If you’re craving a cozy, flavorful treat that perfectly blends the warm spices of autumn with the lusciousness of chocolate, this Pumpkin Chocolate Chip Bread Recipe is about to become your new favorite. Moist and tender, it offers a beautiful balance between sweet pumpkin, fragrant pumpkin pie spice, and pockets of melty chocolate chips that make every bite simply irresistible. Whether you’re baking for a family brunch, gifting a loaf to a friend, or indulging in a sweet snack, this bread brings joy and comfort to every occasion.
Ingredients You’ll Need
The magic of this Pumpkin Chocolate Chip Bread Recipe lies in its simple and essential ingredients, each chosen to add depth in flavor, tender texture, or that perfect autumnal hue. These pantry staples come together seamlessly to create a loaf that’s both wholesome and decadent.
- 3 cups all-purpose flour: The foundation of your bread, providing structure and a soft crumb.
- 1 teaspoon salt: Enhances all the flavors to keep the sweetness balanced.
- 1 teaspoon baking powder: Gives the bread a gentle lift.
- 1 teaspoon baking soda: Reacts with the pumpkin’s moisture to create tenderness.
- 4 teaspoons pumpkin pie spice: A warm blend of cinnamon, nutmeg, and cloves that defines the classic pumpkin flavor.
- 2 cups canned pumpkin (not pie filling): Adds moistness, natural sweetness, and that irresistible orange color.
- â…” cup brown sugar: Provides caramel notes and moisture.
- â…” cup granulated sugar: Balances sweetness with a bit of crispness during baking.
- 1 cup applesauce or canola oil: Keeps the bread tender and moist; applesauce adds a fruity note, oil gives richness.
- 3 large eggs, at room temperature: Bind everything together and contribute to a fluffy texture.
- 1 tablespoon vanilla extract: Brings out the sweetness and ties the flavors together.
- 1½ cups semi-sweet chocolate chips: The star ingredient that melts in pockets throughout the bread.
- ½ cup mini semi-sweet chocolate chips (optional): Great for sprinkling on top for a beautiful, chocolatey finish.
How to Make Pumpkin Chocolate Chip Bread Recipe
Step 1: Preheat and Prepare Your Pans
Start by preheating your oven to 350°F (175°C). Grease and flour two 9×5-inch loaf pans or line them with parchment paper for easy removal. Setting up your pans early makes for a smooth baking experience later on.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the all-purpose flour, salt, baking powder, baking soda, and pumpkin pie spice until evenly combined. This ensures your spice and leavening agents are evenly distributed, which is key to a consistent texture and flavor.
Step 3: Combine Wet Ingredients
In another bowl, beat the eggs lightly. Add the canned pumpkin, brown sugar, granulated sugar, applesauce (or canola oil), and vanilla extract. Mix thoroughly until the batter is smooth and well incorporated, creating the moist base for your bread.
Step 4: Bring It All Together
Gently fold the dry mixture into the wet ingredients using a spatula, mixing just until combined. Overmixing can develop gluten and make the bread dense, so aim for a tender and slightly lumpy batter. Finally, fold in the chocolate chips, reserving a few mini chips to sprinkle on top if desired.
Step 5: Bake to Perfection
Divide the batter evenly between the prepared loaf pans. Sprinkle the reserved mini chocolate chips on top to add an inviting look and extra melty spots of chocolate. Bake for 55 to 65 minutes, or until a toothpick inserted in the center comes out clean or with just a few crumbs clinging. Let the breads cool in their pans for about 15 minutes, then transfer to a wire rack to cool completely. Cooling fully helps the bread set and makes slicing a breeze.
How to Serve Pumpkin Chocolate Chip Bread Recipe
Garnishes
To elevate your Pumpkin Chocolate Chip Bread Recipe, consider topping slices with a smear of cream cheese frosting, a simple dusting of powdered sugar, or even a drizzle of melted white chocolate. These little touches enhance both the look and flavor, perfect for impressing guests or treating yourself.
Side Dishes
This bread shines on its own as a snack but pairs beautifully with a warm cup of coffee, chai tea, or even a glass of cold milk. For a fuller meal, enjoy it alongside a creamy soup like butternut squash or spiced lentil for a comforting and hearty combo.
Creative Ways to Present
For parties or holiday gatherings, slice your Pumpkin Chocolate Chip Bread Recipe into bite-sized cubes and serve with toothpicks alongside softened cream cheese or pumpkin butter for dipping. Alternatively, toast thick slices and layer with peanut butter and banana for a fun twist on a breakfast treat.
Make Ahead and Storage
Storing Leftovers
Keep your leftover Pumpkin Chocolate Chip Bread Recipe fresh by wrapping it tightly in plastic wrap or placing it in an airtight container. Stored at room temperature, it will last about 3 to 4 days without drying out, perfect for quick snacks or breakfast on the go.
