When you want an easy fall dessert that is FULL of pumpkin flavor and loaded with chocolate, this pumpkin chocolate chip loaf is for you. It’s soft, moist, warmly spiced, and loaded with dark chocolate chips, then topped with a buttery brown sugar pecan topping.
The combination of pumpkin, dark chocolate, and crunchy pecans is seriously good. The pumpkin keeps the loaf tender, while cinnamon, nutmeg, cloves, ginger, and pumpkin pie spice give it that cozy flavor we all love this time of year.
And since this recipe makes two loaves, it’s perfect for sharing. Keep one for yourself and give the other to a friend, neighbor, teacher, or anyone who deserves a homemade treat.
If you think this sounds good, give our gingerbread loaf with molasses frosting a try next!
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Why You’ll Love This Recipe
- Packed with pumpkin flavor: Pumpkin puree and warm spices make every bite taste like fall.
- Loaded with chocolate chips: Dark chocolate chips add rich chocolate flavor without making the loaf overly sweet.
- Soft and moist: Pumpkin and vegetable oil help create a tender loaf that stays moist.
- Buttery pecan topping: Brown sugar, pecans, flour, and melted butter bake into a sweet, crumbly topping.
- Makes two loaves: Perfect when you want one loaf to enjoy and another to share.
- Easy to make: The batter comes together quickly with basic baking ingredients.
- Perfect for fall gatherings: Serve it for breakfast, brunch, afternoon coffee, or dessert.
- Freezer-friendly: You can easily save one loaf for later.
Key Ingredients
See the recipe card at the bottom of the post for a full list of ingredients and their exact amounts.
- Pumpkin puree: The star of the loaf! It gives it that cozy pumpkin flavor while keeping the bread soft and moist.
- Cinnamon, nutmeg, cloves, ginger & pumpkin pie spice: Bring all the warm, classic fall flavors that make the pumpkin really shine.
- Vegetable oil: Keeps the pumpkin loaf extra moist and tender without making it feel heavy.
- Dark chocolate chips: Add rich, melty chocolate flavor that pairs perfectly with the sweet pumpkin and warm spices.
- Brown sugar pecan topping: Creates a buttery, crunchy topping that adds extra sweetness and texture to every slice.
Variations
- Use semi-sweet chocolate chips: Swap the dark chocolate chips for semi-sweet if you prefer a slightly sweeter chocolate flavor.
- Try milk chocolate: Milk chocolate chips will give the loaf a sweeter, creamier taste.
- Use walnuts: Chopped walnuts make an easy substitute for the pecans.
- Skip the nuts: If you don’t care for nuts, simply leave them out of the topping.
- Add extra spices: Add a little more cinnamon or pumpkin pie spice if you love a stronger spice flavor.
- Add dried cranberries: A handful of dried cranberries would add a nice tart contrast to the sweet pumpkin and chocolate.
- Add more chocolate: Sprinkle a few extra chocolate chips over the top before baking.
- Make mini loaves: Divide the batter among smaller loaf pans and adjust the baking time accordingly.
How to make Pumpkin Chocolate Chip Loaf
Step 1: Whisk the dry ingredients in a medium bowl and set aside.
Step 2: Beat the wet ingredients in a large mixing bowl. Then, mix the dry ingredients into the wet until just combined. Fold in the chocolate chips. Divide evenly between two prepared loaf pans.
Step 3: Mix the topping ingredients until crumbly and spoon the mixture over the batter.
Step 4: Bake until a toothpick inserted into the center comes out clean. Cool, slice, and enjoy!
Expert Tips
- Use plain pumpkin puree: Pumpkin pie filling contains added sugar and spices, so stick with plain pumpkin puree for this recipe.
- Don’t overmix the batter: Once you add the dry ingredients, mix just until everything is incorporated. Overmixing can make the loaf dense.
- Divide the batter evenly: Try to put the same amount of batter in each loaf pan so both loaves finish baking at about the same time.
