Oh, fall baking! Is there anything better than the smell of pumpkin chocolate chip bread wafting through the house when the air gets crisp? Even though I’m Carmen Velasco, a chef usually found in my sunny Valencia kitchen, this recipe brings me right back to those cozy autumn days. It’s funny, because while my heart belongs to Spanish flavors, a good pumpkin bread just feels like home, no matter where you are. I’ve tinkered with countless recipes over the years, but this one, my friends, is pure magic. It’s the perfect blend of warm spices, sweet pumpkin, and those delightful little pockets of melty chocolate. Trust me, this homemade pumpkin chocolate chip bread is going to be your new go-to for all things fall!
Why You’ll Love This Pumpkin Chocolate Chip Bread Recipe
Honestly, this pumpkin chocolate chip bread is just pure comfort in a loaf. It’s so easy to whip up, making it perfect for those busy fall afternoons when you just need a baking fix. Plus, the flavor? Oh my goodness, it’s divine!
- Unforgettable Flavor Combination: Imagine the warm hug of cinnamon, nutmeg, and cloves playing beautifully with the sweet, earthy pumpkin, all studded with melty chocolate chips. It’s like autumn in every single bite!
- Perfectly Moist Texture: Nobody likes dry bread, right? Thanks to the pumpkin puree and a touch of oil, this loaf stays incredibly moist and tender. It’s just *chef’s kiss*.
- Simple and Quick to Make: Seriously, you can have this batter ready in about 15 minutes. It’s so straightforward, even if you’re new to baking, you’ll nail it. It’s perfect for a quick breakfast treat or an afternoon pick-me-up.
Gather Your Ingredients for the Best Pumpkin Chocolate Chip Bread
Alright, let’s get our mise en place ready! To bake up this absolute dream of a pumpkin chocolate chip bread, you’ll want to gather these goodies. Having everything prepped makes the whole process so smooth, just like a good batter should be!
Dry Ingredients for Pumpkin Chocolate Chip Bread
First up, the dry stuff that gives our bread structure and spice. You’ll need: 2 cups of all-purpose flour, 1 teaspoon of baking soda, half a teaspoon of salt, and then those warm fall spices: 1 teaspoon of cinnamon, half a teaspoon of nutmeg, and a pinch of cloves. Just whisk them all together in a big bowl.
Wet Ingredients for Moist Pumpkin Loaf
Now for the moist magic! Grab 1 1/2 cups of granulated sugar, 2/3 cup of vegetable oil (this is key for that super moist texture!), and 2 large eggs. Don’t forget a teaspoon of vanilla extract for that extra lovely aroma. And of course, the star ingredient: 1 cup of pumpkin puree – make sure it’s just plain puree, not the pie filling!
The Star Add-in: Chocolate Chips
And what’s a pumpkin bread without chocolate chips? You’ll want a full cup! I personally love using semi-sweet or even a mix of semi-sweet and dark chocolate chips. They get all melty and gooey when baked, creating those perfect little bursts of chocolatey goodness throughout your loaf.
Step-by-Step Guide to Baking Perfect Pumpkin Chocolate Chip Bread
Alright, bakers, let’s get this show on the road! Making this pumpkin chocolate chip bread is honestly a breeze, and the whole process, from mixing to baking, takes about an hour and 15 minutes total. We’ll get our oven nice and warm, mix up a glorious batter, and then bake it to golden perfection.
Preparing Your Pumpkin Chocolate Chip Bread Batter
First things first, get that oven preheated to 350°F (175°C). While it’s warming up, grab your trusty 9×5 inch loaf pan and give it a good grease and flour. Now, in a big bowl, we’ve already whisked our dry ingredients together, right? In another bowl, we’ll combine the sugar, that lovely vegetable oil, and the eggs. Give that a good whisk until it’s all smooth and happy. Stir in your vanilla extract and that beautiful pumpkin puree. Now, here’s the gentle part: we’re going to add the dry ingredients to the wet, alternating with the milk. Start with the dry, then some milk, then dry, then milk, and finish with the dry. Mix it until it’s *just* combined – seriously, don’t overmix! A few little streaks of flour are totally fine. Overmixing makes the bread tough, and we want tender, moist goodness!
Baking Your Pumpkin Chocolate Chip Bread to Perfection
Once your batter is looking good and you’ve gently folded in those chocolate chips (try not to let them all sink to the bottom!), carefully pour it all into your prepared loaf pan. Spread it out evenly. Now, into the oven it goes for about 50 to 60 minutes. You’ll know it’s ready when a toothpick you stick right into the center comes out clean. No wet batter clinging to it, just a few moist crumbs is perfect! Once it’s baked, let it hang out in the pan for about 10 minutes. This helps it set up a bit. Then, carefully turn it out onto a wire rack to cool completely. Patience here is key – slicing into it while it’s piping hot can make it crumble!
Tips for Success with Your Pumpkin Chocolate Chip Bread
Want your pumpkin chocolate chip bread to be absolutely perfect every single time? It’s all about a few little tricks I’ve picked up over the years! Don’t worry, these are super simple and make a huge difference.
