Chocolate Chip Pumpkin Bread Recipe That Melts in Your Mouth

If you love all things pumpkin in the fall, this irresistible Chocolate Chip Pumpkin Bread is for you. It’s so good you’ll want to bake it all year long.

Chocolate Chip Pumpkin Bread

There’s something about pumpkin desserts that announces autumn. Whether you prefer pie, cake, or a simple pumpkin loaf, a slice of pumpkin goodness makes the season feel complete. This chocolate chip pumpkin bread is moist, warmly spiced, and studded with chocolate for a comforting treat that works as a snack, dessert, or even breakfast.

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Add chocolate chips to your pumpkin desserts and you won’t regret it. This loaf combines rich pumpkin flavor and soft, chocolate-studded crumbs for a memorable treat. It’s simple to prepare and bakes up into a dense, tender bread that highlights pumpkin and warm spices.

The texture is moist and slightly dense, with pockets of melted chocolate. If you want an alternative to classic pumpkin pie, this loaf is an excellent choice. It comes together quickly with minimal fuss and fills the house with the comforting scent of pumpkin and cinnamon.

This recipe is straightforward and forgiving. Fresh grated pumpkin gives the best flavor, but canned pumpkin puree works well if you prefer convenience. Serve the bread warm or at room temperature—the flavor holds up both ways.

Chocolate Chip Pumpkin Bread Recipe

For the most flavorful loaf, use fresh grated pumpkin if available; otherwise canned pumpkin puree is an excellent substitute. The recipe balances pumpkin with cinnamon and a touch of lemon zest, while vanilla pudding mix adds a tender crumb and chocolate chips provide a sweet contrast.

Ingredients you’ll need include all-purpose flour, baking soda, cinnamon, salt, eggs, vegetable oil, pumpkin puree, grated lemon zest, sugar, vanilla pudding mix, and chocolate chips.

Equipment needed:

• Mixing bowls
• Whisk
• Hand mixer
• Two 9″ loaf pans
• Cooking spray

How do you make chocolate pumpkin bread?

1. Preheat the oven to 375°F (190°C).
2. Spray two 9″ loaf pans with nonstick cooking spray and set aside.
3. In a bowl, whisk together the flour, baking soda, cinnamon, and salt.
4. In a separate bowl, use a hand mixer to combine the eggs, oil, pumpkin puree, and lemon zest. Add the sugar and the dry vanilla pudding mix and mix until smooth.
5. Gradually add the flour mixture to the pumpkin mixture, stirring until fully combined.
6. Divide the batter between the prepared pans. Take 1 cup of the chocolate chips and sprinkle half over one loaf, folding gently with a fork so the chips stay distributed and don’t sink. Repeat with the second loaf. Sprinkle the remaining chocolate chips over both loaves without folding to create a decorative, melty top.
7. Bake at 375°F for 15 minutes, then lower the temperature to 350°F (175°C) and continue baking for 40–45 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
8. Allow the loaves to cool completely in the pans before removing.

When baked, the bread develops a tender crumb and a golden top dotted with chocolate. Letting it cool completely ensures clean slices and helps the flavors settle.

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