There’s something about the first cool day of fall that makes this pumpkin chocolate chip bread feel like a warm hug. The scent of pumpkin spice drifting through the kitchen, the gentle sizzle as chocolate melts into the batter it all feels like coming home after a long day.
This is the kind of recipe you bake when you want your house to smell like a cozy sweater. Soft, tender, and filled with melty chocolate in every slice, it’s the sort of treat you set on the counter and watch disappear one warm slice at a time.
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
Warm, fragrant, and perfectly autumn.
Wet Ingredients
- 2 cups canned pumpkin (not pumpkin pie filling)
- ⅔ cup brown sugar
- ⅔ cup granulated sugar
- 1 cup applesauce or canola oil
- 3 room-temperature eggs
- 1 tablespoon vanilla extract
Sweet, smooth, and full of cozy fall flavor.
Chocolate
- 1½ cups semi-sweet chocolate chips
- ½ cup mini chocolate chips (reserve a couple tablespoons for topping)
Because chocolate makes everything warmer and better.
How to Make It
Preheat + Prep
Warm your oven to 350°F. Grease two 8×4-inch loaf pans and line them with parchment.
It should feel like you’re setting the stage for something comforting and homey.
Mix the Dry Ingredients
In a large bowl, whisk together the flour, salt, baking powder, baking soda, and pumpkin pie spice.
The spices will puff into the air, giving you that first dreamy breath of fall.
Combine the Wet Ingredients
In a separate bowl, whisk together the pumpkin, both sugars, applesauce or oil, eggs, and vanilla.
The mixture becomes velvety and rich almost like pumpkin pie before it bakes.
Bring It All Together
Gently stir the wet mixture into the dry, just until everything is moistened.
The batter will be thick and beautifully orange, smelling like pure autumn.
Add the Chocolate
Fold in the chocolate chips, saving a handful of minis for the top.
This is the moment the batter starts to feel like dessert.
Pour + Bake
Divide the batter between the two pans and sprinkle the mini chips on top.
Bake 50–55 minutes, until a toothpick comes out clean and the tops are golden and crackly.
Cool & Slice
Let the loaves rest in their pans for 10 minutes before lifting them out to cool completely.
Once cooled, each slice will be tender, chocolate-flecked, and so cozy with a warm drink.
Cozy Tips & Serving Ideas
- Warm a slice in the microwave for 10 seconds for a melty chocolate moment.
- Spread with a swipe of soft butter or cinnamon honey butter.
- Wrap tightly for gifting this bread travels beautifully.
- Freeze one loaf for busy mornings or unexpected guests.
- Serve with hot coffee, chai, or a maple latte for peak fall comfort.
A Cozy Final Note
There’s truly nothing like a loaf of fresh pumpkin chocolate chip bread cooling on your counter. Save this recipe for those moments when you want your kitchen to feel extra warm, extra sweet, and extra homey.
Pumpkin Chocolate Chip Bread
Equipment
- whisk
- spatula
- Two 8×4 inch loaf pans
- 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)
- 2/3 cup brown sugar
- 2/3 cup granulated sugar
- 1 cup applesauce or canola oil
- 3 eggs room temperature eggs
- 1 tablespoon vanilla extract
- 1 1/2 cups semi sweet chocolate chips
- 1/2 cup mini semi sweet chocolate chips (reserve some for topping)
Instructions
- Preheat your oven to 350°F (175°C). Grease two 8×4 inch loaf pans and line with parchment paper.
- In a large bowl, whisk together the flour, salt, baking powder, baking soda and pumpkin pie spice.
- In a medium bowl, whisk together the pumpkin, brown sugar, granulated sugar, applesauce or oil, eggs and vanilla extract until smooth.
- Add the wet mixture to the dry ingredients, stirring just until combined and no dry spots remain.
- Fold in the regular chocolate chips and most of the mini chips, reserving a small handful for topping.
- Divide the batter evenly between the prepared loaf pans. Sprinkle with the reserved mini chocolate chips.
- Bake for 50–55 minutes or until a toothpick inserted into the center comes out clean.
- Let the loaves cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.