This Pumpkin Chocolate Chip Bread is the perfect treat for fall! It’s sweet, moist, and filled with tasty chocolate chips that make each bite a delight. Plus, it smells amazing while baking!
I love how easy it is to whip up a loaf. It’s the perfect snack for cozy days—just grab a slice and maybe a cup of tea. Your taste buds will thank you! 😋
Key Ingredients & Substitutions
All-purpose flour: This is the base for the bread. For a gluten-free option, use a 1:1 gluten-free flour blend. I’ve found that it works just as well with similar texture!
Pumpkin puree: Make sure to use plain canned pumpkin puree, not the spiced filling. If you have fresh pumpkin, you can roast and puree it, too. It adds a vibrant taste!
Spices: The blend of spices really boosts the flavor. If you want to save time, pumpkin pie spice is an easy substitute. Just use about 2 teaspoons instead of individual spices.
Sugars: You can swap half the sugars with honey or maple syrup for a different flavor. Just reduce the liquid in the recipe a bit to maintain the correct consistency.
Oil or butter: Using melted butter adds richness, while vegetable oil keeps it moist. Coconut oil is a great alternative if you want a coconut touch. Just ensure it’s melted!
How Can You Make Sure Your Bread is Moist and Fluffy?
A key step in baking this pumpkin chocolate chip bread is ensuring the batter doesn’t get overmixed. Overmixing activates the gluten and can lead to a dense bread. Instead, mix gently until just combined.
- Whisk dry ingredients in one bowl and wet in another.
- Combine them slowly, and use a spatula to fold in chocolate chips with a light hand.
- Keep an eye on baking time—check with a toothpick to avoid drying it out.
Let your bread cool before cutting to help it set perfectly, ensuring each slice is soft and moist. Enjoy baking!
How to Make Pumpkin Chocolate Chip Bread
Ingredients You’ll Need:
- 1 3/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 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
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/3 cup vegetable oil or melted butter
- 2 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup semi-sweet chocolate chips, plus extra for topping
How Much Time Will You Need?
This recipe takes about 15 minutes to prep and 55-65 minutes to bake. Don’t forget to let it cool afterward! Overall, you’ll spend around 1 hour and 15 minutes making this delightful bread.
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This ensures your bread bakes evenly. Grease a 9×5-inch loaf pan or line it with parchment paper to keep the bread from sticking.
2. Combine the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and spices (cinnamon, nutmeg, cloves, and ginger). This step maximizes the flavors in the bread. Set this bowl aside for later.
3. Mix the Wet Ingredients:
In a large bowl, combine the pumpkin puree, granulated sugar, brown sugar, and vegetable oil (or melted butter). Mix thoroughly until everything is well blended and smooth—this is where the magic starts!
4. Add the Eggs and Vanilla:
Beat in the eggs, one at a time. After each egg, make sure to mix well for consistency. Then add the vanilla extract and mix until everything is nicely incorporated.
5. Combine Dry and Wet Ingredients:
Gradually add the dry ingredient mixture into the wet mixture. Stir gently just until combined—do not overmix! Overmixing can lead to dense bread, so keep it light and airy!
6. Fold in the Chocolate Chips:
Gently fold in the chocolate chips with a spatula, letting that delicious chocolate mixture into the batter. It’s okay to save a few for topping later!
7. Pour and Prepare for Baking:
Pour the batter into the prepared loaf pan. Sprinkle any reserved chocolate chips on top for that extra chocolatey goodness. It makes the bread look lovely, too!
8. Bake the Bread:
Place the loaf pan in the preheated oven and bake for about 55-65 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean.
9. Cool and Slice:
Once baked, let your bread cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely before slicing. This helps it set perfectly!
Enjoy your warm, moist, and delicious pumpkin chocolate chip bread—perfect for a cozy snack or breakfast! 🍞✨
Can I Use Fresh Pumpkin Instead of Canned?
Yes, absolutely! If you have fresh pumpkin, you can roast it, scoop out the flesh, and blend it until smooth to use in this recipe. Just ensure it’s well-pureed and not too watery!
Can I Substitute Oil for Butter?
Yes, you can use melted butter in place of oil for a richer flavor. Alternatively, coconut oil also works well and adds a subtle coconut taste, but make sure it’s melted and cooled slightly before adding!
How Should I Store Leftovers?
Store any leftover bread in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate it or freeze slices wrapped tightly in plastic wrap or aluminum foil for up to 3 months. Just thaw at room temperature or gently in the microwave!
Can I Add Nuts or Other Mix-Ins?
Definitely! Chopped nuts, such as walnuts or pecans, add a great crunch. You can also swap some chocolate chips for dried cranberries or raisins if you’re feeling adventurous!