This Pumpkin Chocolate Chip Bread is a warm and cozy treat! It combines soft pumpkin with sweet chocolate chips for a perfect fall snack.
Every time I make this bread, my kitchen smells amazing! It’s perfect with a cup of tea, and I often have to hide some for later—it’s that good! 😋
I love how easy it is to whip up this bread. Just mix it up, pour into a pan, and bake. It’s a delightful way to enjoy pumpkin any time of year!
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for the bread. You can use whole wheat flour for a nuttier flavor, but it may affect the texture slightly. Gluten-free flour blends can also work well for those avoiding gluten!
Pumpkin Puree: Canned pumpkin puree is super convenient, but you can also use homemade puree from roasted pumpkin. Just make sure it’s smooth and not too watery for the best results.
Sugars: I prefer a mix of granulated and brown sugar for depth of flavor. If you’re cutting back on sugar, you can use coconut sugar or a sugar substitute, but start small as they can be sweeter!
Oil vs. Butter: I often use vegetable oil for a moist texture, but melted butter gives a richer flavor. You can go with what you prefer!
Spices: The combination of spices really adds warmth. If you’re out of something like cloves, just increase the cinnamon or nutmeg. Spice blends work too, just be mindful of their strength!
What’s the Best Way to Mix the Batter Without Overmixing?
Mixing just enough is key to fluffy bread. Here are some handy tips:
- After adding the dry ingredients to the wet mix, use a spatula to gently fold. This incorporates air without making it dense.
- Stop mixing when you see a few flour streaks. It’s okay if it’s not completely smooth!
- Use a light hand when folding in the chocolate chips. They should be evenly distributed, but no need to blend vigorously.
Remember, a few lumps are totally fine! Enjoy baking this delicious bread with confidence!
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 baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
Wet Ingredients:
- 1 cup pumpkin puree (canned or fresh)
- 1/2 cup vegetable oil or melted butter
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
Extras:
- 1 cup semi-sweet chocolate chips (plus extra for topping)
How Much Time Will You Need?
This recipe will take about 15 minutes to prepare and 60-70 minutes to bake. Plus, you’ll want to let the bread cool for about 15 minutes before slicing it. In total, you’re looking at around 1 hour and 30 minutes from start to finish!
Step-by-Step Instructions:
1. Getting Ready:
First, preheat your oven to 350°F (175°C). Prepare a 9×5 inch loaf pan by greasing and flouring it, or line it with parchment paper. This will help the bread come out easily after baking.
2. Mixing the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and spices (cinnamon, nutmeg, ginger, and cloves) until they are well combined. Set this bowl aside for later.
3. Combining the Wet Ingredients:
In a large bowl, combine the pumpkin puree, vegetable oil (or melted butter), granulated sugar, and brown sugar. Mix well until everything is smooth and combined. Next, add the eggs one at a time, making sure to beat well after each addition. Finally, stir in the vanilla extract to give it a lovely flavor.
4. Bringing It All Together:
Now, slowly add the dry ingredients to the wet mixture, mixing gently until just combined. Be careful not to overmix, as this can make the bread dense. It’s okay if there are a few lumps!
5. Adding Chocolate Chips:
Fold in 1 cup of chocolate chips into the batter evenly. This is where the fun begins!
6. Baking the Bread:
Pour the batter into your prepared loaf pan and smooth out the top with a spatula. If you like a little extra sweetness, sprinkle some more chocolate chips on top. Bake in your preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
7. Cooling Down:
Once it’s done baking, remove it from the oven and let it cool in the pan on a wire rack for about 15 minutes. After that, gently take it out of the pan and let it cool completely on the rack before slicing.
8. Serve and Enjoy:
Slice the bread and serve it as is, or spread on some butter or cream cheese for an extra treat. This delicious pumpkin chocolate chip bread is perfect for any time of the year, but it’s especially delightful in the fall!
Enjoy this warm, moist, and chocolate-studded pumpkin bread with your friends and family!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! Just make sure to cook and mash the pumpkin until smooth before using it in the recipe. Drain any excess moisture to prevent the bread from being too wet.
How to Store Pumpkin Chocolate Chip Bread?
Store the bread in an airtight container at room temperature for up to 3 days. For longer storage, you can wrap it tightly in plastic wrap and place it in the freezer for up to 3 months. Just thaw it overnight in the fridge before serving!
Can I Add Nuts to This Recipe?
Yes! Chopped walnuts or pecans make a great addition. Just fold in about 1/2 cup along with the chocolate chips if you want that extra crunch!
Can I Reduce the Amount of Sugar?
You can definitely reduce the sugar! Start by cutting it down by 1/4 cup. Keep in mind that this may slightly change the texture and sweetness, but it should still turn out delicious! If you’re looking to replace sugar with a substitute, opt for one that measures similarly to sugar.
