This Pumpkin Chocolate Chip Bread is a warm and cozy treat, blending spicy pumpkin flavor with sweet chocolate chips. It’s perfect for fall mornings or anytime you need a little sweetness!
I love how easy it is to whip up this bread. Just mix, pour, and bake! Plus, the smell while it bakes is pure happiness. Your kitchen will feel like a warm hug! 🥰
Key Ingredients & Substitutions
All-Purpose Flour: This gives the bread its structure. If you’re looking for a gluten-free option, try using a 1:1 gluten-free flour blend. I’ve found that this works quite well without changing the texture much!
Canned Pumpkin Puree: It’s the star of the show! You can swap this for homemade pumpkin puree if you have fresh pumpkin on hand. Just make sure it’s well-cooked and blended smooth. I love using the canned version for its convenience.
Spices: Cinnamon, nutmeg, and cloves bring warmth to the bread. If you don’t have all of them, you can use pumpkin pie spice as a substitute; it will still taste great! Personal tip: adding a pinch of ginger can give it a nice kick.
Vegetable Oil: You can use melted coconut oil for a different flavor, or even applesauce for a lighter version. I’ve tried both, and they work beautifully. Just remember that using applesauce might make it slightly denser.
Chocolate Chips: Semisweet is classic, but feel free to mix in dark chocolate or even white chocolate chips for a different flavor. I like to sprinkle extra chips on top for that beautiful look and extra indulgence!
How Can I Bake This Bread Perfectly Without It Getting Dry?
Keeping your Pumpkin Chocolate Chip Bread moist is key, and there are a few tips to ensure that. Firstly, be careful not to overmix your batter! Mix just until combined for a tender texture.
- Always check with a toothpick around the 60-minute mark. If it has a few moist crumbs, it’s just perfect.
- After removing from the oven, let the loaf cool in the pan for a bit. This helps maintain moisture.
- Store the bread in an airtight container to keep it fresh longer. It usually stays moist for several days!
How to Make Pumpkin Chocolate Chip Bread
Ingredients You’ll Need:
- 1 3/4 cups (220g) all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 cup (200g) granulated sugar
- 1/2 cup (110g) brown sugar, packed
- 1 cup (240ml) canned pumpkin puree
- 1/2 cup (120ml) vegetable oil or melted coconut oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup (180g) semisweet chocolate chips, plus extra for topping
How Much Time Will You Need?
This Pumpkin Chocolate Chip Bread takes about 15 minutes to prepare and 60-70 minutes to bake. You’ll want to let it cool for a bit after baking, too. In total, it’s approximately 1 hour and 30 minutes, to enjoy the delightful flavors of this cozy bread!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 350°F (175°C). This is key to getting the bread to rise just right! Grease and flour a standard 9×5-inch loaf pan or line it with parchment paper for easy removal later.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, nutmeg, cloves, and salt. This step helps distribute the baking soda and spices evenly throughout the flour.
3. Combine the Wet Ingredients:
In a large bowl, mix together the granulated sugar, brown sugar, canned pumpkin puree, vegetable oil, eggs, and vanilla extract. Beat everything until it’s fully blended and nice and smooth. The warmth from the oil helps the sugars dissolve well, creating a wonderful mixture!
4. Combine Wet and Dry Mixtures:
Carefully add the dry ingredients to the wet mixture, mixing just until everything is combined. Remember, it’s important not to overmix! A few lumps are totally okay.
5. Add the Chocolate Chips:
Gently fold in the semisweet chocolate chips, ensuring they are evenly distributed throughout the batter. This is where the magic begins!
6. Pour and Prepare for Baking:
Pour the batter into your prepared loaf pan and spread it out evenly. For an extra touch, sprinkle a few more chocolate chips on top. This not only looks great but adds that sweet surprise with each slice!
7. Bake to Perfection:
Place your loaf into the preheated oven and let it bake for about 60-70 minutes. Keep an eye on it and check for doneness with a toothpick at the center of the bread. It should come out clean or with just a few moist crumbs.
8. Cool It Down:
Once baked, remove the bread from the oven and let it cool in the pan for about 10-15 minutes. After this, gently transfer it to a wire rack to cool completely—this helps prevent sogginess!
9. Slice and Serve:
Once cooled, slice up your delicious Pumpkin Chocolate Chip Bread and serve. Enjoy it warm with a pat of butter or at room temperature. It’s the perfect cozy snack or breakfast treat!
Dig in and enjoy your moist, spiced pumpkin bread with melty chocolate chips in every bite!
Can I Substitute Fresh Pumpkin for Canned Pumpkin?
Yes, you can definitely use fresh pumpkin! Just make sure to cook it down and puree it until smooth. You can roast the pumpkin pieces at 350°F (175°C) for about 45 minutes, scoop out the flesh, and blend until smooth. Let it cool before using in the recipe!
Can I Use a Different Type of Sugar?
Absolutely! You can use coconut sugar or a sugar substitute if you’re looking to reduce calories. Just know that different sugars can change the flavor slightly, but it should still turn out delicious!
How Should I Store Leftover Bread?
To keep leftovers fresh, store the bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it in plastic wrap and freeze for up to 3 months. Just thaw overnight in the fridge when you’re ready to enjoy it again!
Can I Add Nuts or Other Mix-ins?
Of course! Chopped walnuts or pecans make a great addition for extra crunch. You can also mix in dried cranberries or raisins for a fruitier twist. Just remember to adjust the batter’s consistency if needed by adding a touch more flour!
