Autumn has arrived, and with it, the irresistible flavors of pumpkin and spice. But today, we’re taking this cozy seasonal delight to new heights with the ultimate chocolate chip pumpkin bread recipe. Prepare to be swept off your feet by the melt-in-your-mouth texture, the perfectly balanced sweetness, and the delightful interplay of warm pumpkin and rich chocolate chips in every bite.
Baking is a true art form, and this pumpkin bread recipe is a masterpiece. It’s the kind of recipe that will have your friends and family clamoring for seconds (and maybe even thirds). Whether you’re looking for a new fall baking project or a comforting treat to enjoy with a hot cup of coffee, this chocolate chip pumpkin bread is sure to become a new household favorite.
So, what are you waiting for? Preheat your oven and let’s dive into the making of this truly exceptional chocolate chip pumpkin bread!
What Makes This Recipe Truly Special?
This chocolate chip pumpkin bread recipe is special for so many reasons. First and foremost, the combination of moist, fragrant pumpkin and decadent chocolate chips is simply unbeatable. The pumpkin adds a lovely autumnal flavor and a delightfully dense, fudgy texture, while the chocolate chips provide pockets of rich, gooey indulgence in every bite.
But what really sets this recipe apart is the attention to detail in the preparation process. By carefully measuring the ingredients, gently folding the batter, and baking the bread to perfection, we end up with a loaf that’s light and airy on the inside, yet wonderfully moist and dense on the outside. It’s the kind of bread that will have you reaching for just one more slice (but let’s be honest, you’ll probably end up going back for more).
Ingredients
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt
• 3 large eggs, at room temperature
• 1 cup (200g) granulated sugar
• 1/2 cup (120ml) vegetable oil
• 1 cup (240g) pumpkin puree (not pumpkin pie filling)
• 1 teaspoon vanilla extract
• 1 cup (180g) semi-sweet chocolate chips, plus more for topping
The key ingredients that really make this chocolate chip pumpkin bread stand out are the pumpkin puree and the high-quality chocolate chips. The pumpkin puree adds a wonderful moisture and depth of flavor, while the chocolate chips provide rich, gooey pockets of indulgence throughout the bread. When it comes to the chocolate chips, I recommend using a good-quality semi-sweet variety, as they’ll melt and integrate beautifully into the pumpkin batter.
Instructions
- Preheat the Oven and Prepare the Pan: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick cooking spray, and lightly flour the pan to prevent sticking.
- Mix the Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, cinnamon, nutmeg, cloves, and salt. Set this bowl aside.
- Beat the Wet Ingredients: In a large bowl, beat the eggs and sugar together until light and fluffy, about 2-3 minutes. Slowly pour in the vegetable oil and beat until combined. Then, stir in the pumpkin puree and vanilla extract until well incorporated.
- Fold in the Dry Ingredients: Gently fold the dry ingredient mixture into the wet ingredients using a spatula, being careful not to overmix. Overmixing can result in a tough, dense texture. Fold just until the dry ingredients are barely incorporated, and then stir in the chocolate chips.
- Transfer to the Baking Pan: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Sprinkle additional chocolate chips on top for an extra indulgent touch.
- Bake to Perfection: Bake the pumpkin bread for 55-65 minutes, or until a toothpick inserted in the center comes out clean. The top should be golden brown and a knife inserted into the center should come out clean. If the top is browning too quickly, cover it loosely with foil during the last 10-15 minutes of baking.
- Cool and Serve: Allow the pumpkin bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing and serving.
Timing Overview
• Cook time: 55-65 minutes
• Cooling time: 10 minutes in the pan, then additional time on a wire rack
• Total Time: 1 hour 20 minutes – 1 hour 30 minutes
Nutritional Information
Nutritional information is an estimate per serving, based on 10 servings.
• Protein: 5 g
• Sodium: 230 mg
• Carbohydrates: 43 g
• Fat: 15 g
• Fiber: 2 g
Recipe Adaptations for Every Diet
• To Make it Vegan: Substitute the eggs with 3 tablespoons of ground flaxseed mixed with 9 tablespoons of water (a common egg replacement). Use a plant-based oil, like coconut or avocado oil, instead of the vegetable oil, and choose dairy-free chocolate chips.
• To Add a Spicy Kick: Stir in 1/4 to 1/2 teaspoon of ground cayenne pepper or a few tablespoons of chopped candied ginger for a subtle touch of heat that complements the pumpkin and chocolate beautifully.
Perfect Pairings and Serving Suggestions
• Garnish Suggestions: Garnish slices of the pumpkin bread with a dollop of lightly sweetened whipped cream, a sprinkle of toasted pecans or walnuts, and a drizzle of caramel sauce for an extra indulgent touch.
