Imagine the enticing aroma of pumpkin and spices wafting through your kitchen, inviting you to a cozy autumn afternoon.
This easy-to-make Pumpkin Chocolate Chip Bread combines the warmth of cinnamon and nutmeg with the indulgence of chocolate, creating a comforting treat that’s hard to resist.
Watch as the batter transforms in the oven, filling your home with its delightful scent.
Let’s bring this delicious bread to life and enjoy every slice together.
Kitchen Tools Required
- 1 loaf pan
- 1 large mixing bowl
- 1 medium mixing bowl
- 1 whisk
- 1 spatula
- 1 measuring cup set
- 1 measuring spoon set
Ingredients
- 1 cup canned pumpkin puree
- 1/2 cup vegetable oil
- 2 large eggs
- 1 1/2 cups granulated sugar
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 cup semi-sweet chocolate chips
Cook & Prep Time
To efficiently manage your time while preparing and cooking Pumpkin Chocolate Chip Bread, here’s a suggested timeline that includes time for reading the recipe and gathering ingredients:
- Reading and Gathering (10 minutes)
- Spend this time reading through the entire recipe to understand the steps and gather all the necessary ingredients and equipment. Having everything on hand will streamline the cooking process.
- Preparation (15 minutes)
- Preheat the oven to 350°F (175°C).
- Grease a loaf pan with cooking spray or butter.
- In a large mixing bowl, whisk together pumpkin puree, vegetable oil, eggs, and sugar until smooth.
- In a medium mixing bowl, combine flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Fold in the chocolate chips with a spatula.
- Baking (60 minutes)
- 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.
- Resting (10 minutes)
- Remove the bread from the oven and let it cool in the pan for 10 minutes.
- Cooling (Additional Time)
- Transfer the bread to a wire rack to cool completely before slicing. This step can take around 30 to 60 minutes, but it doesn’t require active attention.
Adjust the timeline as needed based on your personal cooking speed and kitchen setup.
Recipe Instructions
Preheat the oven to 350°F (175°C).
Grease a loaf pan with cooking spray or butter.
In a large mixing bowl, whisk together pumpkin puree, vegetable oil, eggs, and sugar until smooth.
In a medium mixing bowl, combine flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
Fold in the chocolate chips with 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.
Remove from oven and let cool in the pan for 10 minutes.
Transfer the bread to a wire rack to cool completely before slicing.
Serving Tips
- Whipped Cream: A dollop of whipped cream adds a light, creamy contrast to the rich flavors of the bread.
- Vanilla Ice Cream: Serve a slice with a scoop of vanilla ice cream for a delightful dessert pairing.
- Cream Cheese Frosting: Spread a layer of cream cheese frosting on top for an extra touch of sweetness.
- Warm Spices Tea: Pair with a cup of spiced tea, such as chai, to complement the warm spices in the bread.
- Fruit Compote: Serve with a side of fruit compote for added sweetness and a burst of fruity flavor.
Storage
To store Pumpkin Chocolate Chip Bread, wrap it tightly in plastic wrap or aluminum foil.
Keep at room temperature for up to 3 days.
Alternatively, freeze for up to 3 months.
Freezing
To freeze Pumpkin Chocolate Chip Bread, wrap it tightly in plastic wrap.
Then, wrap it in aluminum foil.
Store in an airtight container or freezer bag for up to three months.
Thaw at room temperature.
Reheating
To reheat Pumpkin Chocolate Chip Bread, wrap slices in foil and warm in a 350°F oven for 10 minutes.
Alternatively, microwave slices for 15-20 seconds until warm.
Final Thoughts
Pumpkin Chocolate Chip Bread is a delightful treat that combines the warm flavors of fall with the rich taste of chocolate.
It’s a perfect dessert for any occasion and is sure to be a hit with family and friends.
For best results, make sure all ingredients are at room temperature before you start.
This helps the batter mix evenly, resulting in a better texture. If you prefer a less sweet version, you can reduce the sugar by a quarter cup.
Feel free to add your favorite nuts or dried fruits for extra flavor and texture.
Enjoy this delicious bread with a cup of coffee or tea, or serve it as a dessert at your next gathering.
The aroma of cinnamon, nutmeg, and cloves will fill your kitchen, creating a cozy and inviting atmosphere.
Whether you’re a seasoned baker or a beginner, this Pumpkin Chocolate Chip Bread recipe is a must-try.
Frequently Asked Questions
Can I Substitute Fresh Pumpkin for Canned Pumpkin Puree?
Yes, you can substitute fresh pumpkin for canned puree. Roast, peel, and puree the pumpkin, ensuring it’s smooth. Use one cup of fresh puree, and drain excess moisture for consistency. This method maintains flavor while adjusting moisture content.
What Can I Use Instead of Vegetable Oil?
You can replace vegetable oil with an equal amount of melted coconut oil or unsalted butter. Both options add moisture and richness. Make sure to melt the butter and cool it slightly before mixing it into your ingredients.
Are There Any Gluten-Free Alternatives for the Flour?
You can swap 1 3/4 cups all-purpose flour with a gluten-free flour blend for similar results. Confirm it includes xanthan gum or add 1/2 teaspoon for better texture. Stir gently to avoid overmixing the batter.
How Can I Make This Bread Vegan?
Substitute eggs with 1/2 cup unsweetened applesauce. Replace vegetable oil with equal parts coconut oil. Use dairy-free chocolate chips. Guarantee all ingredients are certified vegan. Follow the original steps, adjusting for these substitutions. Enjoy your vegan version!
What Are Some Variations for This Bread Recipe?
Try adding 1/2 cup chopped walnuts or pecans for crunch. Substitute white chocolate chips for a sweeter twist. Mix 1/2 cup dried cranberries for tartness. Use 1 teaspoon pumpkin spice instead of individual spices for a simpler blend.
Pumpkin Chocolate Chip Bread
Equipment
- 1 Loaf pan
- 1 large mixing bowl
- 1 medium mixing bowl
- 1 Whisk
- 1 Spatula
- 1 measuring cup set
- 1 measuring spoon set
Ingredients
- 1 cup canned pumpkin puree
- 1/2 cup vegetable oil
- 2 large eggs
- 1 1/2 cup granulated sugar
- 1 3/4 cup all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat the oven to 350°F (175°C).
- Grease a loaf pan with cooking spray or butter.
- In a large mixing bowl, whisk together pumpkin puree, vegetable oil, eggs, and sugar until smooth.
- In a medium mixing bowl, combine flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Fold in the chocolate chips with 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.
- Remove from oven and let cool in the pan for 10 minutes.
- Transfer the bread to a wire rack to cool completely before slicing.
Notes
