This Pumpkin Chocolate Chip Bread is a warm hug in loaf form! It mixes sweet pumpkin and yummy chocolate chips, making every bite a treat.
Honestly, the smell while it’s baking is enough to make anyone smile. I love having a slice with my morning coffee or as an afternoon snack—so comforting!
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for your bread. If you’re gluten-free, consider using a gluten-free all-purpose flour mix. Just check if it contains xanthan gum to help with texture.
Pumpkin Puree: Canned pumpkin puree works best; avoid pumpkin pie filling since it’s sweetened and spiced already. If fresh pumpkin is available, you can roast it and puree it yourself.
Vegetable Oil: I often use melted butter for extra flavor. If you want a healthier option, try applesauce or Greek yogurt—this may slightly alter the texture.
Chocolate Chips: Semisweet chips are my go-to, but dark chocolate or milk chocolate can be used based on your preference. White chocolate or peanut butter chips also make for delicious variations!
How Do I Achieve a Moist and Flavorful Bread?
The key to a moist pumpkin bread is in the mixing and baking techniques. Be careful not to overmix your batter; this can lead to a dense loaf. Once you combine the wet and dry ingredients, stir just until there’s no more flour visible.
- Combine wet ingredients and sugars in a separate bowl thoroughly.
- Gradually fold the dry ingredients in; a few lumps are okay. This helps keep your bread light and fluffy.
- Don’t skip the cooling step after baking. Let it sit for a few minutes before transferring to a cooling rack. This helps maintain moisture.
How to Make Pumpkin Chocolate Chip Bread
Ingredients You’ll Need:
Dry Ingredients:
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
Wet Ingredients:
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup vegetable oil (or melted butter)
- 2 large eggs
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1 teaspoon vanilla extract
For the Filling:
- 1 cup semisweet chocolate chips
- Extra chocolate chips for topping (about 1/2 cup)
How Much Time Will You Need?
This recipe will take about 15 minutes to prep and about 60-70 minutes to bake. Make sure to let it cool for around 15 minutes in the pan before transferring it to a wire rack to cool completely. In total, you should plan for about 1 hour and 30 minutes from start to finish.
Step-by-Step Instructions:
1. Preheat the Oven:
Preheat your oven to 350°F (175°C). While it’s heating up, prepare your loaf pan by greasing it and lightly dusting it with flour, or you can line it with parchment paper for easier removal.
2. Combine the Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger until everything is evenly combined. This step helps distribute the leavening agent and spices throughout the batter.
3. Mix the Wet Ingredients:
In a large mixing bowl, whisk together the granulated sugar, brown sugar, and oil until the mixture is smooth. Add the eggs one at a time, making sure to beat well after each addition. Then, mix in the pumpkin puree and vanilla extract until everything is fully incorporated.
4. Combine Wet and Dry Mixtures:
Gradually add the dry ingredient mixture to the wet ingredients. Stir gently with a spatula or wooden spoon just until there are no flour streaks left. Be careful not to overmix, or the bread might become tough.
5. Add the Chocolate Chips:
Fold in the chocolate chips gently until they are evenly distributed throughout the batter.
6. Prepare for Baking:
Pour the batter into the prepared loaf pan. For an extra touch, sprinkle some additional chocolate chips on top before putting it in the oven.
7. Bake:
Bake in your preheated oven for 60-70 minutes. To check if it’s done, insert a toothpick into the center; if it comes out clean or with just a few moist crumbs, it’s ready!
8. Cool and Serve:
Once baked, allow the bread to cool in the pan for about 15 minutes. Then transfer it to a wire rack to cool completely. When you’re ready, slice it up and enjoy! This bread is delightful warm or at room temperature, making it perfect for pairing with your favorite beverage, like coffee or milk.
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you have fresh pumpkin, you can roast it until tender, scoop out the flesh, and puree it. Just make sure it’s well drained to avoid excess moisture in your bread.
How Can I Store Leftover Pumpkin Chocolate Chip Bread?
Store any leftovers in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a week, or freeze for up to 3 months.
Can I Substitute the Oil in This Recipe?
Yes, you can substitute the vegetable oil with melted butter for richer flavor. Alternatively, unsweetened applesauce can be used for a healthier option; it may slightly change the texture but will keep it moist!
Is It Possible to Make This Recipe Vegan?
Yes! To make it vegan, you can replace the eggs with flaxseed meal or chia seeds—mix 1 tablespoon of flaxseed meal or chia seeds with 2.5 tablespoons of water and let it sit for a few minutes until it thickens. Use plant-based oil and dairy-free chocolate chips as well!