Avoiding a Dry Pumpkin Bread
The biggest secret to keeping this pumpkin bread wonderfully moist is not to overbake it. Seriously, that toothpick test is your best friend! As soon as it comes out with just a few moist crumbs, take it out. Also, make absolutely sure you’re using pure pumpkin puree and *not* pumpkin pie filling – that stuff has extra sugar and spices that can mess with the texture and flavor. Using vegetable oil instead of butter also helps keep it moist for days! For more baking tips, check out these dairy-free cookie recipes.
Enhancing Your Pumpkin Chocolate Chip Bread
While this recipe is fantastic as is, you can totally jazz it up! If you love a bit of crunch, stir in about half a cup of chopped walnuts or pecans with the chocolate chips. They add such a nice texture contrast. And speaking of chocolate chips, don’t be afraid to experiment! A mix of milk chocolate and dark chocolate can be amazing, or even some mini chocolate chips if that’s what you have on hand. So good!
Frequently Asked Questions about Pumpkin Chocolate Chip Bread
Got questions about whipping up this amazing pumpkin chocolate chip bread? I’ve got answers! Baking should be fun, not confusing, so let’s clear up anything you might be wondering about this delicious fall treat.
Can I make this pumpkin chocolate chip bread ahead of time?
Yes, you absolutely can! You can prepare the batter a day in advance and store it covered in the refrigerator. Just give it a good stir before pouring it into the pan and baking. The baked bread also keeps wonderfully, so it’s perfect for making ahead for weekend brunches or holiday baking. If you’re looking for other make-ahead options, consider these dairy-free crockpot recipes.
What kind of pumpkin puree should I use for this pumpkin bread recipe?
This is super important! You want to use 100% pure pumpkin puree. Look for cans that say “pumpkin puree” and not “pumpkin pie filling.” The pie filling has added sugars, spices, and sometimes thickeners that will change the flavor and texture of your bread. Trust me, pure pumpkin puree is the way to go for that authentic pumpkin flavor! For more information on baking ingredients, you can refer to resources on gluten-free dairy-free dessert recipes.
How do I store leftover pumpkin chocolate chip bread?
To keep your lovely pumpkin bread fresh, wrap it tightly in plastic wrap or aluminum foil once it’s completely cooled. You can store it at room temperature for up to 3 days. If it’s a warm day or you want it to last a bit longer, the refrigerator is a good option, and it will stay good for about a week.
Can I freeze pumpkin chocolate chip bread?
Oh yes, freezing is a fantastic way to save this deliciousness for later! Wrap the cooled loaf tightly in plastic wrap, then add a layer of aluminum foil or pop it into a freezer-safe bag. It should keep well in the freezer for about 2 to 3 months. When you’re ready to enjoy it, just let it thaw overnight at room temperature. It’s like having a fresh-baked treat anytime!
Serving and Storing Your Delicious Pumpkin Chocolate Chip Bread
Once your pumpkin chocolate chip bread is completely cooled, the best part begins: enjoying it! It’s absolutely divine on its own, but I love a warm slice with a smear of butter – it just melts into the bread so beautifully. It’s also fantastic with a cup of hot coffee or a soothing mug of tea. Honestly, any way you slice it, this bread is a treat!
Enjoying Your Homemade Pumpkin Loaf
This bread is seriously perfect for any time of day. A slice for breakfast with your morning coffee? Yes, please! A midday snack with a glass of milk? Absolutely. Or even a little after-dinner treat? You can’t go wrong. The warm spices and melty chocolate chips make it feel so special.
Storing Leftover Pumpkin Chocolate Chip Bread
Now, if, by some miracle, you have leftovers, storing them is easy. Make sure the bread is totally cool first, then wrap it up snugly in plastic wrap or foil. You can keep it on the counter at room temperature for about 3 days. If it’s really warm where you are, or you just want it to last a bit longer, popping it in the fridge will keep it fresh for up to a week. It’s always good to have a slice ready to go!
Estimating the Nutritional Value of Your Pumpkin Chocolate Chip Bread
Just a little heads-up, the nutritional info below is an estimate for one slice. It can totally change depending on the exact ingredients you use, like the type of chocolate chips or if you add nuts. But generally, you’re looking at around 350 calories, about 18g of fat, 4g of protein, and 45g of carbohydrates per slice. It’s a good ballpark for this delicious fall treat!
Print
Sensational Pumpkin Chocolate Chip Bread: 10 Min Prep
- Total Time: 1 hour 15 minutes
- Yield: 1 loaf 1x
- Diet: Vegetarian
Description
A delicious and moist pumpkin bread recipe packed with chocolate chips, perfect for fall baking.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 1/2 cups granulated sugar
- 2/3 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree
- 2/3 cup milk
- 1 cup chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
- In a large bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, and cloves.
- In a separate bowl, combine sugar, vegetable oil, and eggs. Beat until well combined.
- Stir in vanilla extract and pumpkin puree.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
- Gently fold in the chocolate chips.
- Pour the batter into the prepared loaf pan.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
- For extra moisture, you can substitute some of the milk with buttermilk.
- Add chopped nuts like walnuts or pecans for added texture.
- Ensure your pumpkin puree is not pumpkin pie filling.
- The bread can be stored at room temperature for up to 3 days or refrigerated for up to a week.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg
Keywords: pumpkin chocolate chip bread, pumpkin bread recipe, chocolate chip bread, fall baking, easy pumpkin bread, moist pumpkin loaf, seasonal treats