Indulge in the ultimate fall treat with this Chocolate Chip Pumpkin Bread recipe. The rich, moist texture combined with the warm spices of pumpkin and the sweetness of melted chocolate chips makes this bread an irresistible dessert. Perfect for cozy autumn days, this easy-to-make bread is a crowd-pleaser at any gathering and a wonderful way to use canned pumpkin.
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Why You’ll Love This Chocolate Chip Pumpkin Bread
This Chocolate Chip Pumpkin Bread is everything you love about fall—moist, flavorful, and filled with seasonal spices like cinnamon, cloves, and nutmeg. With the added richness of chocolate chips, every bite is a decadent blend of sweet and savory. It’s a quick and simple recipe that requires minimal ingredients, making it the perfect treat for busy days or a homemade gift for loved ones.
Ingredients
- All-purpose flour: Provides the base for the bread, giving it a light, fluffy texture.
- Baking powder & baking soda: These leavening agents help the bread rise and achieve a perfect texture.
- Salt: Enhances the flavors and balances the sweetness of the bread.
- Ground cinnamon, cloves, and nutmeg: The spices give the bread its classic fall flavor, bringing warmth and depth.
- Vegetable oil: Adds moisture to the bread, ensuring it stays soft and tender.
- Eggs: Bind the ingredients together, providing structure and richness.
- Sugar: Sweetens the bread, balancing the natural flavors of the pumpkin and spices.
- Vanilla extract: Enhances the overall flavor, complementing the spices.
- Pumpkin puree: The star ingredient, adding moisture and the signature pumpkin flavor.
- Chocolate chips: Adds bursts of sweetness and richness to every slice.
Alternative Ingredient Suggestions
- Pumpkin pie spice: If you’re missing individual spices like cinnamon, cloves, or nutmeg, replace them with 1 1/2 teaspoons of pumpkin pie spice for a simplified option.
- Chopped pecans: For a nutty crunch, add 1/4 cup of chopped pecans in place of some chocolate chips.
- White chocolate chips: For a different twist, swap the regular chocolate chips for white chocolate chips for a creamy contrast.
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C) and grease an 8×4 inch loaf pan with oil spray.
- Prepare the dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg.
- Mix the wet ingredients: In a large bowl, beat together the oil, eggs, sugar, vanilla, and pumpkin puree until smooth and well-combined.
- Combine the wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be sure not to overmix.
- Add chocolate chips: Stir in 1 cup of chocolate chips into the batter.
- Fill the loaf pan: Pour the batter into the prepared loaf pan and spread it evenly. Top with the remaining 1/4 cup of chocolate chips for extra sweetness.
- Bake: Place the pan in the oven and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Tips & Tricks
- Check for doneness: Always test the bread with a toothpick before removing it from the oven. If it comes out with a few moist crumbs, it’s ready. If it’s still wet, give it a few more minutes.
- Let the bread cool: Allow the bread to cool completely before slicing to ensure it holds together and maintains its moist texture.
- Add toppings: Serve your chocolate chip pumpkin bread with a dollop of cream cheese frosting or cinnamon honey butter for an extra treat.
Pairing Ideas and Variations
- Toppings: Spread a layer of cream cheese frosting on top for a rich, tangy contrast, or drizzle with cinnamon honey butter for a delightful sweetness.
- Serve with: This bread pairs perfectly with a warm cup of coffee, tea, or even a glass of apple cider for a cozy fall experience.
- Mini loaves: Make individual-sized loaves for gift-giving or portion control. Just adjust the baking time to 35-40 minutes, depending on the size of your pans.
A Perfect Fall Dessert
Chocolate Chip Pumpkin Bread is a fantastic way to celebrate the flavors of fall. Whether you’re enjoying it as an afternoon snack or serving it at a Thanksgiving dinner, this bread will surely impress. With its moist texture, comforting spices, and gooey chocolate chips, it’s the perfect treat for the season.
