Chocolate Chip Pumpkin Bread Recipe
Chocolate Chip Pumpkin Bread Recipe: A Delicious Fall Treat
As the weather cools down and the leaves begin to fall, there’s no better way to embrace the cozy autumn season than with the comforting flavors of pumpkin and spices. One of the best ways to combine these flavors is in a delightful loaf of Chocolate Chip Pumpkin Bread. Moist, flavorful, and filled with sweet chocolate chips, this bread is perfect for breakfast, a snack, or even dessert.
Whether you’re a pumpkin lover or someone who craves a bit of chocolate with every bite, this bread strikes the perfect balance between the two. The rich pumpkin puree gives it a soft and tender crumb, while the warm spices like cinnamon and nutmeg add a layer of warmth that makes it ideal for a chilly day. The chocolate chips provide bursts of sweetness that take this bread to the next level.
Why You’ll Love This Recipe
- Easy to make: With just a few basic ingredients, you can whip up this bread in no time.
- Perfect for fall: The pumpkin and spices bring the essence of the season into every bite.
- Great for sharing: This recipe makes enough for two loaves, so you can keep one and gift the other to a friend or neighbor.
- Versatile: You can enjoy it as-is, spread with butter, or even toasted for breakfast.
Ingredients:
- 1 ¾ cups all-purpose flour
- 1 tsp baking soda
- 2 tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp ground cloves
- ½ tsp salt
- 1 cup canned pumpkin puree
- ½ cup vegetable oil
- 2 large eggs
- 1 cup granulated sugar
- ½ cup packed brown sugar
- 1 tsp vanilla extract
- 1 ½ cups chocolate chips (semi-sweet or milk chocolate)
Instructions:
- Preheat the oven: Preheat your oven to 350°F (175°C). Grease two 9×5 inch loaf pans or line them with parchment paper for easy removal.
- Mix dry ingredients: In a medium-sized bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt. Set aside.
- Prepare the wet ingredients: In a large bowl, combine the pumpkin puree, vegetable oil, eggs, granulated sugar, brown sugar, and vanilla extract. Whisk until smooth and fully combined.
- Combine wet and dry ingredients: Slowly add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix, as this could make the bread dense.
- Add the chocolate chips: Gently fold in the chocolate chips, ensuring they’re evenly distributed throughout the batter.
- Bake: Divide the batter evenly between the two prepared loaf pans. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Start checking at around 50 minutes.
- Cool: Allow the bread to cool in the pans for about 10 minutes, then remove from the pans and transfer to a wire rack to cool completely.
- Serve and enjoy: Slice the bread and serve with a warm beverage, or enjoy it as an afternoon snack. It can be stored in an airtight container for up to a week or frozen for up to 3 months.
Tips for the Best Chocolate Chip Pumpkin Bread:
- Pumpkin puree, not pumpkin pie filling: Make sure you’re using plain pumpkin puree, as pumpkin pie filling contains additional sugar and spices.
- Customize the mix-ins: While chocolate chips are a favorite, you can also add chopped nuts (like walnuts or pecans), or even dried cranberries for an extra twist.
- Keep it moist: The vegetable oil in this recipe helps keep the bread moist, but you can also substitute it with melted butter or a neutral oil like canola.
This Chocolate Chip Pumpkin Bread is not only a crowd-pleaser but also a wonderful way to celebrate the flavors of fall. Serve it at your next family gathering, take it to work, or simply enjoy it as a delightful treat with your morning coffee.
Enjoy the warm, cozy, and delicious combination of pumpkin and chocolate with every bite!