As the leaves turn golden and the air grows crisp, there’s a certain comfort that comes from filling the kitchen with the warm, inviting aromas of fall. The moment I pulled my Chocolate Chip Pumpkin Bread from the oven, the combination of rich pumpkin flavor and melty chocolate chips took me back to cozy afternoons spent sipping tea and chatting with friends. This easy recipe yields two generous loaves, perfect for sharing or savoring in solitude with a steaming mug in hand.
Whether you enjoy it warm, at room temperature, or chilled, each slice offers a delightful blend of sweetness and spice that captures the essence of the season. Plus, it’s a wonderful antidote to fast-food fatigue, making it an irresistible homemade treat. Let’s dive into this scrumptious recipe that’s sure to become a staple in your fall baking repertoire!
Why is Chocolate Chip Pumpkin Bread a must-try?
Autumn Bliss: This recipe perfectly embodies the cozy essence of fall, blending pumpkin and chocolate into a harmonizing delight.
Quick and Easy: With straightforward steps, you’ll whip up two loaves in no time—ideal for busy schedules or unexpected guests.
Versatile Enjoyment: Whether served warm with butter or as a delightful dessert, each slice adapts to any occasion, enhancing your table.
Crowd Pleaser: Perfect for gatherings, your friends and family won’t be able to resist this comforting baked good.
Budget-Friendly: Using common pantry ingredients, this recipe offers a homemade treat without breaking the bank.
Hearty Satisfaction: Moist and rich, the combination of pumpkin and chocolate provides a filling, indulgent experience that outshines fast food!
Chocolate Chip Pumpkin Bread Ingredients
For the Batter
- Unsalted Butter – Adds richness and moisture; substitute with margarine or coconut oil for a dairy-free option.
- Granulated Sugar – Sweetens the bread and enhances overall flavor; can replace with honey or agave syrup (adjust liquid content accordingly).
- Light Brown Sugar – Contributes moisture and a subtle caramel flavor; use dark brown sugar for a deeper taste.
- Large Eggs – Provides structure and binds ingredients; for a vegan version, use flax eggs or applesauce.
- Pumpkin Puree – Adds flavor and moisture; ensure it’s pure pumpkin, not filler, as this is key for the best Chocolate Chip Pumpkin Bread.
- Vegetable Oil – Adds moisture and tenderness; can be swapped with melted coconut oil or any neutral oil.
- Pure Vanilla Extract – Enhances flavor; for a different nuance, swap for almond extract.
- All-Purpose Flour – Main structure component; for gluten-free, use a blend like almond flour or a gluten-free all-purpose mix.
- Pumpkin Pie Spice – Provides the essence of fall; can substitute with a mix of ground cinnamon, nutmeg, ginger, and allspice.
- Baking Powder – Essential leavening agent; ensure it’s fresh for the best results; baking soda can be used with added acidity.
- Baking Soda – Helps bread rise; necessary for recipes with acidic components like pumpkin.
- Salt – Balances sweetness and enhances flavor; sea salt or kosher salt can be used as alternatives.
- Semi-Sweet Chocolate Chips – Adds sweetness and texture; can substitute with milk chocolate, dark chocolate, or nuts.
Optional Topping
- Additional Chocolate Chips – Sprinkle on top before baking for extra sweetness and a beautiful finish.
How to Make Chocolate Chip Pumpkin Bread
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Preheat Oven: Set your oven to 350°F (175°C) and prepare two 9×5-inch or two 8×4-inch loaf pans with baking spray or line them with parchment paper for easy removal.
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Cream Ingredients: In a large mixing bowl, cream together the unsalted butter, granulated sugar, and light brown sugar using an electric mixer until the mixture is light and fluffy, about 3-5 minutes.
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Add Wet Ingredients: Next, mix in the large eggs, one at a time, ensuring each is well incorporated. Follow with the pumpkin puree, vegetable oil, and pure vanilla extract, blending until everything is combined smoothly.