- Don’t skip the topping: That buttery brown sugar pecan topping adds a fantastic crunchy texture to the soft pumpkin loaf.
- Chop the pecans fairly small: Smaller pieces make it easier to get a little pecan crunch in every slice.
- Check the center: Pumpkin bread can look finished on top before the center is completely baked. A toothpick inserted in the middle is the best way to check.
- Watch the topping: If the topping starts getting too brown before the center is finished, loosely cover the loaves with foil for the remainder of the baking time.
- Let it cool before slicing: Giving the loaves time to cool helps them set and makes slicing much easier.
Pumpkin Chocolate Chip Loaf FAQs
A loaf can sink if the center isn’t fully baked before it’s removed from the oven. Make sure a toothpick inserted into the center comes out clean before taking the loaves out.
Insert a toothpick into the center of the loaf. If it comes out clean or with a few moist crumbs, the loaf is ready.
Yes! Let the loaf cool completely, then wrap it tightly in plastic wrap and place it in a freezer-safe bag or container. You can freeze the whole loaf or individual slices.
Stored properly in an airtight container, the loaf should stay fresh for several days. You can also refrigerate or freeze it for longer storage.
More Delicious Fall Recipes
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Pumpkin Chocolate Chip Loaf with Brown Sugar Pecan Topping
Ingredients
Pumpkin Loaf
- 2 cups all purpose flour
- 1 ¼ teaspoon baking powder
- ½ teaspoon baking soda
- 1 ½ teaspoons cinnamon
- 1 teaspoon pumpkin pie spice
- ½ teaspoon ground cloves
- ½ teaspoon nutmeg
- ½ teaspoon salt
- ¼ teaspoon ginger
- 4 large eggs
- 15 ounce pumpkin puree
- 1 cup granulated sugar
- ½ cup light brown sugar, packed
- 1 teaspoon vanilla extract
- ⅔ cup vegetable oil
- 10 ounces dark chocolate chips
Brown Sugar Pecan Topping
- ¾ cup light brown sugar, packed
- ¾ cup pecans, chopped
- ¼ cup all purpose flour
- ¼ cup butter. melted
Instructions
- Preheat the oven to 350 degrees and spray (2) 8×4 loaf pans with non-stick cooking spray. Set aside.
Pumpkin Loaf
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, salt, nutmeg, ground cloves, ginger, and pumpkin pie spice. Set aside.
- In a large mixing bowl, beat together the oil, sugars, eggs, pumpkin puree, and vanilla extract until fully combined and smooth.
- Add the dry ingredients into the wet ingredients and beat until incorporated.
- Next, evenly pour the loaf batter into both prepared pans and set aside.
Brown Sugar Pecan Topping
- In a small mixing bowl, combine the brown sugar, chopped pecans, flour, and melted butter. Mix until combined and crumbly.
- Spoon topping evenly over both loaves.
- Bake in the preheated oven for 55-60 minutes or until the edges are browned and a toothpick inserted into the center comes out clean.
Notes
- Use plain pumpkin puree: Pumpkin pie filling contains added sugar and spices, so stick with plain pumpkin puree for this recipe.
- Don’t overmix the batter: Once you add the dry ingredients, mix just until everything is incorporated. Overmixing can make the loaf dense.
- Divide the batter evenly: Try to put the same amount of batter in each loaf pan so both loaves finish baking at about the same time.
- Don’t skip the topping: That buttery brown sugar pecan topping adds a fantastic crunchy texture to the soft pumpkin loaf.
- Chop the pecans fairly small: Smaller pieces make it easier to get a little pecan crunch in every slice.
- Check the center: Pumpkin bread can look finished on top before the center is completely baked. A toothpick inserted in the middle is the best way to check.
- Watch the topping: If the topping starts getting too brown before the center is finished, loosely cover the loaves with foil for the remainder of the baking time.
- Let it cool before slicing: Giving the loaves time to cool helps them set and makes slicing much easier.
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