Okay, grab a cup of coffee, pull up a chair, and let’s talk about my all-time favorite fall treat: chocolate chip pumpkin bread. I can practically smell it now, can’t you? That warm, spicy aroma wafting through the house, the moist crumb, and those little bursts of chocolate… oh, it’s pure comfort food.
I remember the first time I ever tried to make chocolate chip pumpkin bread. It was a total disaster! I think I was in college, and I found some random pumpkin bread recipe online. Let’s just say it came out flatter than a pancake and tasted suspiciously like cardboard. But I was determined to conquer the chocolate chip pumpkin bread challenge, and over the years, I’ve tweaked and perfected this recipe until it’s become a family tradition.
Now, my house is a little chaotic, to say the least. Between school drop-offs, soccer practice, and trying to run a household, sometimes dinner feels like a victory in itself! That’s why I love this chocolate chip pumpkin bread recipe so much. It’s easy, it’s relatively quick, and it makes enough to feed a crowd (or, you know, have leftovers for breakfast the next day – don’t judge!). I stumbled upon this chocolate chip pumpkin bread gem when I was looking for easy baking recipes one fall afternoon, and I never looked back.
There’s something about the smell of chocolate chip pumpkin bread baking that just makes everything feel cozier, don’t you think? It’s the perfect treat for a chilly autumn evening, and honestly, I’ve been known to bake it year-round just to bring a little bit of that fall magic into the house.
One trick I learned early on with chocolate chip pumpkin bread is not to overmix the batter. Trust me on this one. Overmixing leads to a tough bread, and nobody wants that. It needs to be soft and tender and practically melt in your mouth. The goal is always perfect pumpkin spice bread texture!
Anyway, I’m so excited to share this chocolate chip pumpkin bread recipe with you. It’s my go-to, my family’s favorite, and I have a feeling it’s going to become yours too. Don’t be intimidated – I’m going to walk you through every step, and I promise, even if you’ve had baking disasters in the past, you can totally nail this! So let’s get started, shall we?
Ingredients for Chocolate Chip Pumpkin Bread
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 cup pumpkin puree
- 1/2 cup chocolate chips
- 1/4 cup chopped walnuts or pecans (optional)
Okay, let’s break down these ingredients for our delicious chocolate chip pumpkin bread. First, the flour: I always use all-purpose flour for my chocolate chip pumpkin bread. I’ve tried using whole wheat flour before, but it makes the bread a little too dense for my liking. When making chocolate chip pumpkin bread, you can find the best spices in the baking aisle of your local store.
For the pumpkin puree, make sure you’re getting 100% pumpkin, not pumpkin pie filling. Trust me, it makes a difference. You can find pumpkin puree in the canned goods aisle, especially during the fall season. Sometimes, I even make my own pumpkin puree from scratch when I have extra pumpkins lying around! The secret here is to roast the pumpkin first to help develop even more flavor. Roasting the pumpkin before pureeing it brings out its natural sweetness and adds a depth of flavor that you just can’t get from canned puree.
I prefer using semi-sweet chocolate chips in my chocolate chip pumpkin bread. But you can use milk chocolate, dark chocolate, or even white chocolate chips, depending on your preference. It’s all about making it your own! And I always have a bag of chocolate chips from my pantry for this delicious pumpkin spice bread.
Here’s a chocolate chip pumpkin bread trick I learned from my mom: add a tablespoon of sour cream or yogurt to the batter. It makes the bread extra moist and tender. And another thing: Don’t be afraid to experiment with different spices! I sometimes add a pinch of ginger or cardamom to give my bread a little extra zing. A little bit of ginger brings a warmth to the bread while cardamon provides a citrusy and floral note.
For those busy weeknights when you want to whip up some delicious chocolate chip pumpkin bread without spending hours in the kitchen, I recommend keeping a stash of pre-measured spices on hand. It’s a huge time-saver! You can also use canned pumpkin puree instead of making your own, which is another great shortcut.
Oh, and a little cost-saving tip for you: Buy your spices in bulk. They’re usually much cheaper that way, and they’ll last you for ages. I get mine at the local health food store, and it saves me a ton of money. This works great especially if you plan on making this bread multiple times throughout the fall!