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Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, pumpkin pie spice, baking powder, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, stirring gently until just combined—be careful not to overmix!
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Add Chocolate Chips: Gently fold in 1¾ cups of semi-sweet chocolate chips by hand, ensuring an even distribution. Divide the batter between the prepared pans and sprinkle any remaining chocolate chips on top for extra indulgence.
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Bake: Bake in your preheated oven for 50-60 minutes. Start checking for doneness around the 50-minute mark using a cake tester—when it comes out clean, your bread is ready! If the tops are browning too quickly, loosely cover with foil during baking.
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Cool: Once baked, let your Chocolate Chip Pumpkin Bread cool in the pans for about 20 minutes before transferring to a cooling rack to cool completely.
Optional: Serve warm with butter or cream cheese for an extra treat!
Exact quantities are listed in the recipe card below.
Expert Tips for Chocolate Chip Pumpkin Bread
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Fresh Ingredients: Always use fresh baking powder and baking soda to ensure your Chocolate Chip Pumpkin Bread rises perfectly. Stale leavening agents can lead to dense bread.
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Mixing Technique: Avoid overmixing the batter; just combine until the dry ingredients disappear. Overmixing can make your bread tough instead of tender.
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Check for Doneness: Test your bread for doneness at around 50 minutes. Every oven is different, and overbaking can lead to dry bread.
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Pan Preparation: Grease your loaf pans or line them with parchment paper to make removing the bread easy and prevent it from sticking.
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Cooling Time: Let the bread cool in the pan for 20 minutes before transferring it to a wire rack. This prevents breakage and ensures your bread sets nicely.
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Flavor Variations: Experiment with adding nuts or substituting some chocolate chips with dried fruit for extra texture and flavor in your Chocolate Chip Pumpkin Bread.
Storage Tips for Chocolate Chip Pumpkin Bread
Room Temperature: Store your Chocolate Chip Pumpkin Bread in an airtight container at room temperature for up to 4 days to maintain its moist texture.
Freezer: For longer storage, wrap the bread tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 3 months—perfect for future fall cravings!
Reheating: To enjoy your bread warm after freezing, let it thaw in the fridge overnight and then heat slices in a toaster or microwave for a few seconds until warmed through.
Slicing Tips: For best results, slice your bread after it has cooled completely; this helps maintain its structure and minimizes crumbling during storage.
Make Ahead Options
These Chocolate Chip Pumpkin Bread loaves are perfect for meal prep, allowing you to savor the essence of autumn with effortless ease! You can prepare the batter up to 24 hours in advance and store it in the refrigerator, helping to maintain the moistness of the bread. Simply make the batter, pour it into the prepared pans, cover tightly with plastic wrap, and refrigerate. When you’re ready to bake, allow it to come to room temperature for about 30 minutes before popping it into the oven for 50-60 minutes. This way, you can enjoy warm, freshly baked bread with minimal effort, making those busy weeknights a little more delightful!
Chocolate Chip Pumpkin Bread Variations
Feel free to make this delightfully warm bread your own by exploring these tasty twists and substitutions!
- Dairy-Free: Swap unsalted butter for coconut oil or dairy-free margarine to enjoy a rich, vegan-friendly version.
- Sweetener Alternative: Use maple syrup or agave instead of granulated sugar for a natural and unique sweetness.
- Nutty Addition: Fold in chopped walnuts or pecans for added crunch and depth to your Chocolate Chip Pumpkin Bread.
- Fruit Fusion: Toss in 1 cup of chopped cranberries or dried apricots for a burst of seasonal flavor that pairs beautifully with pumpkin.
- Spice Swap: Experiment with different fall spices—try adding cardamom or cloves for a delightful aromatic twist.
- Chocolate Boost: Mix in dark chocolate chips for a richer taste, or use peanut butter chips for a playful, nutty flavor.
- Zest It Up: Add a teaspoon of orange or lemon zest to brighten the bread with citrus notes, enhancing the overall flavor experience.
