Chocolate Chip Pumpkin Bread

There are certain recipes I come back to year after year, and this Chocolate Chip Pumpkin Bread is one of those staples that just feels like home. The moment the temperatures drop—or honestly, the second September 1st arrives—I start craving all things pumpkin. But not just any pumpkin baked good. I want soft, tender, perfectly spiced pumpkin treats that make the whole kitchen smell warm and cozy. And this loaf checks every single box.

Pumpkin bread is one of those nostalgic bakes that never goes out of style. It’s simple, comforting, and something almost everyone grew up eating in some version or another. But what I love about this particular loaf is how incredibly moist it is without being dense, and how the dark chocolate chips melt into little pockets that make every slice feel special. It’s the kind of recipe you can make on a lazy Sunday morning, bring to a friend’s house, or tuck away for a weekday breakfast with a cup of coffee.

The balance of spices here is exactly what makes this loaf sing. Instead of overwhelming the pumpkin with too much cinnamon, the mix of cinnamon, nutmeg, and pumpkin pie spice gives it that classic, cozy fall flavor while still letting the pumpkin shine. And the texture—the texture! Between the Greek yogurt, the splash of heavy cream, and the avocado oil, this loaf stays unbelievably soft for days.

This is also one of those bakes that feels therapeutic to put together. Everything comes together in two bowls: your warm, fragrant dry mixture and your pumpkin-rich creamy wet mixture. Pouring the batter into the loaf pan feels like the calmest part of the day. And then the oven takes over, filling your entire house with the scent of pumpkin spice and melty chocolate chips. It’s the very essence of fall.

And let’s be honest: pumpkin bread is already delicious… but pumpkin bread with chocolate chips? That’s next-level cozy. The chocolate adds richness without making it overly sweet, and it pairs so beautifully with the spices. It’s the kind of loaf you slice into while it’s still slightly warm, just so you can catch those melty chocolate chips before they set.

Whether you’re baking this for yourself, sharing it with friends, or wrapping it up for a sweet little edible gift, this loaf always brings smiles. It’s simple enough for beginners but flavorful and tender enough to impress anyone who tries it. There’s truly nothing like the first slice.

---

Ingredients

• 1 ¾ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• 1 teaspoon salt
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg
• 2 teaspoons pumpkin pie spice
• 1 cup pumpkin purée
• ¾ cup granulated sugar
• ½ cup light brown sugar
• 2 large eggs, at room temperature
• ¼ cup plain Greek yogurt
• 2 tablespoons avocado oil
• 2 tablespoons heavy cream
• 1 tablespoon vanilla extract
• ½ cup dark chocolate chips

---

Directions

1. Preheat your oven to 350°F. Grease or line a 9×5-inch loaf pan with parchment paper.
2. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and pumpkin pie spice until well combined.
3. In a separate bowl, whisk the pumpkin purée, granulated sugar, brown sugar, eggs, Greek yogurt, avocado oil, heavy cream, and vanilla extract until smooth.
4. Add the dark chocolate chips into the wet mixture and fold to combine.
5. Pour the wet ingredients into the dry and gently fold until just combined. Do not overmix.
6. Transfer the batter to your prepared loaf pan and smooth the top.
7. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
8. Allow the loaf to cool in the pan for 10–15 minutes, then transfer it to a wire rack to cool completely before slicing.

Bake-Ahead & Storage Tips

Bake Ahead:
This chocolate chip pumpkin bread is perfect for prepping in advance. You can bake the loaf 1–2 days before serving. Store it at room temperature and it will stay soft, moist, and flavorful—just slice and enjoy whenever you’re ready.

Room Temperature Storage:
Once completely cooled, wrap the loaf tightly in plastic wrap or place it in an airtight container. It will stay fresh for 3–4 days at room temperature.

Refrigerator Storage:
If you want to extend its shelf life, you can store the bread in the refrigerator for up to 7 days. Bring it to room temperature or lightly warm slices in the microwave before serving for the best texture.

Freezing:
Pumpkin bread freezes beautifully! Slice the loaf first, then wrap each slice in plastic wrap and place in a freezer-safe bag or container. Freeze for up to 3 months. Thaw overnight in the refrigerator or at room temperature before enjoying.

Pro Tip: For an extra soft texture, brush a little melted butter over the top of the loaf before serving—especially if it’s been stored for a couple of days.