This Pumpkin Chocolate Chip Bread is a warm and cozy treat that’s perfect for fall! It’s soft, sweet, and packed with delightful chocolate chips that melt in your mouth.
Baking this bread fills the house with the lovely scent of pumpkin spice, making it hard to resist stealing a slice. I love having it for breakfast or as a cozy snack with tea! 🍂
Key Ingredients & Substitutions
All-Purpose Flour: This is your base for the bread. If you want a gluten-free option, you can use a 1:1 gluten-free flour blend. I’ve tried it and it works well too!
Pumpkin Puree: Canned pumpkin puree is convenient, but you can also cook and mash fresh pumpkin if you prefer. Just make sure it’s smooth!
Spices: The combination of cinnamon, nutmeg, ginger, and cloves adds warmth. If you’re out of cloves, a pinch of allspice can be a good substitute.
Butter: For a lighter version, you can use applesauce or Greek yogurt in place of half the butter. It keeps the bread moist while cutting some fat!
Chocolate Chips: I like semi-sweet chips for a balance of sweetness, but feel free to use dark chocolate or even milk chocolate if that’s your preference!
How Do I Achieve the Perfectly Moist Bread?
Getting that perfect moist texture is key! Here are some tips to make sure your Pumpkin Chocolate Chip Bread comes out just right:
- Don’t overmix when adding the dry ingredients. Just stir until combined; some lumps are okay.
- Use room temperature ingredients, especially eggs and butter; this helps everything mix better and makes for a smooth batter.
- If you like a denser loaf, add a little less flour, about 1/4 cup. It can give that extra richness.
- Make sure to measure your flour correctly; too much flour can result in a dry bread. Spoon and level it instead of scooping directly from the bag.
Keep an eye on it towards the end of baking to avoid it drying out. If the top browns too fast, you can cover it loosely with foil.
Delicious Pumpkin Chocolate Chip Bread Recipe
Ingredients You’ll Need:
For the Bread:
- 1 3/4 cups (220 g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 cup (113 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 2 large eggs
- 1 cup (245 g) canned pumpkin puree
- 1 teaspoon vanilla extract
- 1 cup (175 g) semi-sweet chocolate chips, plus extra for topping
How Much Time Will You Need?
This scrumptious pumpkin chocolate chip bread takes about 15 minutes to prep and 60 minutes to bake, plus some cooling time. Altogether, you’ll need around 1 hour and 15 minutes to bring this delightful treat to life!
Step-by-Step Instructions:
1. 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—this will help keep your bread from sticking!
2. Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, salt, and spices (cinnamon, nutmeg, ginger, and cloves). This blend will give your bread that lovely warm spiced flavor.
3. Cream Butter and Sugar:
In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy. This usually takes about 2-3 minutes with an electric mixer on medium speed.
4. Add Eggs and Pumpkin:
Add the eggs one at a time to the butter and sugar mixture, mixing well after each addition. Then, mix in the pumpkin puree and vanilla extract until everything is nicely combined.
5. Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet mixture, stirring gently just until combined. Be careful not to overmix; it’s okay if there are a few lumps!
6. Fold in Chocolate Chips:
Gently fold in the chocolate chips to distribute them evenly throughout the batter. Make it chocolatey!
7. Prepare for Baking:
Pour the batter into your prepared loaf pan, smoothing the top with a spatula. Sprinkle a few extra chocolate chips on top for a yummy finishing touch.
8. Bake the Bread:
Place the loaf in the oven and bake for about 60 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean or with only a few moist crumbs.
9. Cool The Bread:
Once baked, remove the bread from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.
10. Slice and Serve:
Once cooled, slice the bread and serve. It’s best enjoyed slightly warm with a cup of tea or coffee. Get ready for a cozy treat!
Enjoy every bite of this moist and chocolaty pumpkin bread—perfect for fall or any time you’re in the mood for something sweet! 🍞🍂
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you prefer using fresh pumpkin, just cook and mash it until smooth. Make sure to drain any excess moisture to avoid affecting the bread’s texture.
What Happens If I Overmix the Batter?
If you overmix, the bread can become dense and tough. Mix just until the dry ingredients are combined for a light, fluffy texture.
How Should I Store Leftover Pumpkin Chocolate Chip Bread?
Store any leftovers in an airtight container at room temperature for up to 3 days. You can also refrigerate it for up to a week or freeze it wrapped tightly in plastic wrap for up to 3 months. Just thaw before enjoying!
Can I Add Nuts to This Recipe?
Yes! Chopped walnuts or pecans can be a delicious addition. Just fold in about 1/2 cup at the same time you add the chocolate chips for a delightful crunch.