This Pumpkin Chocolate Chip Bread is a magical mix of cozy pumpkin flavor and sweet chocolate chips. It’s moist, soft, and perfect for fall or any time you want a treat!
Baking this bread fills your home with the warm scent of pumpkin spice—it’s like a hug in the oven! I love to enjoy a slice with my coffee in the morning. Yum!
Key Ingredients & Substitutions
All-Purpose Flour: This is essential for structure. You can use whole wheat flour for more fiber or a gluten-free blend if needed, but it may change the texture a bit.
Pumpkin Puree: Canned pumpkin is convenient and gives a rich flavor, but if you have fresh pumpkin, just roast and puree it. Avoid using pumpkin pie filling as it’s pre-sweetened and spiced.
Vegetable Oil: For moistness, I prefer vegetable oil, but you can swap it for melted coconut oil or unsweetened applesauce to reduce fat. Butter is good, too, but it may alter the flavor slightly.
Chocolate Chips: Semisweet is classic here, but feel free to mix it up with dark chocolate, milk chocolate, or even white chocolate for a different taste experience.
How Do You Achieve the Perfect Moist Texture?
The key to moist pumpkin bread is balancing wet and dry ingredients. Be careful not to overmix your batter once you combine both. Overmixing can lead to tough bread instead of soft.
- Mix ingredients gently until just combined; a few flour streaks are okay.
- Add the pumpkin last to add moisture without overworking the mixture.
- Check doneness by inserting a toothpick into the center; it should come out with a few moist crumbs.
How to Make Pumpkin Chocolate Chip Bread
Ingredients You’ll Need:
For the Bread:
- 1 3/4 cups (220 g) all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp ground cloves
- 1 cup (200 g) granulated sugar
- 1/2 cup (100 g) packed brown sugar
- 1/2 cup (120 ml) vegetable oil
- 2 large eggs
- 1 cup (240 ml) canned pumpkin puree (not pumpkin pie filling)
- 1 tsp vanilla extract
- 1 cup (175 g) semisweet chocolate chips, plus extra for topping
How Much Time Will You Need?
This delicious Pumpkin Chocolate Chip Bread takes about 15 minutes to prep and 60-70 minutes to bake. You’ll want to let it cool down for at least 10-15 minutes in the pan after baking, making the total time around 1 hour and 30 minutes before you’re ready to slice and serve.
Step-by-Step Instructions:
1. Preheat and Prepare the Pan:
Start by preheating your oven to 350°F (177°C). While that’s heating up, grease a 9×5-inch loaf pan or line it with parchment paper to make removing the bread easier later.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and spices (cinnamon, nutmeg, ginger, cloves) until everything is mixed well. This helps ensure that the spices are evenly distributed throughout the bread.
3. Cream the Sugars and Oil:
In a larger bowl, whisk together the granulated sugar, brown sugar, and vegetable oil until the mixture is smooth and homogenous. This step is crucial for a nice, moist bread.
4. Add Eggs:
Add the eggs one at a time, mixing well after each. This helps to incorporate air into the mixture, giving you a lighter texture in the end.
5. Incorporate Pumpkin and Vanilla:
Now stir in the canned pumpkin puree and vanilla extract until everything is nicely blended together.
6. Combine Wet and Dry Ingredients:
Gradually fold the dry ingredients into the wet mixture. Do this gently until it’s just combined; don’t be tempted to overmix, as this can lead to tough bread.
7. Add Chocolate Chips:
Gently fold in the chocolate chips, making sure they are evenly distributed throughout the batter.
8. Pour and Prepare for Baking:
Pour the batter into your prepared loaf pan and smooth out the top. If you want, sprinkle some extra chocolate chips on top for that delightful gooey finish.
9. Bake:
Set your loaf in the preheated oven and bake for 60 to 70 minutes. Keep an eye on it; you’ll know it’s done when a toothpick inserted into the center comes out with a few moist crumbs.
10. Cool:
After baking, let the bread cool in the pan for 10-15 minutes, then carefully transfer it to a wire rack to cool completely before slicing. This helps maintain its wonderful texture.
11. Serve and Enjoy:
Slice up your pumpkin chocolate chip bread and enjoy it as a tasty breakfast or delicious snack. Perfect with coffee or tea!
Can I Use Fresh Pumpkin Instead of Canned?
Yes, you can definitely use fresh pumpkin! Just roast a pumpkin until soft, scoop out the flesh, and puree it in a blender or food processor until smooth. Make sure to measure out 1 cup for the recipe.
Can I Substitute Oil with Applesauce?
Absolutely! Using unsweetened applesauce can reduce the fat content while still keeping the bread moist. Replace the 1/2 cup of oil with 1/2 cup of applesauce for a healthier option.
How Should I Store Leftovers?
Store any leftover Pumpkin Chocolate Chip Bread in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week or freeze for up to 3 months. Just be sure to wrap it tightly before freezing!
Can I Add Nuts or Dried Fruit?
Definitely! Feel free to add in 1/2 to 1 cup of nuts (like walnuts or pecans) or dried fruit (like cranberries or raisins) along with the chocolate chips for added texture and flavor! Just ensure that it doesn’t exceed the total amount of mix-ins.
