This Chocolate Chip Pumpkin Bread is soft, moist, and loaded with cozy autumn flavors — made with smooth pumpkin purée, warm spices, and melty chocolate chips. Perfect for an afternoon snack with coffee or tea!
I’ll admit it — I was a late bloomer when it comes to loving pumpkin. Growing up, my mom wasn’t a fan, so my only exposure was those store-bought pumpkin pies in crinkly aluminum tins, topped with a half-frozen dollop of Cool Whip. Not exactly the best first impression!
It wasn’t until years later, right around the time pumpkin spice lattes became a thing, that I gave pumpkin another chance. By then, I had already started baking, and pumpkin quickly became one of my favorite ingredients to experiment with.
Now, instead of overly sweet pies, I gravitate toward wholesome, bakery-style pumpkin treats — like this chocolate chip pumpkin bread. It’s rich, satisfying, and easy to adapt with a vegan option if you prefer. Either way, it’s guaranteed to make your kitchen smell like fall.
Ingredients
For the Topping
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3 Tbsp granulated sugar
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½ tsp ground cinnamon
For the Bread
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2 cups (280 g) all-purpose flour
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2 ¼ tsp baking powder
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¾ tsp kosher salt
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½ tsp ground cinnamon
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1 cup (244 g) pumpkin purée
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1 ¼ cups (250 g) granulated sugar
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2 large eggs or 2 Tbsp chia seeds + 6 Tbsp water (for vegan version)
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½ cup (125 ml) whole milk (or unsweetened almond milk for vegan version)
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½ cup (113 g) unsalted butter, melted (or coconut oil for vegan version)
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2 tsp vanilla extract
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½ cup mini chocolate chips (plus more for topping — use vegan chocolate chips if needed)
Instructions
1. Prepare the oven and pan
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Preheat the oven to 350°F (175°C).
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Grease or spray a 9 x 5-inch loaf pan with non-stick spray or line with parchment paper for easier removal.
2. Mix the topping
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In a small bowl, combine the 3 Tbsp sugar and ½ tsp cinnamon. Set aside.
3. Mix the dry ingredients
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In a large mixing bowl, whisk together the flour, baking powder, salt, and cinnamon until well combined.
4. Make the wet mixture
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In a medium bowl, whisk together the pumpkin purée, sugar, eggs (or chia mixture), milk (or almond milk), melted butter (or coconut oil), and vanilla until smooth.
5. Combine wet and dry ingredients
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Pour the wet mixture into the dry mixture.
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Gently fold until just combined — do not overmix.
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Fold in the mini chocolate chips.
6. Fill the pan
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Pour the batter into the prepared loaf pan.
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Tap the pan a couple of times on the counter to remove air bubbles.
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Smooth the top with a spatula and sprinkle with the cinnamon-sugar topping and a few extra chocolate chips.
7. Bake
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Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out mostly clean (a few crumbs are fine).
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Let the bread cool in the pan on a wire rack for 20 minutes, then carefully remove and allow to cool completely before slicing.
8. Store
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Wrap leftovers in plastic wrap or foil and store at room temperature for up to 3 days. For longer storage, refrigerate for up to 1 week or freeze for up to 3 months.
