Delicious Pumpkin Chocolate Chip Bread Recipe

Hey there, friends! I’m so excited to chat about one of my all-time favorite fall treats today, the Delicious Pumpkin Chocolate Chip Bread Recipe. I stumbled upon this gem a few years back when I was desperately trying to use up a giant can of pumpkin puree after Thanksgiving, and let me tell ya, it’s been a game-changer in my kitchen ever since.

My family literally begs for it as soon as the leaves start turning orange!

I remember the first time I whipped up this Delicious Pumpkin Chocolate Chip Bread Recipe; I was a bit skeptical about combining pumpkin and chocolate, but oh my gosh, was I wrong to doubt it. It’s like a cozy hug in bread form, with those melty chocolate chips sneaking into every bite. I can’t wait to share this with y’all!

And honestly, I’ve made this Delicious Pumpkin Chocolate Chip Bread Recipe so many times now, I’ve got it down to a science. Stick with me, and I’ll walk you through every step to make sure yours turns out just as scrumptious as mine does.

Why You’ll Love This Recipe

I’ve found that this Delicious Pumpkin Chocolate Chip Bread Recipe is a total crowd-pleaser, no matter who’s at the table. It’s got that perfect balance of sweet and spiced, with a moist texture that just melts in your mouth. Seriously, every time I bake it, my house smells like a fall festival, and I’m instantly in the best mood!

In my kitchen, this Delicious Pumpkin Chocolate Chip Bread Recipe has become a go-to for everything from lazy weekend breakfasts to quick gifts for neighbors. It’s super easy to throw together, even if you’re not a baking pro. Trust me, if I can nail it (and I’ve had my share of baking flops), so can you!

Ingredients List

Let’s dive into what you’ll need for this Delicious Pumpkin Chocolate Chip Bread Recipe. I’m all about keeping things simple, so I stick to ingredients I already have in my pantry or can grab easily at the store. I prefer using real pumpkin puree over pumpkin pie filling for that authentic flavor, and I usually buy a good-quality brand like Libby’s.

Here’s the rundown for one loaf of this Delicious Pumpkin Chocolate Chip Bread Recipe. Feel free to double it if you’ve got a crowd (or just wanna hoard some for yourself, no judgment here). Check out the list below for all the specifics!

1 3/4 cups (220g) all-purpose flour, for that perfect structure
1 teaspoon baking soda, to help it rise nice and fluffy
1/2 teaspoon baking powder, for extra lift
1/2 teaspoon salt, to balance the sweetness
1 1/2 teaspoons ground cinnamon, for that warm fall vibe
1/2 teaspoon ground nutmeg, ‘cause a little spice goes a long way
1/4 teaspoon ground cloves, just a pinch for depth
2 large eggs, at room temperature for better mixing
3/4 cup (150g) granulated sugar, for sweetness without overdoing it
1/2 cup (100g) brown sugar, packed, for a hint of molasses flavor
1 cup (240g) pumpkin puree, not pie filling, for authentic taste
1/2 cup (120ml) vegetable oil, to keep it moist (I like canola)
1/4 cup (60ml) orange juice, for a sneaky citrus kick
1 teaspoon vanilla extract, for that cozy aroma
1 cup (180g) semi-sweet chocolate chips, ‘cause chocolate makes everything better

I’ve made this Delicious Pumpkin Chocolate Chip Bread Recipe with both store-bought and homemade puree, and honestly, both work great. Just make sure your pumpkin isn’t too watery if you’re going the DIY route!

Variations

One thing I adore about this Delicious Pumpkin Chocolate Chip Bread Recipe is how easy it is to switch things up. I’ve played around with different twists over the years, depending on what I’ve got in the pantry or who I’m baking for. Here are some of my favorite variations to keep this bread exciting!

Nutty Crunch: Toss in 1/2 cup of chopped walnuts or pecans for a bit of texture. I tried this once for a potluck, and folks couldn’t stop raving about the extra bite.
White Chocolate Dream: Swap the semi-sweet chips for white chocolate chips. It’s a bit sweeter, but oh-so-decadent!
Spice It Up: Add an extra 1/4 teaspoon of ginger for a bolder kick. My husband loves this version with his coffee.
Cranberry Twist: Mix in 1/2 cup of dried cranberries along with the chocolate chips for a tart contrast. My kids always ask for this around the holidays.
Streusel Topping: Sprinkle a quick mix of 1/4 cup flour, 1/4 cup brown sugar, and 2 tablespoons butter on top before baking for a crumbly finish. I did this for a brunch once, and it was a total hit.
Mini Muffins: Pour the batter into a muffin tin instead of a loaf pan for cute, grab-and-go bites. Perfect for little hands or quick snacks!
Pumpkin Seed Pop: Throw in 1/4 cup of roasted pumpkin seeds for an earthy crunch. I love how it ties into the pumpkin theme.

I’m always tinkering with this Delicious Pumpkin Chocolate Chip Bread Recipe, and I bet you’ll find your own fave twist too. Got a variation you love? Drop it in the comments—I’m all ears!

Servings and Timing

In my experience, this Delicious Pumpkin Chocolate Chip Bread Recipe comes together pretty quickly, even on a busy day. It’s one of those recipes where the hardest part is waiting for it to cool before slicing in (guilty as charged). Here’s the breakdown for planning your bake!

Prep Time: 15 minutes
Cook Time: 60 minutes
Total Time: 75 minutes
Servings: 8-10 slices

I’ve found this Delicious Pumpkin Chocolate Chip Bread Recipe usually serves about 8-10 folks, depending on how thick you cut those slices. It’s perfect for a family breakfast or a cozy gathering with friends!

