There’s a special kind of comfort that comes from a perfectly baked loaf. This recipe for pumpkin chocolate chip bread delivers just that. Imagine a moist, tender crumb infused with warm spices. It’s generously studded with melty chocolate chips. This creates a symphony of flavors in every bite. It’s the kind of treat that transforms an ordinary afternoon into something truly delightful.
This pumpkin chocolate chip bread is a family favorite. It often makes an appearance on crisp autumn evenings. Or, it’s a welcome addition to a weekend brunch. It stores beautifully. This makes it an ideal make-ahead option for busy schedules. It always brings smiles. This is whether it’s shared with loved ones or savored solo with a cup of tea.
Why I Love This Recipe
Oh, let me tell you why this particular pumpkin chocolate chip bread recipe has stolen my heart!
- So incredibly easy: It’s a true one-bowl wonder.
- Quick weeknight treat: Pulls together in mere minutes.
- Unforgettable flavor: That warm pumpkin spice with chocolate is pure bliss.
- Always a crowd-pleaser: Guests rave about this delicious loaf every time.
- Pure comfort food: A slice feels like a warm hug on a chilly day.
It brings so much joy without any fuss!
Pumpkin Chocolate Chip Bread Ingredients
Creating this amazing pumpkin chocolate chip bread starts with understanding its star players. Each ingredient brings something special to the party. They all work together for that perfect taste and texture you’ll adore.
Core Ingredients for Your Pumpkin Chocolate Chip Bread
Here are the simple things you’ll need:
- All-purpose flour: This forms the sturdy, yet tender, backbone of our loaf.
- Pumpkin pie spice: Ah, the soul of autumn! It adds warmth and that signature cozy flavor.
- Salt: Just a pinch makes all the other flavors sing. It balances the sweetness beautifully.
- Baking soda: This little gem helps our bread rise. It ensures a fluffy, tender crumb.
- Granulated sugar: It provides the perfect sweetness without being overly sugary.
- Pumpkin puree: This is key for moisture and that lovely pumpkin flavor. Remember, it’s not pumpkin pie filling!
- Vegetable oil: It keeps our pumpkin chocolate chip bread incredibly moist. It also adds a tender texture.
- Eggs: They bind everything together and give our loaf structure.
- Vanilla extract: A touch of vanilla brightens all the flavors. It adds a wonderful aroma.
- Semisweet chocolate chips: These are the little bursts of joy! They melt into delicious pockets of chocolatey goodness.
Substitutions and Tips for Pumpkin Chocolate Chip Bread
Life can be busy; sometimes you need options!
- Spice it up: If you don’t have pumpkin pie spice, use a mix of cinnamon, nutmeg, ginger, and a tiny bit of cloves.
- Chocolate choices: Feel free to use milk chocolate chips or even dark chocolate. White chocolate chips would be amazing too!
- Flour power: For a little more texture, you could try using half whole wheat flour.
- Oil alternatives: Applesauce can sometimes swap for half the oil for a lighter loaf.
- Don’t forget the flour trick: Toss your chocolate chips in a bit of flour first! This stops them from sinking to the bottom.
You’ll find the exact measurements for these ingredients in the handy printable recipe card below. Happy baking!
How to Make Pumpkin Chocolate Chip Bread
Making this delightful pumpkin chocolate chip bread is super straightforward. I promise it’s easier than you think!
Step 1: Prepare Your Pan and Oven
First things first, let’s get ready. Preheat your oven to 350 degrees F. Then, grab an 8″ x 4″ loaf pan. Coat it well with cooking spray. I like to line the bottom with a strip of parchment paper too. This makes removal a breeze later on. It’s a little trick I learned!
Step 2: Combine Dry Ingredients
In a large bowl, whisk together your flour. Add the pumpkin pie spice, salt, and baking soda. Make sure everything is nicely combined. This ensures even flavor in every bite. It’s like setting the stage for perfection.
Step 3: Mix Wet Ingredients
Now, add the sugar to the dry mixture. Pour in the pumpkin puree. Add the vegetable oil, eggs, and vanilla extract. Stir it all until everything is just combined. Be careful not to overmix! This keeps our pumpkin chocolate chip bread tender.
Step 4: Add Chocolate Chips to Your Pumpkin Chocolate Chip Bread Batter
Here’s my favorite part! Toss one cup of your chocolate chips with one tablespoon of flour. This little trick prevents them from sinking. Then, gently stir these floured chocolate chips into the batter. This ensures yummy chocolate in every slice of your pumpkin chocolate chip bread.
Step 5: Bake Until Golden
Pour the prepared batter into your loaf pan. Sprinkle the remaining 1/4 cup of chocolate chips on top. This makes a pretty, chocolatey crust. Bake for 55 to 65 minutes. A toothpick inserted into the center should come out clean. My kitchen smells amazing at this point!
Step 6: Cool and Serve
Once baked, let the bread cool for 10 minutes. Run a thin knife along the pan edges. This helps loosen the loaf. Let it cool completely in the pan. This sets the top chocolate chips. Then, invert, slice, and enjoy your delicious pumpkin chocolate chip bread!
How to Store Pumpkin Chocolate Chip Bread
Storing your pumpkin chocolate chip bread properly keeps it fresh and delicious. Trust me, you want every crumb to be perfect!
