Why You’ll Love This Chocolate Chip Pumpkin Bread
This Chocolate Chip Pumpkin Bread is the perfect blend of cozy fall flavors and chocolatey goodness. The moist, tender crumb and warm pumpkin spice make it ideal for autumn mornings, snack time, or dessert. Not only is it incredibly easy to make, but each bite brings together the smoothness of chocolate and the gentle spice of pumpkin for a treat that’s hard to resist.
Ingredients for a Perfect Pumpkin Bread
This recipe uses simple ingredients you likely have on hand, plus a few fall-inspired additions:
- Pumpkin Puree: Adds a warm, earthy flavor while keeping the bread moist. Just be sure to use pure pumpkin puree and not pumpkin pie filling.
- Chocolate Chips: Semi-sweet or dark chocolate chips add a delicious contrast to the pumpkin spice.
- Brown and Granulated Sugar: The mix of sugars gives the bread depth and sweetness while enhancing the moist texture.
- Pumpkin Pie Spice: A blend of cinnamon, nutmeg, and ginger that brings all the fall vibes.
- Vegetable Oil: Keeps the bread moist without overpowering the pumpkin flavor.
This combination of ingredients results in a moist, flavorful bread with just the right amount of sweetness and spice.
How to Make Chocolate Chip Pumpkin Bread
Follow these simple steps to create a loaf of delicious, pumpkin-flavored bread:
- Preheat the Oven: Start by preheating your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper for easier removal.
- Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and pumpkin pie spice until they’re fully combined.
- Combine the Wet Ingredients: In a larger bowl, whisk the granulated sugar, brown sugar, pumpkin puree, vegetable oil, eggs, and vanilla extract until smooth and well-blended.
- Add Dry Ingredients to Wet: Gradually mix the dry ingredients into the wet ingredients until just combined—avoid overmixing to keep the bread light.
- Fold in Chocolate Chips: Stir in the chocolate chips, reserving a few for topping if desired. The chocolate will melt beautifully into the bread as it bakes.
- Bake: Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick comes out clean. If the top browns too quickly, cover with foil after 30-40 minutes.
- Cool and Serve: Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack. Once cooled, slice and enjoy with a warm drink.
Tips for Baking the Best Pumpkin Bread
- Use Pure Pumpkin: Pumpkin puree is different from pumpkin pie filling. For the best flavor, use 100% pumpkin puree, which has no added spices or sugars.
- Don’t Overmix: Mixing the batter too much can make the bread dense. Stir just until the dry ingredients are incorporated for a tender crumb.
- Add Extra Spice: For a spicier bread, add a pinch of ground cloves or extra cinnamon.
Perfect Pairings for Chocolate Chip Pumpkin Bread
This bread is a treat on its own, but here are some ways to enjoy it even more:
- With Coffee or Tea: Enjoy a slice with your morning coffee or a warm cup of chai.
- Whipped Cream or Butter: A light spread of butter or whipped cream adds extra richness.
- As Dessert: Serve with a scoop of vanilla ice cream or drizzled with caramel for a more indulgent dessert.
FAQs About Chocolate Chip Pumpkin Bread
Can I make this bread gluten-free?
Yes, simply substitute the all-purpose flour with a gluten-free baking blend, and it should work well.
Can I freeze the bread?
Absolutely! Wrap it tightly in plastic wrap and store in the freezer for up to 3 months. Thaw in the fridge or on the counter when you’re ready to enjoy.
How do I store it?
Keep the bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. For longer storage, freeze as mentioned above.
Enjoy Your Cozy Slice of Chocolate Chip Pumpkin Bread
This Chocolate Chip Pumpkin Bread recipe is everything you need to embrace the flavors of fall in a comforting, chocolatey way. The blend of pumpkin and chocolate chips, along with the subtle warmth of spices, creates a treat that’s perfect for family gatherings, a quiet afternoon at home, or gifting to loved ones. Easy to make and packed with flavor, this bread is sure to become a seasonal favorite!
Equipment Needed
- Mixing Bowls: Pyrex Glass Mixing Bowl Set – Durable and versatile, perfect for mixing dry and wet ingredients.
- Measuring Cups and Spoons: OXO Good Grips Stainless Steel Measuring Set – Accurate and easy to clean for measuring flours and spices.
- Silicone Spatula Set: DI ORO Silicone Spatula Set – They’re dishwasher-safe, flexible, and perfect for mixing, scraping, and folding ingredients.
- Stainless Steel Balloon Whisk: Rösle Stainless Steel Whisk on Amazon – Known for durability and effective mixing, it’s ideal for baking projects and everyday cooking.
- 9×5 Loaf Pan: USA Pan Nonstick Loaf Pan – Reliable nonstick loaf pan for even baking.
- Parchment Paper (Optional): Reynolds Kitchens Parchment Paper – For easy removal and cleanup.
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Chocolate Chip Pumpkin Bread
Ingredients
- 1 ½ cup all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 tsp pumpkin pie spice (or a blend of cinnamon, nutmeg, and ginger)
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- ¾ cup pumpkin puree (not pumpkin pie filling)
- ½ cup vegetable oil (or melted coconut oil)
- 2 large eggs
- 1 tsp vanilla extract
- ¾ cup chocolate chips (semi-sweet or dark)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper for easier removal.
- Combine Dry Ingredients: In a medium bowl, whisk together flour, baking soda, baking powder, salt, and pumpkin pie spice until well combined.
- Mix Wet Ingredients: In a separate large bowl, whisk together granulated sugar, brown sugar, pumpkin puree, vegetable oil, eggs, and vanilla extract until smooth.
- Combine and Fold in Chocolate Chips: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the chocolate chips, reserving a few for topping if desired.
- Pour into Pan: Pour the batter into the prepared loaf pan. Sprinkle additional chocolate chips on top for a nice presentation, if desired.
- Bake: Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with only a few moist crumbs. If the top starts browning too quickly, loosely cover with foil after about 30-40 minutes.
- Cool and Serve: Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing
Notes
- Storage Tips: Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- Optional Additions: Add walnuts or pecans for a crunchy texture.
- Serving Suggestion: Serve with a dollop of whipped cream or a drizzle of caramel for an extra indulgent treat.
