Easy Chocolate Chip Pumpkin Bread Recipe – Perfect for Halloween

Okay, so I’m gonna be completely honest here – this isn’t some revolutionary recipe that’s gonna change your life. But you know what? Sometimes the simple stuff is exactly what you need, and this pumpkin bread with chocolate chips is one of those things that just works.

I actually stumbled across this idea last October when I was making regular pumpkin bread (you know, the kind everyone makes when they realize they bought way too many cans of pumpkin puree). My 8-year-old was helping me, and she goes, “Mom, can we make the seeds look real?” At first I was like, what are you talking about? Then it hit me – chocolate chips! They’d look just like pumpkin seeds scattered throughout the bread.

Now, here’s the thing… I messed this up twice before getting it right. First time, I used regular-sized chocolate chips and they were too big. Looked more like chocolate chip bread that happened to be orange. Second time – and I’m still embarrassed about this – I forgot to drain the pumpkin puree properly and ended up with pumpkin soup bread. Not good.

But third time’s the charm, right?

Why This Pumpkin Bread with Chocolate Chips Actually Works

Look, I’ve tried probably fifteen different pumpkin bread recipes over the years. Some are too dense, some are too sweet, and don’t even get me started on the ones that taste like someone just dumped a bunch of pumpkin spice into regular bread batter. This one though? It actually tastes like pumpkin, but not in that overwhelming way that makes you feel like you’re eating a candle.

The mini chocolate chips are genius because they really do look like seeds when you slice into it. Plus, they add just enough sweetness without making the whole thing taste like dessert for breakfast. Well, I mean, it is dessert for breakfast, but at least it doesn’t feel that way.

And can we talk about the smell? Oh my god. When this is baking, it smells like fall had a baby with Halloween, just like I mentioned. My neighbor actually knocked on my door last week asking what I was making because the smell was drifting over to her yard. True story.

What You’ll Need for This Pumpkin Bread with Chocolate Chips

Shopping for this is pretty straightforward, but let me save you some trouble:

For the bread:

• 1 3/4 cups all-purpose flour
• 1 cup sugar (I sometimes do 3/4 cup if I’m feeling health-conscious)
• 1/2 cup vegetable oil
• 2 large eggs
• 1 can (15 oz) pumpkin puree (NOT pumpkin pie filling – learned that one the hard way)
• 1/3 cup water
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon ground cloves
• 1/8 teaspoon ginger
• 3/4 cup mini chocolate chips

Quick shopping tip: don’t buy the fancy organic pumpkin puree unless you want to. The regular Libby’s stuff works perfectly fine. Also, make sure you get mini chocolate chips. Regular ones work too, but the mini ones distribute better and look more like actual pumpkin seeds.

I always buy an extra bag of mini chocolate chips because, let’s be real, I’m gonna sneak a few handfuls while I’m baking. Don’t judge me.

How to Make Pumpkin Bread with Chocolate Chips (The Real Way)

Step 1: Preheat your oven to 350°F. Grease a 9×5 inch loaf pan. I use butter, but cooking spray works too. Actually, I’ve started using parchment paper lately because I got tired of bread sticking to the pan. Game changer.

Step 2: In a large bowl, whisk together the flour, sugar, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. Yeah, I know it seems like a lot of spices, but trust me on this. Each one adds something important.

Step 3: In another bowl, mix the pumpkin puree, oil, eggs, water, and vanilla. Here’s where I messed up the second time – make sure your pumpkin puree isn’t watery. If it looks runny, drain it in a fine mesh strainer for like 10 minutes. You’ll thank me later.

Step 4: Pour the wet ingredients into the dry ingredients. Mix until just combined. Don’t overmix! I repeat, do NOT overmix. It’ll make your bread tough, and nobody wants tough pumpkin bread. Stir it maybe 15 times, tops.

Step 5: Fold in the mini chocolate chips. I usually reserve a few to sprinkle on top because I’m extra like that.

Step 6: Pour the batter into your prepared loaf pan. Bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.

Now here’s the thing about baking time – every oven is different. Mine runs hot, so I usually check at 55 minutes. My mom’s oven takes the full 70 minutes. Start checking at 60 and go from there.

Step 7: Let it cool in the pan for about 10 minutes, then turn it out onto a wire rack. This is the hardest part because it smells so good you just want to cut into it immediately. But resist! Hot pumpkin bread falls apart. Learned that lesson too.

My Random Tips for Perfect Pumpkin Bread with Chocolate Chips

Okay, so after making this probably twenty times (not even exaggerating), here’s what I’ve figured out:

The chocolate chip situation: Mini chips are definitely the way to go, but if you can only find regular ones, chop them up a bit. Also, toss them in a little flour before folding them in. Keeps them from sinking to the bottom.

Moisture is everything: If your bread comes out dry, it’s probably because you overmixed or your oven runs hot. Next time, try reducing the temperature to 325°F and baking longer.

Storage: This keeps for about a week wrapped in plastic wrap. It actually gets more moist after a day or two. Weird, but true.

Freezing: Slice it first, then freeze individual slices in plastic wrap. Perfect for grabbing one piece at a time for breakfast. Just pop it in the toaster straight from the freezer.

One more thing – and this is gonna sound weird – but this pumpkin bread with chocolate chips is amazing with cream cheese. Not frosting, just regular cream cheese spread on a slice. My husband thinks I’m crazy, but it’s so good.

When This Goes Wrong (Because It Happens)

Look, I’m not gonna pretend this is foolproof. Here’s what can go wrong and how to fix it:

Dense, heavy bread: You probably overmixed. Next time, mix less. The batter should look lumpy and rough.

Gummy texture: Usually means too much liquid or underbaked. Make sure your pumpkin puree isn’t watery, and bake until a toothpick comes out clean.

Chocolate chips sinking: Toss them in flour first. Also, make sure your batter isn’t too thin.

Burnt top, raw middle: Your oven’s running hot. Cover with foil halfway through baking and reduce temperature next time.

Actually, you know what? Even when this goes “wrong,” it’s still pretty darn good. I’ve served some questionable loaves to friends and they still asked for the recipe.

Final Thoughts on This Pumpkin Bread with Chocolate Chips

This isn’t fancy. It’s not gonna win any baking contests. But it’s reliable, it smells incredible, and it makes your house feel like fall even if it’s 80 degrees outside (thanks, climate change).

My kids love it, my neighbors keep “dropping by” when I’m making it, and honestly? It’s become my go-to fall recipe. Easy enough for a Tuesday night, special enough for Halloween morning breakfast.

The best part? You probably have most of these ingredients in your pantry already. And if you don’t, they’re all cheap and easy to find.

So yeah, give it a try. Let me know how yours turns out – seriously, I love hearing about other people’s baking adventures, especially the disasters. We’ve all been there!

Happy baking, and may your smoke alarms stay quiet! 🎃