Deliciously Soft Chocolate Chip Pumpkin Bread You’ll Love

Chocolate Chip Pumpkin Bread is what I reach for when I want something cozy, easy, and guaranteed to make the house smell amazing. Maybe you’ve got a can of pumpkin lurking in your pantry and you’re wondering what to do with it. Or you’re craving something sweet that doesn’t need a mixer or special tools. This loaf checks every box. The batter blends in minutes, the crumb stays tender for days, and the chocolate chips make every slice feel a little special. If you’re new to baking with pumpkin, don’t worry, I’ll walk you through it so you get that bakery-style loaf at home.

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When I say this loaf is simple, I mean it. The batter comes together in one bowl, the ingredients are easy to find, and the result is a soft, fragrant loaf that feels like a warm hug. It’s not finicky and it stays moist without getting heavy, which is a big deal for quick breads. I’ve taken it to potlucks, packed slices in lunch boxes, and served it for brunch with coffee. It always disappears fast.

It also hits that sweet spot where cozy fall flavor meets year-round treat. The pumpkin gives a subtle earthiness and keeps everything tender, while cinnamon and pumpkin spice add that familiar warmth. And of course, melty chocolate chips make it feel like dessert, but not in an over-the-top way. Honestly, this is the kind of loaf you can bake on a random Tuesday and feel like you’ve got your life a little more together.

If you’re planning a brunch spread, it pairs beautifully with a savory nibble like Brazilian cheese bread. Sweet and salty on the same plate is always a win in my book. For anyone who’s been searching for the perfect cozy bake, this is the Deliciously Soft Chocolate Chip Pumpkin Bread You’ll Love.

How to Make Chocolate Chip Pumpkin Bread

You don’t need a mixer or fancy gear for this. A bowl, a whisk, and a loaf pan will do the trick. Here’s the simple flow I follow every time:

• Preheat oven to 350°F and grease a 9×5 inch loaf pan. Line with a parchment sling for easy lifting.
• In a large bowl, whisk 1 and 3/4 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1 teaspoon cinnamon, 1 and 1/2 teaspoons pumpkin pie spice, and 1/2 teaspoon salt.
• In another bowl, whisk 2 large eggs, 1 cup pumpkin puree, 1/2 cup oil (vegetable or light olive), 3/4 cup granulated sugar, 1/2 cup brown sugar, 1/4 cup milk, and 2 teaspoons vanilla.
• Pour the wet ingredients into the dry and gently mix just until you no longer see streaks of flour. Stop as soon as it looks combined. Overmixing makes a tough loaf.
• Fold in 1 cup chocolate chips. I like a mix of semi-sweet and mini chips for even distribution.
• Rest the batter for 10 minutes on the counter. This helps the flour hydrate for a softer crumb.
• Pour into the pan, sprinkle a few extra chips on top, and bake 55 to 65 minutes, until a toothpick comes out clean or with a few moist crumbs.
• Cool in the pan for 15 minutes, then lift out and finish cooling on a rack before slicing.

Prep and Bake Timeline

From start to oven: about 15 minutes. Bake time runs close to an hour, depending on your oven and pan. If the top is browning faster than the center is baking, tent with foil for the last 15 minutes.

Doneness and Cooling

You want the center set and the top rounded, not jiggly. Letting it cool is key. Slice too soon and it can seem gummy. Give it at least 45 minutes on a rack for best texture. The result should be that Deliciously Soft Chocolate Chip Pumpkin Bread You’ll Love with a tender crumb and melty pockets of chocolate.

Love baking quick breads? Try my go-to loaf for ripe bananas: chocolate chip banana bread. It uses the same easy method and never lasts long at my house.

Pro Tips

Measure Flour Right

Scoop your flour into the measuring cup with a spoon, then level it. Packing the cup makes the bread dry. A light touch leads to a soft slice every time.

Use Pumpkin Puree

Choose 100 percent pumpkin puree, not pumpkin pie filling. Pie filling has sugar and spices added, which throws off the flavor and texture.

Get a Lofty Rise

Make sure your baking soda and baking powder are fresh. I replace mine every 3 to 4 months to keep quick breads perky and not dense. A spoonful of batter should slowly ribbon off your whisk, not pour like soup.

