There are some recipes that become part of your family’s tradition, and this pumpkin chocolate chip bread is one of ours.

It’s soft, incredibly moist, warmly spiced, and filled with just the right amount of chocolate chips. Even better, this recipe makes two loaves-one to enjoy now and another to freeze or share with a neighbor, friend or family member.

I’ve baked this recipe several times, tweaking little details until it became exactly what I wanted: a loaf that’s tender, slices beautifully, and looks as good as it tastes.

Whether you’re baking for a fall afternoon , packing lunches, or making homemade gifts, this is one of those dependable recipes you’ll reach for again and again.

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Why You’ll Love This Recipe

Makes two generous loaves
Wonderfully moist without being heavy
Loaded with chocolate chips
Perfect balance of warm fall spices
Freezes beautifully
Great for gifting during the holidays

2 loaves of chocolate chip pumpkin bread

Bakery-Style Pumpkin Chocolate Chocolate Chip Bread

This moist pumpkin chocolate chip bread is soft, warmly spiced, and filled with plenty of chocolate chips. Made with pumpkin and sour cream for an extra-tender crumb, this easy fall quick bread recipe makes two beautiful loaves-one to enjoy now and one to share or freeze.

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Prep Time 20

Total Time 1 20

Servings: 16 slices

Course: Breakfast, Snack

Cuisine: American

Ingredients Method Notes

Ingredients

3 cups all-purpose flour
2 tsp baking soda
1 tsp baking powder
1 tsp salt
2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp cloves
1/2 tsp ground ginger

Wet Ingredients

2 cups sugar
4 large eggs
1 cup oil
1 15oz can of pumpkin puree
1/2 cup milk
1/4 cup sour cream
2 tsp vanilla extract

Add-Ins

11/2 cups chocolate chips

Optional for a beautiful bakery style top

extra mini chocolate chips for sprinkling
coarse sugar for sparkle

Method

Prepare pans
Use two light- colored metal pans (9×5)
Grease well or line the bottom with parchment paper.
Preheat oven to 375℉
The higher initial temperature helps create the bakery-style dome.
Mix dry ingredients
In a Large bowl whisk together:
flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, ginger
Mix wet ingredients
In another bowl whisk together:
sugar, eggs, oil, pumpkin puree, milk, sour cream, vanilla
Mix until smooth.
Combine batter
Add wet ingredients to dry ingredients.
Stir just until combined. Do not overmix. A few small lumps are fine.
Fold in chocolate chips.
Rest the batter (bakery trick)
Let the batter rest for 10-15 minutes
This allows the flour to hydrate and helps the bread rise taller and lighter.
Fill Pans
Divide batter evenly between 2 loaf pans.
Pans should be about 3/4 full.
Create the classic bakery split
Run a butter knife down the center of each loaf about 1/2 inch deep.
Optional: sprinkle a few mini chocolate chips or course sugar along the line.
Bake
Bake 375℉ for 10 minutes.
Without opening the oven, reduce temperature to 350℉.
Continue baking 45-55 minutes, until toothpick inserted in the center comes out mostly clean.
Total baking time: 55-65 minutes.
Cool
Let loaves cool in the pans 10-15 minutes, then remove to a rack.
Allow bread to cool completely before slicing.
For best flavor and moisture, pumpkin bread is even better the next day.

Notes

Recipe Notes

Do not overmix batter
Let the batter rest for 10-15 minutes, before baking
Run a knife down the center before baking for a classic-bakery stye split
Pumpkin bread tastes much better the next day
Freeze extra loaves for up to 3 months

Kitchen process shots of pumpkin chocolate chip bread

How to Store Pumpkin Bread

Once completely cooled, wrap tightly in plastic wrap or place in an airtight container.

It stays fresh on the counter for 3-4 days.

For longer storage, wrap each loaf well and freeze for up to 3 months. Thaw overnight at room temperature before serving.

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FAQ’S

Can I use mini chocolate chips?

Absolutely. Mini chocolate chips distribute more evenly throughout the loaf, but regular semi-sweet chocolate chips work just as well.

Can I make muffins instead?

Yes. Fill muffin cups about 2/3 full and bake @350F for approximately 20-25 minutes.

Can I leave out the chocolate chips?

Definitely. You’ll have a classic moist pumpkin bread that’s just as delicious.

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More Cozy Fall Recipes to Choose From

Maple Pecan Harvest Granola
Honey Roasted Peanut butter granola
Old -Fashioned Apple Cobbler

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from my kitchen to yours,
Becky