Moist Pumpkin Chocolate Chip Bread Recipe (Easy Fall Favorite)

If there’s one bake that instantly makes it feel like fall, it’s this Moist Pumpkin Chocolate Chip Bread. It’s buttery, soft, perfectly spiced, and loaded with melty chocolate chips. It’s the kind of loaf that disappears before it even cools.

Think of this recipe as the coziest upgrade to a classic pumpkin bread: sweet enough for dessert, yet simple enough for breakfast with coffee. It’s also foolproof. No mixer is needed, just a whisk, one bowl, and pantry staples. It’s a fall favorite for a reason!

Don’t miss our readers’ favorite Chocolate Chip Banana Bread Recipe or our Homemade Gooey Cinnamon Rolls. Both are perfect for breakfast, brunch, or dessert!

What Is Pumpkin Bread?

Pumpkin bread is a classic quick bread, which means it’s made without yeast; it rises from baking soda or baking powder instead. The result is a moist, tender loaf that’s somewhere between cake and bread in texture.

Its base is simple: flour, sugar, eggs, oil, butter, and pumpkin purée, which gives it a deep orange color and soft crumb. The flavor comes to life with warm fall spices like cinnamon, nutmeg, ginger, and cloves.

Pumpkin bread is often compared to banana bread, but instead of bananas adding sweetness, pumpkin adds moisture and a subtle earthy flavor. Depending on the mix-ins, it can lean more dessert-like (with chocolate chips or cream cheese) or stay classic and lightly sweet for breakfast or an afternoon snack.

In short, pumpkin bread is the ultimate fall bake: cozy, aromatic, and endlessly customizable.

Watch the Video Tutorial on How to Make Pumpkin Chocolate Chip Bread

Why You’ll Love This Easy Recipe

• Ultra-moist crumb: The mix of butter, oil, and sour cream keeps it tender for days.
• Perfect pumpkin flavor: Balanced sweetness with warm cinnamon, nutmeg, and cloves.
• Chocolate in every bite: A mix of milk chocolate chips and chopped semi-sweet chocolate adds bakery-level indulgence.
• One-bowl simplicity: No fancy steps or equipment required.
• Smells like fall: Your kitchen will instantly feel like a cozy bakery.

If you’ve tried my Banana Bread, you’ll love this version. It’s built on the same buttery base but infused with pumpkin purée and autumn spices for that irresistible seasonal twist.

The Secret to Perfectly Moist Pumpkin Chocolate Chip Bread

Most pumpkin bread recipes lean too heavily on the pumpkin, which makes the crumb soggy and unpleasant.

But not our recipe, the moisture is balanced:

• 1 ½ cups pumpkin purée provides flavor and color.
• ½ cup sour cream adds richness and structure. (I love adding sour cream to so many recipes like our Blueberry Muffins or Vanilla Pound Cake!)
• Butter + oil gives you the best of both worlds. Remember butter equals flavor, and oil equals moisture!

Every slice holds together beautifully, yet melts in your mouth. Every time I make this pumpkin chocolate chip bread, my family eats it within minutes.

Ingredients You’ll Need

Pumpkin purée: Use 100% pure pumpkin, not pumpkin pie filling. It gives the bread its signature flavor, vibrant orange color, and natural moisture.

Butter and oil: The best of both worlds! Butter adds rich flavor, while oil keeps the bread tender and moist even after a few days.

Brown sugar and granulated sugar: A combination of the two creates the perfect balance — brown sugar adds a hint of caramel flavor, while granulated sugar lightens the texture.

Eggs: Provide structure and help bind everything together for that perfect soft crumb.

Sour cream: My secret weapon for bakery-style pumpkin bread. It adds moisture, richness, and a touch of tang to balance the sweetness.

All-purpose flour: Simple and reliable. It keeps the loaf light while giving enough structure to hold all that moisture and chocolate.

Pumpkin pie spice: A cozy blend of cinnamon, nutmeg, ginger, and cloves that gives the bread its unmistakable fall flavor. You can also individually measure out your spics instead of using a blend.

Vanilla Bean Paste or Extract: Adds warmth and depth, tying all the flavors together.

Chocolate chips and chunks: I like to use a mix of milk chocolate chips and chopped semi-sweet chocolate bar. The milk chocolate melts into creamy pockets, while the semi-sweet adds a rich contrast. This is my secret in my famous Chocolate Chip Cookies Recipe.

Step-by-Step Instructions on the Best Pumpkin Chocolate Chip Bread

1. Prep the Pan

Grease and line a 9×5-inch loaf pan with parchment paper, leaving overhang for easy removal. Preheat oven to 350°F (175°C).

2. Mix Wet Ingredients

In a large bowl, whisk together melted butter, oil, brown sugar, and granulated sugar until smooth. Add eggs and vanilla, whisk until glossy and combined.

3. Add Pumpkin & Sour Cream

Whisk in pumpkin purée (not pumpkin pie filling) and sour cream until fully incorporated and silky.

