Fluffy Chocolate Chip Pumpkin Bread

There’s just something cozy about the smell of pumpkin bread baking in the oven, especially when it’s packed with melty chocolate chips and a hint of brown butter. This chocolate chip pumpkin bread is soft, moist, and filled with all the fall flavors that make you want to stay in and sip on something warm.

I love how simple this one is to make. You don’t need a mixer or anything fancy, just a couple of bowls, a whisk, and one loaf pan. Browning the butter adds a nutty, rich flavor that balances perfectly with the sweetness from the pumpkin and chocolate. It’s the kind of recipe that feels comforting but still light enough to enjoy any time of day.

The texture is so soft and cake-like, but the pumpkin purée keeps it extra moist even after a couple of days. I love topping a warm slice with a spoonful of Greek yogurt, a drizzle of maple syrup, and a sprinkle of pumpkin pie spice for a cozy breakfast or snack.

You can also freeze slices for quick grab-and-go treats, just pop one in the toaster or microwave for a few seconds, and it tastes freshly baked again.

Whether you’re baking for yourself, meal prepping snacks for the week, or making something to share, this chocolate chip pumpkin bread always hits that perfect balance between wholesome and indulgent.