Looking for the perfect fall treat? This Chocolate Chip Pumpkin Bread recipe delivers a supremely moist, flavorful loaf that’s packed with warm spices and studded with melty chocolate chips. Forget dry, crumbly pumpkin bread! This recipe is easy to follow, yields a moist and delicious loaf every time, and is guaranteed to become a family favorite. It’s the perfect addition to your autumn baking repertoire.
What is Chocolate Chip Pumpkin Bread?
Chocolate Chip Pumpkin Bread is a beloved variation of classic pumpkin bread, elevating it with the delightful addition of chocolate chips. This moist and tender loaf combines the earthy sweetness of pumpkin with warm spices like cinnamon, nutmeg, and cloves, creating a comforting and aromatic experience. The chocolate chips add a complementary richness and texture, making each bite a harmonious blend of fall flavors.
It’s a quick bread, meaning it doesn’t require yeast or kneading, making it an easy and accessible bake for any skill level. This recipe is particularly special because it focuses on achieving maximum moisture and flavor through careful ingredient selection and simple techniques – no dry or bland pumpkin bread allowed!
Ready to fill your kitchen with the aroma of fall spices and the promise of a delicious treat? Give this Chocolate Chip Pumpkin Bread recipe a try – you won’t be disappointed!
Key Ingredients for Chocolate Chip Pumpkin Bread:
All-Purpose Flour: 2 cups, plus more for dusting the pan. Provides the structure for the bread.
Baking Soda: 1 teaspoon. Leavening agent that helps the bread rise.
Baking Powder: 1/2 teaspoon. Adds extra lift for a lighter texture.
Salt: 1/2 teaspoon. Enhances the flavors of the other ingredients.
Ground Cinnamon: 1 teaspoon. Provides warmth and classic pumpkin spice flavor.
Ground Nutmeg: 1/2 teaspoon. Adds a subtle nutty and warming spice.
Ground Cloves: 1/4 teaspoon. A pungent spice that complements the pumpkin and cinnamon.
Eggs: 2 large. Bind the ingredients together and add moisture.
Granulated Sugar: 1 cup. Adds sweetness and moisture.
Brown Sugar: 1/2 cup, packed. Enhances the moisture and adds a caramel-like flavor.
Vegetable Oil: 1/2 cup. Adds moisture and keeps the bread tender.
Pumpkin Puree: 1 cup (not pumpkin pie filling). Provides the signature pumpkin flavor and moisture.
Vanilla Extract: 1 teaspoon. Enhances the overall flavor.
Chocolate Chips: 1 cup (semi-sweet or milk chocolate). Adds a delightful sweetness and texture.
Optional: Chopped Walnuts or Pecans: 1/2 cup. For added texture and nutty flavor.
How to Make Chocolate Chip Pumpkin Bread:
This Chocolate Chip Pumpkin Bread is incredibly easy to make, perfect for a quick baking session on a chilly afternoon! You simply whisk together the dry ingredients, then combine the wet ingredients, and mix everything together before folding in the chocolate chips.
It’s all about simple steps and flavorful results. The preparation time is about 15 minutes, and the baking time is around 50-60 minutes. Get ready for a moist, delicious loaf that’s bursting with pumpkin and chocolate goodness!
Step-by-Step Instructions:
Preheat and Prep: Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan. This prevents the bread from sticking and allows for easy removal after baking. Tap out any excess flour.
Combine Dry Ingredients: In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. Whisking ensures that everything is evenly distributed, preventing clumps of baking soda or spices in your bread.
Combine Wet Ingredients: In a separate bowl, whisk together the eggs, granulated sugar, brown sugar, vegetable oil, pumpkin puree, and vanilla extract. Make sure the brown sugar is packed when measuring for accurate results.
Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix! Overmixing develops the gluten in the flour, resulting in a tough bread. A few streaks of flour are okay.
Fold in Chocolate Chips: Gently fold in the chocolate chips (and walnuts or pecans, if using). Folding ensures the chocolate chips are evenly distributed without deflating the batter.
Pour into Pan: Pour the batter into the prepared loaf pan and spread evenly.
Bake: Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean or with a few moist crumbs attached. Check for doneness around 50 minutes; ovens can vary.
Cool: Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Cooling allows the bread to set properly and prevents it from crumbling when sliced.
Why You’ll Love This Chocolate Chip Pumpkin Bread:
This Chocolate Chip Pumpkin Bread is a must-try for several reasons. The main highlight is undoubtedly its incredibly moist texture. Many pumpkin bread recipes result in dry loaves, but this one guarantees a tender and satisfying crumb thanks to the combination of pumpkin puree, oil, and brown sugar. Making it at home also offers significant cost savings compared to buying a loaf from a bakery or coffee shop. Finally, the combination of warm spices and the generous addition of chocolate chips elevate the flavor profile to another level, making it a truly indulgent treat.
