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- 1 cup pure pumpkin puree - 1/2 cup vegetable oil - 1 cup packed brown sugar - 1/2 cup granulated sugar - 3 large eggs - 1 teaspoon vanilla extract - 1 1/2 cups all-purpose flour - 1 teaspoon baking soda - 1/2 teaspoon baking powder - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon ground cloves - 1/2 teaspoon salt - 1 cup semi-sweet chocolate chips - 1/2 cup chopped walnuts (optional) - Loaf pan (9x5 inch) - Mixing bowls - Whisk and spatula - Toothpick for testing doneness To bake the best pumpkin chocolate chip bread, gather these ingredients first. Each item plays an important role in flavor and texture. The pumpkin puree is key for moisture and a soft crumb. The oils and sugars create a rich taste and tender loaf. The spices like cinnamon, nutmeg, and cloves add warmth, making each bite special. The chocolate chips bring sweetness and fun to the bread. If you like nuts, toss in some walnuts for extra crunch. You will also need a few tools. A 9x5 inch loaf pan works best for even baking. Mixing bowls help you combine the wet and dry ingredients. A whisk makes mixing easy, and a spatula ensures you get every bit of batter into the pan. A toothpick is a great tool for checking if your bread is done. These ingredients and tools will help you make a delicious treat that everyone will love. {{ingredient_image_2}} - Preheat oven to 350°F (175°C). - Grease the loaf pan with butter or non-stick spray. This helps the bread come out easily. - Combine pumpkin puree, vegetable oil, brown sugar, granulated sugar, eggs, and vanilla extract. - Whisk until smooth. A good mix ensures all flavors blend well. - Sift together flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt. - Fold this dry mixture into the wet ingredients gently. Overmixing can make the bread tough. - Carefully fold in chocolate chips and walnuts if you choose to use them. This adds great flavor and texture. - Pour the batter into the prepared loaf pan. Smooth the top with a spatula for even baking. - Bake for 60-70 minutes. Check doneness with a toothpick; it should come out clean or with a few crumbs. - Allow the loaf to cool in the pan for 10 minutes. This step helps it set. - Carefully transfer the bread to a wire rack to cool completely. Enjoy the aroma as it cools! Do not overmix the batter. This step is key. Overmixing makes the bread dense and tough. You want a few lumps in the batter. A good texture is thick but smooth. Be gentle as you combine the wet and dry ingredients. This keeps the bread light and fluffy. Ovens can vary in heat. Check the baking time. It might take less or more time in your oven. Start checking for doneness at 60 minutes. Use a toothpick to test the center. If it comes out clean or with a few moist crumbs, it is done. I also recommend using an oven thermometer. This tool ensures your oven is at the right temperature. Slice the bread once it's cool. Serve it warm or at room temperature. For a nice touch, dust the top with powdered sugar. You can also add a dollop of whipped cream or cream cheese frosting. This makes the bread look even more inviting. Enjoy sharing your beautiful pumpkin chocolate chip bread! Pro Tips Storage Tip: To keep your pumpkin chocolate chip bread fresh, store it in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. Texture Tip: For a moister bread, try adding an extra 1/4 cup of pumpkin puree. This will enhance the flavor and texture without altering the baking time significantly. Flavor Tip: Experiment with different spices! Adding a pinch of ginger or allspice can give your bread a unique flavor twist that complements the pumpkin and chocolate. Serving Tip: Serve warm with a smear of butter or cream cheese for an extra indulgent treat. A sprinkle of cinnamon sugar on top can also add a delightful finish. {{image_4}} You can make your pumpkin chocolate chip bread even better. Adding spices like ginger or allspice brings warmth. Just a pinch can change the whole taste. If you like it sweeter, adjust the sugar levels. Try cutting back on sugar for a less sweet loaf or adding a bit more for a treat. Don’t have vegetable oil? You can swap it for coconut oil. It adds a nice flavor. If you want a different sweetener, maple syrup works too. For those who need gluten-free options, look for gluten-free flour blends. These can work well without changing the taste too much. Mix-ins can add fun textures and flavors. Dried fruit like raisins or cranberries can brighten up your bread. You can also try nuts like pecans or almonds for crunch. For toppings, drizzle melted chocolate on top for a sweet finish. A streusel topping can add a nice crunch and sweetness. To store your pumpkin chocolate chip bread at room temperature, wrap it tightly in plastic wrap. Place it in an airtight container to keep it fresh. This method works well for about three days. For longer storage, refrigerate the bread. Wrap it with plastic and then foil. This helps prevent it from drying out. You can also freeze the bread. Slice it first for easy serving later. Wrap each slice in plastic wrap and place them in a freezer bag. This way, you can enjoy a piece anytime! The estimated shelf life of your pumpkin chocolate chip bread is about one week at room temperature. In the fridge, it can last up to two weeks. If you freeze it, expect about three months of freshness. Look for signs that the bread is no longer fresh. If you see mold or an off smell, it’s best to throw it away. Also, if the bread feels very dry or hard, it might be past its prime. Reheating your pumpkin chocolate chip bread can bring back its moist texture. The best method is to use the oven. Preheat it to 350°F (175°C). Place the bread or slices on a baking sheet. Heat for about 10 minutes. This warms the bread without making it dry. You can also use the microwave. But be careful not to overheat. Heat a slice for about 10-15 seconds. Enjoy it warm with a nice spread or topping! Yes, you can use pumpkin pie filling, but it is not the same as pumpkin puree. Pumpkin pie filling has added spices and sugars. This can change the taste and sweetness of your bread. If you use it, cut back on some sugar and spices in the recipe. Yes, you can make this bread ahead of time. Bake the bread and let it cool. Wrap it in plastic wrap or foil. Store it at room temperature for up to three days. For longer storage, freeze it for up to three months. Just make sure to thaw it overnight in the fridge before serving. To check if your bread is done, insert a toothpick into the center. If it comes out clean or with a few moist crumbs, your bread is ready. Look for a golden-brown top and a slight spring when you touch it. If it feels too soft, give it more time in the oven. Yes, you can make mini loaves! Use small loaf pans, about 3x5 inches. Fill each pan with batter, but do not overfill. Bake for about 30 to 40 minutes. Check for doneness with a toothpick, just like the larger loaf. This way, you can share or freeze smaller portions easily. This blog post covered how to make pumpkin chocolate chip bread. We discussed the ingredients, steps, and tips for success. You learned about variations and how to store your bread. Baking is fun and this recipe is easy to follow. With practice, you’ll create great results every time. Enjoy your bread fresh or try new flavors! Happy baking!

