Irresistible Pumpkin Chocolate Chip Bread Recipe to Try

When autumn rolls around, my taste buds start doing a happy dance for pumpkin chocolate chip bread. The aroma of warm spices and sweet chocolate wafting through the kitchen feels like a cozy hug on a chilly day. Each slice is not just a treat; it’s a slice of pure joy that captures the essence of fall festivities.

I remember the first time I baked this delightful bread. My friends couldn’t get enough, and one even tried to hide a loaf in their bag—classic! There’s something magical about how this bread transforms an ordinary afternoon into a celebration of flavor and warmth. Whether it’s for breakfast, dessert, or that mid-afternoon snack attack, pumpkin chocolate chip bread is always the right choice!

I made this bread last Thanksgiving, and my family devoured it in minutes, leaving me with only crumbs!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Canned Pumpkin Puree: Use 100% pure pumpkin puree for the best flavor; avoid pie filling for this recipe.

• Granulated Sugar: Sweetens the bread perfectly; you can also use brown sugar for added depth.

• Eggs: Two large eggs help bind everything together and create that lovely fluffy texture.

• Baking Soda: Essential for rising; ensure it’s fresh for optimal results.

• Cinnamon and Nutmeg: These spices add warmth; feel free to adjust according to your spice tolerance.

• Chocolate Chips: Semi-sweet chips are classic here, but you could experiment with dark or white chocolate too!

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Preheat Your Oven: Set your oven to 350°F (175°C). Grease a 9×5 inch loaf pan with butter or non-stick spray to prevent sticking.

Mix the Wet Ingredients: In a large bowl, combine canned pumpkin puree, granulated sugar, and eggs. Whisk until smooth and creamy, letting those lovely colors blend beautifully.

Add Dry Ingredients: In another bowl, mix flour, baking soda, cinnamon, nutmeg, and salt. Gradually incorporate this into the wet mixture while stirring gently until just combined—no one likes overmixed dough!

Fold in Chocolate Chips: Gently fold in the semi-sweet chocolate chips using a spatula. Be careful not to overmix; we want those little morsels spread throughout without losing their charm.

Pour into Loaf Pan: Transfer the batter into your greased loaf pan. Smooth out the top with your spatula—think of it as giving your batter a little spa treatment!

Bake Until Golden Brown: Place in your preheated oven and bake for about 55-65 minutes. It’s done when a toothpick inserted comes out clean; enjoy that tempting smell filling your home!

Now you just have to wait patiently while your kitchen fills with that irresistible aroma—it’s almost impossible!

Enjoy every slice of this delectable pumpkin chocolate chip bread straight out of the oven or toasted with some butter. It pairs beautifully with coffee or tea, making every bite feel like a warm hug on a plate!

Perfecting the Cooking Process

Start by preheating your oven to 350°F. Mix wet ingredients first, then dry ingredients, and fold in chocolate chips. This order ensures even mixing without overworking the batter.

Add Your Touch

Feel free to swap out chocolate chips for nuts or dried fruit, or add a dash of cinnamon for extra warmth. Personalizing this recipe makes it uniquely yours!

Storing & Reheating

Store leftover pumpkin chocolate chip bread in an airtight container at room temperature for up to five days. For longer storage, freeze slices and reheat in the microwave for a quick treat.

Nothing beats the joy of sharing warm pumpkin chocolate chip bread with friends on chilly autumn evenings. I’ve had friends rave about this bread at gatherings, making me feel like a superstar baker!

FAQ

Can I use fresh pumpkin instead of canned?

Yes, fresh pumpkin can be used; just ensure it’s pureed smoothly before mixing.

How do I prevent my bread from sinking?

Avoid overmixing and ensure your baking powder is fresh for proper leavening.

Can I substitute whole wheat flour?

Absolutely! Whole wheat flour adds nuttiness but may alter texture slightly; adjust liquids if needed.