Best Pumpkin Chocolate Chip Loaf (Full of Fall Flavor!)

Despite the fact that the leaves have turned orange and golden, and my neighbors have meticulously installed a 9-foot skeleton in their yard, it never really feels like fall until I've baked my favorite Pumpkin Chocolate Chip Loaf. I created this recipe years ago, when I owned my cute bakery, and I haven't changed it since. The spiced pumpkin pairs perfectly with rich melty chocolate, making each slice taste like a little piece of autumn heaven. Bonus: The recipe makes two large loaves: one to keep and one to share (or pop into the freezer for the holidays!)

Here's Why This Pumpkin Chocolate Chip Loaf is "the Best"

• Better (and fresher!) than store-bought or coffee shop loaves: Not to mention cheaper on a slice-by-slice basis 🤗. Homemade treats just taste better!
• Incredibly moist and flavorful: A generous amount of pumpkin puree makes this bread tender, while buttermilk and oil keep it nice and moist for as long as it lasts (which, in my house, isn't long....). Pumpkin spice and rich chocolate unite for the perfect balance of flavor.
• Easy mixing: Mix the dry ingredients, the wet ingredients, and then mix them together. That's it!
• Freezer-friendly for make-ahead baking: This recipe makes two large loaves, so enjoy on now, and store one in the freezer for later.

My Top Tips For The Perfect Pumpkin Chocolate Chip Loaf

1. Let the loaf cool completely before slicing: As tempting as it is to dive into that warm loaf, fresh from the oven, a cooled loaf is best for clean slices. I actually prefer to wrap the loaf in plastic wrap and let it sit overnight, which allows the crumb to develop and the flavors to deepen!
2. Don’t overmix the batter: After you add the flour mixture, mix just until blended and the batter is smooth. This will keep the loaf tender.
3. Use high-quality chocolate chips: For best flavor, use good ingredients, simple as that! Lower quality chocolate chips can be waxy or "fake" tasting, so use a brand that you would enjoy eating straight from the bag (no judgment here!)
4. Tent the top of the loaves with foil if they brown too quickly: These loaves bake for a long time, so if you notice the tops are becoming too brown before they are fully baked, tent them loosely with foil as a protecant.

Ingredients and Special Equipment

Please check the recipe card at the bottom of this post for specific quantities.

Ingredient Notes

• Pumpkin purée (not pumpkin pie filling): Look for pumpkin puree in the baking aisle of your grocery store. Don't confuse it with pumpkin pie filling, which is usually located right next to it. Pumpkin pie filling includes other ingredients and will alter the outcome of your bread!
• Oil: Choose any neutral oil, such as vegetable, canola, safflower or melted coconut oil to add moisture to the bread.
• Buttermilk: Makes the loaves extra moist! If you don't have buttermilk, you can substitute full fat or low fat sour cream.
• Eggs: This recipe calls for 4 large eggs, which add structure to your bread. Bring the eggs to room temperature prior to adding them to your batter, as room temperature eggs are easier to incorporate.
• Granulated sugar
• All-purpose flour: For a gluten-free recipe, substitute an equal amount of your favorite gluten-free flour blend.
• Baking powder / baking soda: Leavening agents to make the bread rise.
• Salt: Brings balance to the flavors in the bread.
• Warm spices: Cinnamon, nutmeg, and ginger. Substitute 2 teaspoons or pumpkin pie spice if you don't have all of these in your pantry.
• Chocolate chips: Opt for semi-sweet or bittersweet for the best flavor balance. I chose mini chips for this batch, so they are present in each bite!

Recommended Special Equipment

• Two 9X5-inch loaf pans: This is the ideal size for this recipe, but you can also use smaller (8X4.5 inch) pans. The loaves will just rise higher and probably take a little longer to bake (5-10 minutes.)
• Stand mixer or hand mixer (optional): I always mix this batter using an electric mixer, just because there is a lot of it, so it is easier to mix that way, but it can also be mixed by hand. Just be sure the batter is smooth and lump-free before baking.
• Nonstick baking spray: As with my many, MANY Bundt recipes, I always use non-stick baking spray vs. cooking spray to ensure quick release after baking.

Step By Step Photos and Instructions

• Step 1: After preheating your oven and spraying your loaf pan(s), whisk flour, baking powder, baking soda, salt and spices to blend.
• Step 2: In the bowl of an electric mixer or using a hand mixer, beat oil, sugar, and eggs until well blended.
• Step 3: Add the rest of the wet ingredients (pumpkin puree, buttermilk, and vanilla) to the bowl.
• Step 4: Blend until smooth.

• Step 5: On low speed, add the dry ingredients, mixing until just blended and smooth.
• Step 6: Mix in the chocolate chips.
• Step 7: Divide the batter between your two loaf pans. If you are using just one pan, cover the remaining batter in the mixing bowl until ready to use.
• Step 8: Bake the loaves until they are domed and deep golden brown on top and a thin knife or a toothpick inserted into a center comes out without any batter on it. Cool the loaves in their pans for 10 minutes, and then carefully invert them onto a wire rack to cool completely.

Recipe Variations

1. Replace the pumpkin puree with butternut squash or sweet potato purees: All three have similar textures and colors, with slightly varying levels of sweetness.
2. Add nuts: Mix in one cup of chopped walnuts or pecans falong with the chocolate chips for added crunch.
3. Use dried fruit: Replace the chocolate chips with dried cranberries, cherries, chopped dried dates, golden raisins, or a combination.
4. Make mini loaves: This recipe should yield 5-6 mini loaves, depending on the size of your pans. Fill the pans about ⅔ full and bake for 25-35 minutes (again, depending on pan size), or until the tops are firm.

Storing & Freezing your Pumpkin Chocolate Chip Loaf

• Room temperature: Baked and cooled loaves will last up to 3 days at room temperature, wrapped tightly in plastic wrap.
• Refrigerator: Store loaves for up to 1 week, tightly wrapped in plastic.
• Freezer: Freeze your baked and cooled loaves for up to 3 months. Wrap them tightly in plastic and then in foil before freezing. Thaw loaves overnight in the refrigerator or at room temperature.

Recipe Troubleshooting and FAQs

Loved this Pumpkin Chocolate Chip Loaf? Then Try One (or two!) of my Favorite Fall treats:

• Pumpkin Chocolate Chip Muffins (Easy Fall Recipe!)
• Fluffy Pumpkin Cinnamon Rolls (Shaped Like Pumpkins!)
• Pumpkin Bundt Cake with Brown Sugar Cinnamon Glaze
• Apple Cider Donut Cake (Moist, Spiced, and Easy to Make!)

 Tried this recipe and loved it? Take a photo and tag me on Instagram or give it a review!