Delicious Pumpkin Chocolate Chip Bread

If you love the smell of baking in the fall, then Pumpkin Chocolate Chip Bread is going to be your new favorite treat! It’s warm, cozy, and has just the right amount of sweetness from the chocolate. Plus, that rich spice aroma fills the whole kitchen, making everyone a little more cheerful.

This recipe solves dry, dense bread issues, lengthy prep, and limited ingredient flexibility by using moisture rich pumpkin, quick mixing, and forgiving substitutions.

I don’t know about you, but sometimes I struggle with baked goods turning out too dry. That’s why I love this recipe! It uses pumpkin puree, which keeps the bread lovely and moist. No one wants a dry slice of bread, right?

This recipe is super easy and only takes about 10 minutes to prep, plus the baking time of 45-55 minutes. You can whip up a few loaves to enjoy yourself or share with friends and family. It’s a great way to embrace those fall flavors without spending hours in the kitchen!

If you enjoy making fresh bread, then you might also like my Starbucks Pumpkin Bread. It’s another fantastic option to get you into that cozy mood!

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Delicious Pumpkin Chocolate Chip Bread

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• Author: Charlene
• Prep Time: 10 minutes
• Cool Time: 0 minutes
• Cook Time: 55 minutes
• Total Time: 55 minutes
• Yield: 24 servings 1x
• Category: Bread
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

Delicious and moist pumpkin chocolate chip bread, perfect for fall baking.

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Ingredients

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• 2 cups granulated sugar
• 1/2 cup butter, softened
• 3 large eggs
• 21/2 teaspoons vanilla extract
• 15 ounces canned pumpkin
• 2 3/4 cups all-purpose flour
• 1/21/2 teaspoon baking powder
• 1 1/21/2 teaspoons baking soda
• 11/2 teaspoon salt
• 3/41/2 teaspoon ground cinnamon
• 1/41/2 teaspoon ground cloves
• 1/41/2 teaspoon ground nutmeg
• 1/2 cup milk
• 12 ounces chocolate chips

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Instructions

1. Mix Wet Ingredients: Start by whisking together the pumpkin puree, eggs, and sugar in a large mixing bowl. You’ll notice a lovely orange color and sweet smell wafting up as you mix. This step ensures everything blends nicely, so they’ll combine well with dry ingredients later. Avoid over-mixing, or the bread may turn out too dense.
2. Combine Dry Ingredients: In another bowl, stir together the flour, baking soda, salt, and spices until it’s evenly mixed. You’ll see a nice fluffy texture formed by the dry ingredients. This prep is crucial because it helps evenly distribute the baking soda and spices, preventing any bitter spots. Do not skip this, or your bread will not rise properly.
3. Gradually Add Dry Ingredients: Gently fold the dry mixture into the wet ingredients until just combined. You want everything blended but still slightly lumpy, which indicates it’s not overworked. This texture keeps your loaf soft and tender. Take care not to over-mix; otherwise, you might end up with a rubbery bread.
4. Stir in Chocolate Chips: Now, it is time to add the chocolate chips, which gives the bread its sweet surprise. Coat them in a bit of flour first to help them stay suspended during baking. This way, they will not sink to the bottom. It is super tempting to dump them in all at once, but gentleness is key here.
5. Pour into Pan: Pour the batter into a greased or lined loaf pan, smoothing out the top with a spatula. You will see the rich, hearty mixture fill the pan. Using parchment paper makes for a snap release once baked, so do not forget that step.
6. Bake and Check for Doneness: Pop that loaf into the oven and let it bake until it is golden brown. You will smell that warm, pumpkin aroma filling your kitchen. Check it around the 45-minute mark, inserting a toothpick into the center; it should come out clean. If you wait too long, you risk dryness, so stick to checking early!
7. Cool and Slice: Once baked, let the bread cool for a bit before attempting to slice it. The steam will help keep it moist, and you will love the warm smell wafting off. If you try to cut it too soon, it may crumble, so be patient! This is the best time for the flavors to settle, creating a sweet, inviting loaf ready to enjoy.

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Notes

• Storage Tips: Store in an airtight container at room temperature for up to 5 days, or in the fridge for up to 10 days. Freeze for up to 3 months in a freezer-safe container or bag.
• Expert Tips: If the bread turns out dense, check that your measurements for baking soda and baking powder are precise, as they make a big difference in texture.
• When you notice the bottom of the loaf is getting too brown, switch to a lighter-colored pan and verify your oven temperature.
• For chocolate chips that tend to sink, try tossing them in a bit of flour before folding them into the batter; this helps keep them suspended.
• If you are keen on avoiding dryness, make sure to include the pumpkin puree, as it contributes to maintaining moisture throughout baking.
• When prepping your pans, lining them with parchment paper can help ensure the bread releases easily after baking, making cleanup a breeze.
• Reheating Instructions: Reheat individual slices in a microwave at medium heat for 15-30 seconds, or until warmed.
• Serving Suggestions: Serve with cream cheese frosting, pair with a warm cup of tea, or top with a sprinkle of powdered sugar.
• Recipe Variations: Add nuts like walnuts or pecans for crunch.
• Substitute half the flour with whole wheat for a healthier option.
• Incorporate cranberries for a tart contrast.
• Ingredient Notes: Choose high-quality canned pumpkin for the best flavor.
• You may substitute chocolate chips with nuts or dried fruit if desired.
• Look for a lighter-colored aluminum bread pan for more even cooking.

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Nutrition

• Serving Size: 1 slice
• Calories: 241
• Sugar: 26g
• Sodium: 221mg
• Fat: 8g
• Saturated Fat: 4g
• Unsaturated Fat: 0g
• Trans Fat: 0g
• Carbohydrates: 39g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 36mg