• Beverage Pairing: This pumpkin bread pairs wonderfully with a hot cup of spiced apple cider, a creamy pumpkin spice latte, or a glass of rich, full-bodied red wine.
Common Mistakes to Avoid
• Mistake 2 – Using Cold Ingredients: Make sure all of your ingredients, especially the eggs and pumpkin puree, are at room temperature before you begin. Cold ingredients can prevent the batter from coming together properly and can lead to a dense, uneven texture.
• Mistake 3 – Not Checking for Doneness: Keep a close eye on the pumpkin bread as it bakes, and use the visual cues (a golden brown top and a toothpick inserted in the center coming out clean) to determine when it’s fully cooked. Underbaking can result in a gooey, uncooked center, while overbaking can lead to a dry, crumbly texture.
Storing, Freezing, and Reheating
• Freezing: This chocolate chip pumpkin bread freezes beautifully. Wrap the cooled loaf tightly in plastic wrap, then in a layer of foil. Freeze for up to 3 months. To thaw, transfer the wrapped loaf to the refrigerator overnight, then reheat in the oven at 350°F (175°C) for 10-15 minutes until warmed through.
• Reheating: To reheat a slice of pumpkin bread, simply place it on a baking sheet and warm it in a 350°F (175°C) oven for 5-7 minutes, or until heated through and the chocolate chips are slightly melted.
FAQs
Can I use canned pumpkin pie filling instead of pumpkin puree?
No, I would not recommend using canned pumpkin pie filling for this recipe. Pumpkin pie filling contains additional spices and sweeteners that can throw off the balance of flavors in the bread. Stick to pure pumpkin puree for the best results.
How do I prevent the top of the pumpkin bread from cracking?
To prevent the top of the pumpkin bread from cracking, be sure not to overmix the batter. Gently fold in the dry ingredients until just combined. Additionally, avoid opening the oven door frequently during baking, as this can cause the bread to crack. If the top is browning too quickly, simply cover it loosely with foil during the last 10-15 minutes of baking.
Can I add nuts to this pumpkin bread recipe?
Absolutely! Chopped walnuts, pecans, or even toasted pumpkin seeds would be a delicious addition to this pumpkin bread. I’d recommend adding 1/2 to 1 cup of chopped nuts to the batter, or sprinkling them on top for a crunchy contrast to the soft, moist bread.
How do I know when the pumpkin bread is fully baked?
The pumpkin bread is ready when a toothpick inserted into the center comes out clean, and the top is golden brown. Additionally, the bread will feel firm to the touch and spring back lightly when gently pressed. If the toothpick comes out with wet batter, continue baking and check again in 5-minute intervals until fully cooked.
Can I make this pumpkin bread ahead of time?
Yes, this chocolate chip pumpkin bread can be made a day or two in advance. Simply allow the fully cooled loaf to sit at room temperature, wrapped tightly in plastic wrap, for up to 4 days. You can also freeze the bread for up to 3 months, as mentioned in the storage instructions.
Wrapping It Up
There you have it, the ultimate chocolate chip pumpkin bread recipe that’s sure to become a new fall favorite. With its moist, flavorful pumpkin base and decadent chocolate chip pockets, this bread is a true delight for the senses. Whether you enjoy it for breakfast, as an afternoon snack, or even as a dessert, this pumpkin bread is guaranteed to satisfy your cravings and bring a cozy, autumnal warmth to your day.
So, what are you waiting for? Preheat your oven, gather your ingredients, and get ready to bake up a batch of this irresistible chocolate chip pumpkin bread. Your taste buds (and your loved ones) will thank you!
The Ultimate Chocolate Chip Pumpkin Bread Recipe
⏱️ Timing Overview
🥘 Ingredients
📝 Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan with butter or non-stick cooking spray, and lightly flour the pan to prevent sticking.
- In a medium bowl, whisk together the all-purpose flour, baking soda, cinnamon, nutmeg, cloves, and salt. Set this bowl aside.
- In a large bowl, beat the eggs and sugar together until light and fluffy, about 2-3 minutes. Slowly pour in the vegetable oil and beat until combined. Then, stir in the pumpkin puree and vanilla extract until well incorporated.
- Gently fold the dry ingredient mixture into the wet ingredients using a spatula, being careful not to overmix. Overmixing can result in a tough, dense texture. Fold just until the dry ingredients are barely incorporated, and then stir in the chocolate chips.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula. Sprinkle additional chocolate chips on top for an extra indulgent touch.
- Bake the pumpkin bread for 55-65 minutes, or until a toothpick inserted in the center comes out clean. The top should be golden brown and a knife inserted into the center should come out clean. If the top is browning too quickly, cover it loosely with foil during the last 10-15 minutes of baking.
- Allow the pumpkin bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing and serving.
