There’s something undeniably magical about the aroma of baking bread wafting through the house, especially when it’s Pumpkin Chocolate Chip Bread. Imagine a warm, spiced loaf, studded with gooey chocolate chips that melt into rich puddles as it bakes. high protein options The scent is like a cozy hug on a chilly autumn day, promising comfort with every slice.
Now, let’s talk about those moments when you take your first bite, and it feels like a party in your mouth! The flavors mingle beautifully, the pumpkin adds moisture and earthiness, while chocolate chips bring a sweet surprise. sweet chili chicken pairing This delight is perfect for crisp mornings or as an afternoon snack while you binge-watch your favorite show.
Why You'll Love This Recipe
- This delightful Pumpkin Chocolate Chip Bread is super easy to whip up in one bowl
- Its warm spices create a comforting flavor profile that everyone loves
- The inviting golden hue and chocolatey goodness make it visually appealing too
- Perfect for breakfast, snacks, or even dessert – it’s incredibly versatile!
I remember the first time I pulled this bread from the oven; my family gathered around like moths to a flame, eager to devour it!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
Canned Pumpkin Puree: Use pure pumpkin puree for moistness; avoid pumpkin pie filling as it contains added sugars and spices.
All-Purpose Flour: Standard all-purpose flour works best; sift it for fluffiness if you want an airy texture.
Granulated Sugar: Adds sweetness; feel free to substitute half with brown sugar for extra depth.
Baking Soda: Essential for leavening; ensure it’s fresh for maximum rise.
Ground Cinnamon: This spice gives warmth; don’t skimp on it because it’s what makes this bread smell heavenly.
Chocolate Chips: Semi-sweet chocolate chips are perfect here; they melt deliciously into every slice.
Vegetable Oil: Keeps the bread moist and tender; you can substitute with melted butter for richer flavor.
Eggs: Two eggs help bind everything together; room temperature eggs work best for even mixing.
Vanilla Extract: A splash of vanilla enhances the sweetness and flavor profile beautifully.
Salt: Just a pinch balances the sweetness; don’t forget this step!
The full ingredients list, including measurements, is provided in the recipe card directly below. crispy onion rings.
Let’s Make it Together
Prepare Your Oven and Pan: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan generously with cooking spray or butter to prevent sticking.
Mix Wet Ingredients First: In a large mixing bowl, combine canned pumpkin puree, vegetable oil, granulated sugar, eggs, and vanilla extract. Whisk until smooth and creamy – this is where the magic begins!
Add Dry Ingredients Gradually: Sift in all-purpose flour, baking soda, ground cinnamon, and salt into the wet mixture. Stir gently until just combined—don’t overmix or you’ll end up with tough bread.
Fold in Chocolate Chips**: Gently fold in semi-sweet chocolate chips using a spatula. Make sure they’re evenly distributed throughout the batter so every slice has delightful bursts of chocolatey goodness.
Pour Batter into Pan**: Pour your luscious batter into the prepared loaf pan. Smooth out the top gently with a spatula to ensure even baking.
Bake Until Golden Brown**: Place your pan in the preheated oven and bake for about 60-70 minutes or until a toothpick inserted into the center comes out clean! The kitchen will smell amazing during this time.
Let it cool for about 10 minutes before transferring it onto a wire rack. Slice that beautiful loaf warm or at room temperature—either way, you’ll be savoring each bite!
Enjoy making this delightful Pumpkin Chocolate Chip Bread! It’s bound to become a cherished recipe in your home just like it has in mine! comforting potato soup.
You Must Know
- Pumpkin Chocolate Chip Bread isn’t just a treat; it’s a cozy hug in loaf form
- The warm spices and chocolate chips create an irresistible aroma, filling your kitchen with comfort
- It’s perfect for breakfast, snacks, or dessert – anytime you need a smile
Perfecting the Cooking Process
Start by mixing wet ingredients first, then gently fold in the dry ones to keep it fluffy and moist.
Add Your Touch
Consider adding nuts or swapping chocolate chips for white chocolate for a unique twist on flavor.
Storing & Reheating
Store in an airtight container at room temperature for up to four days. Reheat slices in the microwave for 10-15 seconds.
Chef's Helpful Tips
- Use fresh pumpkin puree instead of canned for richer flavor
- Don’t overmix the batter; it can lead to dense bread
- Allow the bread to cool completely before slicing for cleaner cuts and better texture
Baking this Pumpkin Chocolate Chip Bread reminded me of my childhood, where the kitchen always smelled like autumn, creating cherished memories with family. For more inspiration, check out this Butternut Squash Mac Cheese recipe.
FAQ
Can I use canned pumpkin for this recipe?
Yes, canned pumpkin works well but try fresh for more flavor depth.
How do I know when my bread is done baking?
Insert a toothpick into the center; it should come out clean or with few crumbs attached.
Can I freeze Pumpkin Chocolate Chip Bread?
Absolutely! Wrap tightly and store in the freezer for up to three months.
Pumpkin Chocolate Chip Bread
- Total Time: 1 hour 25 minutes
- Yield: Approximately 12 servings 1x
Description
Indulge in the warmth of autumn with this delightful Pumpkin Chocolate Chip Bread. This easy-to-make loaf is a symphony of flavors, combining moist pumpkin with gooey chocolate chips, creating a cozy treat perfect for breakfast or an afternoon snack. The inviting aroma fills your kitchen, making it an irresistible addition to any fall gathering.
Ingredients
- 1 cup canned pumpkin puree
- 1/2 cup vegetable oil
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- In a large mixing bowl, whisk together pumpkin puree, vegetable oil, sugar, eggs, and vanilla until smooth.
- Sift in flour, baking soda, cinnamon, and salt; gently stir until just combined.
- Fold in chocolate chips until evenly distributed.
- Pour batter into the prepared pan and smooth the top.
- Bake for 60-70 minutes or until a toothpick inserted comes out clean.
- Let cool for about 10 minutes before transferring to a wire rack to cool completely.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (70g)
- Calories: 210
- Sugar: 12g
- Sodium: 160mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg
Keywords: - For added texture, consider folding in nuts or using white chocolate chips instead of semi-sweet. - Store leftovers in an airtight container at room temperature for up to four days or freeze for up to three months.