Perfect Pumpkin Chocolate Chip Loaf

Super moist and satisfying but not overly sweet...I give you, The Perfect Pumpkin Chocolate Chip Loaf!

There’s something about this time of year that makes me want to make this recipe, and I don’t hold back! I make this several times each winter/fall, and I’ve tweaked the recipe to get it, in my opinion, perfect.

It’s super moist and satisfying but not overly sweet, and it’s very easy to make. Like, a five-year old could do it (which I’d like to watch).

(PS. If I did a shot every time I typed “load” instead of “loaf” I’d be dead in an hour.)

You can serve your pumpkin loaf on its own or go ahead and slather some butter on a warm slice...mmm!!!

So, here's what you'll need to make these slices of fall delight for yourself.

Ingredients

• Flour
• Baking soda
• Salt
• Pumpkin pie spice
• Cinnamon
• Pumpkin puree (NOT pumpkin pie filling!)
• White sugar
• Brown sugar
• Two eggs
• Vegetable oil
• Chocolate chips

And some butter or cooking spray to grease your loaf pan really well! 

How to make pumpkin chocolate chip bread

You're going to love how easy this is to make!

• Preheat the oven to 350F. Mix all of your dry ingredients (except chocolate chips) in one bowl.
• In another bowl, mix all of the wet ingredients and sugar. 
• Combine the wet and dry ingredients, then gently fold in one cup of the chocolate chips.
• Pour the batter into a well-greased loaf pan, and sprinkle the remaining ¼ cup of chocolate chips on top. 

Once your oven is ready, bake for 60-70 minutes, or until a toothpick inserted in the middle comes out clean. 

• It will look something like this: 

So, without further adieu, here is the perfect pumpkin chocolate chip loaf!

📖 Recipe

Perfect Pumpkin Chocolate Chip Loaf

5 from 5 votes

This pumpkin chocolate chip loaf has all of the fall flavors you've been craving packed into one incredibly easy dessert recipe!

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Prep Time 10 minutes mins

Cook Time 1 hour hr 5 minutes mins

Servings: 10 slices

Calories: 330

Ingredients Method Nutrition

Ingredients

  

1x2x3x?

• 1½ cups flour
• 1 teaspoon cinnamon
• 1 teaspoon pumpkin pie spice
• ½ teaspoon salt
• ½ teaspoon baking soda
• 2 eggs
• 1 cup white sugar
• ¼ cup brown sugar
• 1 cup pumpkin puree NOT pie filling
• ¾ cup vegetable oil
• 1 + ¼ cups chocolate chips divided

Method

 

1. Preheat your oven to 350F. Grease a standard loaf pan and set aside.
2. In a large bowl, mix flour, salt, baking soda, pumpkin pie spice, and cinnamon.
3. In a separate bowl or in stand mixer, beat eggs, white and brown sugars, vegetable oil, and pumpkin puree.
4. Slowly add the dry ingredients to the bowl of wet ingredients until well-combined.
5. Gently fold in one cup of chocolate chips.

   Pour the batter into the greased loaf pan. Sprinkle the other ¼ cup of chocolate chips on top.
6. Bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean (check at 55 minutes).
7. Remove from oven, let cool for at least 15 minutes in pan. Wrap in tinfoil to keep the moisture in!

   Slice and serve...and enjoy!

Nutrition

Calories: 330kcalCarbohydrates: 42gProtein: 3gFat: 17gSaturated Fat: 14gCholesterol: 33mgSodium: 187mgPotassium: 90mgFiber: 1gSugar: 26gVitamin A: 3860IUVitamin C: 1mgCalcium: 22mgIron: 1mg

Tried this recipe?

Let us know how it was!

How to use pumpkin puree

Oh, and if you have pumpkin puree leftover, here are some other awesome pumpkin recipes to check out: 

• PUMPKIN SPICE MUFFINS WITH MINI DONUT TOPPING
• THE TASTIEST PUMPKIN PIE PROTEIN SMOOTHIE
• DOUBLE-GLAZED PUMPKIN SCONES

Hope you love it!

If you're looking for other loaf recipes, the next one you'll want to try is my Mascarpone Raspberry Lemon Loaf with Lemony Glaze!

xo - Chelsea

By the way, I also have a new page on my site with a bunch of helpful links. It has links to my social profiles, LTK, Amazon Storefront, etc. There's NO pressure to shop from any of these links. But if you're curious about the products I use, etc., that's where you'll find them. As always, I appreciate your support SO much!

FAQ for The Perfect Pumpkin Chocolate Chip Loaf

I've added some Q&As below in case there's anything the rest of the recipe didn't cover!

What kind of pumpkin should I use for pumpkin loaf?

Make sure to use pumpkin puree, not pumpkin pie filling. They are different and will affect the taste and texture of your loaf.

Can I use a different type of oil?

The recipe calls for vegetable oil, but you might try substituting it with other neutral oils like canola or sunflower oil. Using oils with strong flavors, like olive oil, might alter the taste. I have not tested it with anything but vegetable oil—please report back how it turns out if you do 🙂

How do I know if my loaf is fully baked?

Insert a toothpick into the center of the loaf. If it comes out clean or with a few crumbs (but no wet batter), it’s done!

Can I add nuts or other add-ins?

Absolutely! Feel free to customize with walnuts, pecans, or even raisins if you like.

How do I store the loaf?

Once it's completely cooled, wrap it in tinfoil to retain its moisture. Store at room temperature for up to three days or refrigerate for up to a week.

Can I freeze the pumpkin chocolate chip loaf?

Yes, this loaf freezes well. Wrap it tightly in plastic wrap and then in aluminum foil. It can be frozen for up to three months. Thaw at room temperature when you're ready to enjoy.

Why is my loaf sinking in the middle?

There are a few reasons this can happen: overmixing the batter, oven temperature is too high, or the loaf was taken out of the oven too early. Make sure to follow the recipe closely and double-check your oven’s temperature with an oven thermometer.

Why is it important to cool the loaf in the pan?

Allowing the loaf to cool in the pan for at least 15 minutes helps it set and makes it easier to remove without it falling apart.

Can I add a glaze or topping?

Go for it! A simple cream cheese glaze or a streusel topping can elevate the loaf's presentation and taste.

Why is my loaf not rising properly?

Possible reasons include:

• Old or expired baking powder or soda.
• Overmixing the batter, which can deflate the air.
• Oven temperature is off or not preheated properly.

How can I make my pumpkin chocolate chip loaf healthier?

• Substitute white flour with whole wheat or almond flour.
• Reduce the amount of sugar or use natural sweeteners like maple syrup or honey.
• Replace oil with unsweetened applesauce or mashed banana.
• Use dark chocolate chips.

How do I ensure even distribution of chocolate chips?

Tossing chocolate chips in a small amount of flour before folding them into the batter can prevent them from sinking to the bottom.

Why use pumpkin in a chocolate chip loaf?

Pumpkin adds a moist, tender crumb to baked goods. It also imparts a subtle, sweet and earthy flavor, complementing the richness of the chocolate chips. Additionally, it's a great way to incorporate a seasonal vegetable into your dessert.