Pumpkin Chocolate Chip Loaf (Easy & Moist)

✨This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.

This pumpkin chocolate chip loaf is soft, moist, perfectly spiced, and loaded with chocolate chips in every bite. It’s an easy, no-mixer fall bake made with real pumpkin purée, honey, and coconut oil!

There’s just something about pumpkin and chocolate together that screams fall. This pumpkin chocolate chip bread has plenty of warm pumpkin spice, melty chocolate throughout, and a cinnamon sugar topping that gives every slice the perfect sweet finish.

Whether you call it pumpkin chocolate chip loaf or pumpkin chocolate chip bread, all I know is that warm pumpkin spice and melty chocolate belong together! And if you agree, my pumpkin chocolate chip muffins are a must. For another cozy loaf to add to your fall baking list, try my pumpkin spice banana bread next!

Pumpkin chocolate chip bread slices with a moist pumpkin crumb and melty chocolate chips.

+ View More

✳︎ Why You’ll Love This Pumpkin Chocolate Chip Loaf

No mixer needed. A couple of bowls and a whisk are all you need.
Super moist. Pumpkin purée and coconut oil keep every slice soft and tender.
Chocolate in every bite. A full cup of chocolate chips makes sure of that.
Warm and cozy. Pumpkin spice, cinnamon, and that cinnamon sugar topping bring all the fall vibes.
Naturally sweetened. Honey sweetens the loaf itself, with just a little coconut sugar for the optional topping.

Ingredients for Pumpkin Chocolate Chip Loaf

ingredients for chocolate chip pumpkin bread - chocolate chips, pumpkin purée, flour, coconut oil, eggs, salt, baking soda, baking powder, milk, vanilla, coconut sugar, honey, cinnamon, pumpkin spice

You only need a handful of baking staples plus pumpkin purée and plenty of chocolate chips to make this cozy fall loaf. Here’s what you’ll need:

Whole Wheat Flour: Gives the loaf structure with a slightly hearty texture and flavour. You can use all-purpose flour instead if that’s what you have on hand.
Pumpkin Purée: Adds pumpkin flavour and plenty of moisture. Be sure to use 100% pure pumpkin purée, not pumpkin pie filling, since the latter already contains added sugar and spices.
Chocolate Chips: Because pumpkin + chocolate! I use milk chocolate chips, but semi-sweet, dark, or white chocolate chips all work.
Honey: Sweetens the loaf without using refined sugar in the batter.
Coconut Oil: Keeps this pumpkin chocolate chip loaf soft and moist without butter.
Eggs: Add structure, richness, and help hold everything together.
Pumpkin Spice: Brings those warm and cozy fall flavours. Store bought works, or make your own with my homemade pumpkin spice recipe.
Cinnamon: Adds extra warmth to the batter and is also used in the cinnamon sugar topping.
Vanilla Extract: Enhances the pumpkin, spice, and chocolate flavours.
Milk: Adds moisture and keeps the loaf from becoming too dense. Regular, lactose free, or your favourite plant based milk will work.
Baking Soda + Baking Powder: We use both to help the pumpkin chocolate chip bread rise and give it a soft, tender texture.
Salt: Balances the sweetness and brings out all those warm fall flavours.
Coconut Sugar: Mixed with cinnamon and sprinkled over the loaf before baking for an optional but highly recommended sweet and spiced topping.

Find the full ingredient list and exact measurements in the recipe card below.

Tips for Making the Best Pumpkin Chocolate Chip Loaf

You can find the full instructions in the recipe card below, but these tips will help you nail that soft, moist texture every time:

Use pure pumpkin purée. Double check that can! You want 100% pure pumpkin, not pumpkin pie filling, which contains added sugar and spices.
Don’t overmix the batter. Once you combine the wet and dry ingredients, mix just until no streaks of flour remain. Overmixing can make your pumpkin loaf dense instead of soft and tender.
Grease your loaf pan well. Make sure you get the bottom and sides so the loaf releases easily after cooling for about 10 minutes. If needed, gently run a butter knife around the edges before turning it out.
Start checking at 60 minutes. Ovens vary, so use a toothpick inserted into the centre to check for doneness. A few moist crumbs are fine, but there shouldn’t be any wet batter. And remember, melted chocolate on the toothpick doesn’t mean your loaf isn’t done!
Let it cool before slicing. Tempting, I know. But giving your chocolate chip pumpkin loaf time to cool helps it set properly so you get clean slices and that perfectly moist texture.

Pumpkin chocolate chip bread slice with a moist pumpkin crumb and melty chocolate chips.

Variations

Want to switch things up? Here are a few ways to put a different spin on your pumpkin chocolate chip loaf:

Add some crunch. Fold chopped walnuts or toasted pecans into the batter along with the chocolate chips.
Make it extra chocolatey. Sprinkle additional chocolate chips over the top before baking for more melty chocolate in every slice.
Add a pumpkin seed topping. Sprinkle toasted pepitas over the batter before baking for a little crunch and a pretty fall finish.
Skip the cinnamon sugar. Leave the topping off for a less sweet loaf, or replace it with a handful of extra chocolate chips.

