Best Chocolate Chip Pumpkin Bread

why make this recipe

Best Chocolate Chip Pumpkin Bread is the perfect blend of flavors and textures. It combines the warmth of pumpkin and spices with the rich sweetness of chocolate chips. This recipe is ideal for the fall season, but it can be enjoyed any time of the year. It makes a fantastic snack, breakfast option, or dessert that everyone will love. Plus, it’s easy to make and tastes amazing fresh from the oven.

how to make Best Chocolate Chip Pumpkin Bread

Ingredients :

• 1 1/4 cups all purpose flour
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground cloves
• 1/2 tsp ground nutmeg
• 3 oz cooking oil
• 2 large eggs
• 1 cup sugar
• 1 tsp vanilla
• 1 cup pumpkin puree
• 1 1/4 cup chocolate chips (divided)
• oil spray

Directions :
First, preheat oven to 350F. Then, in a medium-sized bowl, add flour (1 1/4 cups), baking powder (1/2 tsp), baking soda (1/2 tsp), salt (1/4 tsp), cinnamon (1 tsp), cloves (1/2 tsp), and nutmeg (1/2 tsp). Set aside. Next, in a large mixing bowl, add oil (3 oz), eggs (2 large), sugar (1 cup), vanilla (1 tsp), and pumpkin puree (1 cup). Mix well. Add 1 cup of chocolate chips. Add the dry ingredients to the wet ingredients and mix until well blended. Using a spatula, scrape the bottom and sides of the bowl.

Then, oil spray the sides and bottom of an 8" x 4" x 3" loaf pan. Pour the batter into the loaf pan and spread it evenly. Top with 1/4 cup of chocolate chips. Last, bake at 350F for 50-60 minutes. Insert a toothpick in the middle of the loaf and if it comes out clean, it’s done. Allow pumpkin bread to come to room temperature before removing it from the pan. Allow about 45 minutes for cooling depending upon the type of loaf pan you’re using. Glass and stoneware may take longer.

how to serve Best Chocolate Chip Pumpkin Bread

You can serve this delicious pumpkin bread warm or at room temperature. Slice it and enjoy as is, or spread a little butter or cream cheese on top for added richness. It pairs beautifully with a cup of coffee or tea, making it a perfect treat for breakfast or an afternoon snack.

how to store Best Chocolate Chip Pumpkin Bread

To store your pumpkin bread, let it cool completely. Wrap it tightly in plastic wrap or aluminum foil to maintain freshness. You can keep it at room temperature for up to two days. For longer storage, place it in the refrigerator for about a week or freeze it. If frozen, ensure it is well wrapped to prevent freezer burn.

tips to make Best Chocolate Chip Pumpkin Bread

1. Make sure your pumpkin puree is pure and not pumpkin pie filling, as the latter contains added sugars and spices.
2. For extra flavor, consider adding chopped nuts like walnuts or pecans to the batter.
3. If you’re a chocolate lover, you can increase the amount of chocolate chips to 1 1/2 cups for an even richer taste.
4. Test the bread for doneness by checking that the toothpick comes out clean and the bread springs back slightly when pressed.

variation

You can easily adapt this recipe by using different spices or mix-ins. For example, instead of cloves, try using ginger for a different flavor profile. You can also add dried fruit like cranberries or raisins for a fun twist.

FAQs

1. Can I use canned pumpkin instead of fresh pumpkin?
Yes, canned pumpkin puree works perfectly and saves time.

2. How can I tell when the bread is fully baked?
Insert a toothpick into the center of the bread. If it comes out clean, the bread is done.

3. Can I double this recipe?
Absolutely! Simply double all the ingredients and divide the batter between two loaf pans. Just be sure to adjust baking time if needed.

Chocolate Chip Pumpkin Bread

This delicious Chocolate Chip Pumpkin Bread combines the warmth of pumpkin and spices with rich chocolate chips, making it a perfect treat for any occasion.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Servings: 8 slices

Course: Breakfast, Dessert, Snack

Cuisine: American, Fall

Calories: 250

Ingredients Method Notes

Ingredients

  

Dry Ingredients

• 1 1/4 cups all purpose flour
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground cloves
• 1/2 tsp ground nutmeg

Wet Ingredients

• 3 oz cooking oil
• 2 large eggs
• 1 cup sugar
• 1 tsp vanilla
• 1 cup pumpkin puree

Add-ins

• 1 1/4 cups chocolate chips (divided) Reserve 1/4 cup for topping.
• as needed oil spray For greasing the loaf pan.

Method

 

Preparation

1. Preheat the oven to 350°F.
2. In a medium-sized bowl, mix together flour, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg. Set aside.
3. In a large mixing bowl, combine cooking oil, eggs, sugar, vanilla, and pumpkin puree. Mix well.
4. Stir in 1 cup of chocolate chips.
5. Add the dry ingredients to the wet ingredients and mix until well blended, scraping the bottom and sides of the bowl.
6. Spray an 8" x 4" x 3" loaf pan with oil spray.
7. Pour the batter into the loaf pan and spread it evenly.
8. Top with 1/4 cup of chocolate chips.

Baking

1. Bake in the preheated oven for 50-60 minutes.
2. Insert a toothpick into the center; if it comes out clean, the bread is done.

Cooling

1. Allow the pumpkin bread to cool to room temperature before removing it from the pan.
2. Let cool for about 45 minutes.

Notes

Serve warm or at room temperature. Can be enjoyed with butter or cream cheese. Great with coffee or tea. Store wrapped for freshness.