This chocolate chip pumpkin bread is the loaf I make the second the weather turns. It’s super moist, packed with warm pumpkin spice, and loaded with chocolate chips in every slice. It comes together in one bowl with melted butter, so there’s no mixer and no waiting around for butter to soften. Just whisk, fold, and bake.

Why You’ll Love This Recipe

• One bowl, no mixer: Melted butter and a whisk are all you need, so cleanup is easy.
• Ultra moist and tender: The pumpkin puree keeps the crumb soft for days.
• Warm fall flavor: Pumpkin pie spice and brown sugar give it a cozy, caramel-like depth.
• Chocolate in every bite: A generous amount of chocolate chips balances the spice.
• Easy to customize: Swap the chips, add nuts, or turn it into muffins.

The Fall Loaf I Make on Repeat

Every fall I end up with a can of pumpkin puree in the pantry and a loaf pan with nothing to do, and this bread is where they meet. It’s gently spiced and deeply moist, with melty chocolate pockets throughout. The pumpkin pie spice and dark brown sugar give it a warm, almost caramel flavor, and the chocolate chips keep every bite interesting. It’s the kind of thing you slice while it’s still a little warm and tell yourself you’ll only have one piece.

Chocolate Chip Pumpkin Bread Ingredients

PUMPKIN BREAD BATTER

• 350 g pumpkin puree (not pumpkin pie filling)
• 170 g unsalted butter, melted
• 165 g dark brown sugar
• 50 g granulated sugar
• 2 large eggs
• 1 tsp vanilla extract

DRY INGREDIENTS

• 180 g all-purpose flour
• 1 tsp baking soda
• ½ tsp salt
• 1½ tsp pumpkin pie spice

MIX-IN

• 1½ cups chocolate chips

Pumpkin Puree vs. Pumpkin Pie Filling

Make sure the can says 100% pure pumpkin puree. Pumpkin pie filling is pre-sweetened and already seasoned, which will throw off both the sugar and the spice in this recipe. I weigh the puree at 350 g so the batter has the same moisture every time. If you’re using a standard can, you’ll have a little left over to use in pancakes or oatmeal.

Why Melted Butter

Melted butter is what makes this a one-bowl bread. You skip creaming, which means no mixer and no softening time, and the melted butter coats the flour in a way that keeps the loaf tender. Let it cool for a few minutes after melting so it doesn’t scramble the eggs when you whisk it in with the sugars.

Don’t Overmix the Batter

Once the flour goes in, you’re only trying to bring everything together. Overmixing develops gluten, which makes the bread tough and dense instead of soft. Fold until you no longer see dry streaks of flour, then fold in the chocolate chips and stop.

How To Make Chocolate Chip Pumpkin Bread

1. Prep: Preheat the oven to 350°F (175°C). Grease a 9×5 inch loaf pan or line it with parchment, leaving some overhang so you can lift the loaf out easily.
2. Mix the wet ingredients: In a large bowl, whisk the pumpkin puree, melted butter, dark brown sugar, and granulated sugar until combined. Whisk in the eggs and vanilla until smooth.
3. Add the dry ingredients: Sprinkle the flour, baking soda, salt, and pumpkin pie spice over the wet mixture. Fold with a spatula until just combined with no dry flour left.
4. Fold in the chocolate chips: Fold in 1 cup of the of chocolate chips. Save a 1/2 cup to sprinkle on top if you want a prettier loaf.
5. Fill the pan: Pour the batter into the prepared pan and smooth the top. Sprinkle on the reserved chocolate chips.
6. Bake: Bake for 60 to 70 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs (not wet batter). If the top is browning too fast, tent it loosely with foil for the last 15 to 20 minutes.
7. Cool: Let the bread cool in the pan for 15 minutes, then lift it out and cool on a wire rack. Slicing while it’s still hot makes the crumb gummy, so try to wait.

Storage and Reheating

Room temperature: Store the loaf wrapped or in an airtight container for up to 3 days.

Fridge: Keeps for up to 1 week. Bring slices to room temperature or warm them for a few seconds in the microwave.

Freezer: Slice the cooled loaf, wrap the slices individually, and freeze for up to 3 months. Thaw at room temperature or toast straight from frozen.

Make Ahead Tips

Bake the loaf a day ahead. It actually tastes even better after the flavors settle overnight. Don’t mix the batter ahead of time, because the baking soda starts working as soon as it meets the wet ingredients, and the loaf won’t rise as well.