4. Combine Dry Ingredients

In a separate bowl, whisk together flour, baking soda, baking powder, salt, and pumpkin pie spice. (Although, 99% of the time I’m too lazy to mix separately and just toss it straight into the wet ingredients — hahaha!)

5. Fold Dry into the Wet Ingredients

Fold dry ingredients into the wet mixture until just combined. Don’t overmix, that’s the key to a soft crumb.

6. Add the Chocolate and Mix-Ins

Fold in ½ cup milk chocolate chips and ½ cup chopped semi-sweet chocolate bar. Feel free to experiment here by adding various types of chocolates, nuts, raisins, and more.

7. Bake

Pour batter into the pan, smooth the top, and bake 60–70 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.

8. Cool & Slice

Let the bread rest in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.

Tips for the Perfect Pumpkin Bread Every Time

• Measure flour correctly: Spoon and level it; too much flour makes bread dense. You can also measure with a scale for the most accurate results.
• Don’t overbake: Remember, every oven is different, so start checking at around 60 minutes. Once a toothpick comes out mostly clean, you are done.
• Cool completely: The pumpkin chocolate chip bread firms up as it cools, resulting in clean slices.
• Use fresh spices: Old spices lose flavor and dull that warm aroma. Feel free to use a pumpkin pie spice blend or make your own!
• Rest overnight: The flavor deepens by the next day (if you can wait!).

Ways to Flavor this Moist Pumpkin Bread Recipe

This pumpkin bread recipe is a dream base; it’s moist, buttery, and perfectly spiced, which means you can take it in a ton of delicious directions depending on your mood. Here are my favorite ways to switch it up:

1. Cream Cheese Swirl (Bakery-Style Upgrade)

Want that Starbucks-style pumpkin loaf vibe? Swirl in a layer of sweetened cream cheese before baking. It adds richness, tang, and that pretty marbled look when you slice it.

• To make it: Whisk together 4 oz (½ block) cream cheese, 2 tbsp sugar, 1 egg yolk, and ½ tsp vanilla until smooth.
• How to swirl: Pour half the pumpkin batter into the pan, spoon the cream cheese mixture on top, then add the remaining pumpkin batter. Gently drag a knife or skewer through the layers for a marbled effect.
• The result? A luscious, cheesecake-meets-pumpkin-bread combo that’s almost too good to share.

2. Nutty Twist

Add 1 cup toasted pecans or walnuts to the batter for crunch and a toasty, buttery depth that pairs perfectly with pumpkin. Toast them first in a dry skillet or oven for 5–7 minutes to bring out their flavor.

3. Maple Glaze

Drizzle your cooled loaf with a quick maple glaze made from ½ cup powdered sugar + 1½ tbsp pure maple syrup + ½ tsp milk or cream. It adds sweetness and that cozy maple note that screams fall.

4. Mini Loaves or Muffins

Perfect for gifting or portion control (sort of). Pour the batter into greased mini loaf pans or a muffin tin.

• Bake time: About 22–25 minutes, or until a toothpick comes out clean.
• The texture stays just as moist, and they look adorable tied up with twine for holiday gifting.

Storage & Freezing Moist Pumpkin Chocolate Chip Bread

• Room Temp: Wrap tightly in plastic wrap; keeps 3 days.
• Fridge: Up to 1 week — bring to room temp before serving.
• Freeze: Wrap individual slices or the whole loaf in plastic + foil; freeze up to 3 months.
  Thaw overnight and warm a slice before serving for bakery-fresh texture.

Ways to Serve Pumpkin Bread

• Warm with a pat of butter and a sprinkle of cinnamon sugar.
• Drizzle with a simple vanilla glaze.
• Pair with coffee or a pumpkin spice latte for the ultimate fall breakfast.
• Make pumpkin bread French toast the next morning — trust me, it’s unreal.

FAQ on Pumpkin Chocolate Chip Bread

Can I use homemade pumpkin purée?
Yes! Just drain excess water before using so your loaf stays sturdy and moist.

Can I double the recipe?
Absolutely. Bake in two pans or a 9×13 dish (check around 45 minutes).

What can I replace the sour cream with?
If you don’t have sour cream on hand, simply use plain full-fat Greek Yogurt!

What if I don’t have a pumpkin spice blend?
No worries at all! Simply use 2 tsp cinnamon + ½ tsp nutmeg + ½ tsp ginger + ¼ tsp cloves. The great thing about this recipe is that it’s easy to customize! If you like more ginger, add more ginger and vice versa.

Get to Baking!

When the weather turns chilly, nothing beats the smell of Moist Pumpkin Chocolate Chip Bread baking in the oven. It’s comforting, nostalgic, and guaranteed to make your kitchen the happiest place in the house.

So grab your whisk, open that can of pumpkin, and treat yourself to the easiest (and most delicious) fall loaf you’ll ever bake.

Don’t forget to leave a review and tag me on social media @everythingjustbaked! I love seeing what you create!