If you enjoy this recipe, you might also enjoy a classic Pumpkin Pie. Both offer delicious fall flavors, but the bread is a convenient and easy-to-make alternative!
Ready to enjoy a slice of heaven? Bake this Chocolate Chip Pumpkin Bread today and experience the ultimate fall comfort food!
What to Serve Chocolate Chip Pumpkin Bread With:
This Chocolate Chip Pumpkin Bread is delicious on its own, but here are some ideas for complementary pairings:
- Coffee or Tea: The warm spices and sweetness of the bread pair perfectly with a hot beverage.
- Whipped Cream or Cream Cheese Frosting: Add a dollop of whipped cream or a smear of cream cheese frosting for an extra decadent treat.
- Apple Cider: Apple cider is another classic fall beverage that complements the pumpkin flavor.
- Soup or Chili: A slice of this bread makes a great accompaniment to a warm bowl of soup or chili on a chilly day.
Top Tips for Perfecting Chocolate Chip Pumpkin Bread:
- Don’t Overmix: Overmixing develops the gluten in the flour, resulting in a tough bread. Mix until just combined.
- Use Fresh Spices: For the best flavor, use fresh spices that haven’t been sitting in your pantry for too long.
- Accurate Measurements: Baking is a science, so accurate measurements are crucial for the best results.
- Adjust Baking Time: Ovens can vary, so check for doneness around 50 minutes. If the top is browning too quickly, tent it with foil.
- Room Temperature Ingredients: Using room temperature eggs allows them to incorporate more easily into the batter, resulting in a smoother texture.
- Spice Customization: Feel free to adjust the spices to your liking. Add a pinch of ginger or allspice for a different twist.
5 Facts about Chocolate Chip Pumpkin Bread:
- Origins: Pumpkin bread’s popularity surged in the United States during the 1960s, coinciding with the increased availability of canned pumpkin puree.
- Nutritional Benefits Pumpkin is rich in vitamins A and C, as well as fiber, making pumpkin bread a somewhat healthier treat compared to other baked goods.
- Variations: There are countless variations of pumpkin bread, including those with nuts, dried cranberries, or a streusel topping.
- Freezing Well: Pumpkin bread freezes exceptionally well, making it a great make-ahead option for the holidays.
- State Bread Connection: In 2003, the students of Gettysburg Area High School tried to get Pumpkin Bread declared the official bread of Pennsylvania
Storing and Reheating Tips:
Storing: To store, wrap the cooled bread tightly in plastic wrap or place it in an airtight container. It will stay fresh at room temperature for 2-3 days or in the refrigerator for up to a week.
Freezing: To freeze, wrap the cooled bread tightly in plastic wrap and then in a layer of foil or place it in a freezer-safe bag. It can be frozen for up to 2-3 months. Thaw overnight in the refrigerator before serving.
Reheating: To reheat, you can warm individual slices in the microwave for a few seconds or bake the entire loaf in a preheated oven at 350°F (175°C) for 10-15 minutes.
Final Thoughts:
This Chocolate Chip Pumpkin Bread recipe is more than just a baked good; it’s a warm embrace in loaf form. It’s perfect for cozy fall mornings, afternoon tea, or a comforting dessert. Whether you’re a seasoned baker or just starting out, this recipe is easy to follow and guaranteed to impress. So, gather your ingredients, preheat your oven, and get ready to enjoy the delightful aroma and taste of this classic fall treat!
try also : Easy Pumpkin Dump Cake Recipe and find more in pinterest
Chocolate Chip Pumpkin Bread FAQs:
Q: Can I use pumpkin pie filling instead of pumpkin puree?
A: No, pumpkin pie filling contains added sugar and spices that will alter the flavor and texture of the bread.
Q: Can I substitute the vegetable oil with another oil?
A: Yes, you can use melted coconut oil or canola oil as a substitute.
Q: Can I make this recipe gluten-free?
A: Yes, you can substitute the all-purpose flour with a gluten-free all-purpose flour blend. Make sure to add 1/2 teaspoon of xanthan gum for better binding.
Q: Can I reduce the amount of sugar in this recipe?
A: You can reduce the sugar slightly, but keep in mind that it will affect the moisture and texture of the bread.
Q: Why did my bread sink in the middle?
A: This can happen if the oven temperature is too low, the bread wasn’t baked long enough, or if the wet and dry ingredients were overmixed.
Q: Can I double the recipe?
A: Yes, you can double the recipe and bake it in two loaf pans.