Freezing
This bread freezes beautifully. Wrap whole loaves or sliced portions tightly in plastic wrap and then aluminum foil or place in a freezer-safe bag. It can be stored in the freezer for up to 3 months. Just thaw overnight in the fridge or at room temperature before enjoying.
Reheating
Warm slices gently in a toaster oven or microwave for 15 to 20 seconds to bring back that fresh-baked softness. A light pat of butter melts perfectly over the warm bread, restoring that comforting homemade bakery feel.
FAQs
Can I use fresh pumpkin instead of canned?
Absolutely! If using fresh pumpkin, cook and puree it until smooth, then use the same quantity as canned pumpkin. Just make sure it is well-drained to avoid extra moisture in your batter.
Is it possible to make this bread gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend designed for baking. Be sure to include xanthan gum if your blend doesn’t already have it, as it helps with texture and structure.
Can I replace the chocolate chips with nuts?
Definitely! Walnuts, pecans, or even chopped hazelnuts make excellent additions if you prefer a crunchy texture over chocolate. You can also mix nuts and chocolate chips for the best of both worlds.
How moist is the Pumpkin Chocolate Chip Bread Recipe?
This recipe results in a wonderfully moist and tender bread thanks to the pumpkin and applesauce (or oil). It’s never dry, which makes it excellent for toasting or serving fresh from the oven.
Can I make just one loaf instead of two?
Sure! Simply halve all the ingredients and bake in one loaf pan, keeping an eye on baking time as a single loaf may cook slightly faster. A good estimate is around 50 to 60 minutes.
Final Thoughts
This Pumpkin Chocolate Chip Bread Recipe is one of those heartwarming, soul-satisfying treats that you will want to bake again and again during pumpkin season and beyond. Its inviting aroma, perfectly spiced batter, and pockets of melting chocolate will make your kitchen the happiest place around. Trust me, once you try this recipe, it’ll quickly become a beloved staple in your baking repertoire.
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Pumpkin Chocolate Chip Bread Recipe
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Total Time: 80 minutes
- Yield: 2 (9×5 inch) loaves
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Pumpkin Chocolate Chip Bread is a moist and flavorful fall favorite, combining the warm spices of pumpkin pie spice with rich semi-sweet chocolate chips. Perfect for breakfast or a sweet snack, this recipe yields two delicious loaves packed with autumnal goodness.
Ingredients
Dry Ingredients
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 4 teaspoons pumpkin pie spice
Wet Ingredients
- 2 cups canned pumpkin (not pumpkin pie filling)
- â…” cup brown sugar
- â…” cup granulated sugar
- 1 cup applesauce or canola oil
- 3 large eggs, at room temperature
- 1 tablespoon vanilla extract
Chocolate Chips
- 1½ cups semi-sweet chocolate chips
- ½ cup mini semi-sweet chocolate chips (optional, reserve a few tablespoons for topping)
Instructions
- Prepare Dry Ingredients: In a large bowl, whisk together the all-purpose flour, salt, baking powder, baking soda, and pumpkin pie spice until evenly combined. This ensures your leavening agents and spices are well distributed for uniform flavor and texture.
- Mix Wet Ingredients: In a separate bowl, combine the canned pumpkin, brown sugar, granulated sugar, applesauce (or canola oil), eggs, and vanilla extract. Whisk thoroughly until the mixture is smooth and homogenous. The applesauce or oil will add moisture and tenderness to the bread.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients into the wet mixture, stirring gently to just combine. Avoid overmixing to keep the bread light and tender. Once mostly combined, fold in the semi-sweet chocolate chips and the mini chocolate chips if using, reserving a few small chips for topping.
- Prepare Baking Pans: Preheat your oven to 350°F (175°C). Grease two 9×5-inch loaf pans or line them with parchment paper to prevent sticking.
- Fill Pans and Add Toppings: Divide the batter evenly between the two loaf pans. Sprinkle the reserved mini chocolate chips on top for an appealing look and an extra chocolate burst on the crust.
- Bake: Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean or with only a few moist crumbs attached. Baking times may vary slightly depending on your oven.
- Cool and Serve: Remove the loaves from the oven and let them cool in the pans for about 10 minutes. Then, transfer the breads to a wire rack to cool completely before slicing. This helps set the structure and flavors.
Notes
- Be sure to use canned pumpkin, not pumpkin pie filling, to control sugar and spice levels.
- If substituting applesauce for oil, the bread will be slightly lighter and lower in fat.
- Room temperature eggs help the batter combine more easily and ensure even baking.
- Store leftover bread wrapped tightly at room temperature for up to 3 days or freeze for longer storage.
- Optional: Add nuts like walnuts or pecans for added texture and flavor.
