Embrace the cozy flavors of autumn with this incredible chocolate chip pumpkin bread recipe! It’s the perfect treat to fill your home with a delightful aroma and satisfy your sweet cravings. This recipe yields a super moist, incredibly flavorful loaf, studded with sweet chocolate chips. Best of all, it’s wonderfully easy to prepare, making it ideal for busy parents and beginner bakers alike. Get ready to enjoy the ultimate fall baking experience!
Table of Contents
Why You’ll Love This Chocolate Chip Pumpkin Bread
You are going to adore making this simple yet stunning chocolate chip pumpkin bread. It truly delivers on flavor and ease, making it a fall favorite for everyone.
- This recipe is so easy to make from scratch, perfect for beginners.
- The prep time is super quick, usually around 10 minutes, getting you to baking faster.
- You’ll use mostly common pantry ingredients, so no special shopping trips are needed.
- It yields multiple loaves, making it perfect for sharing with friends and family.
- The bread features a perfect fall spice blend that’s warm and inviting.
- Every slice is irresistible with sweet chocolate chips mixed throughout.
Ingredients
Gather these simple ingredients to create your moist and delicious chocolate chip pumpkin bread:
Wet Ingredients:
- 2 cups granulated sugar
- 1/2 cup butter, softened
- 3 large eggs
- 2 teaspoons vanilla extract
- 15 ounces canned pumpkin (ensure it’s 100% pumpkin puree!)
Dry Ingredients:
- 2 3/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
The Stars:
- 1/2 cup milk
- 12 ounce package chocolate chips
Notes & Substitutions
Always use 100% pure pumpkin puree, not pumpkin pie filling, for the best results in your pumpkin chocolate chip bread. As Martha Stewart explains, pumpkin pie filling contains added sugars and spices that will alter the flavor and texture of your baked goods. Pie filling has added sugars and spices that will alter the flavor and texture. For a dairy-free option, you can substitute the butter with an equal amount of vegetable oil or unsweetened applesauce, though butter offers a richer flavor. Any type of milk works here, including almond or soy milk. Feel free to use semi-sweet, milk chocolate, or even dark chocolate chips for your perfect loaf.
Equipment
You don’t need fancy tools to make this fantastic chocolate chip pumpkin bread. Here’s what helps:
- Two 8.5 x 4.5 inch loaf pans
- Large mixing bowls
- Whisk
- Rubber spatula
- Parchment paper
- Cooking spray
- Electric mixer (optional, but makes creaming butter and sugar easier)
Instructions
Creating this delightful chocolate chip pumpkin bread is a breeze with these step-by-step instructions. You’ll have two delicious loaves ready in no time!
First, preheat your oven to 350 degrees F. Line the bottom of two 8.5 x 4.5 inch loaf pans with a piece of parchment paper. Then, spray the entire inside of the pans with cooking spray. This helps prevent sticking and ensures easy removal of your perfect pumpkin bread.
Next, in a large mixing bowl, combine the granulated sugar and softened butter. Beat them together with an electric mixer until they are well combined and appear light and fluffy. Add the eggs, canned pumpkin puree, and vanilla extract to this mixture. Continue mixing until all these wet ingredients are fully incorporated.
In a separate, medium-sized bowl, whisk together all your dry ingredients: the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, ground cloves, and ground nutmeg. Make sure they are thoroughly mixed to ensure even distribution of leavening agents and spices throughout your pumpkin chocolate chip bread.
Now, alternately add the dry flour mixture and the milk to the wet pumpkin mixture. Begin by adding a third of the flour mixture, mix gently until just combined, then add half of the milk. Repeat this, adding another third of the flour, then the remaining milk, and finally the last third of the flour mixture. Be careful not to overmix the batter; mix only until no streaks of flour remain. Overmixing can lead to tough bread.
Finally, gently fold in the entire package of chocolate chips using a rubber spatula. Distribute them evenly throughout the batter. Pour the prepared batter evenly into your two prepared loaf pans.
Bake the loaves at 350 degrees F for 45-55 minutes. You can check for doneness by inserting a toothpick into the center of a loaf; it should come out clean. Allow the loaves to cool in their pans for a few minutes before inverting them onto a wire rack to cool completely. If you are making mini loaves, they will bake for a shorter time, usually around 25-35 minutes. Enjoy your homemade chocolate chip pumpkin bread!
Pro Tips & Troubleshooting
Achieve the perfect chocolate chip pumpkin bread every time with these helpful hints and fixes.
- Light-colored aluminum loaf pans bake more evenly than dark pans. Darker pans can cause crusts to over-brown.
- Line pans with parchment paper and spray with cooking spray for guaranteed easy release. No more sticking!
- Check doneness with a toothpick inserted into the center. If it comes out clean, your bread is ready.
- Always ensure you are using 100% pumpkin puree, not pumpkin pie filling. The labels look similar but are very different.
- Avoid overmixing the batter after adding the flour. Overmixing develops gluten too much, leading to a tough, dense bread.
- If baking mini loaves or muffins, adjust the bake time. They will cook much faster than full-sized loaves.
Serving, Storage, & Variations
This versatile chocolate chip pumpkin bread is perfect for any occasion and stores wonderfully.
Serving Suggestions
Serve your warm chocolate chip pumpkin bread with a pat of butter for an extra touch of richness. It pairs beautifully with your morning coffee or a cozy cup of tea. This delicious bread makes an excellent breakfast, a satisfying snack, or even a simple, comforting dessert.
