Heavenly Chocolate Chip Pumpkin Bread Recipe for Fall Lovers

Autumn whispers secrets of comfort through this delectable chocolate chip pumpkin bread that promises warm, cozy moments.

Seasonal baking brings pure magic to kitchens everywhere.

Rich aromas will drift through your home, inviting everyone to gather around.

Soft, moist textures blend perfectly with sweet chocolate chips nestled inside delicate pumpkin-infused crumb.

Unexpected flavor combinations make this recipe special and memorable.

Home bakers can easily master these simple yet impressive steps.

Fall memories start with one delicious slice waiting to become your new favorite treat.

Chocolate Chip Pumpkin Bread: Chocolate Meets Spice

• Bake with Ease: No advanced baking skills needed, perfect for beginners wanting to create a delicious homemade treat without complicated techniques.
• Crowd-Pleasing Comfort: Combines classic pumpkin spice warmth with rich chocolate chips, making it a universally loved dessert that appeals to both kids and adults.
• Seasonal Delight: Captures the cozy autumn essence with traditional fall spices like cinnamon, nutmeg, and ginger, ideal for holiday gatherings and weekend brunches.
• Versatile Snacking: Works brilliantly as a breakfast bread, afternoon snack, or dessert, providing multiple ways to enjoy this delectable recipe throughout the day.

Bread Ingredient List for Choco Pumpkin

• All-Purpose Flour: The base that provides structure and volume to the pumpkin bread.
• Baking Soda, Baking Powder: Essential leavening agents that help the bread rise and become fluffy.
• Salt: Enhances the overall flavor of the bread.

• Ground Cinnamon, Ground Nutmeg, Ground Ginger, Ground Cloves: Warm spices that create a rich, aromatic autumn flavor profile for the pumpkin bread.

• Pumpkin Puree: Adds moisture, natural sweetness, and signature pumpkin flavor to the bread.
• Granulated Sugar, Brown Sugar: Provide sweetness and help create a tender texture.
• Vegetable Oil: Ensures the bread stays moist and soft.
• Eggs: Bind the ingredients together and add structure.
• Milk: Contributes to the smooth and tender consistency of the bread.
• Vanilla Extract: Adds depth and enhances the overall flavor.

• Chocolate Chips: Introduce pockets of melted chocolate that complement the warm spices and pumpkin flavor.

Bake Choco Chip Pumpkin Bread Easy

Step 1: Fire Up the Oven

Crank the oven to a toasty 350F (175C) and give your loaf pan a generous spray of cooking oil to prevent any sticky situations.

Step 2: Blend Dry Foundations

• All-purpose flour
• Baking soda
• Baking powder
• Salt
• Cinnamon
• Nutmeg
• Ginger
• Ground cloves

Ensure all dry ingredients are thoroughly combined with no lumpy surprises.

Step 3: Create Wet Magic

In a spacious bowl, whisk pumpkin puree, granulated sugar, brown sugar, and vegetable oil until the mixture transforms into a silky smooth landscape.

Step 4: Introduce Liquid Buddies

Crack in the eggs, splash in milk, and drizzle vanilla extract.

Blend until everything looks harmonious and well-acquainted.

Step 5: Marry Wet and Dry Worlds

Slowly incorporate the dry ingredient mixture into the wet mixture.

Stir gently, stopping exactly when everything is just combined – no overmixing allowed!

Step 6: Chocolate Chip Party

Sprinkle chocolate chips throughout the batter, folding them in with a light touch so they’re evenly distributed.

Step 7: Pan Preparation

Pour the batter into the waiting loaf pan, smoothing the surface with a spatula for a perfectly even top.

Step 8: Baking Transformation

Slide the pan into the preheated oven and bake for 60-70 minutes.

The bread is ready when a toothpick inserted in the center comes out clean.

Step 9: Cooling Ceremony

Allow the bread to rest in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Tips for Perfect Choco Pumpkin Bread

• Toss chocolate chips in a tablespoon of flour before adding to batter to prevent them from dropping to the bottom of the bread.
• Use exact pumpkin puree measurements to maintain the right moisture balance and prevent a soggy texture.
• Insert a toothpick in the center and look for moist crumbs, not wet batter, to ensure perfect baking without overcooking.
• Add a pinch of espresso powder or dark cocoa to intensify the chocolate and pumpkin flavors without changing the bread's core taste.
• Wrap the cooled bread tightly in plastic wrap or store in an airtight container to keep it moist for up to 4 days at room temperature.

Choco Pumpkin Bread Twists to Try

• Gluten-Free Pumpkin Bread: Swap wheat flour with almond or gluten-free blend for a celiac-friendly version that maintains the bread's rich texture and flavor.
• Vegan Chocolate Chip Pumpkin Bread: Replace eggs with flax eggs, use plant-based milk, and opt for dairy-free chocolate chips to create a completely plant-based treat.
• Low-Sugar Pumpkin Bread: Reduce sugar content by using stevia or monk fruit sweetener, and add extra spices like cinnamon to enhance natural sweetness without calories.
• Nutty Chocolate Chip Pumpkin Bread: Incorporate chopped walnuts or pecans into the batter for added crunch and nutritional boost, creating a more complex flavor profile.