Storage

Once fully cool, wrap the loaf tightly. It stays soft on the counter for 3 days, and honestly gets even better on day two. For maximum tenderness, slice as you go instead of slicing the whole loaf at once.

Freezing

Freeze whole or in slices. Wrap in plastic, then a zip-top bag. Thaw at room temp. I warm slices in the toaster oven for a few minutes to bring back that fresh-baked vibe.

When I first baked this for neighbors, I got this text not even an hour later:

“I have to tell you, this is the best pumpkin bread we’ve ever tasted. Perfectly soft, not overly sweet, and those chocolate chips are everything. My kids are begging for more.”

Serve it plain or add a thin swipe of butter or cream cheese. If you want a richer dessert night, a slab of this alongside a slice of this moist chocolate cake is pure happiness. Either way, you’ll end up with the Deliciously Soft Chocolate Chip Pumpkin Bread You’ll Love and a chorus of happy eaters.

Ingredients & Substitutions

Here’s exactly what I use and how you can tweak it to fit what you have. Keep things simple and you’ll be good.

• All-purpose flour: 1 and 3/4 cups. For a light swap, use half all-purpose and half white whole wheat.
• Sugars: 3/4 cup granulated plus 1/2 cup brown. Brown sugar adds moisture and flavor. You can reduce total sugar by 2 to 3 tablespoons if you prefer.
• Leaveners: 1 teaspoon baking soda and 1/2 teaspoon baking powder for a nice lift.
• Spices: 1 and 1/2 teaspoons pumpkin pie spice and 1 teaspoon cinnamon. Adjust to taste.
• Salt: 1/2 teaspoon. It balances the sweet and makes the chocolate pop.
• Eggs: 2 large. Room temp helps but isn’t required.
• Pumpkin puree: 1 cup. Not pie filling.
• Oil: 1/2 cup. Neutral oil keeps it tender. Melted butter works too, but the crumb will be slightly denser.
• Milk: 1/4 cup. Dairy or non-dairy, both are fine.
• Vanilla: 2 teaspoons for warmth.
• Chocolate chips: 1 cup. Semi-sweet, dark, or mini. Toss with 1 teaspoon flour to prevent sinking if you like.
• Optional add-ins: 1/2 cup chopped walnuts or pecans, or a sprinkle of coarse sugar on top for crunch.

For celebrations, this loaf sits nicely next to something bolder like a fudgy cake. If that’s your mood, here’s a dessert we love for parties: irresistibly fudgy chocolate cake. Different vibe, same cozy kitchen energy.

Tips & Tricks

Don’t overmix. As soon as the flour disappears, you’re done. This one habit keeps your loaf tender instead of tough.

Rest the batter. Ten minutes really does help. The flour hydrates and the loaf bakes up taller with a soft crumb.

Use the right pan. A light-colored metal 9×5 loaf pan gives even results. If you use a dark pan, check for doneness 5 minutes early.

Check early. Ovens vary. Start checking around 52 minutes. A few moist crumbs on a tester is better than a dry center.

Elevate the flavor. A tiny pinch of nutmeg or cardamom can make the spice profile more interesting without screaming “spice bomb.”

Got a cookie craving too? Bake a batch of these chewy favorites while the loaf cools: irresistible chocolate chip cookies. If you want to compare styles later, here’s another classic that’s a reader favorite: the best chocolate chip cookie recipe ever. Either way, your kitchen will smell like pure comfort.

By the way, I love serving warm slices with coffee on Sunday mornings. It’s one of those simple rituals that makes the weekend feel special. And yes, this is still the Deliciously Soft Chocolate Chip Pumpkin Bread You’ll Love.

Common Questions

Ready To Bake A Cozy Loaf?

You’re set to make the Deliciously Soft Chocolate Chip Pumpkin Bread You’ll Love with ingredients you probably already have. Mix gently, rest the batter, and don’t overbake. That’s the whole game. If you want more inspiration or a different take, I love how this version breaks it down on The BEST Pumpkin Bread – Tastes Better From Scratch and the no-mixer method explained at Pumpkin Bread Recipe (No Mixer!) – Sally’s Baking. Now go preheat that oven and make the Deliciously Soft Chocolate Chip Pumpkin Bread You’ll Love. One warm slice and you’ll know it was worth it.