This Pumpkin Chocolate Chip Bread is a cozy treat that’s perfect for fall! It’s moist and packed with pumpkin flavor, and the chocolate chips add a sweet surprise in every bite.
I love to have a slice with my morning coffee. It’s like enjoying dessert for breakfast! Plus, my kitchen smells amazing when it’s baking. Who could resist that? 🎃🍫
Key Ingredients & Substitutions
All-Purpose Flour: This gives the bread its structure. If you need a gluten-free option, try using a 1:1 gluten-free flour blend. I’ve had good results with it, and it keeps the texture nice!
Pumpkin Puree: Always opt for canned pumpkin puree, not pumpkin pie filling. It’s pure pumpkin and ensures the right flavor and consistency. If fresh pumpkin is available, you can roast it and make your own puree, which I love to do sometimes!
Vegetable Oil or Butter: I like using melted butter for a richer flavor, but vegetable oil works just as well. You could even swap in coconut oil for a light coconut taste.
Buttermilk: Don’t have buttermilk? Just mix regular milk with a bit of vinegar or lemon juice—let it sit for 5 minutes. It’s a handy trick I use often when I’m out of buttermilk!
Chocolate Chips: Feel free to mix and match! Dark chocolate chips or even white chocolate are great alternatives. I’d even suggest adding nuts for a little crunch if you’re a fan!
How Do I Make Sure My Bread Stays Moist?
Moisture can be the difference between a great loaf and a dry one. Here are some tips to keep your Pumpkin Chocolate Chip Bread perfectly moist:
- Don’t overmix the batter. By mixing just until combined, you maintain a tender crumb.
- Using pumpkin puree helps retain moisture due to its high water content. Make sure to measure correctly!
- Keep an eye on baking time. If overbaked, the bread can dry out quickly.
- Let the bread cool in the pan for a little while before transferring it. This allows it to set and retain moisture.
How to Make Delicious Pumpkin Chocolate Chip Bread
Ingredients You’ll Need:
Basic Ingredients:
- 1 3/4 cups (220g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Spices:
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger (optional)
Wet Ingredients:
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1/2 cup vegetable oil or melted butter
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk (or milk with 1/2 tablespoon vinegar)
Chocolate Chips:
- 1 cup semisweet chocolate chips (plus extra for topping)
How Much Time Will You Need?
This recipe takes approximately 15-20 minutes to prepare and 60-70 minutes to bake, plus some time for cooling. Total time from start to finish is around 1 hour 30 minutes, making it perfect for a cozy afternoon baking session!
Step-by-Step Instructions:
1. Preheat and Prepare the Pan:
Start by preheating your oven to 350°F (175°C). While the oven heats up, grease and flour a 9×5-inch loaf pan or line it with parchment paper. This is crucial to ensure your bread comes out easily after baking!
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking soda, salt, and spices (cinnamon, nutmeg, cloves, and ginger). Make sure there are no lumps, and everything is well blended. Set this aside while you mix the wet ingredients.
3. Combine the Wet Ingredients:
In a large bowl, combine the canned pumpkin puree, vegetable oil (or melted butter), granulated sugar, eggs, and vanilla extract. Whisk these together until the mixture is smooth and creamy. This will create a lovely, flavorful base for your bread!
4. Combine Wet and Dry Ingredients:
Now, it’s time to combine the two mixtures! Add the dry ingredients to the wet ingredients in two parts, alternating with the buttermilk. Start and finish with the flour mixture. Gently mix until just combined. It’s important not to overmix to keep the bread tender.
5. Add the Chocolate Chips:
Carefully fold in the chocolate chips, and remember to reserve a handful to sprinkle on top before baking. This will make your bread look even more delicious!
6. Pour and Smooth:
Pour the batter into your prepared loaf pan and use a spatula to smooth the top. Sprinkle the reserved chocolate chips evenly over the batter for that extra chocolatey goodness.
7. Bake!
Now it’s time to bake! Place the loaf pan in the preheated oven and bake for 60-70 minutes. You’re looking for a toothpick inserted into the center to come out clean or with a few moist crumbs. Every oven is a little different, so keep an eye on it.
8. Cool Down:
Once fully baked, remove the loaf from the oven and allow it to cool in the pan for about 15 minutes. Then, transfer it to a wire rack to cool completely. Patience is key—the aroma coming from this bread will make it hard to wait!
9. Slice and Enjoy:
Finally, once your bread is cool, slice it up and serve. Enjoy your moist, spiced Pumpkin Chocolate Chip Bread with friends or family, or savor it all by yourself with a warm cup of coffee. Happy baking!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you’re using fresh pumpkin, roast it until soft, then puree it until smooth. Just make sure it’s the same amount—1 cup of pureed fresh pumpkin will work perfectly, too!
What Should I Do If My Bread Is Too Dense?
If your bread turns out too dense, it might be due to overmixing the batter or too much flour. Be careful not to overmix after adding the dry ingredients, and ensure you’re measuring the flour correctly—spoon and level it in your measuring cup for the best results!
How Should I Store Leftovers?
Store any leftover Pumpkin Chocolate Chip Bread in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can refrigerate it for up to a week or freeze it for up to 3 months. Just let it thaw at room temperature before enjoying!
Can I Add Nuts to the Recipe?
Definitely! Chopped walnuts or pecans would be delicious additions. Just fold them in with the chocolate chips for extra texture and flavor!