Conclusion
In conclusion, Chocolate Chip Pumpkin Bread is the perfect fall dessert, combining the warmth of pumpkin with the rich sweetness of chocolate chips. The simple ingredients and easy preparation make it a go-to recipe for busy days, and its moist texture and irresistible flavors ensure it will be loved by everyone. Whether you’re making it for a family gathering, as a gift, or just because you crave a comforting treat, this recipe is sure to become a staple in your kitchen. So, grab your ingredients and bake up this fall favorite today!
Frequently Asked Questions (FAQs)
1. Can I use fresh pumpkin instead of canned pumpkin puree?
Yes, you can absolutely use fresh pumpkin puree in place of canned. To do this, cook the fresh pumpkin until soft, then blend it until smooth. You’ll need about one cup of puree for the recipe. Keep in mind that fresh pumpkin might be slightly more watery, so ensure it’s well-drained.
2. Can I make this recipe without chocolate chips?
Of course! While chocolate chips add a sweet touch, you can leave them out or substitute them with other ingredients like white chocolate chips, chopped nuts, or even dried cranberries for a twist. The bread will still be flavorful and delicious.
3. How should I store leftover chocolate chip pumpkin bread?
Store leftover Chocolate Chip Pumpkin Bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and store it in the fridge for up to a week. You can also freeze it for up to 3 months—just slice and wrap it before freezing for easy portioning.
More Relevant Recipes
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Best Chocolate Chip Pumpkin Bread
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This **Chocolate Chip Pumpkin Bread** is a moist, flavorful fall treat. It’s made with classic pumpkin pie spices and rich chocolate chips that melt perfectly into the bread, offering a delightful sweet-and-spicy combination. A perfect dessert for the cooler months, it’s easy to make and sure to be loved by everyone at the table.
Ingredients
- 1 1/4 cups all-purpose flour: Provides the structure for the bread.
- 1/2 tsp baking powder: Helps the bread rise.
- 1/2 tsp baking soda: Works with the acid in pumpkin to give the bread lift.
- 1/4 tsp salt: Balances sweetness and enhances flavors.
- 1 tsp ground cinnamon: Adds warmth and spice to the bread.
- 1/2 tsp ground cloves: Contributes to the classic fall spice profile.
- 1/2 tsp ground nutmeg: Offers a sweet and aromatic depth.
- 3 oz vegetable oil: Adds moisture to the bread, keeping it tender.
- 2 large eggs: Provide structure and richness to the bread.
- 1 cup sugar: Sweetens the bread and complements the pumpkin flavor.
- 1 tsp vanilla extract: Enhances the overall flavor of the bread.
- 1 cup pumpkin puree: The star ingredient, providing flavor and moisture.
- 1 1/4 cups chocolate chips (divided): Melted into the bread for sweetness and texture.
- Oil spray for greasing loaf pan: Prevents sticking and ensures easy removal of the bread.
Instructions
- Preheat your oven to 350°F (175°C). Grease an 8×4 inch loaf pan with oil spray.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg.
- In a large mixing bowl, beat together the oil, eggs, sugar, vanilla, and pumpkin puree until smooth and well-combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in 1 cup of chocolate chips into the batter.
- Pour the batter into the greased loaf pan, and spread it evenly. Top with the remaining 1/4 cup of chocolate chips.
- Bake the bread at 350°F for 50-60 minutes. Check for doneness by inserting a toothpick into the center of the loaf. If it comes out clean, the bread is done.
- Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
- Ensure that you don’t overmix the batter to keep the bread light and fluffy.
- Check the bread for doneness by inserting a toothpick. If it comes out with moist crumbs, it’s done; if it comes out wet, bake for a few more minutes.
- If you prefer, you can replace the spices with 1 1/2 teaspoons of pumpkin pie spice.
- For mini loaves, adjust the baking time to 35-40 minutes depending on the size of your pan.
- If using fresh pumpkin puree, be sure it’s well-drained to avoid excess moisture.
Nutrition
- Serving Size: 1 slice
- Calories: 292 kcal
- Sugar: 26g
- Sodium: 170mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 41mg
