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Moist Pumpkin Chocolate Chip Bread

Karina Kari
A moist, flavorful pumpkin bread studded with chocolate chips, perfect for breakfast, snacks, or dessert.
High in fiber, low in saturated fat, and quick to make, this loaf is an everyday favorite for family-friendly baking.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Bread, Snack
Cuisine American
Servings 24 slices

Equipment

  • 2 × 8×4 inch loaf pans
  • 1 × large mixing bowl
  • 1 × medium mixing bowl
  • 1 × whisk
  • 1 × spatula
  • Parchment Paper

Ingredients
  

  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 4 teaspoons pumpkin pie spice
  • 2 cups canned pumpkin not pumpkin pie filling
  • ⅔ cup brown sugar
  • ⅔ cup granulated sugar
  • 1 cup applesauce or canola oil
  • 3 large eggs room temperature
  • 1 tablespoon vanilla extract
  • 1½ cups semi-sweet chocolate chips
  • ½ cup mini semi-sweet chocolate chips reserve a few for topping

Instructions
 

  • Prepare the Oven and Pans: Begin by preheating your oven to 350°F (175°C) to ensure it reaches the perfect baking temperature by the time your batter is ready.
    Grease two 8×4 inch loaf pans with a light coating of butter or non-stick spray to prevent sticking.
    For extra assurance, line the pans with parchment paper, allowing some overhang on the sides to make removing the loaves effortless once baked.
    Set these prepared pans aside.
  • Mix the Dry Ingredients: In a large mixing bowl, combine 3 cups of all-purpose flour, 1 teaspoon of salt, 1 teaspoon of baking powder, 1 teaspoon of baking soda, and 4 teaspoons of pumpkin pie spice.
    Use a whisk to thoroughly blend these ingredients so the leavening agents and spices are evenly distributed throughout the flour.
    This step ensures that your bread will rise evenly and have consistent flavor in every bite.
  • Combine the Wet Ingredients: In a medium mixing bowl, whisk together the wet ingredients 2 cups of canned pumpkin, ⅔ cup of brown sugar, ⅔ cup of granulated sugar, 1 cup of applesauce or canola oil, 3 room-temperature eggs, and 1 tablespoon of vanilla extract.
    Whisk until the mixture is smooth, glossy, and free of lumps.
    Properly blending the wet ingredients ensures your pumpkin bread stays moist and tender.
  • Incorporate Wet and Dry Mixtures: Gradually pour the wet mixture into the bowl with the dry ingredients.
    Using a spatula, gently fold the two mixtures together until just combined.
    Be careful not to overmix—stirring until the flour is incorporated is enough.
    Overmixing can lead to a dense or tough loaf, so aim for a thick, slightly lumpy batter.
  • Fold in Chocolate Chips: Add 1½ cups of semi-sweet chocolate chips and ½ cup of mini chocolate chips into the batter, reserving a few mini chips to sprinkle on top.
    Fold the chocolate chips in gently using a spatula to evenly distribute them throughout the batter, making sure not to crush or overmix them.
    This will give your bread pockets of melted chocolate in every slice.
  • Divide Batter into Pans: Evenly pour half of the prepared batter into each of the greased and parchment-lined loaf pans.
    Use a spatula to smooth the tops lightly, ensuring the batter spreads evenly to avoid uneven rising.
    If desired, sprinkle the reserved mini chocolate chips on top for a decorative, chocolatey finish.
  • Bake the Loaves: Place the loaf pans in the preheated oven on the middle rack.
    Bake for 50–55 minutes, rotating the pans halfway through baking for even heat distribution.
    The bread is done when a toothpick inserted into the center comes out clean or with only a few moist crumbs attached.
    The loaves should be golden brown on top with a lightly firm crust.
  • Cool in Pan: Allow the bread to cool in the pans for 10 minutes.
    This resting period helps the bread set and makes it easier to remove without breaking.
  • Transfer to Wire Rack: After 10 minutes, carefully lift the loaves out using the parchment overhang and place them onto a wire rack to cool completely.
    Cooling fully ensures the interior sets perfectly and prevents the bread from being gummy.
  • Slice and Serve: Once cooled, slice the pumpkin chocolate chip bread into even pieces using a serrated knife.
    Serve immediately, or store slices in an airtight container for up to 4 days at room temperature, or freeze for longer storage.
    Enjoy warm with butter, cream cheese, or as-is for a delicious treat!

Notes

  • Use canned pumpkin, not pumpkin pie filling, for the correct moisture and flavor.
  • Bring eggs to room temperature before mixing to ensure a smooth batter.
  • Do not overmix wet and dry ingredients; stir just until combined to avoid a dense loaf.
  • Reserve a few mini chocolate chips for topping to create a visually appealing, melty finish.
  • Grease and line loaf pans with parchment paper for easy removal and a perfect crust.
  • Consider applesauce as a substitute for part of the oil to reduce saturated fat and add natural sweetness.
  • Check bread with a toothpick at 50 minutes; it should come out clean or with a few moist crumbs.
  • Cool in pan for 10 minutes before transferring to a wire rack to prevent breaking.
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