How to Store Pumpkin Chocolate Chip Loaf

At room temperature: Store the pumpkin loaf in an airtight container for up to 5 days. Make sure it has cooled completely before storing to prevent excess moisture from building up inside the container.
In the fridge: For longer storage, keep it in an airtight container in the refrigerator for up to 1 week. Let a slice come to room temperature before serving, or warm it slightly for that fresh baked texture.
In the freezer: This loaf freezes really well! Let it cool completely, then freeze it whole or cut it into individual slices. I prefer freezing slices so I can grab one whenever the craving hits. Wrap them well and freeze for up to 4 months.
To thaw: Thaw overnight in the fridge or leave individual slices at room temperature for a few hours. For extra cozy points, warm a slice before digging in so those chocolate chips get nice and melty again.

Frequently Asked Questions

Nope! You can make this entire pumpkin chocolate chip loaf with a whisk and rubber spatula. Just be careful not to overmix once the wet and dry ingredients come together.

Insert a toothpick into the centre of the loaf. It should come out clean or with a few moist crumbs attached, with no wet batter. Since there are plenty of chocolate chips throughout, don’t mistake a little melted chocolate on the toothpick for underbaked batter. Start checking around the 60 minute mark.

Overmixing the batter is one of the biggest culprits. Mix the wet and dry ingredients separately, then gently combine them just until no streaks of flour remain. Measuring your flour correctly and making sure your baking powder and baking soda are fresh will also help give the loaf a soft, tender texture.

Put it to good use! Try my pumpkin spice cookies, creamy pumpkin soup, moist pumpkin muffins, or pumpkin mousse.

Not ready to use it right away? You can also freeze leftover pumpkin puree for another recipe.

Quick Favour ⭐️ If you make this recipe, I’d love it if you left a quick rating + review. It’s the easiest way to support Hip Hip Gourmet, and I read every one.

Pumpkin Chocolate Chip Loaf

This pumpkin chocolate chip loaf is soft, moist, warmly spiced, and loaded with chocolate chips. Made with real pumpkin purée and no mixer required, it’s an easy fall baking favourite!

be the first to rate!

Print Pin

Prep Time 15

Cook Time 1 15

Total Time 1 30

Servings 1 Loaf

Video

Equipment

Ingredients

For the Pumpkin Chocolate Chip Loaf

1 ¾ cups whole wheat flour
1 tbsp pumpkin pie spice
1 tsp ground cinnamon
1 tsp baking soda
1 tsp baking powder
¼ tsp salt
1 cup pure pumpkin purée (not Pumpkin Pie Filling)
½ cup honey
⅓ cup coconut oil (melted and slightly cooled)
2 large eggs
¼ cup milk of choice
1 tsp vanilla extract
1 cup chocolate chips

For the Cinnamon Sugar Topping

2 tbsp coconut sugar
½ tsp cinnamon

Instructions

Preheat the oven to 325°F. Grease a 9 x 5-inch loaf pan with coconut oil or butter and set aside.
In a large bowl, whisk together the flour, pumpkin pie spice, cinnamon, baking soda, baking powder, and salt.
In a separate large bowl, whisk together the pumpkin purée, honey, melted coconut oil, eggs, milk, and vanilla until well combined.
Add the dry ingredients to the wet ingredients and gently stir until just combined and no streaks of flour remain. Don’t overmix.
Gently fold in the chocolate chips until evenly distributed throughout the batter.
In a small bowl, mix the coconut sugar and cinnamon together.
Pour the batter into the prepared loaf pan and spread it into an even layer. Sprinkle the cinnamon sugar evenly over the top.
Bake for 60 to 75 minutes, or until the loaf is puffed and golden and a toothpick inserted into the centre comes out clean or with a few moist crumbs. Keep in mind that melted chocolate on the toothpick is totally fine!
Let the pumpkin chocolate chip loaf cool in the pan for 10 minutes. Carefully remove it from the pan and transfer it to a wire rack to cool completely before slicing.

Notes

Use pure pumpkin purée, not pumpkin pie filling. The latter contains added sugar and spices and will change the final loaf.

Measure the flour carefully. Spoon it into your measuring cup and level it off rather than scooping directly from the bag to avoid a dry, dense loaf.

Let the melted coconut oil cool slightly before mixing it with the eggs and other wet ingredients.

Don’t overmix. Stir just until the flour disappears, then gently fold in the chocolate chips.

Having trouble removing the loaf? Run a butter knife around the edges, then carefully turn it out onto a wire rack rather than trying to lift it from the pan.

Store it airtight. Keep at room temperature for up to 5 days, refrigerate for up to 1 week, or freeze for up to 4 months.

Nutrition

Don’t skip the good stuff —

scroll up above the recipe card for ingredient notes, tips & tricks, and easy swaps/variations.

Made it? Tell me everything.

I LOVE seeing what you made! Tag @hiphipgourmet on Instagram (or use #hiphipgourmet) so I can see it — then rate it + upload your photo below. 💖

★ Rate Recipe 📸 Add Your Photo

This pumpkin bread recipe with chocolate chips is officially ready for your fall baking lineup! If you make it, I’d love to see it, so snap a pic and tag @HipHipGourmet so I can check it out!