Chocolate Chip Pumpkin Bread for Fall Baking

Introduction

As the leaves begin to change and the air grows crisp, there’s nothing quite like the aroma of freshly baked bread wafting through your home. Chocolate chip pumpkin bread combines the rich, seasonal flavors of pumpkin with the sweet indulgence of chocolate, creating a delightful treat that’s perfect for any autumn gathering or a cozy afternoon at home.

This recipe yields a moist and tender loaf that balances the earthiness of pumpkin with the sweetness of chocolate, inviting you to savor each bite. Whether enjoyed for breakfast, as a snack, or even as a dessert, this chocolate chip pumpkin bread is sure to become a favorite in your baking repertoire.

Ingredients

• 1 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1 cup granulated sugar
• 1/2 cup brown sugar, packed
• 1/2 cup vegetable oil
• 1 cup canned pumpkin puree
• 1/4 cup milk
• 1 teaspoon vanilla extract
• 1 cup semi-sweet chocolate chips

Directions & Preparation

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves until well combined.
3. In a large mixing bowl, combine the granulated sugar, brown sugar, and vegetable oil. Mix until the sugars are well blended with the oil.
4. Add the pumpkin puree, milk, and vanilla extract to the sugar mixture. Stir until smooth and fully incorporated.
5. Gradually add the dry ingredients to the wet mixture, stirring just until combined. Be careful not to overmix; a few lumps are okay.
6. Fold in the semi-sweet chocolate chips until evenly distributed throughout the batter.
7. Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
8. Bake in the preheated oven for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
9. Once baked, remove the bread from the oven and allow it to cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely before slicing.

FAQs

What if my batter is too thick?

If your batter seems too thick, you can add a tablespoon or two of additional milk to achieve a smoother consistency.

Can I use fresh pumpkin instead of canned?

Yes, you can use fresh pumpkin puree, but make sure it is well cooked and strained to achieve the right consistency.

What can I do if my bread is too dense?

If your pumpkin bread turns out too dense, it may be due to overmixing or too much flour. Ensure to measure accurately and mix until just combined.

Is there a way to reduce the sugar in the recipe?

You can reduce the granulated sugar by up to 1/4 cup without significantly affecting the texture or flavor of the bread.

Can I add nuts to the bread?

Absolutely! Chopped walnuts or pecans can complement the chocolate and pumpkin flavors beautifully.

How can I tell when the bread is fully baked?

Insert a toothpick into the center of the loaf; if it comes out clean or with a few moist crumbs, it’s ready.

What if I want to make mini loaves?

You can divide the batter into mini loaf pans and bake for about 25-30 minutes, keeping an eye on them for doneness.

Conclusion

Baking chocolate chip pumpkin bread is a delightful way to celebrate the flavors of fall. With its simple ingredients and straightforward method, this recipe is perfect for both novice bakers and seasoned pros alike.

Enjoy this delicious bread on its own or with a spread of cream cheese for an added touch of indulgence. Share it with friends and family, or keep it all to yourself—either way, it’s sure to please!

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Chocolate Chip Pumpkin Bread for Fall Baking

Make Best Chocolate Chip Pumpkin Bread with clear steps, pantry staples, and flexible swaps.

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Ingredients Method

Ingredients

  

• 1 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1 cup granulated sugar
• 1/2 cup brown sugar packed
• 1/2 cup vegetable oil
• 1 cup canned pumpkin puree
• 1/4 cup milk
• 1 teaspoon vanilla extract
• 1 cup semi-sweet chocolate chips

Method

 

1. Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan.
2. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves until well combined.
3. In a large mixing bowl, combine the granulated sugar, brown sugar, and vegetable oil. Mix until the sugars are well blended with the oil.
4. Add the pumpkin puree, milk, and vanilla extract to the sugar mixture. Stir until smooth and fully incorporated.
5. Gradually add the dry ingredients to the wet mixture, stirring just until combined. Be careful not to overmix; a few lumps are okay.
6. Fold in the semi-sweet chocolate chips until evenly distributed throughout the batter.
7. Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
8. Bake in the preheated oven for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
9. Once baked, remove the bread from the oven and allow it to cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely before slicing.

Notes

Additional serving suggestions: pair with a crisp salad, garlic bread, or roasted seasonal vegetables for balance.

For make-ahead, prep components separately and assemble just before heating to preserve texture.

Taste and adjust with acid (lemon/vinegar) and salt right at the end to wake up flavors.

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