Serve Pumpkin Bread with Chocolate Chips

• Cozy Breakfast Companion: Slice a warm piece and enjoy with a steaming cup of coffee or chai tea for a delightful morning treat.
• Sweet Dessert Upgrade: Top each slice with a scoop of vanilla ice cream or drizzle with caramel sauce for an indulgent after-dinner delight.
• Gifting Goodness: Wrap individual slices in parchment paper and tie with a ribbon for a homemade, heartwarming present perfect for autumn gatherings or holiday sharing.
• Versatile Snack Option: Pack a slice in lunchboxes or enjoy as an afternoon pick-me-up with a dollop of whipped cream or cream cheese spread.

Store Pumpkin Bread for Snacktime

• Wrap the cooled pumpkin bread tightly in plastic wrap or aluminum foil, then place in an airtight container. Refrigerate for up to 5 days to maintain moisture and freshness.
• Slice the bread, wrap each piece individually in plastic wrap, then place in a freezer-safe bag. Freeze for up to 3 months, ensuring maximum flavor retention.
• Store at room temperature in an airtight container for 2-3 days, keeping away from direct sunlight and heat sources to prevent staleness.
• Warm refrigerated or thawed slices in the microwave for 15-20 seconds, or toast in a preheated oven at 350°F for 5-7 minutes until heated through and slightly crispy.

FAQs

• What makes this pumpkin bread different from other recipes?

This recipe combines the warm, spicy flavors of pumpkin with rich chocolate chips, creating a unique twist on traditional pumpkin bread that offers both sweetness and depth of flavor.

• Can I use fresh pumpkin instead of canned puree?

While canned pumpkin puree provides consistent moisture and texture, you can use fresh roasted and pureed pumpkin. Just ensure it’s well-drained and has a similar consistency to canned puree.

• How do I know when the bread is fully baked?

Insert a toothpick into the center of the bread – if it comes out clean or with just a few moist crumbs, the bread is done. Avoid overbaking, which can make the bread dry.

Best Chocolate Chip Pumpkin Bread Recipe

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4.9 from 22 reviews

• Total Time: 1 hour 30 minutes
• Yield: 12 1x

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Description

Indulgent chocolate chip pumpkin bread brings warmth of autumn into kitchens with rich, spiced flavors and moist texture. Sweet meets earthy in this classic comfort treat you’ll savor slice by delicious slice.

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Ingredients

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Wet Ingredients:

• 1 cup canned pumpkin puree
• 1/2 cup vegetable oil
• 2 large eggs
• 1/4 cup milk
• 1 teaspoon vanilla extract

Dry Ingredients:

• 1 3/4 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/2 cup brown sugar, packed
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt

Spices and Mix-ins:

• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1 cup semi-sweet chocolate chips

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Instructions

1. Prepare the baking environment by heating the oven to 350F (175C) and thoroughly coating a 9×5 inch loaf pan with grease to prevent sticking.
2. Create a dry ingredient blend by whisking flour, baking soda, baking powder, salt, and warming spices (cinnamon, nutmeg, ginger, cloves) in a medium mixing bowl until evenly distributed.
3. In a separate large bowl, blend pumpkin puree with granulated and brown sugars, then incorporate vegetable oil, mixing until the texture becomes smooth and uniform.
4. Enhance the wet mixture by thoroughly integrating eggs, milk, and vanilla extract, ensuring complete incorporation with a steady whisking motion.
5. Carefully fold the dry ingredient mixture into the wet ingredients, stirring gently until just combined to maintain a light, tender texture.
6. Gently introduce chocolate chips throughout the batter, distributing them evenly to ensure consistent chocolate flavor in every slice.
7. Transfer the prepared batter into the greased loaf pan, using a spatula to create an even surface and smooth out any potential air pockets.
8. Place the pan in the preheated oven and bake for 60-70 minutes, monitoring until a toothpick inserted into the center emerges completely clean.
9. Allow the bread to rest in the pan for 10 minutes, then carefully transfer to a wire cooling rack to prevent continued cooking and achieve the perfect texture.

Notes

• Ensure ingredients are at room temperature for better mixing and smoother batter consistency.
• Use pure pumpkin puree, not pumpkin pie filling, to control sweetness and maintain authentic flavor.
• Try different chocolate chip varieties like dark, milk, or white chocolate for unique taste profiles.
• For gluten-free option, substitute all-purpose flour with a 1:1 gluten-free baking blend to maintain bread’s texture.

• Prep Time: 20 minutes
• Cook Time: 1 hour 10 minutes
• Category: Breakfast, Snacks, Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 210 kcal
• Sugar: 18 g
• Sodium: 190 mg
• Fat: 11 g
• Saturated Fat: 2.5 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 27 g
• Fiber: 1.5 g
• Protein: 3 g
• Cholesterol: 35 mg