed before eating to give that fresh-baked feel

Cold pumpkin bread with coffee in the morning? Highly underrated!

Reader Questions

Can I make this into muffins instead?
Yes! Just pour batter into muffin tins and bake about 18–22 minutes.

Why is my pumpkin bread dense?
Usually due to overmixing; stir just until everything comes together—no need to keep going!

Can I skip the chocolate chips?
You can… but honestly, that is where most of the magic is!

Can I use fresh pumpkin instead of canned?
Yes, just make sure it is smooth and not too watery; canned pumpkin is more consistent though!

How do I know when it’s done?
Stick a toothpick in the center; if it comes out clean (or just with melted chocolate), you are good to go!

Quick Recipe Snapshot

Detail Time
Prep Time 10 mins
Bake Time 50-55 minutes
Total Time About an hour
Yield Two loaves (about twenty-four servings)
Best Served Slightly warm with melty chocolate