Oh, let me tell you about my absolute favorite fall treat—chocolate chip pumpkin bread! This bread is the perfect blend of moistness and flavor, and I just can’t get enough of it when the leaves start turning. Seriously, the moment you take a slice, you’re met with that warm, cozy aroma of pumpkin and spices that instantly makes you feel like you’re wrapped in a soft, fuzzy blanket. And those chocolate chips! They melt into the bread, adding a delightful sweetness that pairs perfectly with the pumpkin’s earthy richness. Whether it’s for breakfast with a cup of coffee or as a comforting dessert after dinner, this chocolate chip pumpkin bread is a total crowd-pleaser. Trust me, once you make it, you’ll want to bake it all season long!
Ingredients for Chocolate Chip Pumpkin Bread
- 1 cup pumpkin puree: Make sure to use pure pumpkin puree, not pumpkin pie filling, for the best flavor.
- 1/2 cup granulated sugar: This adds sweetness and helps the bread rise nicely.
- 1/2 cup brown sugar: The molasses in brown sugar gives a deeper, richer flavor.
- 1/2 cup vegetable oil: This keeps the bread moist and tender. You can also use melted coconut oil for a twist!
- 2 large eggs: Eggs contribute to the structure and moisture of the bread.
- 1 teaspoon vanilla extract: A splash of vanilla elevates the overall flavor profile beautifully.
- 1 1/2 cups all-purpose flour: This is the base of our bread, providing structure.
- 1 teaspoon baking soda: Essential for helping the bread rise and giving it that lovely texture.
- 1/2 teaspoon baking powder: This works with the baking soda to ensure a fluffy loaf.
- 1/2 teaspoon salt: Just a pinch to enhance all those delicious flavors!
- 1 teaspoon ground cinnamon: This spice is the heart of the pumpkin flavor, bringing warmth to each bite.
- 1/2 teaspoon ground nutmeg: A little nutmeg adds that classic fall aroma and taste.
- 1 cup chocolate chips: Semi-sweet or dark chocolate chips work perfectly, adding melty chocolate goodness throughout.
How to Prepare Chocolate Chip Pumpkin Bread
Step 1: Preheat the Oven
First things first, you’ve got to preheat your oven to 350°F (175°C). This step is super important because it ensures your bread bakes evenly and rises beautifully. Plus, the smell of warm pumpkin spice filling your kitchen is just divine!
Step 2: Mix Wet Ingredients
In a large mixing bowl, combine the 1 cup pumpkin puree, 1/2 cup granulated sugar, 1/2 cup brown sugar, 1/2 cup vegetable oil, 2 large eggs, and 1 teaspoon vanilla extract. Start by mixing the pumpkin and sugars together until smooth, then add the oil and eggs. Make sure everything is well blended—this is where all that moistness comes from!
Step 3: Combine Dry Ingredients
In another bowl, whisk together 1 1/2 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon salt, 1 teaspoon ground cinnamon, and 1/2 teaspoon ground nutmeg. Mixing the dry ingredients separately helps to evenly distribute the leavening agents, which is key for a perfect rise!
Step 4: Combine Wet and Dry Mixtures
Now, it’s time to bring it all together! Gradually add the dry mixture to the wet ingredients, stirring gently until just combined. Don’t overmix—this will keep your bread nice and tender. You want a few lumps to remain; that’s totally fine!
Step 5: Fold in Chocolate Chips
Gently fold in 1 cup chocolate chips using a spatula. Folding helps to keep the batter light and airy, and who doesn’t love finding pockets of melty chocolate in each slice?
Step 6: Bake the Bread
Pour your batter into a greased loaf pan, spreading it out evenly. Bake it in the preheated oven for about 60–70 minutes. To check if it’s done, insert a toothpick into the center—if it comes out clean or with a few moist crumbs, you’re golden!
Step 7: Cooling and Slicing
Once baked, let the bread cool in the pan for about 10-15 minutes. Then, transfer it to a wire rack to cool completely. Trust me, waiting to slice it is worth it; this allows the flavors to settle and makes for a perfect texture!
