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To make this Chocolate Chip Pumpkin Bread, you will need the following ingredients: - 1 ½ cups all-purpose flour - 1 teaspoon baking soda - ½ teaspoon baking powder - ½ teaspoon salt - 1 tablespoon pumpkin spice - ½ cup unsalted butter (softened) - 1 cup packed brown sugar - 2 large eggs (lightly beaten) - 1 cup canned pumpkin puree - 1 teaspoon vanilla extract - 1 cup semi-sweet chocolate chips - ½ cup chopped pecans (optional) These simple items create a rich and moist bread. The pumpkin spice adds warmth and comfort. The chocolate chips bring sweetness, making each bite delightful. You can also include pecans for a nice crunch. This mix of flavors creates a perfect fall treat you will love to share. Prepare your ingredients before you start baking. This step keeps you organized and ready to go! {{ingredient_image_2}} - Preheat oven to 350°F (175°C). - Grease a 9x5-inch loaf pan. Start by preheating your oven. This step is key for even baking. Greasing the pan helps the bread slide out easily. Use butter or non-stick spray for best results. - Combine flour, baking soda, baking powder, salt, and pumpkin spice. In a bowl, mix the dry ingredients. Use a whisk to blend them well. This includes flour, baking soda, baking powder, salt, and pumpkin spice. Mixing these helps the bread rise and flavor it. - Cream butter and brown sugar, add eggs, pumpkin puree, and vanilla. In another bowl, cream softened butter and brown sugar. Use an electric mixer for a smooth blend. Add the eggs one at a time, mixing well. Then, stir in canned pumpkin and vanilla extract. This mixture should be smooth and fluffy. - Fold dry and wet mixtures, add chocolate chips and pecans. Now, gently fold the dry mix into the wet mix. Use a spatula to combine without over-mixing. It’s okay if some lumps remain. Finally, fold in chocolate chips and chopped pecans if you want a crunch. - Pour batter into the pan, bake for 60-65 minutes. Pour the batter into the greased loaf pan. Smooth the top with a spatula. Bake in the oven for 60 to 65 minutes. Check for doneness with a toothpick; it should come out clean. - Cool in the pan for 10 minutes, then transfer to a wire rack. After baking, let the bread cool in the pan for about 10 minutes. This helps it set. Carefully transfer to a wire rack to cool completely. This step prevents sogginess. To get the best texture in your bread, avoid over-mixing the batter. When you combine the wet and dry ingredients, mix just until you see no dry flour. Lumps are okay! Over-mixing makes the bread tough. You want it soft and moist. For perfect doneness, use the toothpick test. Insert a toothpick into the center of the bread. If it comes out clean, your bread is ready. If you see wet batter on the toothpick, keep baking. Check every few minutes after the 60-minute mark. Serving your bread can be fun! Try adding a dollop of whipped cream on top. Spiced cream cheese also pairs well. For a nice touch, sprinkle some pumpkin seeds on top or drizzle melted chocolate. This makes the bread look even more inviting! Pro Tips Choose the Right Pumpkin Puree: Use 100% pure pumpkin puree for the best flavor. Avoid pumpkin pie filling, as it contains added sugars and spices that may alter the taste of your bread. Chocolate Chip Alternatives: For a twist, try using dark chocolate chips or white chocolate chips. You can also mix in some butterscotch chips for added flavor complexity. Don’t Overmix: When combining wet and dry ingredients, mix until just combined. Overmixing can lead to dense bread, so a few lumps are okay! Storage Tips: Store leftover bread in an airtight container at room temperature for up to 3 days, or freeze slices for up to 3 months. Wrap them tightly in plastic wrap before freezing. {{image_4}} You can change the flavor of your pumpkin bread easily. Try adding more spices like nutmeg or ginger. A splash of vanilla or maple extract can give it a sweet twist. These small changes can make a big difference. They bring warmth and depth to your bread. Don’t be afraid to experiment until you find your favorite mix! If you need to make this bread gluten-free, use a gluten-free flour blend. Many blends work well and keep the texture nice. For those who want a plant-based option, you can swap butter for coconut oil or a vegan butter substitute. These changes keep the bread soft and tasty, while catering to different diets. Mix-ins can take your pumpkin bread to the next level. You can use dark chocolate chips for a richer taste. Or try white chocolate chips for a sweeter bite. Nuts like walnuts or pecans add crunch. Just remember to fold them in gently, so you keep that nice texture. Each mix-in brings something special, making the bread feel new each time! To keep your chocolate chip pumpkin bread fresh, follow these simple steps: - Allow the bread to cool completely on a wire rack. - Wrap the bread tightly in plastic wrap. - Place the wrapped bread in an airtight container. - Store it at room temperature for up to three days. This keeps the bread moist and flavorful. If you live in a warm climate, you may want to store it in the fridge. Just remember to bring it back to room temperature before enjoying. Freezing your pumpkin bread is easy and helps it last longer. Here’s how to do it: 1. Make sure the bread is completely cool. 2. Wrap it tightly in plastic wrap. 3. Place the wrapped bread in a freezer bag. 4. Label the bag with the date. You can freeze the bread for up to three months. When you’re ready to eat it, follow these steps to reheat: 1. Remove the bread from the freezer and take it out of the bag. 2. Leave it wrapped and let it thaw in the fridge overnight. 3. Once thawed, you can warm it in a preheated oven at 350°F for about 10-15 minutes. This brings back the fresh-baked taste. Chocolate chip pumpkin bread stays fresh for a good time if stored right. Here’s what to expect: - At room temperature, it lasts about three days. - In the fridge, it can stay fresh for up to a week. - If frozen, it keeps its quality for three months. After these times, the bread may still be safe to eat, but the taste and texture may not be as good. Always check for signs of spoilage, like mold or an off smell. Enjoy your delicious treat while it’s at its best! To make this bread gluten-free, use gluten-free flour. Look for a blend that works well in baking. Cup4Cup and Bob’s Red Mill 1-to-1 are great choices. Replace the all-purpose flour with the same amount of gluten-free flour. You may need to add a bit more liquid to keep the batter moist. Yes, you can use fresh pumpkin. First, roast the pumpkin until soft. Then, scoop out the flesh and mash it. Make sure to measure one cup of the fresh pumpkin mash. This may change the flavor slightly, but it adds a fresh touch. The bread is done when a toothpick inserted in the center comes out clean. You can also look for a golden brown crust. The sides should pull slightly away from the pan. If it looks too wet, bake a few more minutes. You can definitely add nuts! Chopped pecans or walnuts work well. You can also add dried fruit, like cranberries. For a twist, try white chocolate chips or dark chocolate chunks. Just remember to adjust the amount of other ingredients if you add more. This bread stays fresh for about three to four days. Store it in an airtight container at room temperature. If you want to keep it longer, freeze it. Wrap it tightly in plastic wrap, then foil. It can last up to three months in the freezer! This recipe for Chocolate Chip Pumpkin Bread is simple and fun. You’ve learned the key ingredients, steps, and tips for the perfect bake. Remember, avoid over-mixing for a fluffy texture. You can customize it with different spices or nuts. Store it right to keep it fresh. Now, enjoy baking and sharing this seasonal treat! It’s sure to be a hit.

