This Pumpkin Chocolate Chip Bread is a cozy treat bursting with warm flavors of pumpkin and sweet chocolate. A perfect blend for a snack or breakfast!
It’s so easy to whip up that I often make a double batch! The smell of it baking fills my home with happiness. Who can resist that sweet, pumpkin goodness? 🎃🍫
Key Ingredients & Substitutions
Pumpkin Puree: Canned pumpkin is a great choice for consistency, but you can also use homemade puree if you have fresh pumpkins. Just make sure to roast and blend them until smooth.
Butter: Unsalted butter gives the best flavor control. If you’re dairy-free, try coconut oil or a dairy-free butter substitute. Both work well, just note that they may slightly alter the taste.
Buttermilk: If you don’t have buttermilk, mix 1/2 cup of milk with 1/2 tablespoon of vinegar or lemon juice and let it sit for 5 minutes. Yogurt is another suitable substitute, making it rich and moist.
Chocolate Chips: While semisweet is the classic choice, dark chocolate or milk chocolate chips are great alternatives. You can also use white chocolate for something different!
What’s the Best Way to Ensure a Moist Bread?
To keep your Pumpkin Chocolate Chip Bread moist, don’t overmix the batter. Once you add in the dry ingredients, mix just until combined. This avoids the development of excess gluten, which can make the bread dense. Also, be careful not to over-bake; keep an eye on it after the 60-minute mark.
- Use a toothpick inserted into the center to check for doneness. If it comes out clean or with just a few crumbs, it’s ready!
- Ensure your butter is melted and slightly cooled before mixing so that it doesn’t cook the eggs.
- Prevent dryness by cooling the bread in the pan for a few minutes before transferring to a wire rack, allowing moisture to escape slowly.
How to Make Pumpkin Chocolate Chip Bread
Ingredients You’ll Need:
Dry Ingredients:
- 1 3/4 cups (220g) 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 cloves
- 1/4 teaspoon ground ginger
Wet Ingredients:
- 1/2 cup (115g) unsalted butter, melted and slightly cooled
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1 cup (240ml) canned pumpkin puree (not pumpkin pie filling)
- 1 teaspoon vanilla extract
- 1/2 cup (120ml) buttermilk or plain yogurt
Extras:
- 1 1/2 cups (270g) semisweet chocolate chips, divided
How Much Time Will You Need?
This yummy Pumpkin Chocolate Chip Bread takes about 15 minutes to prepare and 60-70 minutes to bake. Make sure to cool it down for about 15 more minutes before you slice it. In total, you’re looking at about 1 hour and 30 minutes until you can enjoy a slice!
Step-by-Step Instructions:
1. Preheat and Prepare the Pan:
Start by preheating your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or cooking spray, then lightly flour it or line it with parchment paper. This will help your bread come out easily once it’s baked!
2. Mix the Dry Ingredients:
In a medium bowl, combine the all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. Use a whisk to blend them together until it’s all well combined. This ensures that the spices and leavening agents are evenly distributed in the bread.
3. Combine the Wet Ingredients:
In a large mixing bowl, whisk the melted butter and granulated sugar together until smooth. This mixture should look creamy and well-blended. Next, add the eggs one at a time, making sure to mix well after each addition. Then, stir in the pumpkin puree and vanilla extract until everything is well incorporated.
4. Combine and Mix:
Now, it’s time to bring the dry and wet ingredients together! Alternate adding the dry mixture and the buttermilk to the bowl with the wet mixture, starting and ending with the dry ingredients. Gently mix until just combined—avoid overmixing so your bread stays nice and soft!
5. Add Chocolate Chips:
Fold in 1 cup of the chocolate chips into the batter, reserving about 1/2 cup for topping later. This creates pockets of gooey chocolate throughout the bread. Yum!
6. Pour and Top:
Pour the pumpkin batter into your prepared loaf pan, smoothing it out evenly. Sprinkle the rest of the chocolate chips on top for an extra treat!
7. Bake:
Pop the loaf pan into your preheated oven and bake for 60 to 70 minutes. Check doneness by inserting a toothpick into the center; it should come out clean or with just a few moist crumbs.
8. Cool and Serve:
Once baked, remove the pan from the oven and allow it to cool for about 15 minutes in the pan. Then, carefully transfer the bread to a wire rack to cool completely before slicing. Enjoy this delightful bread on its own or with a spread of butter or cream cheese!
This recipe yields a wonderfully moist and flavorful pumpkin bread filled with melty chocolate chips—perfect for enjoying on a chilly autumn day!
Can I Use Fresh Pumpkin Instead of Canned Puree?
Absolutely! If you prefer fresh pumpkin, just roast a small pumpkin until soft, then scoop out the flesh and blend it until smooth. Make sure to drain any excess moisture to achieve the best texture.
How Do I Store Leftover Pumpkin Chocolate Chip Bread?
You can store leftovers in an airtight container at room temperature for up to 3 days. For longer storage, wrap the bread tightly in plastic wrap and place it in the refrigerator for up to a week, or freeze it for up to 3 months.
Can I Make This Recipe Gluten-Free?
Yes, you can! Substitute all-purpose flour with a gluten-free 1:1 baking flour blend. Be sure to check that your other ingredients, like baking powder and chocolate chips, are also gluten-free.
What Can I Do If My Bread Seems Too Dry?
If your Pumpkin Chocolate Chip Bread turns out dry, it may have been overbaked or overmixed. To keep it moist in the future, monitor the baking time closely and consider adding an extra tablespoon of buttermilk or yogurt to the batter to enhance moisture.
