This pumpkin chocolate chip bread is like a warm hug on a chilly day! It’s moist, sweet, and filled with tasty chocolate chips that make every bite special.
Baking this bread always puts a smile on my face, especially when the whole house smells amazing! I love to enjoy a slice with my morning coffee or as a snack. Yum!
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for your bread. If you need a gluten-free option, you can use a 1:1 gluten-free baking flour. I’ve had great success with that blend!
Pumpkin Puree: Canned pumpkin is super convenient, but homemade puree is fantastic if you have the time. Just roast and blend fresh pumpkin. Either way, both add moisture and flavor!
Granulated Sugar: Regular sugar helps sweeten the bread nicely. For a healthier option, you can use coconut sugar, which will give a deeper flavor. I’ve swapped it out before, and it worked well!
Vegetable Oil or Butter: I love using melted butter for richness, but oil is lighter. You could also try coconut oil for a little twist. It adds a gentle coconut flavor, which pairs well with pumpkin.
Chocolate Chips: Semi-sweet chocolate is the classic choice, but dark chocolate or even white chocolate can be fun alternatives. I’m a fan of using dark chocolate for a nice, rich contrast!
How Do You Ensure Your Bread Is Moist and Not Overmixed?
Mixing is crucial in this recipe. Overmixing can lead to tough bread. Here’s how to keep it moist:
- Mix wet and dry ingredients separately before combining them.
- When you add dry ingredients to wet, stir gently until just combined. A few lumps are okay!
- Be mindful of the baking time; check early to prevent overbaking.
These simple steps can make all the difference, ensuring your pumpkin chocolate chip bread is soft and delicious every time!
How to Make Pumpkin Chocolate Chip Bread
Ingredients You’ll Need:
- 1¾ cups (220 g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon ground ginger
- 1 cup (200 g) granulated sugar
- ½ cup (120 ml) vegetable oil or melted butter
- 2 large eggs
- 1 cup (240 ml) pumpkin puree (canned or homemade)
- 1 teaspoon vanilla extract
- 1 cup (175 g) semi-sweet chocolate chips, divided (⅔ cup in the batter, ⅓ cup for topping)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and another 60-70 minutes to bake. After that, you’ll want to let the bread cool for about 15 minutes in the pan, then let it cool fully on a wire rack. Overall, plan for about 1 hour and 30 minutes from start to finished loaf, plus cooling time!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 350°F (175°C). Prepare your 9×5-inch loaf pan by greasing and flouring it, or line it with parchment paper for easy removal later. This will help your bread not stick!
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. Make sure everything is evenly mixed and set the bowl aside.
3. Combine the Wet Ingredients:
In a large mixing bowl, beat together the granulated sugar and vegetable oil or melted butter until everything is well blended. Add the eggs one at a time, and beat well after each addition to ensure a smooth mix. Once that’s done, stir in the pumpkin puree and vanilla extract until just combined.
4. Combine Wet and Dry Ingredients:
Gently fold the dry ingredient mixture into the wet mixture. Stir carefully, just until combined—it’s okay if there are a few lumps! This helps keep your bread nice and moist.
5. Add the Chocolate Chips:
Now, fold in ⅔ cup of the chocolate chips into the batter. This will make sure that sweet little morsels are spread throughout the loaf.
6. Pour into the Pan:
Pour the batter into your prepared loaf pan and smooth the top. Sprinkle the remaining ⅓ cup of chocolate chips over the top for an extra chocolaty finish.
7. Bake the Bread:
Pop the loaf into your preheated oven and bake for about 60-70 minutes. Check it by inserting a toothpick into the center—when it comes out clean or with just a few moist crumbs, it’s done!
8. Cool the Bread:
Once baked, let the bread cool in the pan for about 15 minutes. Then, carefully remove it and allow it to cool fully on a wire rack before slicing.
9. Serve and Store:
Enjoy warm slices, or at room temperature! If there are leftovers, you can wrap the bread tightly and store it at room temperature for up to 4 days, or refrigerate it to keep it fresh even longer.
Now, enjoy your moist and warmly spiced pumpkin chocolate chip bread—a perfect treat for any cozy day!
Can I Use a Different Sweetener Instead of Granulated Sugar?
Absolutely! You can substitute granulated sugar with brown sugar for a richer flavor, or try coconut sugar for a healthier option. Just keep in mind that the texture and sweetness may vary slightly.
What Should I Do If I Don’t Have Pumpkin Puree?
No pumpkin puree? No problem! You can substitute it with applesauce for a similar moisture content or try using mashed bananas. Just remember that it will change the flavor profile slightly!
How to Store the Pumpkin Chocolate Chip Bread?
Store any leftover bread in an airtight container at room temperature for up to 4 days. If you want it to stay fresh even longer, refrigerate it. You can also freeze slices for up to 3 months; just wrap them well to prevent freezer burn!
Can I Add Nuts or Other Mix-ins?
Of course! Chopped walnuts or pecans would be a great addition for some crunch. You can also mix in dried cranberries or raisins if you’re looking for extra flavor and texture!