Once your loaf is completely cool, wrap it tightly. You can use plastic wrap, aluminum foil, or a sealable plastic bag. This keeps the air out. Air is the enemy of freshness for baked goods. Store your wrapped bread at room temperature. It will stay wonderfully moist for up to 3 days. A bread box is also a great spot!
For longer storage, this pumpkin chocolate chip bread freezes beautifully. Wrap individual slices or the whole loaf. Double-wrap it for extra protection against freezer burn. It will keep well for up to 3 months. Just thaw at room temperature when you’re ready for a delightful treat. A quick warm-up in the microwave or oven makes it just like fresh-baked!
Tips for Success
- Don’t overmix the batter; a gentle hand ensures tenderness.
- Use real pumpkin puree, not pie filling; they are very different!
- Flour your chocolate chips to keep them from sinking.
- Don’t open the oven door too often during baking.
- A clean toothpick means your loaf is perfectly done.
- Cool bread completely before slicing for clean cuts.
Kitchen Tools You’ll Need
You don’t need fancy gadgets for great pumpkin chocolate chip bread. Here’s what helps:
- Loaf pan: An 8″ x 4″ works best.
- Large mixing bowl: For combining all your ingredients.
- Whisk: To blend dry ingredients smoothly.
- Spatula or wooden spoon: For gentle mixing.
- Measuring cups and spoons: Precision is key for baking.
- Parchment paper: Makes pan release super easy!
Serving Suggestions
This pumpkin chocolate chip bread is amazing on its own. But here are some ideas to make it even better:
- Serve warm with a pat of butter.
- Enjoy with a hot cup of coffee or tea.
- A glass of cold milk is a perfect match.
- Top with a dollop of whipped cream.
- Spread cream cheese or a little jam.
- Makes a lovely, comforting breakfast.
- It’s great for an afternoon snack too!
Frequently Asked Questions
Can I make this pumpkin chocolate chip bread ahead of time?
Absolutely! This pumpkin chocolate chip bread is wonderful for meal prepping. You can bake it a day or two in advance. Store it properly at room temperature. It stays moist and delicious.
What’s the best way to ensure my chocolate chips don’t sink?
This is a common baking challenge! My secret is simple. Toss your chocolate chips with a tablespoon of flour. This light coating helps them suspend nicely. You’ll get chocolate in every bite of your pumpkin chocolate chip bread!
Can I use a different type of chocolate in my pumpkin chocolate chip bread?
Of course! I love semi-sweet, but feel free to experiment. Milk chocolate, dark chocolate, or even white chocolate chips work well. Each adds a slightly different flavor profile. Make this pumpkin chocolate chip bread truly your own!
How do I know when my pumpkin chocolate chip bread is fully baked?
The best way is the toothpick test. Insert a toothpick right into the center of the loaf. If it comes out clean, your pumpkin chocolate chip bread is done. If it has wet batter, bake it a few more minutes. Trust your instincts too!
Conclusion
So, there you have it! This pumpkin chocolate chip bread recipe is truly a gem. It’s more than just a recipe; it’s an invitation to create warmth. It brings coziness right into your home. Each slice offers a little slice of comfort. It reminds us of simple joys. Whether for a busy Tuesday or a relaxed Sunday, this loaf delivers. It’s perfect for sharing, or keeping all to yourself! I hope you love baking and enjoying it as much as I do. Happy baking, my friends!
Print
Pumpkin Chocolate Chip Bread
- Total Time: 0 hours
Description
A delightful recipe for pumpkin chocolate chip bread, perfect for a treat.
Ingredients
- 1 1/2 cups all purpose flour plus more for coating chocolate chips
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1 cup granulated sugar
- 1 cup pumpkin puree
- 3/4 cup vegetable oil
- 2 eggs
- 1/2 teaspoon vanilla extract
- 1 1/4 cups semisweet chocolate chips divided use
- cooking spray
Instructions
- Preheat the oven to 350 degrees F. Coat an 8″ x 4″ loaf pan with cooking spray and line the bottom with parchment paper.
- Place the flour, pumpkin pie spice, salt and baking soda in a large bowl; whisk to combine.
- Add the sugar, pumpkin puree, vegetable oil, eggs and vanilla extract to the flour mixture. Stir until just combined.
- Toss 1 cup of the chocolate chips with 1 tablespoon flour. Stir the chocolate chips into the batter.
- Pour the batter into the prepared pan. Sprinkle the remaining 1/4 cup chocolate chips over the top of the loaf.
- Bake for 55-65 minutes or until a toothpick inserted into the center of the loaf comes out clean. Cool for 10 minutes, then run a thin knife along the sides of the pan to loosen the bread.
- Let the bread cool in the pan, then invert, slice and serve.
Notes
- Toss your chocolate chips in a bit of flour before you add them to the batter, that way they won’t sink to the bottom of the loaf.
- I like to decorate the top of my bread with more chocolate chips. If you decide to go that route, you’ll need to wait for the bread to cool before you turn it out of the loaf pan so that the chocolate chips will have time to set up and won’t smear. Run a knife along the sides of the pan while the bread is still warm, and you shouldn’t have any trouble inverting the pan later.
- Be sure to use pumpkin puree and not pumpkin pie filling. They are different!
- Cook Time: 55-65 minutes
- Category: Bread
- Method: Baking
