This Pumpkin Chocolate Chip Bread is a cozy blend of spicy pumpkin and sweet chocolate. It’s soft, moist, and perfect for any time of the day—be it breakfast or snack time!
Honestly, I can’t get enough of the chocolate bits melting into the warm bread. It’s like a tasty hug! 💖 I love enjoying it with a cup of tea on a chilly day. So good!
Key Ingredients & Substitutions
All-Purpose Flour: This is essential for structure. You can substitute with whole wheat flour for a nuttier flavor, but reduce it by a couple of tablespoons to avoid density.
Pumpkin Puree: Choose canned pumpkin puree (not pie filling). If you have fresh pumpkin, you can puree it yourself. Just roast it until soft, then blend until smooth!
Sugar: Granulated sugar gives sweetness, but you can use brown sugar for a hint of molasses flavor. Coconut sugar is another good alternative for a healthier option.
Butter: Unsalted butter brings in richness. If you need a dairy-free option, use coconut oil or a vegan butter substitute. However, the flavor might slightly change.
Chocolate Chips: Semi-sweet chocolate is perfect here. For a healthier twist, try dark chocolate chips or even white chocolate. You can skip them altogether if preferred!
What’s the Best Way to Measure Flour for This Bread?
Measuring flour correctly is crucial for the right bread texture! Here’s how to do it:
- Fluff the Flour: Start by aerating the flour with a spoon or whisk in the container.
- Scoop Carefully: Use a spoon to gently scoop the flour into your measuring cup without packing it down.
- Level It Off: Use a flat edge, like a knife, to scrape across the top of the cup and remove any excess flour.
Accurate measurements lead to a delightful, moist loaf every time! Enjoy your baking! 🍞
How to Make Pumpkin Chocolate Chip Bread
Ingredients You’ll Need:
- 1 3/4 cups (220 g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 cup (115 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 2 large eggs
- 1 cup (240 ml) canned pumpkin puree (not pumpkin pie filling)
- 1 teaspoon vanilla extract
- 1 cup (175 g) semi-sweet chocolate chips, plus extra for topping
How Much Time Will You Need?
This delightful Pumpkin Chocolate Chip Bread takes about 15 minutes to prepare and 60-70 minutes to bake. After baking, allow for 10 minutes of cooling in the pan, plus additional cooling time on a wire rack. All in all, you should have it ready to enjoy in about 1 hour and 30 minutes!
Step-by-Step Instructions:
1. Prepping the Oven and Pan:
First things first—preheat your oven to 350°F (175°C). To get your loaf ready, grease and flour a 9×5 inch loaf pan or simply line it with parchment paper. This will help the bread come out easily once it’s done baking!
2. Mixing the Dry Ingredients:
In a medium-sized bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and all the spices including cinnamon, nutmeg, ginger, and cloves. This will ensure that everything is evenly distributed. Once combined, you can set this bowl aside!
3. Creaming the Butter and Sugar:
Now, in a large bowl, cream together the softened unsalted butter and granulated sugar using an electric mixer. Beat them together until the mixture is light and fluffy—this should take about 3-4 minutes!
4. Adding the Eggs:
Next, beat in the eggs one at a time. Make sure to mix well after each addition to incorporate them thoroughly into the butter-sugar mixture.
5. Mixing in the Pumpkin:
Add the canned pumpkin puree and vanilla extract to the bowl. Stir them in gently until everything is just combined.
6. Bringing it All Together:
Gradually add the dry ingredient mixture to the wet mixture, folding gently with a spatula until just combined—be careful not to overmix! You want your bread to be light and fluffy.
7. Adding Chocolate Chips:
Now it’s time for the best part! Fold in 1 cup of the semi-sweet chocolate chips into the batter, making sure they’re evenly distributed.
8. Pouring into the Pan:
Pour the batter into your prepared loaf pan, smoothing the top with a spatula. If you like, you can sprinkle some extra chocolate chips over the top for a delicious finishing touch!
9. Baking:
Bake your bread in the preheated oven for 60-70 minutes. To check for doneness, insert a toothpick into the center—if it comes out clean or with just a few moist crumbs, it’s ready!
10. Cooling and Slicing:
Once baked, remove the bread from the oven. Let it cool in the pan for about 10 minutes. After that, carefully transfer it to a wire rack to cool completely before slicing into delicious pieces.
Enjoy your moist, flavorful pumpkin bread studded with melty chocolate chips! It’s perfect slightly warm or at room temperature, and a wonderful treat any time of the day!
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Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you prefer fresh pumpkin, roast it until soft, then scoop out the flesh and puree it until smooth. You’ll need about 1 cup of pumpkin puree, the same amount as canned.
What Can I Substitute for Eggs in This Recipe?
If you need an egg substitute, you can use 1/4 cup of unsweetened applesauce, 1/4 cup of mashed banana, or 1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water (let it sit for 5 minutes to thicken) for each egg.
How Should I Store Leftover Pumpkin Chocolate Chip Bread?
Store any leftovers in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly and freeze for up to 3 months. Thaw it overnight in the fridge before enjoying it again!
Can I Add Nuts to This Recipe?
Definitely! Chopped walnuts or pecans make an excellent addition. Just add about 1/2 cup of nuts along with the chocolate chips for extra crunch and flavor!