- Gluten-Free Option: Use a well-blended gluten-free flour mix to make this recipe suitable for those with dietary restrictions while still delighting the taste buds.
What to Serve with Chocolate Chip Pumpkin Bread?
As the rich aroma of pumpkin and chocolate fills your kitchen, you’ll want to enhance your experience with delightful pairings that elevate your cozy fall treat.
- Creamy Butter: A smathering of creamy butter melts into the warm bread, enriching every bite with a decadent touch.
- Whipped Cream: A dollop of freshly whipped cream on top transforms your slice into a delightful dessert, perfect for a sweet ending.
- Spiced Tea: Cozy up with a cup of spiced chai or herbal tea that complements the warm flavors, creating a comforting experience.
- Roasted Nuts: Crunchy roasted pecans or walnuts add texture and a hint of earthiness, balancing the sweetness of the chocolate chips.
- Maple Syrup Drizzle: For an extra touch of sweetness, drizzle warm maple syrup over slices for a luxurious twist that nods to autumn.
- Fruit Compote: Serve alongside a homemade fruit compote—perhaps apple or cranberry—bringing a bright, tart contrast to the rich pumpkin bread.
- Chocolate Milkshake: Treat yourself with a chocolate milkshake, blending rich flavors that harmonize beautifully with your Chocolate Chip Pumpkin Bread.
- Coffee or Latte: Enjoy with a steaming cup of coffee or latte for that classic pairing that enhances the overall warmth and comfort.
- Vanilla Ice Cream: Scoop up rich vanilla ice cream to offer a delightful cool contrast to the warm bread, crowned in a heavenly dessert experience.
Chocolate Chip Pumpkin Bread Recipe FAQs
What type of pumpkin puree should I use?
Absolutely! Use pure pumpkin puree for the best flavor—look for labels that say 100% pumpkin without any fillers or preservatives. You can make your own by roasting a sugar pumpkin, then blending it until smooth.
How should I store my Chocolate Chip Pumpkin Bread?
For sure! Keep your bread in an airtight container at room temperature for up to 4 days. This will help retain moisture without making it soggy. If you expect it to last longer, freezing is the way to go!
Can I freeze Chocolate Chip Pumpkin Bread?
Yes! To freeze, wrap the cooled bread tightly in plastic wrap and then in aluminum foil. This helps prevent freezer burn. It can be stored for up to 3 months. When you’re ready to enjoy, just thaw it in the fridge overnight and warm slices as needed.
What if my bread is too dry after baking?
Very good question! If your bread turns out dry, it may have been overbaked or too much flour was added. Make sure to check the doneness around the 50-minute mark with a cake tester, and remember to gently spoon your flour into the measuring cup rather than packing it tightly.
Is this recipe suitable for people with nut allergies?
Absolutely! This Chocolate Chip Pumpkin Bread is nut-free unless you decide to add nuts as an optional ingredient. Just be sure to choose chocolate chips that are labeled nut-free if serving to individuals with nut allergies.
How can I tell if my Chocolate Chip Pumpkin Bread is done baking?
A great method to check for doneness is to insert a toothpick or cake tester in the center of the loaf. It should come out clean or with just a few moist crumbs attached—if it has wet batter, give it a little more time! You can start checking around 50 minutes into baking to avoid overcooking.
Irresistible Chocolate Chip Pumpkin Bread for Fall Cravings
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C) and prepare two loaf pans.
- Cream together the butter, granulated sugar, and light brown sugar.
- Mix in the eggs one at a time, followed by pumpkin puree, vegetable oil, and vanilla.
- Whisk together flour, pumpkin pie spice, baking powder, baking soda, and salt.
- Gradually add dry ingredients to wet, stirring gently until combined.
- Fold in chocolate chips, divide into pans, and sprinkle remaining chips on top.
- Bake for 50-60 minutes, checking for doneness at 50 minutes.
- Cool in pans for 20 minutes before transferring to a cooling rack.