Storage Instructions
Store your pumpkin chocolate chip bread at room temperature for up to 5 days, tightly wrapped in plastic wrap or in an airtight container. For extended freshness, you can refrigerate it for up to 10 days. Always keep it tightly wrapped to prevent it from drying out.
Freezing Instructions
To freeze, ensure the bread is completely cooled first. Wrap each loaf tightly in plastic wrap, then an additional layer of aluminum foil. Place the wrapped loaves in a freezer-safe bag or container. It will stay fresh in the freezer for up to 3 months. Thaw at room temperature for several hours before enjoying.
Variations
Easily adapt this recipe! Turn the batter into chocolate chip pumpkin muffins by baking in a muffin tin for 20-25 minutes. Add other mix-ins like chopped pecans, walnuts, or dried cranberries for extra texture and flavor. For an indulgent finish, drizzle a simple cream cheese glaze over the cooled bread.
Nutrition
Enjoying a slice of delicious chocolate chip pumpkin bread can be a part of a balanced diet. Here’s a breakdown of the nutritional information per serving:
| Nutrient | Value | Unit |
|---|---|---|
| Calories | 241 | kcal |
| Carbohydrates | 39 | g |
| Protein | 3 | g |
| Fat | 8 | g |
| Saturated Fat | 4 | g |
| Cholesterol | 36 | mg |
| Sodium | 221 | mg |
| Potassium | 75 | mg |
| Fiber | 1 | g |
| Sugar | 26 | g |
| Vitamin A | 2950 | IU |
| Vitamin C | 0.8 | mg |
| Calcium | 38 | mg |
| Iron | 1.2 | mg |
Nutrition values are approximate and may vary based on specific ingredients and preparation.
FAQ
Got questions about making the best chocolate chip pumpkin bread? We have answers!
What is the best type of pumpkin to use?
Always use 100% pure canned pumpkin puree. Do not confuse it with pumpkin pie filling, which contains added sugar and spices.
Can I reduce the sugar in this recipe?
Yes, you can often reduce the granulated sugar by 1/4 to 1/2 cup without drastically changing the texture. Experiment to find your preferred sweetness level for this pumpkin chocolate chip bread.
How can I make this into muffins?
Pour the batter into a lined muffin tin, filling each cup about two-thirds full. Bake for approximately 20-25 minutes at 350°F, or until a toothpick comes out clean.
Why is my pumpkin bread dry?
Dry bread is usually a result of overmixing the batter or overbaking. Mix just until ingredients are combined and check for doneness with a toothpick.
Can I prepare the batter ahead of time?
It’s best to bake the batter shortly after mixing. The leavening agents start working once they hit wet ingredients, so sitting too long can reduce their effectiveness.
Conclusion
This chocolate chip pumpkin bread recipe truly embodies the warmth and comfort of the fall season. It’s incredibly simple to follow, yielding two wonderfully moist and flavorful loaves that everyone will adore. We encourage you to whip up a batch, fill your home with its inviting aroma, and create some delicious memories. Share this delightful treat with loved ones, or simply savor a slice yourself with a warm drink. Happy baking!
Delicious Chocolate Chip Pumpkin Bread Recipe
Equipment
- Oven
- Mixing bowls
- Electric mixer
- Loaf Pans (two 8.5 x 4.5 inch)
- wire rack
Ingredients
Wet Ingredients:
- 2 cups granulated sugar
- 1/2 cup butter softened
- 3 large eggs
- 2 teaspoons vanilla extract
- 15 ounces canned pumpkin ensure it’s 100% pumpkin puree!
Dry Ingredients:
- 2 3/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
The Stars:
- 1/2 cup milk
- 12 ounce package chocolate chips
Instructions
Preparation
- First, preheat your oven to 350 degrees F. Line the bottom of two 8.5 x 4.5 inch loaf pans with a piece of parchment paper. Then, spray the entire inside of the pans with cooking spray. This helps prevent sticking and ensures easy removal of your perfect pumpkin bread.
- Next, in a large mixing bowl, combine the granulated sugar and softened butter. Beat them together with an electric mixer until they are well combined and appear light and fluffy. Add the eggs, canned pumpkin puree, and vanilla extract to this mixture. Continue mixing until all these wet ingredients are fully incorporated.
- In a separate, medium-sized bowl, whisk together all your dry ingredients: the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, ground cloves, and ground nutmeg. Make sure they are thoroughly mixed to ensure even distribution of leavening agents and spices throughout your pumpkin chocolate chip bread.
- Now, alternately add the dry flour mixture and the milk to the wet pumpkin mixture. Begin by adding a third of the flour mixture, mix gently until just combined, then add half of the milk. Repeat this, adding another third of the flour, then the remaining milk, and finally the last third of the flour mixture. Be careful not to overmix the batter; mix only until no streaks of flour remain. Overmixing can lead to tough bread.
- Finally, gently fold in the entire package of chocolate chips using a rubber spatula. Distribute them evenly throughout the batter. Pour the prepared batter evenly into your two prepared loaf pans.
- Bake the loaves at 350 degrees F for 45-55 minutes. You can check for doneness by inserting a toothpick into the center of a loaf; it should come out clean. Allow the loaves to cool in their pans for a few minutes before inverting them onto a wire rack to cool completely. If you are making mini loaves, they will bake for a shorter time, usually around 25-35 minutes. Enjoy your homemade chocolate chip pumpkin bread!