This Chocolate Chip Pumpkin Bread combines warm spices with rich chocolate for a comforting treat. It’s perfect for breakfast or an afternoon snack and works well for gatherings.
Why you’ll love this dish
The moist texture and sweet pumpkin flavor, punctuated by chocolate chunks, make this bread irresistible.
“I can’t believe how good this is! Perfectly moist and so easy to make.”
This recipe is great for fall but can be enjoyed year-round. It’s simple enough for anyone to master, making it an ideal choice for beginner bakers.
How it comes together
The recipe starts with mixing the wet ingredients and then gradually adding dry ingredients for a smooth batter. Fold in the chocolate chips before baking until golden brown.
Prep Time: 15 min | Cook Time: 60 min | Total Time: 75 min
What you’ll need
- 1 cup pumpkin puree
- 1/2 cup vegetable oil
- 1 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1 cup chocolate chips
Note: Use fresh pumpkin puree for the best flavor.
Step-by-step instructions
- Preheat the oven to 350°F (175°C). Grease a loaf pan.
- In a bowl, mix pumpkin puree, oil, sugar, eggs, and vanilla until smooth.
- In another bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- Gradually combine the dry mixture into the wet mixture until just blended.
- Fold in chocolate chips.
- Pour the batter into the prepared loaf pan.
- Bake for 50-60 minutes, or until a toothpick comes out clean.
- Let cool before slicing.
Best ways to enjoy it
Serve warm with butter or cream cheese. Pair it with coffee or tea for a relaxed afternoon. Consider adding nuts for extra crunch.
Storage and reheating tips
Store in an airtight container at room temperature for up to 3 days. For longer storage, freeze slices for up to 2 months. Reheat individual slices in the microwave for a few seconds.
Helpful cooking tips
Ensure the pumpkin puree is not overly watery. Don’t overmix the batter to keep bread tender. Use room-temperature ingredients for better incorporation.
Creative twists
Add nuts like walnuts or pecans for a crunchy texture. Substitute half the flour with whole wheat flour for added nutrition. Experiment with different types of chocolate chips.
FAQ
Can I use fresh pumpkin instead of canned?
Yes, just make sure to cook and puree it well.
How do I know when it’s done?
A toothpick inserted into the center should come out clean.
Can I double the recipe?
Absolutely, just use two loaf pans and adjust baking time if needed.
Chocolate Chip Pumpkin Bread
- Total Time: 75 minutes
- Yield: 1 loaf 1x
- Diet: Vegetarian
Description
This Chocolate Chip Pumpkin Bread combines warm spices with rich chocolate for a comforting treat.
Ingredients
- 1 cup pumpkin puree
- 1/2 cup vegetable oil
- 1 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1 cup chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Grease a loaf pan.
- Mix pumpkin puree, oil, sugar, eggs, and vanilla until smooth.
- Whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt in another bowl.
- Combine the dry mixture into the wet mixture gradually until just blended.
- Fold in chocolate chips.
- Pour the batter into the prepared loaf pan.
- Bake for 50-60 minutes, or until a toothpick comes out clean.
- Let cool before slicing.
Notes
Use fresh pumpkin puree for the best flavor. Store in an airtight container at room temperature for up to 3 days or freeze slices for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 12g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 25mg
Keywords: pumpkin bread, chocolate chip bread, fall recipes