Pumpkin Chocolate Chip Bread

Pumpkin chocolate chip bread is the coziest baking project when the leaves turn or really whenever fall flavors sound perfect. You get extra moist bread with a melt-in-your-mouth crumb studded all over with pockets of gooey chocolate. This recipe always disappears fast at my house whether it is breakfast or dessert.

Ingredients

• All purpose flour: gives this bread its structure Look for unbleached flour for the best crumb
• Granulated sugar: sweetens the bread and adds a tender texture Use fresh sugar as clumped sugar can make the texture tough
• Baking powder and baking soda: help the bread rise Opt for small cans and check the date for active leaveners
• Ground cinnamon allspice nutmeg ginger and cloves: bring out classic pumpkin pie flavor Choose freshly ground spices for a more vibrant taste
• Salt: balances sweetness and sharpens all other flavors Use fine sea salt for even distribution
• Mini chocolate chips: dot the bread throughout for extra chocolate in every bite Smaller chips mean they melt faster and spread more
• Pumpkin puree: supplies moisture and earthy flavor Use plain pumpkin not pumpkin pie filling
• Oil: keeps the bread ultra soft and moist Go for neutral options like canola or vegetable oil
• Large eggs: bind everything and create a rich texture Bring them to room temperature for the best rise
• Vanilla extract: enhances warmth and sweet aroma Pure vanilla gives the deepest flavor
• Extra chocolate chips for topping: create a bakery look that tempts everyone

Step by Step Instructions

Prep the Pan:

Line your loaf pan with a strip of parchment paper so you can lift the bread out after baking This saves you from any stubborn sticking and makes slicing easy

Mix the Dry Ingredients:

In your largest bowl whisk together flour sugar baking powder baking soda all the spices salt and three fourths cup mini chocolate chips Make sure the chocolate chips are well coated with flour as this stops them from sinking

Combine the Wet Ingredients:

In a separate bowl whisk the pumpkin puree oil eggs and vanilla extract until completely smooth This makes it easier to blend into the dry mix

Make the Batter:

Pour the wet ingredients into the dry bowl Mix gently with a big whisk or spatula The secret is to only mix until no streaks remain so the bread stays tender

Fill the Pan and Top:

Scrape the batter into your prepared pan Smooth out the top with a spatula then scatter the extra chocolate chips over everything For an extra bakery touch run a butter knife in a line down the center

Bake:

Bake on the middle rack for sixty five to seventy five minutes The loaf will be golden brown and a tester will come out clean Do not underbake or the middle will be gummy

Cool and Enjoy:

Let the loaf rest in the pan ten minutes before removing to a rack for complete cooling This ensures the bread slices neatly and does not collapse

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My favorite part is sneaking extra chocolate chips on top because they get all glossy and irresistible My kids love helping with that step and the smell alone draws everyone into the kitchen

Storage Tips

Pumpkin chocolate chip bread keeps well on the counter wrapped in foil or in an airtight container for up to three days After that it is best kept in the fridge so it stays fresh longer If you want to freeze it slice the completely cooled bread and wrap each piece in plastic and foil It reheats perfectly in a toaster or microwave for a quick snack

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Ingredient Substitutions

If you do not have mini chocolate chips you can chop up a bar of semisweet chocolate to get random melts that are just as good To make this dairy free use a plant based chocolate chip and choose vegetable oil If you want to lighten it up you can swap half the oil for unsweetened applesauce

Serving Suggestions

A thick slice is perfect with a cozy mug of coffee or chai tea For dessert try warming a piece and adding a scoop of vanilla ice cream This bread is also lovely packed for lunch or shared at a fall brunch with friends

Cultural and Historical Context

Pumpkin bread like this has been a fall favorite in America ever since canned pumpkin made it so accessible in home baking Mini chocolate chips are a popular twist from the last couple of decades making this classic feel just a little bit more indulgent

Recipe FAQs

→ How do I keep pumpkin bread moist?

Use pumpkin puree, oil, and eggs to lock in moisture, and avoid overmixing the batter. Let the loaf cool completely before slicing.

→ Can I use regular chocolate chips instead of mini chips?

Yes, both regular and mini chocolate chips work well. Mini chips distribute more evenly throughout each slice.

→ What substitutions can I make for spices?

If you don't have allspice, nutmeg, ginger, or cloves, try a pumpkin spice blend or stick to extra cinnamon for a milder flavor.

→ How do I know when the bread is fully baked?

Insert a tester or toothpick into the center. It should come out clean or with just a few moist crumbs, not batter.

→ What's the best way to store leftover bread?

Wrap tightly in plastic or foil and keep at room temperature for up to three days, or freeze slices for longer storage.

→ Can I make this bread ahead of time?

Absolutely! The flavors often improve after a day. Bake, cool, and store the loaf for later enjoyment.