Pumpkin Chocolate Chip Loaf

This Pumpkin Chocolate Chip Loaf is one of my favorite cozy bakes — moist, rich with pumpkin spice, and studded with melty chocolate chips in every bite. I love baking it during fall, but honestly, I make it year-round whenever I’m craving something soft, flavorful, and comforting. It’s easy to whip up, and the aroma alone is worth it.

Why I’ll Love This Recipe

I love this recipe because it delivers that perfect balance between warm spice and sweet richness. The pumpkin keeps the loaf super moist without being heavy, and the chocolate chips melt into the soft crumb just right. It’s great for breakfast, dessert, or a midday snack — and it freezes beautifully, too. No mixer required, and it’s all in one bowl.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour
• Baking soda
• Baking powder
• Salt
• Ground cinnamon
• Ground nutmeg
• Ground cloves or pumpkin pie spice
• Eggs
• Canned pumpkin puree (not pumpkin pie filling)
• Granulated sugar
• Brown sugar
• Vegetable oil
• Vanilla extract
• Chocolate chips (semi-sweet or dark)

Directions

1. Preheat the oven
   I preheat my oven to 350°F (175°C) and grease or line a standard loaf pan with parchment paper.
2. Mix the dry ingredients
   In a large bowl, I whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves (or pumpkin pie spice).
3. Combine the wet ingredients
   In another bowl, I whisk the eggs, pumpkin puree, both sugars, oil, and vanilla until smooth.
4. Combine wet and dry
   I pour the wet mixture into the dry ingredients and stir gently until just combined — I’m careful not to overmix.
5. Fold in chocolate chips
   I fold in most of the chocolate chips, saving a few to sprinkle on top before baking.
6. Bake the loaf
   I pour the batter into the prepared loaf pan and sprinkle the top with reserved chocolate chips. Then I bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean (a few melted chips are okay).
7. Cool and slice
   I let the loaf cool in the pan for 10–15 minutes before transferring it to a wire rack. Once completely cooled, I slice and enjoy.

Servings and timing

Servings: 8–10 slices
Prep time: ~15 minutes
Bake time: ~55–65 minutes
Total time: ~1 hour 15 minutes

Variations

• I use mini chocolate chips for more even chocolate distribution
• I add chopped walnuts or pecans for crunch
• I substitute half of the oil with applesauce for a lighter texture
• I use whole wheat flour for added fiber and a nutty flavor
• I make mini loaves or muffins for smaller portions

storage/reheating

Room temperature: I store the loaf tightly wrapped or in an airtight container for up to 3 days.

Refrigerator: I refrigerate for up to 5–6 days if I want it to last longer.

Freezer: I wrap individual slices or the whole loaf in plastic and freeze for up to 2 months. I thaw at room temp or microwave slices for 20–30 seconds.

Reheating: I warm slices in the microwave for a few seconds or toast them lightly for a crisp edge.

FAQs

Can I use fresh pumpkin instead of canned?

Yes, I sometimes use homemade pumpkin puree — I just make sure it’s thick and not too watery to keep the loaf from becoming too dense.

Why is my loaf too dense or undercooked?

This can happen if I overmix the batter or don’t bake it long enough. I always check for doneness with a toothpick and let it cool fully before slicing.

Can I make this recipe into muffins?

Absolutely. I divide the batter into muffin tins and bake at 350°F for 18–22 minutes. Great for grab-and-go portions.

What kind of chocolate chips work best?

I usually use semi-sweet or dark chocolate chips. Milk chocolate works too, but I prefer the contrast with the spices from darker chocolate.

How do I keep the loaf moist?

The pumpkin already helps with moisture, but I store it tightly wrapped and avoid overbaking. Adding a bit of brown sugar or using oil instead of butter helps retain softness.

Conclusion

This Pumpkin Chocolate Chip Loaf is the perfect mix of cozy and indulgent — warm spices, soft texture, and just the right amount of chocolate in every slice. I love how easy it is to make and how well it keeps for days. Whether I’m baking it for fall or just because I’m in the mood for something sweet and spiced, it always hits the spot.

Print