Pumpkin Chocolate Chip Bread

This Pumpkin Chocolate Chip Bread is a moist and wildly flavorful quick bread that brings the best of fall baking into your kitchen. It is easy enough for a weeknight project and uses ingredients you likely have on hand. The chocolate chips scattered through each slice melt into the warmly spiced pumpkin crumb making every bite a little celebration. If you have never tried the pumpkin chocolate combo this recipe is a great place to start.

I first made this bread on a chilly October Sunday when we wanted something cozy. Now I bake it for family gatherings and always come home with an empty pan because everyone loves it.

Ingredients

• All purpose flour: this is the structure of your bread Make sure to use fresh flour for the best crumb
• Baking powder and baking soda: these help the loaf rise and stay tender
• Salt: balances the sweetness Use fine sea salt for even distribution
• Pumpkin pie spice: brings all the classic fall flavors Use a good quality or homemade blend
• Canned pumpkin: not pumpkin pie filling This makes the bread moist and gives it real pumpkin flavor Choose a brand with only pumpkin on the label
• Brown sugar and granulated sugar: together they sweeten and keep the bread moist Check for fresh brown sugar that is still soft so it blends well
• Applesauce or canola oil: you can use either for moisture I love the rich crumb oil gives
• Eggs: provide structure and help the bread set Use large eggs at room temperature
• Vanilla extract: deepens the flavor Look for pure vanilla for the best taste
• Chocolate chips: the star addition Choose a brand with a good cocoa aroma and taste for meltiness

Step-by-Step Instructions

Prepare the Pans:

Grease two 8 by 4 inch loaf pans well and line with parchment so the bread releases cleanly I always leave an overhang on the sides for easy lifting

Mix the Dry Ingredients:

In a large bowl whisk the flour salt baking powder baking soda and pumpkin pie spice for a full minute This helps distribute the leaveners and spice so every bite tastes balanced

Mix the Wet Ingredients:

In another bowl combine the canned pumpkin brown sugar granulated sugar applesauce or oil eggs and vanilla whisking until completely smooth There should be no streaks of egg left and the mixture will look thick and glossy

Combine the Mixtures:

Add the wet ingredients to the dry ingredients Gently fold everything together using a large spatula Stir just until combined so your bread stays tender not tough

Add the Chocolate Chips:

Fold most of the chocolate chips into the batter Save a small handful for sprinkling on top which gives a pretty finish

Fill the Pans:

Divide the batter evenly between the two pans and smooth the tops with a spatula Sprinkle the reserved chips over each loaf

Bake:

Place the pans in a 350 degree oven on the center rack Bake for 50 to 55 minutes The loaves should be set and a toothpick will come out clean or with a few crumbs

Cool:

Let the loaves cool in the pans for 10 minutes then use the parchment to lift them onto a wire rack to cool completely This keeps the bread moist and prevents soggy bottoms

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My favorite part is that swirl of melted chocolate you see when you slice it I once made this bread for Thanksgiving breakfast and my nieces still talk about that morning

Storage Tips

Once fully cooled wrap the loaves tightly in plastic wrap or foil Store at room temperature for up to three days For longer storage freeze slices individually for quick treats

Ingredient Substitutions

For a lighter loaf use unsweetened applesauce instead of oil If you are out of pumpkin pie spice use cinnamon nutmeg and a pinch of ground cloves You can also swap in butterscotch chips or dried cranberries for the chocolate chips

Serving Suggestions

Serve warm with honey butter or a swipe of cream cheese For dessert I love a drizzle of chocolate glaze Leftovers are amazing toasted with a bit of salted butter

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Cultural and Historical Context

Pumpkin breads have been a part of American home baking for decades Fall crops like pumpkin became a staple in sweet quick breads during the twentieth century The chocolate chip twist is a more modern update and a much loved addition in my house

Recipe FAQs

→ Can I use fresh pumpkin instead of canned?

Yes! Substitute equal amounts of cooked, pureed pumpkin for canned. Be sure to drain any excess liquid if homemade puree is thin.

→ What can I use instead of oil?

Applesauce is a great substitute for oil and keeps the loaf moist while reducing fat content. Use the same amount as the oil.

→ Do I need a mixer for this bread?

No mixer is required. You only need mixing bowls and a whisk or spoon, making this bread easy to prepare by hand.

→ How do I ensure my bread is moist?

Use the correct amount of pumpkin puree and avoid overmixing the batter. Check for doneness with a toothpick after baking.

→ Can I add nuts or swap chocolate chips?

Absolutely! Walnuts, pecans, dried cranberries, or butterscotch chips all make excellent add-ins or substitutions for chocolate chips.

→ How should I store leftover bread?

Wrap cooled bread tightly and store at room temperature up to 3 days, or refrigerate for longer freshness.