There's something about the combo of pumpkin and chocolate that just works. The earthy sweetness of pumpkin pairs beautifully with rich, melty chocolate chips, and when it's baked into a tender, spiced bread, it's pure comfort. These Chocolate Chip Pumpkin Bread Slices are my go-to for fall mornings, afternoon pick-me-ups, or even a simple dessert when I need a little something sweet.
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I love making this bread because it comes together in one bowl—no fancy equipment needed. The batter is thick and fragrant with cinnamon and nutmeg, and the chocolate chips add little pockets of gooey goodness in every bite. Plus, slicing it into neat pieces makes it perfect for sharing or packing in lunchboxes.
Whether you're a seasoned baker or just starting out, this recipe is foolproof. The key is not to overmix, and you'll get a beautifully domed loaf with a tender crumb. Let's get baking!
Why You'll Love This Recipe
About the Ingredients
1 3/4 cups (220g) all-purpose flour
The base of the bread. You can substitute whole wheat flour for a heartier texture, but the bread will be denser.
1 teaspoon baking soda
Helps the bread rise. Make sure it's fresh for best results.
1 teaspoon ground cinnamon
Adds warm spice. You can use pumpkin pie spice instead, but reduce nutmeg accordingly.
1/2 teaspoon ground nutmeg
Freshly grated nutmeg has more flavor, but ground works perfectly.
1/2 teaspoon salt
Balances the sweetness. Use fine sea salt for even distribution.
1 cup (200g) granulated sugar
Sweetens the bread. You can reduce to 3/4 cup if you prefer less sweet.
1/2 cup (120ml) vegetable oil
Keeps the bread moist. You can substitute melted coconut oil or applesauce for a lighter version.
2 large eggs
Bind the ingredients together. Room temperature eggs mix more evenly.
1 cup (245g) canned pumpkin puree
Make sure it's pure pumpkin, not pumpkin pie filling. You can use homemade puree if you have it.
1 teaspoon vanilla extract
Enhances the flavors. Pure vanilla is best, but imitation works too.
1 cup (170g) semi-sweet chocolate chips
You can use dark or milk chocolate, or even chopped chocolate bar for larger chunks.
Tips & Tricks
Don't overmix the batter
Overmixing develops gluten, resulting in a tough bread. Mix just until the flour disappears.
Check for doneness early
Ovens vary, so start checking at 30 minutes. A toothpick inserted in the center should come out with a few moist crumbs, not wet batter.
Let it cool completely before slicing
This prevents crumbling and ensures clean slices. Use a serrated knife for best results.
Pro Tips
Step-by-Step Instructions
1. Preheat and Prep
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or nonstick spray, or line with parchment paper for easy removal.
2. Mix Dry Ingredients
In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt. This ensures the leavening and spices are evenly distributed.
3. Combine Wet Ingredients
In a separate bowl, beat together the sugar, oil, eggs, pumpkin puree, and vanilla extract until smooth. Make sure there are no lumps of sugar.
4. Combine Wet and Dry
Pour the wet ingredients into the dry ingredients and stir with a spatula or wooden spoon until just combined. A few streaks of flour are okay—do not overmix.
5. Fold in Chocolate Chips
Gently fold in the chocolate chips with a spatula. Reserve a few to sprinkle on top for a pretty finish.
6. Transfer to Pan
Pour the batter into the prepared loaf pan and smooth the top with a spatula. Sprinkle the reserved chocolate chips on top.
7. Bake Until Golden
Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden brown and the edges should pull away from the pan. If the top browns too quickly, tent with foil.
8. Cool and Slice
Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Once cool, slice into 12 even slices using a serrated knife.
Delicious Variations
Make it gluten-free by using a 1
1 gluten-free flour blend; the texture will be slightly different but still delicious.
- Add 1/2 cup of chopped walnuts or pecans along with the chocolate chips for extra crunch.
- Swap the chocolate chips for dried cranberries or raisins for a different flavor profile.
How to Store Chocolate Chip Pumpkin Bread Slices
Refrigerator
Store in an airtight container in the fridge for up to 5 days. Bring to room temperature or toast before serving.
Freezer
Wrap each slice individually in plastic wrap and place in a freezer bag. Freeze for up to 3 months. Thaw at room temperature or toast directly from frozen.
Reheating
To reheat, microwave a slice for 15-20 seconds or toast in a toaster oven until warm and slightly crispy on the edges.
Frequently Asked Questions
Q: Can I use pumpkin pie filling instead of pumpkin puree?
No, pumpkin pie filling has added sugar and spices, which will alter the recipe's sweetness and flavor. Use pure pumpkin puree for best results.
Q: Can I make this into muffins?
Yes, you can! Fill muffin liners 3/4 full and bake at 350°F (175°C) for 20-25 minutes, or until a toothpick comes out clean. This makes about 12 muffins.
Q: How do I know when the bread is done?
A toothpick inserted into the center should come out clean or with a few moist crumbs. The top should be golden brown and the edges should pull away from the pan.
Q: Can I reduce the sugar?
Yes, you can reduce the sugar to 3/4 cup without affecting the texture much. The bread will be slightly less sweet, but still delicious.
Q: What if I don't have nutmeg?
You can omit it or replace it with 1/2 teaspoon of ground ginger or allspice. The bread will still be flavorful.
I hope you enjoy these Chocolate Chip Pumpkin Bread Slices as much as I do! They're perfect for cozy mornings or sharing with loved ones. If you make them, let me know in the comments below—I'd love to hear how they turned out. Happy baking! Small steps, big change.
Chocolate Chip Pumpkin Bread Slices
Moist, spiced pumpkin bread studded with chocolate chips, sliced for easy serving. Perfect for fall breakfasts or snacking.
🧂 Ingredients
- 1 3/4 cups (220g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup (200g) granulated sugar
- 1/2 cup (120ml) vegetable oil
- 2 large eggs
- 1 cup (245g) canned pumpkin puree
- 1 teaspoon vanilla extract
- 1 cup (170g) semi-sweet chocolate chips
📋 Instructions
- 1Preheat and Prep — Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or nonstick spray, or line with parchment paper for easy removal.
- 2Mix Dry Ingredients — In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt. This ensures the leavening and spices are evenly distributed.
- 3Combine Wet Ingredients — In a separate bowl, beat together the sugar, oil, eggs, pumpkin puree, and vanilla extract until smooth. Make sure there are no lumps of sugar.
- 4Combine Wet and Dry — Pour the wet ingredients into the dry ingredients and stir with a spatula or wooden spoon until just combined. A few streaks of flour are okay—do not overmix.
- 5Fold in Chocolate Chips — Gently fold in the chocolate chips with a spatula. Reserve a few to sprinkle on top for a pretty finish.
- 6Transfer to Pan — Pour the batter into the prepared loaf pan and smooth the top with a spatula. Sprinkle the reserved chocolate chips on top.
- 7Bake Until Golden — Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden brown and the edges should pull away from the pan. If the top browns too quickly, tent with foil.
- 8Cool and Slice — Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Once cool, slice into 12 even slices using a serrated knife.
Maya writes about sustainable living and zero-waste practices, focusing on small, actionable changes for everyday life. She shares practical tips on reducing plastic, composting, and mindful consumption, drawn from her own experiments at home.
