Pumpkin Chocolate Chip Bread

Pumpkin Chocolate Chip Bread is the perfect blend of autumn flavors and sweet indulgence. With a rich pumpkin base, warm spices, and bursts of melty chocolate chips, this quick bread is a delightful treat for breakfast, dessert, or a cozy snack with coffee or tea.

Every fall, the smell of pumpkin and chocolate wafts through our home as this bread bakes. It’s a family tradition that started when I made it on a whim one Thanksgiving morning. My husband couldn’t resist slicing into it before it cooled, and the kids eagerly followed suit. Now, it’s a recipe we bake together as a family, savoring every bite as we embrace the season’s coziness.

Why You’ll Love Pumpkin Chocolate Chip Bread

•Perfectly Moist: Pumpkin puree keeps this bread soft and tender.

•Warmly Spiced: A blend of cinnamon, nutmeg, and cloves for a cozy flavor.

•Chocolate Bliss: Generous chocolate chips in every bite.

•Versatile Treat: Enjoy it for breakfast, as a snack, or as dessert.

Ingredients Notes for Pumpkin Chocolate Chip Bread

•Pumpkin Puree: Use pure pumpkin puree, not pumpkin pie filling.

•Spices: Cinnamon, nutmeg, and cloves give it a classic pumpkin flavor.

•chocolate Chips: Semi-sweet or dark chocolate chips work best.

•Oil: Keeps the bread moist—vegetable oil or melted coconut oil are great options.

•Brown Sugar: Adds a rich, caramel-like sweetness.

Recipe Steps

1.Preheat and Prep:

•Preheat the oven to 350°F (175°C). Grease a loaf pan and line with parchment paper for easy removal.

2.Mix Dry Ingredients:

•In a bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, and cloves.

3.Combine Wet Ingredients:

•In another bowl, mix pumpkin puree, brown sugar, granulated sugar, eggs, and oil until smooth.

4.Combine and Fold:

•Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the chocolate chips.

5.Bake:

•Pour the batter into the prepared loaf pan. Bake for 55–65 minutes or until a toothpick inserted into the center comes out clean.

6.Cool and Serve:

•Let the bread cool in the pan for 10 minutes before transferring to a wire rack. Slice and enjoy!

Storage Options

•Room Temperature: Store in an airtight container for up to 3 days.

•Refrigerator: Keeps well for up to 1 week.

•Freezer: Wrap tightly in plastic wrap and foil; freeze for up to 3 months.

Variations & Substitutions

•Add Nuts: Fold in chopped pecans or walnuts for extra crunch.

•Dairy-Free: Use dairy-free chocolate chips and coconut oil.

•Mini Loaves: Divide the batter into mini loaf pans and adjust baking time accordingly.

Frequently Asked Questions

Q: Can I use fresh pumpkin instead of canned?

A: Yes, just ensure it’s cooked, pureed, and has a similar consistency to canned pumpkin.

Q: Can I make this gluten-free?

A: Substitute all-purpose flour with a 1:1 gluten-free baking flour blend.

Q: How can I prevent the chocolate chips from sinking?

A: Toss them in a little flour before folding them into the batter.

Pumpkin Chocolate Chip Bread is an irresistible autumn staple that will have everyone asking for seconds. Bake a loaf today and savor the delicious flavors of fall!

Pumpkin Chocolate Chip Bread

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Course: Breakfast, Dessert, Snack

Kitchen: American, Fall Favorite

Prep Time: 15 minutes minutes

Cook Time: 50 minutes minutes

Total Time: 1 hour hour 15 minutes minutes

Servings: 10 slices

Ingredients

 

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• ▢ 1.5 cups all-purpose flour
• ▢ 1 teaspoon baking soda
• ▢ 1/2 teaspoon baking powder
• ▢ 1/2 teaspoon salt
• ▢ 1 teaspoon ground cinnamon
• ▢ 1/2 teaspoon ground nutmeg
• ▢ 1/2 teaspoon ground ginger
• ▢ 1/4 teaspoon ground cloves optional
• ▢ 1 cup canned pumpkin puree
• ▢ 1/2 cup vegetable oil or melted butter
• ▢ 3/4 cup granulated sugar
• ▢ 1/4 cup brown sugar packed
• ▢ 2 large eggs
• ▢ 1 teaspoon vanilla extract
• ▢ 3/4 cup semi-sweet chocolate chips plus extra for topping

Instructions

• Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan or line it with parchment paper.
• Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.
• Combine Wet Ingredients: In a large bowl, whisk together the pumpkin puree, vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract until smooth.
• Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix.
• Add Chocolate Chips: Fold in the chocolate chips, reserving a handful for sprinkling on top.
• Pour and Top: Pour the batter into the prepared loaf pan. Sprinkle the reserved chocolate chips over the top.
• Bake: Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean (a few crumbs are okay, but no wet batter).
• Cool: Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.