As for storing leftover ingredients for chocolate chip pumpkin bread, I always keep my flour and sugar in airtight containers in a cool, dry place. The pumpkin puree can be stored in the refrigerator for up to a week, and the spices should be kept in a dark, dry place to preserve their flavor.
Now, let’s move on to the fun part – making the bread! And be sure to check out this amazing Easy Pumpkin Chocolate Chip Bread Recipe for added tips.
How to Make Chocolate Chip Pumpkin Bread – Step-by-Step
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan. This will help prevent the chocolate chip pumpkin bread from sticking. You can also use baking spray with flour in it for an easier method!
- In a large bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves. This ensures that all the dry ingredients are evenly distributed throughout the chocolate chip pumpkin bread.
- In a separate bowl, whisk together the sugar, oil, eggs, and pumpkin puree. Make sure everything is well combined for the chocolate chip pumpkin bread batter.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Don’t overmix! Remember what I said about tough bread? For my delicious pumpkin bread recipe, I always make sure to mix all the ingredients well.
- Gently fold in the chocolate chips and nuts (if using). I love adding a generous amount of chocolate chips to my chocolate chip pumpkin bread!
- Pour the batter into the prepared loaf pan. In my kitchen, chocolate chip pumpkin bread usually takes about 50-60 minutes to bake.
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. Your chocolate chip pumpkin bread should smell like warm spices and chocolate heaven!
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. This will prevent the chocolate chip pumpkin bread from getting soggy.
Don’t worry if your chocolate chip pumpkin bread cracks on top – that’s perfectly normal! It just means it’s rising beautifully. One tip I learned the hard way with chocolate chip pumpkin bread is to make sure your oven is properly calibrated. An oven that’s too hot can cause the bread to burn on the outside while remaining raw on the inside.
While the chocolate chip pumpkin bread is cooking, I usually do a quick kitchen cleanup or start prepping dinner. Multitasking is my superpower! In my neighborhood, many families love this Pumpkin Bread Recipe (No Mixer!) – Sally’s Baking Addiction as a great alternative to the more complicated recipes.
Oh, and here’s a sensory cue for you: Your chocolate chip pumpkin bread should smell like a cozy autumn afternoon. If you’re not getting that warm, spicy aroma, something might be wrong! I use it as an air freshener!
As for family-tested chocolate chip pumpkin bread shortcuts, I sometimes use a box of spice cake mix as a base and just add the pumpkin puree and chocolate chips. It’s a super quick and easy way to get your chocolate chip pumpkin bread fix!
If you are looking for another chocolate based bread I would also recommend this chocolate zucchini bread recipe. It’s another great way to use up those end-of-summer zucchinis!
Now that we’ve baked our masterpiece, let’s talk about serving it up!
Serving Suggestions
The kids love our chocolate chip pumpkin bread when I slice it up and spread it with a little bit of cream cheese. It’s their go-to after-school snack! This chocolate chip pumpkin bread is perfect for breakfast, brunch, or even dessert. It’s incredibly versatile. The cream cheese adds a nice tang that complements the sweetness of the bread.
My go-to side dish to pair with chocolate chip pumpkin bread is a simple cup of coffee or tea. The warm, spicy flavors of the bread go perfectly with a hot beverage. And if you’re feeling fancy, you can add a dollop of whipped cream or a scoop of vanilla ice cream.
I make this chocolate chip pumpkin bread most often during the fall season, especially around Thanksgiving and Halloween. It’s a crowd-pleaser, and everyone always raves about it. I always try to present my chocolate chip pumpkin bread beautifully by slicing it evenly and arranging it on a pretty platter. A sprinkle of powdered sugar or a drizzle of chocolate syrup can also add a nice touch.
If you have extra chocolate chip pumpkin bread, you can use it to make French toast or bread pudding. Trust me, it’s delicious! I’ve even used it to make croutons for salads. The bread pudding is a great way to use up bread that’s a little past its prime.
For a seasonal chocolate chip pumpkin bread variation, you can add cranberries or pecans to the batter. It’s a festive twist that’s perfect for the holidays. I’ve even tried adding a little bit of orange zest to brighten up the flavor. The orange zest adds a brightness that really complements the pumpkin spice.
