Pumpkin bread with chocolate chips has always been one of my favorite Fall treats. There’s just something so cozy and comforting about that perfect blend of pumpkin, warm spices, and rich chocolate. It takes me right back to my childhood, helping my grandma bake batch after batch in her tiny kitchen. The smell of cinnamon and nutmeg would fill the air, and I’d sneak pieces of the silky-smooth chocolate chips as she wasn’t looking. Grandma always knew, of course, and she’d just give me that knowing smile before handing me another piece straight from the oven. Those are the kind of memories that make Pumpkin Bread With Chocolate Chips an instant classic in my book.
Why This Pumpkin Bread With Chocolate Chips Recipe Will Become Your Go-To
The Secret Behind Perfect Pumpkin Bread With Chocolate Chips
This Pumpkin Bread With Chocolate Chips recipe is truly special because it strikes the perfect balance between moist, flavorful pumpkin bread and decadent chocolate chips. The secret is in the method – we’ll be using a unique technique that ensures the bread stays tender and doesn’t get dry, while still allowing the chocolate chips to melt into gooey pockets of chocolatey goodness. Trust me, one bite and you’ll be hooked!
Essential Ingredients You’ll Need
– Pumpkin puree – The star of the show! Make sure to use pure pumpkin, not pumpkin pie filling.
– Granulated sugar – For sweetness and that perfect texture.
– Vegetable oil – Keeps the bread super moist.
– Eggs – Bind everything together.
– All-purpose flour – The base of our pumpkin bread.
– Baking powder and baking soda – Help the bread rise and get that classic pumpkin bread crumb.
– Ground cinnamon, nutmeg, and ginger – Warm, cozy spices that complement the pumpkin beautifully.
– Chocolate chips – Semi-sweet or milk chocolate work great here.
Step-by-Step Pumpkin Bread With Chocolate Chips Instructions
Preparing Your Pumpkin Bread With Chocolate Chips
This Pumpkin Bread With Chocolate Chips recipe is straightforward to make, with just a few simple steps. In total, it’ll take you about an hour and a half from start to finish, including baking time. You’ll need a standard loaf pan, a mixing bowl, and a hand mixer or stand mixer to bring it all together.
1- Preheat your oven to 350°F and grease a 9×5 inch loaf pan. In a large bowl, whisk together the pumpkin puree, sugar, oil, and eggs until well combined.
2- In a separate bowl, sift together the flour, baking powder, baking soda, cinnamon, nutmeg, and ginger. Slowly add the dry ingredients to the wet ingredients, mixing just until no dry pockets remain.
3- Gently fold in the chocolate chips, being careful not to overmix. Pour the batter into the prepared loaf pan, smoothing the top.
4- Bake for 55-65 minutes, until a toothpick inserted in the center comes out clean. Keep an eye on it towards the end – you want the top to be a deep golden brown.
5- Allow the Pumpkin Bread With Chocolate Chips to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
6- Slice and serve your freshly baked Pumpkin Bread With Chocolate Chips warm, or at room temperature. Enjoy!
Pro Tips for Success
– For an extra indulgent twist, top the loaf with a drizzle of melted chocolate or a sprinkle of chopped nuts before baking.
– Be careful not to overmix the batter – this can lead to a dense, tough texture. Fold in the chocolate chips gently.
– Let the bread cool completely before slicing for the best texture. The chocolate chips will firm up as it cools.
– Pumpkin bread tends to get dry quickly, so be sure not to overbake. Keep an eye on it towards the end of the baking time.
Serving and Storing Your Pumpkin Bread With Chocolate Chips
Perfect Pairings for Pumpkin Bread With Chocolate Chips
Pumpkin Bread With Chocolate Chips is the ultimate cozy Fall treat. It’s perfect for enjoying on its own with a cup of hot coffee or tea, but also makes a wonderful accompaniment to a scoop of vanilla ice cream or a dollop of freshly whipped cream. For a festive touch, try it alongside a mug of mulled cider or a glass of spiced wine.
Storage and Make-Ahead Tips
Pumpkin Bread With Chocolate Chips will stay fresh for up to 4 days stored at room temperature in an airtight container. You can also freeze slices for up to 3 months. Just be sure to wrap them tightly in plastic wrap or foil. When ready to enjoy, simply thaw at room temperature or warm in the oven for a few minutes.
