Chocolate Chip Pumpkin Harvest Bread
This Chocolate Chip Pumpkin Harvest Bread is the ultimate fall treat that combines rich pumpkin puree with sweet chocolate chips in every bite. Moist, tender, and packed with warm spices, this bread is perfect for cozy mornings or afternoon snacking.
Whether you’re meal prepping for the week or bringing a homemade gift to friends, this easy recipe delivers bakery-quality results every time. The best part? It comes together in one bowl with simple pantry ingredients.
Get ready to fill your kitchen with the irresistible aroma of cinnamon, nutmeg, and fresh-baked bread. This recipe makes two loaves, so you can freeze one for later or share the love.
Why You’ll Love This Recipe
This pumpkin bread strikes the perfect balance between cake-like texture and hearty quick bread. The pumpkin keeps it incredibly moist for days, while chocolate chips add pockets of melty sweetness throughout.
Unlike other pumpkin recipes that can be dense or overly spiced, this version is light and flavorful without overwhelming your taste buds. It’s also naturally dairy-free if you use oil instead of butter.
The recipe is foolproof for beginners and forgiving if you need to make substitutions. Plus, it freezes beautifully, making it ideal for batch baking during pumpkin season.
Read More: Strawberry Crunch Bites
Key Ingredients
Pumpkin puree is the star ingredient that creates moisture and adds natural sweetness. Always use pure pumpkin puree, not pumpkin pie filling, which contains added sugars and spices.
Chocolate chips can be semi-sweet, dark, or even white chocolate depending on your preference. For extra indulgence, fold in some chips and sprinkle more on top before baking.
Warm spices like cinnamon, nutmeg, and ginger give this bread its signature fall flavor. You can use pumpkin pie spice as a shortcut if you have it on hand.
How to Make It
Start by whisking together your wet ingredients—pumpkin puree, oil, eggs, sugars, and vanilla—until smooth and well combined. This creates the base that keeps your bread extra moist.
In a separate bowl, combine all dry ingredients including flour, spices, baking soda, and salt. Gently fold the dry mixture into the wet ingredients until just combined, being careful not to overmix.
Fold in chocolate chips, reserving some for topping, then divide batter between two greased loaf pans. Bake until a toothpick inserted in the center comes out clean with just a few moist crumbs.
Chocolate Chip Pumpkin Harvest Bread
Course: DessertCuisine: AmericanDifficulty: Easy2
loaves (16 slices per loaf, 32 servings)15
1
hour185
kcalIncredibly moist pumpkin bread loaded with chocolate chips and warm fall spices. Easy one-bowl recipe that makes two loaves perfect for freezing or gifting.
Ingredients
1 (15 oz) can pure pumpkin puree
4 large eggs
1 cup vegetable or coconut oil
â…” cup water
1½ cups granulated sugar
1 cup packed brown sugar
3½ cups all-purpose flour
2 teaspoons baking soda
1½ teaspoons salt
1 tablespoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground ginger
½ teaspoon ground cloves
2 cups semi-sweet chocolate chips (plus extra for topping)
1 teaspoon vanilla extract
Directions
- Preheat and prep: Preheat oven to 350°F (175°C). Grease and flour two 9×5-inch loaf pans or line with parchment paper.
- Mix wet ingredients: In a large bowl, whisk together pumpkin puree, eggs, oil, water, both sugars, and vanilla until smooth and well combined.
- Combine dry ingredients: In a separate bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
- Combine and fold: Gradually add dry ingredients to wet ingredients, stirring gently until just combined. Do not overmix—a few small lumps are okay.
- Add chocolate chips: Fold in 1¾ cups chocolate chips, reserving ¼ cup for topping the loaves.
- Fill pans: Divide batter evenly between prepared loaf pans. Smooth tops and sprinkle with reserved chocolate chips.
- Bake: Bake for 50-65 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs. If tops brown too quickly, tent loosely with foil.
- Cool: Let loaves cool in pans for 15 minutes, then turn out onto a wire rack to cool completely before slicing.
Notes
- Pumpkin: Use pure pumpkin puree, not pumpkin pie filling. Libby’s brand works great.
Oil substitution: Can use melted coconut oil or melted butter instead of vegetable oil.
Flour measurement: Spoon flour into measuring cup and level off—don’t pack it down.
Chocolate chips: Dark chocolate, milk chocolate, or white chocolate all work beautifully.
Mini loaves: Recipe makes 5-6 mini loaves; reduce baking time to 35-40 minutes.
Nuts: Add 1 cup chopped walnuts or pecans for extra texture and flavor.
| Nutrient | Per Serving |
|---|---|
| Calories | 180 kcal |
| Total Fat | 7 g |
| Sugars | 14 g |
| Protein | 3 g |
| Dietary Fiber | 2 g |
Baking Tips
Don’t overmix your batter—stir just until the flour disappears to keep your bread tender. Overmixing develops gluten and creates a tough, dense texture.
Check for doneness at the 50-minute mark, but don’t be alarmed if it needs up to 65 minutes. Every oven runs differently, and a toothpick test is more reliable than timing alone.
Let the bread cool in the pan for 15 minutes before transferring to a wire rack. This prevents it from falling apart and allows the texture to set properly.
Storage and Freezing
Store cooled bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 4 days. The pumpkin keeps it naturally moist, so it won’t dry out quickly.
For longer storage, wrap individual slices or whole loaves in plastic wrap, then aluminum foil, and freeze for up to 3 months. Thaw overnight at room temperature or warm individual slices in the microwave.
This bread actually tastes even better the next day as the flavors meld together. Make it ahead for brunches, holiday gatherings, or easy weekday breakfasts.
Recipe Variations
Make it healthier: Substitute half the all-purpose flour with whole wheat flour and reduce sugar by ¼ cup. You can also use coconut sugar instead of granulated sugar for a lower glycemic option.
Add mix-ins: Try chopped pecans, walnuts, or dried cranberries along with the chocolate chips. White chocolate chips with cinnamon chips create a sweeter variation kids will love.
Make muffins instead: Divide batter into a lined muffin tin and bake for 18-22 minutes. This yields about 18-20 muffins and is perfect for grab-and-go breakfast options.
Frequently Asked Questions
Can I use fresh pumpkin instead of canned?
Yes, you can use homemade pumpkin puree. Roast a sugar pumpkin, scoop out the flesh, and blend until smooth. Make sure to drain excess liquid using a fine-mesh strainer or cheesecloth, as fresh pumpkin tends to be more watery than canned.
Why is my pumpkin bread sinking in the middle?
This usually happens from overmixing the batter, which creates too much air, or opening the oven door too early during baking. It can also occur if your baking soda is expired or if the oven temperature is too low. Make sure to mix just until combined and test your oven temperature with a thermometer.
How do I know when the bread is done baking?
Insert a toothpick or cake tester into the center of the loaf. It should come out clean or with a few moist crumbs—not wet batter. The top should be golden brown and spring back when gently pressed. Internal temperature should reach 200-205°F if using a thermometer.
