Pumpkin Chocolate Chip Bread: Shockingly Easy Recipe

Okay, so, confession time: I’m *that* person. The one who starts thinking about fall baking in, like, July. And you know what my absolute go-to is? Pumpkin chocolate chip bread. Seriously, the smell alone makes me want to pull on a cozy sweater and watch the leaves change. This isn’t just *any* pumpkin bread recipe, though. This pumpkin chocolate chip bread is seriously moist, ridiculously easy to whip up, and basically screams “autumn” with every single bite. Trust me, you’re gonna love it.

Why You’ll Love This Pumpkin Chocolate Chip Bread

Okay, so why *this* pumpkin chocolate chip bread recipe? Let me tell you:

• Quick and Easy Pumpkin Chocolate Chip Bread

  Seriously, you can throw this together in, like, 15 minutes. Perfect for when you need a little fall treat, pronto!

• Perfectly Moist Pumpkin Chocolate Chip Bread

  Nobody wants dry bread, right? This recipe’s a moisture *bomb*. Seriously, it stays soft for days (if it lasts that long!).

• Delicious Fall Flavors in Every Bite of Pumpkin Chocolate Chip Bread

  Pumpkin spice + chocolate = the ultimate fall flavor combo. It’s like a hug in bread form, I swear!

The Secret to the Best Pumpkin Chocolate Chip Bread

Honestly? It’s the *ratio* of pumpkin to spice. Some recipes skimp, but not this one! We’re going all-in on the pumpkin flavor, then balancing it perfectly with warm spices and just the right amount of chocolate. It’s a game-changer, trust me.

Pumpkin Chocolate Chip Bread Ingredients

Alright, let’s talk ingredients! This isn’t rocket science, but using good stuff *definitely* makes a difference. Here’s what you’ll need for the best pumpkin chocolate chip bread ever:

Flour

You’ll want 1 1/2 cups of all-purpose flour here. Nothing fancy needed! Just make sure it’s not cake flour – that’ll make the bread too delicate.

Leavening Agents

A teaspoon of baking soda is what gives this pumpkin loaf its lift! Make sure yours is fresh, or your bread might end up flat. Nobody wants that!

Spices

This is where the magic happens! You’ll need 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground nutmeg, and 1/4 teaspoon of ground cloves. Freshly ground spices are amazing if you have them, but pre-ground works just fine too!

Sweeteners

We’re using 1 cup of granulated sugar to sweeten things up. You could swap some of it for brown sugar for a deeper flavor, but I usually stick with granulated.

Fats

1/2 cup of vegetable oil keeps this pumpkin treat super moist. You can use canola oil too – whatever you have on hand!

Eggs

Two large eggs are what bind everything together. Make sure they’re large – it really does make a difference in the texture!

Pumpkin Puree

Gotta have pumpkin, right? You’ll need 1 cup of unsweetened pumpkin puree. Make sure it’s *puree*, not pumpkin pie filling (that stuff has spices already!).

Vanilla Extract

A teaspoon of pure vanilla extract enhances all the other flavors. Don’t skimp on this – it really makes a difference!

Chocolate Chips

Last but not least, 1 cup of chocolate chips! I usually go for semi-sweet, but dark chocolate chips are amazing too. It’s totally up to you!

How to Make Pumpkin Chocolate Chip Bread

Okay, let’s get baking! This is seriously easy, I promise. Just follow these steps, and you’ll have a perfect loaf of pumpkin chocolate chip bread in no time!

Step 1: Prep for Baking the Pumpkin Chocolate Chip Bread

First things first: preheat your oven to 350°F (that’s 175°C for my friends across the pond!). While that’s heating up, grease and flour a 9×5 inch loaf pan. This keeps the pumpkin chocolate chip bread from sticking. Trust me, you don’t want it to stick!

Step 2: Combine Dry Ingredients for Pumpkin Chocolate Chip Bread

In a large bowl, whisk together the 1 1/2 cups of all-purpose flour, 1 teaspoon of baking soda, 1/2 teaspoon of salt, 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground nutmeg, and 1/4 teaspoon of ground cloves. Whisking gets rid of any lumps and makes sure everything’s evenly distributed. Don’t skip this step!

Step 3: Mix Wet Ingredients for the Pumpkin Chocolate Chip Bread

In a separate bowl, combine the 1 cup of granulated sugar, 1/2 cup of vegetable oil, and 2 large eggs. Beat it all together until it’s well blended. You can use a mixer or just a whisk – whatever you prefer!

Step 4: Add Pumpkin and Vanilla

Now, stir in the 1 cup of pumpkin puree and 1 teaspoon of vanilla extract. Make sure it’s all nicely combined. The batter will look kinda orange and delicious at this point!