Pumpkin Spice Chocolate Chip Bread

A deliciously moist bread infused with pumpkin spice and chocolate chips, perfect for fall.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Course Dessert
Cuisine American
Servings 10
Calories 200 kcal

Ingredients
  

  • 1.5 cups all-purpose flour
  • 1 teaspoon baking soda
  • 0.5 teaspoon baking powder
  • 0.5 teaspoon salt
  • 1 tablespoon pumpkin spice
  • 0.5 cups unsalted butter, softened
  • 1 cup packed brown sugar
  • 2 large eggs, lightly beaten
  • 1 cup canned pumpkin puree
  • 1 teaspoon vanilla extract
  • 1 cup semi-sweet chocolate chips
  • 0.5 cups chopped pecans (optional)

Instructions
 

  • Begin by preheating your oven to 350°F (175°C). Lightly grease a 9x5-inch loaf pan with butter or non-stick spray, and set it aside for later use.
  • In a medium-sized mixing bowl, combine the all-purpose flour, baking soda, baking powder, salt, and pumpkin spice. Whisk these ingredients together thoroughly to ensure they are well blended, and then set the bowl aside.
  • In a large mixing bowl, use an electric mixer to cream together the softened butter and packed brown sugar. Beat the mixture on medium speed until it becomes smooth and fluffy, approximately 2-3 minutes.
  • Incorporate the eggs into the butter-sugar mixture, adding them one at a time. Ensure each egg is fully mixed in before adding the next. After the eggs, stir in the canned pumpkin puree and vanilla extract, mixing until the mixture is homogenous and smooth.
  • Gradually fold the dry ingredient mixture into the wet mixture. Use a spatula or wooden spoon to mix until just combined, taking care to avoid over-mixing. A few lumps are perfectly fine!
  • Gently fold in the semi-sweet chocolate chips and chopped pecans (if you’re using them) until evenly distributed within the batter.
  • Pour the batter into the prepared loaf pan, using a spatula to smooth the top and ensure an even layer.
  • Place the loaf pan in the oven and bake for 60-65 minutes. The bread is done when a toothpick inserted into the center comes out clean, with no wet batter clinging to it.
  • After baking, remove the bread from the oven and allow it to cool in the pan for approximately 10 minutes. Once slightly cooled, carefully transfer the bread to a wire rack to cool completely.

Notes

For an enticing presentation, serve slices with whipped cream or spiced cream cheese, garnished with pumpkin seeds or melted chocolate.
Keyword bread, chocolate chip, fall recipe, pumpkin