Oh my gosh, this bread smells like fall. It’s warm, sweet, and full of cozy pumpkin spice. And those melty chocolate chips? Total game changer.

I made it on a rainy day, and it made the house feel so cozy. It’s soft, moist, and just right with coffee or milk.

You don’t need anything fancy. Just some pumpkin, chocolate, and a little love. Let me show you how I baked it!

Why You’ll Love This Recipe

Perfectly Moist & Fluffy: The combination of pumpkin puree, oil, and water ensures a tender crumb every time.
Warm Fall Flavors: Cinnamon and nutmeg infuse this bread with classic autumn spice.
Easy One-Bowl Recipe: Simple ingredients and minimal dishes make this a breeze to prepare.
Customizable & Versatile: Add nuts, swap the chocolate chips, or adjust the spices to your liking.
Great for Gifting: This bread keeps well and makes a thoughtful homemade gift during the holiday season.

Required Kitchen Tools

Large mixing bowl
Whisk
Measuring cups and spoons
Loaf pans (9×5 inches)
Spatula
Wire rack for cooling

Ingredients

Here’s what you’ll need to make this irresistible treat:

White Sugar: 3 cups – adds sweetness and moisture.
Pumpkin Puree: 1 (15-ounce) can – not pumpkin pie filling!
Large Eggs: 4 – help bind the ingredients together.
Vegetable Oil: 1 cup – keeps the bread moist.
Water: 2/3 cup – adds extra moisture.
All-Purpose Flour: 3 ½ cups – provides the structure.
Ground Cinnamon: 1 tablespoon – adds warmth and spice.
Ground Nutmeg: 1 tablespoon – enhances the fall flavors.
Baking Soda: 2 teaspoons – helps the bread rise.
Salt: 1 ½ teaspoons – balances the flavors.
Mini Semisweet Chocolate Chips: 1 cup – for gooey chocolatey goodness.
Chopped Walnuts (Optional): ½ cup – adds crunch and nuttiness.

Variations for Chocolate Chip Pumpkin Bread

Make It Healthier: Swap half of the all-purpose flour with whole wheat flour.
Reduce Sugar: Cut back on sugar by ½ cup for a less sweet version.
Dairy-Free: Use coconut oil instead of vegetable oil and dairy-free chocolate chips.
Add More Mix-Ins: Try white chocolate chips, pecans, or dried cranberries for a twist.
Gluten-Free: Use a 1:1 gluten-free flour blend for a gluten-free version.

Step-by-Step Instructions

1. Preheat the Oven

Preheat your oven to 350°F (175°C). Grease and flour two 9×5-inch loaf pans or line them with parchment paper.

2. Mix Wet Ingredients

In a large bowl, whisk together the sugar, pumpkin puree, eggs, vegetable oil, and water until well combined.

3. Combine Dry Ingredients

In the same bowl, add the flour, cinnamon, nutmeg, baking soda, and salt. Stir until just combined. Do not overmix!

4. Fold in Chocolate Chips and Nuts

Gently fold in the chocolate chips and walnuts (if using), ensuring they are evenly distributed.

5. Pour into Loaf Pans

Divide the batter evenly between the prepared loaf pans. Smooth the tops with a spatula.

6. Bake the Bread

Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.

7. Cool and Serve

Let the bread cool in the pans for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Serving and Decoration

How to Serve Chocolate Chip Pumpkin Bread

With Coffee or Tea: A warm slice pairs perfectly with a cup of coffee or spiced chai.
With Butter or Cream Cheese: Spread with butter, honey, or a smear of cream cheese for extra indulgence.
As Dessert: Serve warm with a scoop of vanilla ice cream and a drizzle of caramel sauce.
For Breakfast: Toast a slice and enjoy with yogurt and fresh fruit.

Storing Chocolate Chip Pumpkin Bread

Room Temperature: Store in an airtight container for up to 3 days.
Refrigerator: Keep in the fridge for up to 1 week.
Freezer: Wrap tightly in plastic wrap and freeze for up to 3 months. Thaw at room temperature before serving.

Nutrition (Per Slice)

Nutrient	Amount
Calories	280
Carbohydrates	45g
Protein	4g
Fat	11g
Sugar	25g
Fiber	2g