Step 5: Combine Wet and Dry Ingredients to Make Pumpkin Chocolate Chip Bread Batter

Gradually add the dry ingredients to the wet ingredients, mixing until *just* combined. Don’t overmix! Overmixing makes the pumpkin bread tough. A few streaks of flour are okay! Seriously, stop mixing as soon as everything’s *almost* combined.

Step 6: Add the Chocolate Chips

Fold in the 1 cup of chocolate chips. Folding means gently stirring them in so they don’t break or melt too much. This keeps those lovely chocolate chunks intact! My favorite part is sneaking a few chocolate chips at this point, haha!

Step 7: Bake Your Pumpkin Chocolate Chip Bread

Pour the batter into the prepared loaf pan. Spread it out evenly. Then, bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. Ovens vary, so start checking around 50 minutes. If the top starts to get too brown, you can loosely tent it with foil. It’s done when the skewer comes out with just a few moist crumbs, not wet batter!

Step 8: Cool and Enjoy Your Pumpkin Chocolate Chip Bread

Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. This keeps it from sticking and falling apart. I know it’s tempting to slice it right away, but trust me, it’s worth the wait! Once it’s cool, slice it up and enjoy your amazing pumpkin chocolate chip bread!

Tips for the Best Pumpkin Chocolate Chip Bread

Want to take your pumpkin chocolate chip bread from “good” to “OMG AMAZING”? Here are a few little tricks I’ve learned over the years:

Don’t Overmix Your Pumpkin Chocolate Chip Bread Batter

Seriously, I can’t stress this enough! Overmixing develops the gluten in the flour, which makes the bread tough. You want a tender crumb, not a hockey puck! Mix until *just* combined, and don’t worry about a few streaks of flour.

Use Room Temperature Ingredients When Baking Pumpkin Chocolate Chip Bread

Room temperature eggs and oil blend together much better, which creates a smoother batter and a more even texture in your pumpkin bread. Take your eggs out of the fridge about 30 minutes before you start baking. You’ll thank me later!

Check Your Oven Temperature for Accurate Pumpkin Chocolate Chip Bread Baking

Ovens can be sneaky! Even if yours says it’s at 350°F, it might not be. Grab an oven thermometer (they’re cheap!) to make sure your oven’s actually at the right temperature. This makes a *huge* difference in baking. Trust me!

Pumpkin Chocolate Chip Bread Variations

Okay, so you’ve got the basic recipe down? Awesome! Now, let’s get a little crazy and try some variations. This pumpkin chocolate chip bread is a blank canvas, ready for your personal touch!

Add Nuts to Your Pumpkin Chocolate Chip Bread

Chopped walnuts or pecans add a *fantastic* crunch and nutty flavor. Just toss in about 1/2 cup along with the chocolate chips. Toasted nuts are even better – trust me!

Spice Up Your Pumpkin Chocolate Chip Bread

Want even *more* fall flavor? Add an extra 1/2 teaspoon of cinnamon, or try a pinch of ground ginger or allspice. A little goes a long way, so don’t overdo it! You could even add a tiny pinch of cayenne for a *very* subtle kick – wow!

Storing Your Delicious Pumpkin Chocolate Chip Bread

Okay, so you’ve baked this amazing pumpkin chocolate chip bread…now what? To keep it fresh, wrap it tightly in plastic wrap or store it in an airtight container at room temperature. It’ll stay moist for about 3 days (if it lasts that long!). You can also slice it and freeze it for longer storage. Just thaw it out before enjoying – yum!

Frequently Asked Questions About Pumpkin Chocolate Chip Bread

Got questions about making the *perfect* pumpkin chocolate chip bread? I’ve got answers! Here are a few common questions I get asked all the time:

Can I freeze Pumpkin Chocolate Chip Bread?

Totally! This pumpkin loaf freezes beautifully. Just wrap it tightly in plastic wrap and then foil. It’ll keep for up to 2 months. When you’re ready to eat it, thaw it overnight in the fridge or on the counter. You can even warm it up slightly in the oven – so good!

How do I keep Pumpkin Chocolate Chip Bread moist?

The key to a moist pumpkin chocolate bread is all about storage! Make sure you wrap it tightly or keep it in an airtight container. Also, the oil in this recipe helps keep it super moist. I’ve also heard of people putting a slice of apple in the container with the bread to keep it extra moist, but I’ve never tried that myself!

Can I make this Pumpkin Chocolate Chip Bread gluten-free?

Yep, you sure can! Just swap out the all-purpose flour for a gluten-free blend. I recommend using a blend that’s designed for baking – Bob’s Red Mill makes a good one. You might need to add a little extra liquid to the batter, since gluten-free flours can be a bit drier. Just add a tablespoon or two of milk until the batter looks right. Easy peasy!

Pumpkin Chocolate Chip Bread Nutritional Information

Okay, so here’s the deal: nutritional info can vary *a lot* depending on the brands you use and your exact measurements. So, this is just a general estimate – don’t take it as gospel, okay?

Rate this Pumpkin Chocolate Chip Bread Recipe

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