Ah, the crisp air, the smell of falling leaves, and the return of cozy sweaters all signal one thing: it’s officially fall! And what better way to celebrate this seasonal transition than with a slice (or two… or three) of homemade Pumpkin Chocolate Chip Bread? This delightful treat is like a warm hug on a chilly day, and it’s one of my absolute favorite recipes to whip up when the pumpkin spice craze hits.
I remember the first time I tried making this pumpkin chocolate chip bread. It was during my college days, the time when I was trying to impress my friends with my “baking skills” (which were limited at the time). I decided to try something adventurous, and this recipe was a hit! The sweet, spiced aroma filled my tiny kitchen, and my friends came flocking, creating a happy little gathering that turned into a cherished memory. Now, every fall, I make it as a tradition, and it never fails to bring a smile to my face (and, let’s be honest, probably a few crumbs on my shirt!).
So, let’s dive right into this delicious recipe that will surely become a staple in your autumn repertoire.
What’s in Pumpkin Chocolate Chip Bread?
Pumpkin Puree: The star of the show! It brings moisture and a wonderful earthy sweetness to the bread. Make sure you use pure pumpkin puree and not the spiced pie filling for the best results.
Chocolate Chips: You can’t have chocolate chip bread without the chocolate! I love using semi-sweet chocolate chips, but dark or even white chocolate can give it a fun twist.
All-Purpose Flour: This is the foundation of our bread. I recommend sifting it first—it makes for a lighter, fluffier loaf!
Sugar: A combination of granulated sugar and brown sugar gives this dish a fantastic flavor and a hint of caramel-like sweetness.
Baking Powder and Baking Soda: The dynamic duo responsible for making the bread rise and giving it that lovely fluffiness.
Cinnamon, Nutmeg, and Ginger: A blend of warm spices that really enhances the pumpkin flavor and adds a cozy fall essence to every bite.
Eggs: These bind everything together and add richness. Room temperature eggs work best!
Vegetable Oil: To keep our pumpkin bread moist and tender. You can also use melted coconut oil if you prefer!
Is Pumpkin Chocolate Chip Bread Good for You?
Absolutely! Kind of. Let’s break it down:
Pumpkin Puree: Rich in vitamins A and C, it’s low in calories and high in fiber, making it a great addition to your diet. Plus, who doesn’t love a vegetable sneaking into their dessert?
Chocolate Chips: While it’s still a treat, a bit of dark chocolate can actually have health benefits due to its antioxidant properties. Just don’t go overboard—balance is key!
There are some considerations – this bread has sugars and carbs, so it’s best enjoyed in moderation, especially if you’re watching your sugar intake.
Ingredients List
– 1 cup pumpkin puree (canned or fresh)
– 1 cup granulated sugar
– 1 cup brown sugar, packed
– 2 large eggs
– 1/2 cup vegetable oil
– 2 cups all-purpose flour, sifted
– 1 teaspoon baking powder
– 1 teaspoon baking soda
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground nutmeg
– 1/2 teaspoon ground ginger
– 1/2 teaspoon salt
– 1 cup semi-sweet chocolate chips
*Serves: 1 loaf (approximately 10-12 slices)*
How to Make Pumpkin Chocolate Chip Bread?
1. Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
2. In a large mixing bowl, combine the pumpkin puree, granulated sugar, brown sugar, and eggs. Mix well until everything is combined and smooth.
3. Slowly stir in the vegetable oil until fully incorporated.
4. In another bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to over-mix!
6. Gently fold in the chocolate chips, reserving a few to sprinkle on top for that extra “wow” factor.
7. Pour the batter into your prepared loaf pan, and spread it out evenly. Sprinkle the reserved chocolate chips on top.
8. Bake in the preheated oven for 60-70 minutes or until a toothpick inserted in the center comes out clean.
9. Let your bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Sweet Tips for the Best Pumpkin Bread
– For a fun spin, try adding nuts like walnuts or pecans for added texture and flavor.
– Serve warm with a spread of cream cheese for an amazing breakfast or snack.
– If you have leftovers (if!), it freezes wonderfully. Just wrap it tightly in plastic wrap or foil and store it in an airtight bag.
I really hope you give this delicious Pumpkin Chocolate Chip Bread a try! It’s the perfect treat to accompany your morning coffee or to share with friends at a cozy get-together. Trust me; this recipe is going to become a cherished fall tradition in your kitchen just like it is in mine. Be sure to let me know how it turns out—I can’t wait to hear your pumpkin bread stories! Enjoy!
