Pumpkin Bread With Chocolate Chips

Imagine biting into a slice of warm, moist pumpkin bread with melty chocolate chips, the comforting aroma of spices filling your kitchen.

This delightful treat is incredibly easy to make, perfect for a cozy afternoon indulgence.

As the pumpkin puree blends with cinnamon and nutmeg, a magical transformation occurs, creating a dessert that’s as comforting as it’s delicious.

Let’s bring this delightful loaf to life together!

Kitchen Tools Required

• 1 large mixing bowl
• 1 medium mixing bowl
• 1 whisk
• 1 spatula
• 1 loaf pan
• 1 oven
• 1 wire rack

Ingredients

• 1 cup canned pumpkin puree
• 1/2 cup vegetable oil
• 2 large eggs
• 1 cup granulated sugar
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 cup chocolate chips

Cook & Prep Time

To efficiently manage your time while preparing Pumpkin Bread with Chocolate Chips, follow this timeline:

1. Reading & Preparation (5 minutes):
   • Spend a few minutes reading through the entire recipe and gathering all necessary equipment and ingredients.
2. Preheat Oven & Grease Loaf Pan (5 minutes):
   • Preheat your oven to 350°F (175°C).
   • Grease the loaf pan to prevent sticking.
3. Mix Wet Ingredients (5 minutes):
   • In a large mixing bowl, whisk together the pumpkin puree, vegetable oil, eggs, and sugar until well combined.
4. Combine Dry Ingredients (5 minutes):
   • In a medium mixing bowl, combine the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
5. Mix Dry and Wet Ingredients (5 minutes):
   • Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Fold in Chocolate Chips (2 minutes):
   • Gently fold in the chocolate chips using a spatula.
7. Transfer Batter & Bake (60 minutes):
   • Pour the batter into the prepared loaf pan and spread evenly.
   • Bake in the preheated oven for 60 minutes, checking for doneness with a toothpick.
8. Cooling in Pan (10 minutes):
   • Allow the bread to cool in the pan for 10 minutes.
9. Transfer & Cool Completely (15 minutes):
   • Carefully transfer the bread to a wire rack to cool completely before slicing.

Adjust as needed based on your pace and any additional garnishes you might want to add.

Recipe Instructions

Preheat the oven to 350°F (175°C) and grease the loaf pan.

In a large mixing bowl, whisk together the pumpkin puree, vegetable oil, eggs, and sugar until well combined.

In a medium mixing bowl, combine the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Fold in the chocolate chips using a spatula.

Pour the batter into the prepared loaf pan and spread evenly.

Bake in the preheated oven for 60 minutes or until a toothpick inserted into the center comes out clean.

Allow the bread to cool in the pan for 10 minutes.

Transfer the bread to a wire rack to cool completely before slicing.

Serving Tips

• Whipped Cream or Vanilla Ice Cream: Add a scoop on top for a creamy contrast to the warm spices and rich chocolate.
• Honey or Maple Syrup Drizzle: A light drizzle adds a touch of sweetness and enhances the pumpkin flavor.
• Fresh Berries: Serve alongside raspberries or strawberries for a fresh and fruity balance.
• Warm Spiced Tea or Coffee: Pair with a hot beverage for a cozy, comforting treat.
• Toasted Nuts: Sprinkle some on top for added crunch and a nutty complement to the bread.

Storage

To store pumpkin bread with chocolate chips, wrap it tightly in plastic wrap or store in an airtight container at room temperature for up to three days.

Refrigerate for up to a week.

Freezing

To freeze pumpkin bread with chocolate chips, wrap it tightly in plastic wrap.

Then, wrap it in aluminum foil.

Store in an airtight container.

Thaw at room temperature before slicing for ideal freshness.

Reheating

To reheat pumpkin bread with chocolate chips, wrap slices in foil and warm in a 300°F oven for 10 minutes.

Alternatively, microwave for 20 seconds to restore moisture and flavor.

Final Thoughts

Pumpkin Bread with Chocolate Chips is a delightful dessert that combines the rich flavors of pumpkin and chocolate.

The preparation process is straightforward, making it a perfect treat for both novice and experienced bakers.

For added variety, consider including nuts or dried fruits for extra flavor and texture.

Frequently Asked Questions

Can I Substitute Fresh Pumpkin for Canned Pumpkin Puree?

You can substitute fresh pumpkin for canned puree. First, peel, seed, and cube the pumpkin. Cook until tender, then puree until smooth. Use one cup of fresh puree. Make certain it’s not too watery, or adjust other liquid ingredients.

How Can I Make This Recipe Gluten-Free?

Replace 1 1/2 cups all-purpose flour with a gluten-free flour blend. Verify it’s a 1:1 substitute, like Bob’s Red Mill. Check baking soda and baking powder are gluten-free. Mix gently to avoid a dense loaf.

What Can I Use Instead of Vegetable Oil?

You can substitute vegetable oil with equal parts melted coconut oil or unsalted butter for a richer flavor. Confirm it’s melted and slightly cooled before mixing. This swap maintains moisture while adding a subtle taste difference.

Can I Use Dark Chocolate Chips Instead of Regular?

You can use dark chocolate chips instead of regular. Measure 1 cup dark chocolate chips. Follow the recipe as instructed, substituting dark chocolate. This swap enhances the flavor, adding a richer, slightly bittersweet note to your dessert.

How Do I Prevent the Bread From Becoming Too Dry?

To prevent dryness, don’t overbake. Check doneness at 55 minutes with a toothpick. Confirm accurate measurements: 1 cup pumpkin puree, 1/2 cup oil, 2 eggs. Mix until just combined. Store in airtight container.

Pumpkin Bread with Chocolate Chips

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr

Resting Time 10 minutes mins

Total Time 1 hour hr 25 minutes mins

Course Dessert

Cuisine American

Servings 8 slices

Equipment

• 1 large mixing bowl
• 1 medium mixing bowl
• 1 Whisk
• 1 Spatula
• 1 Loaf pan
• 1 Oven
• 1 Wire rack

Ingredients

  

1x2x3x

• 1 cup canned pumpkin puree
• 1/2 cup vegetable oil
• 2 large eggs
• 1 cup granulated sugar
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 cup chocolate chips

Instructions

 

• Preheat the oven to 350°F (175°C) and grease the loaf pan.
• In a large mixing bowl, whisk together the pumpkin puree, vegetable oil, eggs, and sugar until well combined.
• In a medium mixing bowl, combine the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
• Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
• Fold in the chocolate chips using a spatula.
• Pour the batter into the prepared loaf pan and spread evenly.
• Bake in the preheated oven for 60 minutes or until a toothpick inserted into the center comes out clean.
• Allow the bread to cool in the pan for 10 minutes.
• Transfer the bread to a wire rack to cool completely before slicing.

Notes

For the best texture and flavor, make sure not to overmix the batter as it can lead to a dense loaf. You can also use mini chocolate chips for a more even distribution, and feel free to add a handful of nuts or dried fruits for extra flavor and texture.

Tried this recipe?Let us know how it was!

Cynthia Weatherford

Cynthia Weatherford is a seasoned chef and culinary enthusiast who serves as the Recipe creator of Somonday. With decades of experience in the kitchen and a passion for exploring diverse cuisines, Cynthia brings a blend of creativity and technique to every dish. Known for transforming simple ingredients into show-stopping meals, Cynthia believes that cooking is an art form anyone can master. Dedicated to inspiring home cooks, Cynthia shares approachable recipes, pro tips, and culinary wisdom to make every meal memorable.