Variations and Dietary Adaptations for Pumpkin Bread With Chocolate Chips
Creative Pumpkin Bread With Chocolate Chips Variations
Love Pumpkin Bread With Chocolate Chips but want to mix it up? Try folding in chopped pecans or walnuts for a nutty crunch. For a fun fall twist, swap in white chocolate chips or pumpkin spice chips instead of semi-sweet. You can also swirl in a cream cheese filling or top the loaf with a streusel topping before baking.
Making Pumpkin Bread With Chocolate Chips Diet-Friendly
To make this recipe gluten-free, simply substitute the all-purpose flour with a 1:1 gluten-free flour blend. For a vegan version, use flax or chia eggs instead of regular eggs, and swap the oil for unsweetened applesauce. If you’re watching your carbs, you can reduce the sugar and use sugar-free chocolate chips.
Frequently Asked Questions
Q: Can I use canned pumpkin puree instead of making my own?
A: Absolutely! Canned pumpkin puree works perfectly well in this Pumpkin Bread With Chocolate Chips recipe. Just be sure to get pure pumpkin, not pumpkin pie filling, which has added sweeteners and spices.
Q: How can I tell when the Pumpkin Bread With Chocolate Chips is done baking?
A: The best way to check is to insert a toothpick or cake tester into the center of the loaf. If it comes out clean, with no wet batter clinging to it, the bread is done. You can also gently press the top – it should spring back lightly when fully baked.
Q: Can I make Pumpkin Bread With Chocolate Chips ahead of time?
A: Yes, this Pumpkin Bread With Chocolate Chips recipe freezes beautifully. Once completely cooled, wrap the loaf tightly in plastic wrap or foil and freeze for up to 3 months. Thaw at room temperature before serving.
Q: How many slices does this Pumpkin Bread With Chocolate Chips recipe make?
A: This recipe will yield one standard 9×5 inch loaf, which can be sliced into 8-10 servings, depending on how thick you cut the slices.
Q: Why did my Pumpkin Bread With Chocolate Chips turn out dry?
A: Overbaking is the most common culprit for dry pumpkin bread. Keep a close eye on it towards the end of the baking time, and pull it out as soon as a toothpick inserted in the center comes out clean. You can also try reducing the baking temperature by 25°F.
Pumpkin Bread With Chocolate Chips
- Total Time: 70
- Yield: 10
Description
Sink your teeth into this mouthwatering Pumpkin Bread With Chocolate Chips – a quick, easy, and delightful fall bake that’s sure to satisfy. Loaded with cozy spices, rich pumpkin flavor, and melty chocolate chips, this irresistible quick bread is perfect for holiday gatherings, cozy afternoons, or anytime you crave a taste of autumn.
Ingredients
– 1 3/4 cups all-purpose flour
– 1 teaspoon baking soda
– 1/2 teaspoon salt
– 1 1/2 teaspoons ground cinnamon
– 1/2 teaspoon ground ginger
– 1/4 teaspoon ground nutmeg
– 1/8 teaspoon ground cloves
– 3/4 cup unsalted butter, softened
– 1 cup granulated sugar
– 2 large eggs
– 1 cup pumpkin puree
– 1 teaspoon vanilla extract
– 1 cup semi-sweet chocolate chips
Instructions
1. – Preheat oven to 350°F. Grease a 9×5 inch loaf pan.
2. – In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
3. – In a large bowl, beat the butter and sugar until light and fluffy, about 2-3 minutes. Beat in the eggs one at a time, then stir in the pumpkin and vanilla.
4. – Gradually fold the dry ingredients into the wet ingredients until just combined. Fold in the chocolate chips.
5. – Pour the batter into the prepared loaf pan and bake for 55-65 minutes, until a toothpick inserted in the center comes out clean.
6. – Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
– For a prettier presentation, reserve a handful of chocolate chips to press into the top of the loaf before baking.
– Wrap leftover bread tightly and store at room temperature for up to 5 days, or freeze for up to 3 months.
- Prep Time: 15
- Cook Time: 55
- Category: Dessert
- Method: Baking
- Cuisine: American
Conclusion
I hope this Pumpkin Bread With Chocolate Chips recipe becomes a new Fall favorite in your household! It’s the perfect cozy, comforting treat to enjoy with family and friends. The combination of moist pumpkin bread and rich, melty chocolate chips is simply irresistible. Be sure to let me know how your Pumpkin Bread With Chocolate Chips turns out – I’d love to hear your thoughts in the comments below!