Pumpkin Chocolate Chip Bread

A moist and flavorful bread made with pumpkin puree and chocolate chips, perfect for fall.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Course Dessert
Cuisine American
Servings 8
Calories 200 kcal

Ingredients
  

  • 1 cup pure pumpkin puree
  • 1 2 cup vegetable oil
  • 1 cup packed brown sugar
  • 1 2 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 2 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1 2 teaspoon ground nutmeg
  • 1 4 teaspoon ground cloves
  • 1 2 teaspoon salt
  • 1 cup semi-sweet chocolate chips
  • 1 2 cup chopped walnuts (optional)

Instructions
 

  • Begin by preheating your oven to 350°F (175°C). Grease a 9x5 inch loaf pan with butter or non-stick spray to ensure easy release after baking.
  • In a large mixing bowl, combine the pumpkin puree, vegetable oil, brown sugar, granulated sugar, eggs, and vanilla extract. Using a whisk, mix thoroughly until the batter is smooth and all the ingredients are well incorporated.
  • In a separate bowl, sift together the all-purpose flour, baking soda, baking powder, ground cinnamon, ground nutmeg, ground cloves, and salt. This step helps break up any clumps and combines the dry ingredients evenly.
  • Gradually fold the dry mixture into the wet ingredients, stirring gently until just combined. It's important not to overmix; a few lumps are perfectly fine.
  • Carefully fold in the semi-sweet chocolate chips and chopped walnuts (if you are using them), ensuring they are evenly distributed throughout the batter without overworking it.
  • Pour the prepared batter into the greased loaf pan, smoothing the surface with a spatula for an even bake.
  • Bake in the preheated oven for 60-70 minutes. To check for doneness, insert a toothpick into the center of the loaf; it should come out clean or with a few moist crumbs attached.
  • Once baked, remove the loaf from the oven and allow it to cool in the pan for about 10 minutes. After cooling slightly, carefully transfer it to a wire rack to cool completely.

Notes

Slice the warm bread and serve it either warm or at room temperature. For a festive touch, you can lightly dust the top with powdered sugar. A dollop of whipped cream or a smear of cream cheese frosting on the side can elevate this delightful treat even further!
Keyword bread, chocolate chip, dessert, fall, pumpkin