My friends always ask for this chocolate chip pumpkin bread recipe, and I’m always happy to share it. It’s a simple recipe, but it’s packed with flavor and it always brings a smile to people’s faces. For more information on great pumpkin bread variations, this article from The BEST Pumpkin Bread – Tastes Better From Scratch should serve your needs.
Frequently Asked Questions
Q: My chocolate chip pumpkin bread is dry. What did I do wrong?
A: Ah, the dreaded dry chocolate chip pumpkin bread! This usually happens when you’ve added too much flour or overbaked the bread. You know what I do when my chocolate chip pumpkin bread turns out dry? I slice it up, lightly toast it, and spread it with butter or cream cheese. It’s still delicious, just in a different way.
Q: Can I use canned pumpkin pie filling instead of pumpkin puree?
A: I wouldn’t recommend it. Pumpkin pie filling has added sugar and spices, which will throw off the balance of the recipe. I made that mistake once and it was way too sweet! For best results, stick with 100% pumpkin puree when baking chocolate chip pumpkin bread.
Q: How do I store leftover chocolate chip pumpkin bread?
A: The best way to store leftover chocolate chip pumpkin bread is to wrap it tightly in plastic wrap or store it in an airtight container at room temperature. It will stay fresh for about 3-4 days.
Q: Can I freeze chocolate chip pumpkin bread?
A: Absolutely! Chocolate chip pumpkin bread freezes beautifully. Just wrap it tightly in plastic wrap and then in a layer of foil. It will keep in the freezer for up to 2-3 months. I’ve learned from experience that the key is to wrap it well to prevent freezer burn.
Q: My chocolate chip pumpkin bread sank in the middle. What happened?
A: A sunken chocolate chip pumpkin bread usually indicates that the oven temperature was too low, or that the bread wasn’t baked long enough. In my family, we’ve found that using an oven thermometer helps ensure the oven is at the correct temperature.
Q: Can I add other ingredients to the chocolate chip pumpkin bread?
A: Of course! Feel free to get creative with your chocolate chip pumpkin bread. You can add nuts, dried fruit, spices, or even a swirl of cream cheese filling. The possibilities are endless!
Q: My chocolate chip pumpkin bread is too sweet. How can I fix it?
A: If your chocolate chip pumpkin bread is too sweet, try reducing the amount of sugar in the recipe next time. You can also add a pinch of salt to help balance out the sweetness. One of my dinner guests suggested using dark chocolate chips to counter the sweetness, and it worked wonders!
My Final Thoughts
This chocolate chip pumpkin bread recipe holds a special place in my heart because it represents all the things I love about fall: warm spices, cozy afternoons, and the joy of sharing good food with loved ones. It’s more than just a recipe; it’s a tradition.
Here are my chocolate chip pumpkin bread pro tips:
- Don’t overmix the batter! Remember, overmixing leads to a tough bread.
- Use good quality chocolate chips. The better the chocolate, the better the bread.
- Let the bread cool completely before slicing. This will prevent it from crumbling.
As for chocolate chip pumpkin bread variations, I’ve tried adding cranberries, pecans, and even a swirl of cream cheese filling. My husband loves the pecan version, while the kids prefer the classic chocolate chip.
I encourage you to make this chocolate chip pumpkin bread your own. Don’t be afraid to experiment with different flavors and ingredients. That’s how you create a truly special recipe that your family will love for years to come. If you love the taste of pumpkin, you should also try these chocolate chip rice krispie cookies
I hope you have a wonderful time baking this chocolate chip pumpkin bread. May your kitchen be filled with warm spices, happy memories, and lots of deliciousness! Happy baking! Let me know how your bread turns out. I know you will love this chocolate pumpkin loaf recipe.
chocolate chip pumpkin bread
This moist and flavorful chocolate chip pumpkin bread is the perfect fall treat. Loaded with pumpkin spice and studded with chocolate chips, it’s a simple and delicious bake that everyone will love.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 1 loaf
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 cup pumpkin puree
- 1/2 cup chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
- In a large bowl, whisk together flour, baking soda, cinnamon, nutmeg, cloves, and salt.
- In a separate bowl, whisk together sugar, oil, and eggs. Stir in pumpkin puree.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in chocolate chips.
- Pour batter into the prepared loaf pan.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
For an extra touch, sprinkle some coarse sugar on top before baking.