This chocolate chip pumpkin bread is a warm hug in a loaf! With cozy pumpkin spice and sweet chocolate chips, it’s perfect for chilly days and holiday gatherings.
Who doesn’t love a little chocolate mixed with pumpkin? I love having a slice with my morning coffee, pretending it’s totally healthy. You know what they say, it’s vegetable-based! 😄
Key Ingredients & Substitutions
All-Purpose Flour: This is the backbone of the bread. If you’re gluten-free, you can swap it with a 1:1 gluten-free flour blend for similar results. I’ve tried both and they work beautifully!
Pumpkin Puree: Canned pumpkin is convenient and gives great flavor. You could also roast and puree fresh pumpkin if you have it on hand. Just be sure it’s smooth to match the consistency needed.
Chocolate Chips: Semi-sweet are my favorite for this recipe, but feel free to experiment! Dark chocolate or white chocolate would add a nice twist. You can even use chocolate chunks for a chunkier texture!
Spices: Don’t have all the spices? No problem! You can use pumpkin pie spice instead. Just use about 2 teaspoons to cover the flavors of cinnamon, nutmeg, and ginger.
How Do I Ensure My Pumpkin Bread is Moist and Delicious?
Moisture is key in pumpkin bread. Here are some tips:
- Don’t Overmix: Once you combine wet and dry ingredients, mix until just blended. Overmixing can make your bread dense.
- Add Eggs: Make sure your eggs are at room temperature. This helps the batter come together smoothly and adds moisture.
- Check for Doneness: Insert a toothpick into the center; it should come out with a few moist crumbs. If it seems too wet, give it a few extra minutes.
And always cool the bread properly to avoid sogginess! Happy baking!
Best Chocolate Chip Pumpkin Bread
Ingredients You’ll Need:
Dry Ingredients:
- 1 3/4 cups (220g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves (optional)
Wet Ingredients:
- 1/2 cup (113g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 1/4 cup (50g) brown sugar, packed
- 2 large eggs
- 1 cup (240ml) canned pumpkin puree
- 1 teaspoon vanilla extract
Mix-ins:
- 1 1/2 cups (270g) semi-sweet chocolate chips (plus extra for topping)
How Much Time Will You Need?
This delicious pumpkin bread will take about 15 minutes to prepare and 55-65 minutes to bake. After that, you’ll want to let it cool for about 10 minutes in the pan before transferring it to a wire rack. So overall, you’re looking at around 1.5 hours before you can enjoy a slice of this delightful treat!
Step-by-Step Instructions:
1. Preheat the Oven and Prepare the Pan:
Start by preheating your oven to 350°F (175°C). While that’s heating up, grease a 9×5-inch loaf pan or line it with parchment paper for easy removal later on.
2. Mix the Dry Ingredients:
In a medium bowl, combine the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and optional cloves. Whisk them together until well-blended. Set this mixture aside for later.
3. Cream the Butter and Sugars:
In a large bowl, cream together the softened butter with both the granulated and brown sugars. Use a mixer and beat it until light and fluffy—this will add air and keep your bread from being too dense.
4. Add the Eggs and Pumpkin:
Beat the eggs in one at a time, making sure each is fully incorporated before adding the next. Then mix in the pumpkin puree and vanilla extract until everything is just combined.
5. Combine the Dry and Wet Mixtures:
Gradually add the dry ingredient mixture to the wet mixture, stirring gently until just combined. It’s important not to overmix to keep the bread soft and fluffy!
6. Fold in the Chocolate Chips:
Gently fold in the chocolate chips. For an extra chocolaty treat, feel free to add a few more chocolate chips on top!
7. Bake the Bread:
Pour the batter into your prepared loaf pan and smooth out the top. Bake it in your preheated oven for 55-65 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean or with a few moist crumbs.
8. Cool Before Slicing:
Once baked, let the bread cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely. This step helps keep the bottom from getting soggy!
9. Serve and Enjoy:
Your delicious chocolate chip pumpkin bread is now ready to be sliced and enjoyed! It pairs perfectly with a hot cup of coffee or tea, making it a lovely fall treat or great dessert. Happy baking!
Can I Use Fresh Pumpkin Instead of Canned Pumpkin Puree?
Absolutely! If you have fresh pumpkin, you can roast it and blend it until smooth. Just make sure to drain any excess moisture to maintain the desired consistency in the bread.
How Should I Store Leftover Pumpkin Bread?
Store any leftovers in an airtight container at room temperature for up to 3 days. For longer storage, wrap the bread tightly in plastic wrap and freeze it for up to 3 months. Simply thaw it in the fridge overnight before enjoying!
Can I Substitute the Butter With Oil?
Yes, you can use vegetable oil or melted coconut oil as a substitution for butter. Use the same amount, but keep in mind that oil may make the texture slightly denser.
What Can I Add or Substitute for Extra Flavor?
You can customize your bread by adding nuts like walnuts or pecans, or even dried fruit like cranberries or raisins. If you want a twist, consider adding a teaspoon of almond extract instead of vanilla for a different flavor profile.