Pumpkin Chocolate Chip Bread

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Introduction
Warm, aromatic, and bursting with fall flavors, Pumpkin Chocolate Chip Bread is the perfect cozy treat for any time of year. The tender pumpkin-infused loaf studded with rich chocolate chips creates a delightful contrast of soft, moist bread and sweet, melty chocolate pockets. Whether it’s for breakfast, dessert, or a mid-day snack, this bread offers comfort in every bite. You’ll learn how to create this moist, flavorful bread with simple ingredients, plus tips to make it extra special every time.

Why You’ll Love This Recipe

Pumpkin Chocolate Chip Bread combines the best of fall’s natural sweetness with indulgent chocolate. The texture is soft and moist, yet sturdy enough to slice neatly, while the chocolate chips melt slightly during baking, creating pockets of rich, gooey sweetness. Unlike other quick breads, this recipe balances pumpkin flavor without being overpowering, making it appealing to both pumpkin lovers and hesitant eaters. It’s simple to make with everyday pantry ingredients, yet it looks and tastes like a bakery-worthy treat. The aromatic spices enhance every bite, filling your kitchen with a warm, inviting scent that makes it hard to resist.

Ingredients

1 3/4 cups (220 g) all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1/2 cup (115 g) unsalted butter, softened
1 cup (200 g) granulated sugar
2 large eggs
1 tsp vanilla extract
1 cup (240 ml) pumpkin puree
1 cup (175 g) semisweet chocolate chips
Optional: 1/2 cup (50 g) chopped walnuts or pecans

Pro Tips

Room Temperature Ingredients: Ensure eggs and butter are at room temperature to create a smooth, airy batter for the softest loaf.
Do Not Overmix: When combining wet and dry ingredients, mix just until incorporated to avoid dense bread.
Test for Doneness: Insert a toothpick into the center of the bread. If it comes out clean or with a few moist crumbs, the bread is ready; avoid overbaking to maintain a tender texture.

Instructions

Step 1: Preheat and Prep
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.

Step 2: Mix Dry Ingredients
In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. This ensures an even distribution of leavening and spices.

Step 3: Cream Butter and Sugar
In a large mixing bowl, beat softened butter and sugar until light and fluffy, about 3 minutes. This adds air to the batter, making the bread lighter.

Step 4: Add Eggs, Vanilla, and Pumpkin
Beat in eggs one at a time, then add vanilla and pumpkin puree. Mix until smooth and fully incorporated.

Step 5: Combine Wet and Dry Ingredients
Gradually fold the dry ingredients into the wet mixture using a spatula. Stir gently until just combined, leaving a few streaks of flour for a tender crumb.

Step 6: Add Chocolate Chips and Nuts
Fold in chocolate chips and optional nuts evenly. Avoid overmixing to keep the bread light and airy.

Step 7: Bake the Bread
Pour the batter into the prepared pan and smooth the top. Bake for 55–65 minutes, rotating halfway through, until a toothpick comes out clean.

Step 8: Cool and Slice
Allow the bread to cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing. This prevents the bread from crumbling.

Variations

Gluten-Free: Replace all-purpose flour with a 1:1 gluten-free baking blend.
Vegan: Use flax eggs (2 tbsp ground flax + 6 tbsp water) and coconut oil instead of butter.
Spiced Chocolate Chip Bread: Add 1/2 tsp ginger or a pinch of cardamom to enhance the flavor profile.

Storage/Serving

Store Pumpkin Chocolate Chip Bread in an airtight container at room temperature for up to 4 days. For longer freshness, wrap tightly in plastic wrap and refrigerate for up to 1 week. Slice and serve warm with butter, cream cheese, or a drizzle of honey. It also pairs beautifully with a cup of coffee, chai tea, or hot cocoa for a cozy snack.

FAQs

1. Can I use canned pumpkin?
Yes! Canned pumpkin puree works perfectly. Avoid pumpkin pie filling, which is sweetened and spiced.

2. How do I make the bread extra moist?
Do not overmix the batter, and bake until just done. Adding chocolate chips also helps retain moisture.

3. Can I freeze the bread?
Absolutely. Wrap in plastic wrap and place in a freezer bag for up to 3 months. Thaw at room temperature before serving.

4. Can I add other mix-ins?
Yes, dried cranberries, raisins, or coconut flakes complement pumpkin flavor nicely.

5. How can I make mini loaves or muffins?
Divide the batter into greased mini loaf pans or muffin tins. Reduce baking time to 25–30 minutes for muffins.

Conclusion

This Pumpkin Chocolate Chip Bread is comfort food at its finest — moist, aromatic, and perfectly sweet with melty chocolate pockets. It’s the kind of treat that brings warmth to your kitchen and makes any breakfast, snack, or dessert feel indulgent. With easy steps and everyday ingredients, you’ll find yourself making it again and again for cozy mornings and festive gatherings.