Pumpkin chocolate chip bread is a simple yet delightful treat that combines the warm spices of pumpkin with sweet chocolate chips. This recipe offers a moist texture and a burst of flavor, making it perfect for breakfast or as a snack. It’s also a great way to use pumpkin puree, whether it’s homemade or canned.
Why you’ll love this dish
The combination of pumpkin and chocolate creates a unique flavor profile. The bread stays moist for days and fills your kitchen with a warm aroma.
"This bread is my favorite fall treat. Easy to make and simply delicious!"
The ease of preparation makes it a go-to for any occasion, from cozy mornings to festive gatherings.
The cooking process explained
This recipe requires mixing the dry and wet ingredients separately before combining them for a smooth batter. It bakes to golden perfection in about an hour.
Prep Time: 15 min | Cook Time: 60 min | Total Time: 75 min
What you’ll need
- 1 ¾ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp cloves
- ½ cup vegetable oil
- 1 cup sugar
- 2 large eggs
- 1 cup pumpkin puree
- 1 tsp vanilla extract
- 1 cup chocolate chips
Note: Substitute vegetable oil with applesauce for a lower-fat version.
Step-by-step instructions
- Preheat the oven to 350°F (175°C). Grease a loaf pan.
- In a bowl, whisk flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
- In another bowl, mix oil and sugar until well combined. Add eggs, pumpkin, and vanilla; mix until smooth.
- Gradually add dry ingredients to the wet mixture. Stir until just combined. Fold in chocolate chips.
- Pour batter into the prepared loaf pan. Bake for 60 minutes, or until a toothpick comes out clean.
- Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Best ways to enjoy it
Serve warm or at room temperature. Enjoy with coffee, tea, or a dollop of cream cheese spread. Great for breakfast, as a snack, or a treat at any gathering.
Storage and reheating tips
Store in an airtight container at room temperature for up to 5 days. For longer storage, freeze slices wrapped tightly in plastic wrap for up to 3 months. To reheat, microwave for 10-15 seconds or use a toaster.
Helpful cooking tips
- Ensure the pumpkin puree is well-mixed for a smooth batter.
- Do not overmix once you add the dry ingredients.
- Check for doneness a few minutes before the timer goes off; ovens can vary.
Creative twists
- Add chopped nuts for crunch.
- Substitute chocolate chips with dried fruits.
- Use spices like ginger or cardamom for a different flavor profile.
FAQ
Can I use fresh pumpkin instead of canned?
Yes, just make sure to cook and puree it until smooth.
Can I make this recipe gluten-free?
Yes, substitute all-purpose flour with a gluten-free flour blend.
How can I tell when the bread is done?
Insert a toothpick in the center; it should come out clean when done.
Pumpkin Chocolate Chip Bread
- Total Time: 75 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A simple yet delightful treat that combines the warm spices of pumpkin with sweet chocolate chips, perfect for breakfast or as a snack.
Ingredients
- 1 ¾ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp cloves
- ½ cup vegetable oil (or applesauce for a lower-fat version)
- 1 cup sugar
- 2 large eggs
- 1 cup pumpkin puree
- 1 tsp vanilla extract
- 1 cup chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Grease a loaf pan.
- In a bowl, whisk flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
- In another bowl, mix oil and sugar until well combined. Add eggs, pumpkin, and vanilla; mix until smooth.
- Gradually add dry ingredients to the wet mixture. Stir until just combined. Fold in chocolate chips.
- Pour batter into the prepared loaf pan. Bake for 60 minutes, or until a toothpick comes out clean.
- Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
Serve warm or at room temperature. Enjoy with coffee, tea, or a dollop of cream cheese spread. Store in an airtight container for up to 5 days or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
Keywords: pumpkin bread, chocolate chip bread, fall recipes, dessert, baking