Foolproof Air Fryer Pumpkin Chocolate Chip Bread Recipe You’ll Love

Introduction – My Story with Air Fryer Pumpkin Chocolate Chip Bread

I still remember that chilly October evening when the smell of cinnamon and roasted pumpkin drifted from my kitchen. It was the very first time I tried Air Fryer Pumpkin Chocolate Chip Bread. I wasn’t sure if it would rise well in a tiny loaf pan, but when I sliced into that golden, chocolate-studded bread, it was pure magic. That moment turned me from a casual fall baker into someone who craves Air Fryer Pumpkin Chocolate Chip Bread as soon as the leaves change color.

Since then, this bread has become my go-to for family gatherings, cozy breakfasts, and neighborly gifts. It’s faster and easier than the oven, stays moist for days, and always impresses. If you’re new to air fryer baking, Check out our complete Air Fryer Pumpkin Bread Recipe to understand the basics before diving into this sweet chocolate-chip variation.

Why Air Fryer Pumpkin Chocolate Chip Bread Works Every Time

The beauty of Air Fryer Pumpkin Chocolate Chip Bread is in the balance: moist pumpkin, warm spices, and bursts of melted chocolate chips. Unlike oven-baked loaves, Air Fryer Pumpkin Chocolate Chip Bread bakes evenly without drying out the edges. Circulating hot air ensures a tender crumb with glossy chocolate pockets.

If you’re after café vibes, Don’t miss our Starbucks-Inspired Air Fryer Pumpkin Bread for a pepita topping twist that pairs beautifully with this chocolate chip version.

Ingredients

To make a moist, flavorful Air Fryer Pumpkin Chocolate Chip Bread, gather these pantry staples:

• 1 cup pumpkin purée (not pumpkin pie filling)
• 2 large eggs, room temperature
• ½ cup vegetable or canola oil
• ¾ cup brown sugar + ¼ cup white sugar
• 1½ cups all-purpose flour
• 1 tsp baking powder + ½ tsp baking soda
• ½ tsp salt
• 2 tsp pumpkin pie spice (or cinnamon + nutmeg + ginger + cloves)
• ¾ cup semi-sweet chocolate chips (reserve some for topping)

For best results, toss the chocolate chips in a teaspoon of flour before folding into the batter. This keeps them from sinking in your Air Fryer Pumpkin Chocolate Chip Bread.

Want more cookie-style inspiration with pumpkin and chocolate? Check out our Soft Pumpkin Cookies with Cinnamon Frosting.

Step-by-Step Directions

1. Mix wet ingredients: Whisk pumpkin, eggs, oil, and sugars until smooth.
2. Combine dry ingredients: Mix flour, baking powder, baking soda, salt, and pumpkin spice.
3. Fold together: Gently mix wet and dry until just combined.
4. Add chocolate chips: Fold in ⅔ of the chips.
5. Prepare the pan: Grease a 6×3-inch loaf pan or line with parchment.
6. Pour and top: Add batter and sprinkle with reserved chocolate chips.
7. Air fry: Cook at 320°F for 40–45 minutes. Tent with foil if browning too fast.
8. Cool: Rest in the pan for 10 minutes, then transfer to a wire rack.

For a fruity fall twist, Don’t miss our Apple Pumpkin Streusel Muffins in the Air Fryer.

Variations of Air Fryer Pumpkin Chocolate Chip Bread

• Double Chocolate: Add cocoa powder to the batter for a rich, dark Chocolate Chip Bread effect.
• White Chocolate Twist: Swap chips with white chocolate for a flavor similar to White Chocolate Chip Cookies.
• Nut Lover’s Pumpkin Bread: Fold in walnuts or pecans for crunch.
• Spiced Pumpkin Loaf: Use chai or extra cinnamon for bold Pumpkin Seasoning flavor.
• Cream Cheese Swirl: Layer sweetened cream cheese into the batter before baking.

Craving more loaf ideas? Check out our Air Fryer Banana Bread or Looking for inspiration? Try our Air Fryer Zucchini Bread both make delicious siblings to this recipe.

Pan Sizes and Adjustments

• Mini loaf pan (6×3 inches): 40–45 minutes.
• Round cake pan (7 inches): 28–35 minutes.
• Muffin tins: 14–18 minutes.

Always test the center of Air Fryer Pumpkin Chocolate Chip Bread with a toothpick. If it comes out with moist crumbs, it’s perfect.

For more creative baked goods beyond loaves, Discover great ideas like cookies, cakes, and more in our Baked Goods in the Air Fryer collection.

Storage, Freezing, and Reheating Tips

• Store Air Fryer Pumpkin Chocolate Chip Bread at room temperature for 2 days.
• Refrigerate up to 5 days wrapped in foil.
• Freeze slices individually up to 2 months.
• Reheat slices in the air fryer at 300°F for 3 minutes for a just-baked taste.

Troubleshooting Air Fryer Pumpkin Chocolate Chip Bread

• Dry edges: Lower temp to 315°F.
• Soggy center: Bake longer or use a narrower pan.
• Over-browned top: Tent with foil halfway through.
• Chips sunk to the bottom: Coat in flour before folding.

Need more cozy ideas? Check out our Pumpkin Cinnamon Roll Muffins for a gooey twist.

Conclusion – Your Go-To Fall Baking Recipe

If you want a loaf that combines fall flavors with melty chocolate, this Air Fryer Pumpkin Chocolate Chip Bread is it. Moist, rich, and perfectly spiced, it’s proof that air fryers are more than just for fries. Try it once, and you’ll crave it every pumpkin season.

And if you’re building out your fall baking list, Don’t miss our round-up of Baked Goods in the Air Fryer for even more sweet pumpkin and chocolate creations.

FAQs

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