This chocolate chip pumpkin bread is a cozy treat that’s perfect for fall! It’s soft, moist, and packed with warm spices, along with yummy chocolate chips that bring a sweet twist.
Who doesn’t love a good combo of chocolate and pumpkin? I bake it on lazy weekends, and it always disappears fast. Trust me, a slice with coffee makes the world a better place!
Key Ingredients & Substitutions
Flour: All-purpose flour gives this bread structure. If you want a gluten-free option, you can use a 1:1 gluten-free flour blend as a substitute.
Pumpkin Puree: Canned pumpkin puree is super convenient, but if you’re feeling adventurous, you can make your own from roasted pumpkin. Just scoop it out and blend until smooth!
Spices: The combination of cinnamon, nutmeg, cloves, and ginger brings warmth to the bread. You can adjust the spices based on your taste—try using pumpkin pie spice for a simpler option!
Sugars: I love the mix of granulated and brown sugar. If you need to reduce sugar, try using coconut sugar or a sugar substitute. Adding a bit of maple syrup can also add flavor.
Oil: Vegetable oil is perfect for moistness, but melted butter can add a richer taste. If you’re looking for a healthier version, consider using applesauce or yogurt instead.
Chocolate Chips: Semi-sweet chocolate chips are a classic. However, dark chocolate, milk chocolate, or even white chocolate can be delightful substitutes. For a healthier twist, use dark chocolate chips or chunks.
How Do I Ensure My Pumpkin Bread is Moist and Flavorful?
The secret to moist pumpkin bread lies in mixing and baking! Here’s how to get it just right:
- Mix wet ingredients well but don’t overmix once you add the dry ingredients. A few lumps are okay; this helps keep the bread tender.
- Check for doneness by inserting a toothpick in the center. It should come out clean or with a couple of moist crumbs.
- Let the bread cool in the pan briefly before transferring it—this helps maintain its structure.
Remember, fresh-from-the-oven bread is the best! Enjoy this recipe with a cup of tea or coffee for a perfect cozy moment.
Best Chocolate Chip Pumpkin Bread
Ingredients You’ll Need:
- 1 3/4 cups (220g) 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
- 1/4 teaspoon ground ginger
- 1 cup (200g) granulated sugar
- 1/2 cup (100g) brown sugar, packed
- 1/2 cup (120ml) vegetable oil
- 2 large eggs
- 1 cup (240ml) pumpkin puree (canned or homemade)
- 1 teaspoon pure vanilla extract
- 1 cup (175g) semi-sweet chocolate chips, plus extra for topping
How Much Time Will You Need?
This delightful pumpkin bread requires about 15 minutes of prep time and then 60-70 minutes to bake. After baking, give it a little time to cool before slicing. In total, you’re looking at roughly 1.5 to 2 hours, including cooling time!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This helps ensure an even bake. While the oven is heating, grease a 9×5-inch loaf pan or you can line it with parchment paper for easy removal later.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. This mix of spices is what gives your bread its lovely autumn flavor! Once mixed, set it aside.
3. Combine the Wet Ingredients:
In a larger bowl, combine the granulated sugar, brown sugar, and vegetable oil. Beat in the eggs one at a time using a whisk or an electric mixer until the mixture is smooth. Next, add in the pumpkin puree and vanilla extract, stirring until everything is well combined.
4. Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Be careful not to overmix—the batter should still be a little lumpy. This helps to ensure your bread stays moist and tender!
5. Fold in Chocolate Chips:
Now, gently fold the chocolate chips into the batter. Sprinkle a few extra on top for a delicious presentation!
6. Pour and Bake:
Pour the batter into the prepared loaf pan and smooth it out a bit. Pop it in the oven and bake for 60-70 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean or with a few moist crumbs attached.
7. Cooling Time:
Once it’s baked, let the bread cool in the pan for about 10 minutes. After that, carefully transfer it to a wire rack to cool completely. This will keep the bottom from getting soggy.
8. Slice and Enjoy:
When the pumpkin bread is fully cooled, slice it into pieces and enjoy! You can store any leftovers in an airtight container at room temperature for up to 4 days, or refrigerate to keep it fresh longer.
This pumpkin bread is wonderfully moist, warmly spiced, and studded generously with melty chocolate chips—perfect for fall breakfasts or snacks!
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Can I Use Fresh Pumpkin Instead of Canned Puree?
Absolutely! If you’d like to use fresh pumpkin, simply roast a pumpkin, scoop out the flesh, and blend it until smooth. This will give your bread a fresh, vibrant flavor. Just make sure to measure out 1 cup of the pureed pumpkin.
How Do I Store Leftovers?
Leftover pumpkin bread can be stored in an airtight container at room temperature for up to 4 days. For longer storage, place it in the refrigerator, which can extend its freshness. You can also freeze it for up to 3 months—just wrap it tightly in plastic wrap and then foil.
Can I Substitute the Sugar in This Recipe?
Yes, you can substitute granulated sugar with coconut sugar or a sugar substitute, keeping the quantity similar. If you’d like a different flavor, using maple sugar can add a nice twist. Just be aware that sugar substitutes may affect the texture slightly.
How Can I Make This Bread Healthier?
If you’re looking to make this pumpkin bread a bit healthier, consider using whole wheat flour instead of all-purpose flour. You can also swap some of the oil for unsweetened applesauce, which adds moisture without extra fat.
