Ah, pumpkin season – that time of year when everything gets a warm, spiced twist! I couldn’t be more excited to share this Pumpkin Chocolate Chip Bread recipe with you. It’s that perfect blend of autumn flavors – think cozy spices, rich pumpkin, and sweet chocolate chips all baked into one delightful loaf. The smell alone when this bread is in the oven is something you’ll want to bottle up and keep all year long!
Whether you’re a die-hard pumpkin fan or just in the mood for a treat that screams fall, this bread is bound to hit the spot. And the best part? It’s super easy to whip up, making it a go-to recipe when you want something quick, delicious, and impressive.
Ingredients
Here’s what you’ll need:
- 1 and 3/4 cups (220g) all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground ginger
- 3/4 teaspoon salt
- 2 large eggs, at room temperature
- 3/4 cup (150g) granulated sugar
- 1/2 cup (100g) packed light or dark brown sugar
- 1 and 1/2 cups (340g) canned pumpkin puree (not pumpkin pie filling)
- 1/2 cup (120ml) vegetable oil
- 1/4 cup (60ml) milk, at room temperature
- 2 teaspoons pure vanilla extract
- 1 and 1/4 cups (225g) semi-sweet chocolate chips
How to Make Pumpkin Chocolate Chip Bread
- Preheat your oven to 350°F (177°C). Grease a 9×5-inch loaf pan and line it with parchment paper, leaving some overhang for easy removal.
- In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, ginger, and salt.
- In another large bowl, whisk the eggs, granulated sugar, and brown sugar until smooth. Stir in the pumpkin puree, vegetable oil, milk, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and gently fold until just combined. Fold in the chocolate chips, making sure not to overmix.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 60-65 minutes, or until a toothpick inserted into the center comes out clean. If the top is browning too quickly, loosely cover with aluminum foil halfway through baking.
- Let the bread cool in the pan for 10 minutes, then use the parchment overhang to lift it out. Cool completely on a wire rack before slicing and serving.
Details And Nutritional Information For Pumpkin Chocolate Chip Bread
Details:
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 1 loaf (about 10 slices)
Nutritional Information:
- Serving Size: 1 slice
- Calories: 290
- Sugar: 23g
- Sodium: 240mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg
If you’re a fan of quick and delicious recipe like this Chocolate Chip Pumpkin Bread, you’ll love trying some of my other easy recipes. Be sure to check out my Texas Roadhouse Rolls for a sweet recipe . This recipe is just as simple to make and perfect for any breakfast occasion!
Storage Instructions For pumpkin chocolate chip bread recipe
Properly storing your Pumpkin Chocolate Chip Bread will help keep it moist, flavorful, and fresh for as long as possible. Here are some tips on how to store it, whether you plan to enjoy it over a few days or want to save it for later.
Room Temperature Storage:
Pumpkin Chocolate Chip Bread can be stored at room temperature for up to 3 days. Make sure the bread has completely cooled before storing it to prevent excess moisture buildup, which can lead to sogginess. Wrap the loaf tightly in plastic wrap or place it in an airtight container. For added protection, you can also wrap it in aluminum foil after the plastic wrap. Store the wrapped bread in a cool, dry place away from direct sunlight.
Refrigerator Storage:
If you need to store the bread for a bit longer, it can be kept in the refrigerator for up to 1 week. Again, ensure the bread is wrapped tightly in plastic wrap or stored in an airtight container to prevent it from drying out. Refrigeration slightly alters the texture of baked goods, so for best results, allow the slices to come to room temperature or warm them in the microwave for a few seconds before serving.
Freezer Storage:
To freeze Pumpkin Chocolate Chip Bread, wrap the fully cooled loaf in plastic wrap, followed by a layer of aluminum foil, or place it in a freezer-safe bag. It can be frozen for up to 3 months. When ready to enjoy, thaw the bread overnight in the refrigerator or at room temperature. You can also freeze individual slices for convenient single servings. To reheat, microwave a slice for 20-30 seconds or toast lightly.
Frequently Asked Questions About Pumpkin Bread Recipe
Can I freeze Pumpkin Chocolate Chip Bread?
Yes! Once fully cooled, wrap it tightly in plastic wrap and then in aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator or at room temperature.
Can I make this recipe as muffins?
Absolutely! Just divide the batter into a muffin tin and bake at 350°F (177°C) for 18-22 minutes.
What if I don’t have canned pumpkin?
You can use homemade pumpkin puree, but be sure it’s thick and not too watery.
Can I make this bread without chocolate chips?
Yes, you can easily skip the chocolate chips if you prefer a more classic pumpkin bread. You can also replace them with nuts, dried cranberries, or leave it plain.
How do I keep the bread from drying out?
Make sure not to overbake the bread. Check for doneness around 55 minutes by inserting a toothpick into the center. Also, store the bread wrapped tightly in plastic wrap or in an airtight container to keep it moist.
What type of oil works best in this recipe?
Vegetable oil is recommended because it provides a neutral flavor and keeps the bread moist. You can also use canola oil or melted coconut oil as a substitute.
Can I use fresh pumpkin puree instead of canned?
Yes, you can use fresh pumpkin puree. Just make sure it’s thick and well-drained, as homemade puree tends to have more moisture than canned.
Conclusion
This Pumpkin Chocolate Chip Bread is the perfect way to celebrate the flavors of fall. It’s moist, tender, and bursting with pumpkin goodness – plus, those gooey chocolate chips? Irresistible! I can’t wait for you to try it and fill your kitchen with the smell of cozy autumn spices. Enjoy every slice!