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

Name: The Best Pumpkin Chocolate Chip Loaf
Prep time: 10 min
Cook time: 60 min
Ingredients: 3⅓ cups all-purpose flour; 2 tsp baking soda; ½ tsp baking powder; 1½ tsp salt; 1½ tsp ground cinnamon; ¾ tsp ground nutmeg; ¾ tsp ground ginger; 1 cup canola, vegetable, or safflower oil; 2½ cups granulated sugar; 4 large eggs, room temperature; 2 cups canned pumpkin puree ((not pumpkin pie filling!)); ⅔ cup buttermilk; 1 tsp pure vanilla extract; 1½ cups semisweet or bittersweet chocolate chips ((mini or regular sized))

Jump to Recipe

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!)

Pumpkin Chocolate Chip Loaf, sliced and ready to serve.

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

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!
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.
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!)
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

Replace the pumpkin puree with butternut squash or sweet potato purees: All three have similar textures and colors, with slightly varying levels of sweetness.
Add nuts: Mix in one cup of chopped walnuts or pecans falong with the chocolate chips for added crunch.
Use dried fruit: Replace the chocolate chips with dried cranberries, cherries, chopped dried dates, golden raisins, or a combination.
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.

Julie's Pro Tip:

Freeze individual slices of the Pumpkin Chocolate Chip Bread for easy grab-and-go snacks!

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Sliced pumpkin chocolate chip bread on a plate.

Recipe Troubleshooting and FAQs

Can I use fresh pumpkin puree instead of canned pumpkin?

You can use fresh pumpkin in this recipe. Just be sure the pumpkin is cooked until soft, and then puree the pumpkin until it is completely smooth. Strain out any excess liquid so it has a similar texture to canned pumpkin.

Why did my loaf sink in the middle while baking?

If your loaf sinks while baking, it is usually due to one of the following reasons:
1. Underbaking: Make sure a toothpick or a thin knife comes out clean before removing your loaf from the oven.
2. Overmixing: Mix your batter just until the ingredients are combined and the batter is smooth to avoid excess air and gluten development.
3. Too much moisture: Double-check that you’re using pumpkin puree not pumpkin pie filling and measuring ingredients accurately. If you use fresh pumpkin puree, strain it to reduce excess water.

What size loaf pans can I use for this recipe?

This recipe makes two large loaves baked in standard 9x5-inch loaf pans. If you use smaller 8x4-inch pans, increase the baking time by 5-10 minutes to account for the taller loaves.

Can I make this loaf recipe into muffins?

Yes! Divide the batter evenly into a lined muffin tin, filling each cup about ¾ full. Bake at 350F for 18–22 minutes, or until a toothpick inserted in the center comes out clean. You can also try my Pumpkin Chocolate Chip Muffin recipe, which makes 24 muffins. .

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

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

The Best Pumpkin Chocolate Chip Loaf

Julie Hession

Pumpkin chocolate chip loaf is everything you want in a homemade fall treat: It's moist, tender, packed with warm pumpkin spice, and has an enticing aroma that fills your kitchen as it bakes. Rich chocolate chips are folded into a lightly sweet batter, creating the perfect balance of cozy spice and decadent flavor. Best of all, this recipe is easy to make with simple ingredients, and it yields two generous loaves—perfect for sharing with friends, gifting, or freezing for later.

Prep Time 10

Cook Time 1

Servings slices

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Equipment

2 large loaf pans (9X5 inch) (see Notes)
Nonstick baking spray
Stand mixer or hand mixer

Ingredients

3⅓ cups all-purpose flour
2 teaspoon baking soda
½ teaspoon baking powder
1½ teaspoon salt
1½ teaspoon ground cinnamon
¾ teaspoon ground nutmeg
¾ teaspoon ground ginger
1 cup canola, vegetable, or safflower oil
2½ cups granulated sugar
4 large eggs, room temperature
2 cups canned pumpkin puree (not pumpkin pie filling!)
⅔ cup buttermilk
1 teaspoon pure vanilla extract
1½ cups semisweet or bittersweet chocolate chips (mini or regular sized)

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Instructions

Preheat your oven to 350℉. Spray two 9X5-inch loaf pans with non-stick baking spray (see Notes.)
In a large bowl, sift or whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
In the bowl of an electric stand mixer or using a hand mixer, cream together the oil and sugar at medium speed for 2 minutes, stopping to scrape the side of the bowl halfway through. Beat in the eggs, one at a time, beating after each addition.
Mix in the pumpkin puree, the buttermilk, and the vanilla extract.
With the mixer on low speed, gradually add the flour mixture to the batter, mixing just until thoroughly incorporated and the batter is smooth.
Mix in the chocolate chips.
Divide the batter between the two prepared baking pans, smoothing the tops. Bake the loaves in the center of your preheated oven for 55-65 minutes, or until the tops are puffed and firm to the touch and a toothpick or thin knife inserted into the centers comes out without any batter on it (it's ok if there is melted chocolate on it.)
Remove the pans from the oven and let them cool on a wire rack for 10 minutes. Carefully invert the loaves and then let them cool completely. Wrap the loaves tightly in plastic wrap and store overnight or enjoy right away (see Notes.)

Notes

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!
I prefer to use non-stick baking spray vs. cooking spray for my baking pans. It contains flour in the spray, which mimics the traditional "grease and flour" method.
If you don't have two 9X5 loaf pans, bake the batter in batches (or just divide it in half.) You can use 8X4 pans, but the loaves will be taller and the baking time may increase by a few minutes.
The loaves will cut into neater slices after they have had time to cool and rest.