Why You’ll Love This Recipe
- Quick to prepare: With just a few simple steps, you can whip up this delicious chocolate chip pumpkin bread in no time!
- Perfect for fall: The warm spices and pumpkin flavor make it an ideal treat for cozy autumn days.
- Deliciously moist: Thanks to the pumpkin puree and oil, each slice is incredibly moist and tender.
- Easy to store: This bread keeps well in an airtight container, making it a great make-ahead option.
- Versatile for breakfast or dessert: Enjoy it with your morning coffee or as a sweet ending to your meal—it’s perfect any time of day!
Tips for Success
To make sure your chocolate chip pumpkin bread turns out perfectly every time, here are a few pro tips! First, use room temperature ingredients—this helps the batter mix together more smoothly and evenly. If you can, sift your dry ingredients; it can aerate them and give your bread a lighter texture. When you fold in the chocolate chips, be gentle to maintain that fluffy consistency. Also, keep an eye on your baking time—ovens can vary, so it’s best to check for doneness a few minutes early. Finally, let your bread cool completely before slicing. This helps the flavors meld together beautifully and ensures each slice is perfectly moist. Trust me, these little tricks will elevate your baking game!
Storage & Reheating Instructions
To store your delicious chocolate chip pumpkin bread, simply place it in an airtight container once it’s completely cooled. This will help keep it fresh and moist for up to a week. If you want to enjoy it later, you can also wrap it tightly in plastic wrap and freeze it for up to three months—just make sure to label it so you know what’s inside!
When you’re ready to indulge again, there’s no need to defrost it completely. You can slice off a piece and pop it in the microwave for about 15-20 seconds for a warm treat, or enjoy it at room temperature. If you prefer, you can also toast it lightly for a delightful crispy edge—trust me, it’s heavenly! Enjoy every bite!
Nutritional Information Disclaimer
Just a quick note: the nutritional information provided for this chocolate chip pumpkin bread may vary based on the specific ingredients and brands you use. It’s not an exact science, so consider this as a general guide rather than precise numbers. For the most accurate information, be sure to check the labels of your ingredients. Happy baking, and enjoy every delicious slice without worrying too much about the numbers!
FAQ Section
Can I use fresh pumpkin instead of canned puree? Absolutely! Just make sure to cook and puree the pumpkin until smooth. It might take a little extra time, but the fresh flavor is totally worth it!
What can I substitute for vegetable oil? You can use melted coconut oil or even applesauce for a healthier option. Each will bring a slightly different flavor, but they’ll still keep your chocolate chip pumpkin bread moist.
How do I know when my bread is done baking? A toothpick inserted into the center should come out clean or with just a few moist crumbs. If it’s wet, give it a few more minutes in the oven.
Can I add nuts or other mix-ins? Definitely! Chopped walnuts or pecans make a lovely addition, and you can also throw in some dried cranberries for added sweetness.
How do I make my pumpkin bread less dense? Be careful not to overmix the batter when combining the wet and dry ingredients. Mixing just until combined helps keep it light and fluffy!
Print
Chocolate Chip Pumpkin Bread That Will Delight You Anytime
- Total Time: 85 minutes
- Yield: 1 loaf 1x
- Diet: Vegetarian
Description
Chocolate chip pumpkin bread is a moist and flavorful treat, perfect for fall.
Ingredients
- 1 cup pumpkin puree
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 2 eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1 cup chocolate chips
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, mix pumpkin puree, sugars, oil, eggs, and vanilla.
- In another bowl, combine flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- Gradually add dry ingredients to the wet mixture until just combined.
- Fold in chocolate chips.
- Pour batter into a greased loaf pan.
- Bake for 60-70 minutes or until a toothpick comes out clean.
- Let it cool before slicing.
Notes
- Store in an airtight container.
- Can be frozen for up to three months.
- Great for breakfast or dessert.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 20mg
Keywords: chocolate chip pumpkin bread, pumpkin bread, chocolate chip bread