Step-by-Step Instructions

Alright, let’s get into the nitty-gritty of making this Delicious Pumpkin Chocolate Chip Bread Recipe. I’ve broken it down into easy steps that even a beginner baker can follow. I’m sharing my little tricks too, ‘cause I’ve learned a few things after baking this a zillion times!

Delicious Pumpkin Chocolate Chip Bread Recipe recipe step-by-step guide — Delicious Delicious Pumpkin Chocolate Chip Bread Recipe prepared with love – follow this detailed recipe guide

Step 1: Preheat and Prep

First things first, crank your oven to 350°F (175°C) and grease a 9×5-inch loaf pan. I like to line mine with parchment paper for easy removal—trust me, it saves a lotta hassle. Gather all your ingredients now so you’re not scrambling mid-mix.

Step 2: Mix the Dry Stuff

In a big bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. I always give it a good stir to make sure the spices are evenly spread out. Nothing worse than a bite with no flavor, right?

Step 3: Beat the Wet Ingredients

In another bowl, beat the eggs with the granulated sugar and brown sugar until it’s nice and smooth. Then mix in the pumpkin puree, oil, orange juice, and vanilla. I’ve found that using a whisk here helps everything blend like a dream for this Delicious Pumpkin Chocolate Chip Bread Recipe.

Step 4: Combine Wet and Dry

Slowly pour the wet mix into the dry ingredients and stir until just combined. Don’t overmix—lumps are totally fine! This is where I fold in the chocolate chips for that Delicious Pumpkin Chocolate Chip Bread Recipe magic.

Step 5: Bake It Up

Pour the batter into your prepared pan and smooth the top a bit. Bake for 60-70 minutes, or until a toothpick poked in the center comes out clean. I usually start checking at 55 minutes, just in case my oven’s feeling feisty.

Step 6: Cool and Enjoy

Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack. I know it’s tempting to dive right in, but waiting a bit keeps it from crumbling. Slice up this Delicious Pumpkin Chocolate Chip Bread Recipe and watch it disappear!

Nutritional Information

I’m no dietitian, but I think it’s helpful to know the basics about what’s in this Delicious Pumpkin Chocolate Chip Bread Recipe. It’s definitely a treat, not a health food, but a little indulgence never hurt anyone! Here’s the breakdown per slice, based on 10 servings.

Calories: 310 per slice
Fat: 15g
Protein: 4g
Carbohydrates: 40g
Sodium: 220mg

I’ve calculated this for my Delicious Pumpkin Chocolate Chip Bread Recipe using standard ingredients, but it can vary a bit depending on your chocolate chips or oil. Enjoy it in moderation, and you’re golden!

Healthier Alternatives

If you’re looking to lighten up this Delicious Pumpkin Chocolate Chip Bread Recipe, I’ve got some swaps that I’ve tried myself. I’m not always about cutting calories, but sometimes it’s nice to tweak things a bit. Here are my go-to healthier options!

Less Sugar: Cut the granulated sugar down to 1/2 cup and use a natural sweetener like maple syrup for the rest. I’ve done this and still loved the taste.
Oil Swap: Replace half the oil with unsweetened applesauce. It keeps the bread moist without all the fat.
Whole Wheat Flour: Sub half the all-purpose flour with whole wheat for more fiber. I find it makes the texture a tad denser, but still yummy.
Dark Chocolate: Use dark chocolate chips with at least 70% cocoa for less sugar and more antioxidants. I’m a fan of this switch in my Delicious Pumpkin Chocolate Chip Bread Recipe!

Serving Suggestions

I love getting creative with how I serve this Delicious Pumpkin Chocolate Chip Bread Recipe. It’s so versatile, you can dress it up or keep it simple depending on the vibe. Here are some ideas I’ve tried and loved!

Breakfast Treat: Slice it thick and smear with a little butter or cream cheese. It’s my fave way to start a chilly morning.
Dessert Delight: Warm a slice and top with a scoop of vanilla ice cream. I did this at a dinner party, and everyone went wild!
Coffee Companion: Pair a piece with your morning brew for the ultimate cozy moment. It’s my daily ritual with this Delicious Pumpkin Chocolate Chip Bread Recipe.
Kid Snack: Cut into smaller pieces for an after-school pick-me-up. My kids devour it every time!

Common Mistakes to Avoid

I’ve botched this Delicious Pumpkin Chocolate Chip Bread Recipe more times than I’d like to admit, so I’m sharing the slip-ups I’ve learned the hard way. Save yourself the headache and keep these in mind. Trust me on this!

Overmixing the Batter: Stir just until combined, or you’ll end up with tough bread. I did this once, and it was like chewing cardboard.
Skipping the Cooling Time: Cutting too soon makes it crumble. I’ve ruined a loaf or two with my impatience!
Wrong Pumpkin: Don’t use pumpkin pie filling—it’s too sweet and spiced. Stick to plain puree for this Delicious Pumpkin Chocolate Chip Bread Recipe.
Oven Temp Issues: Make sure your oven is fully preheated. I baked a loaf at a wonky temp once, and it was a gooey mess.

Storing Tips

I’ve found that this Delicious Pumpkin Chocolate Chip Bread Recipe keeps pretty well if you store it right. I always make an extra loaf just to have on hand! Here’s how I keep it fresh.

Room Temperature: Store in an airtight container for up to 3 days. I wrap mine in plastic wrap first.
Refrigerator: Keeps for 5-7 days in the fridge if you want it to last longer. Just warm a slice before eating!
Freezer: Freeze slices for up to 2 months in freezer bags. I pop them in the toaster oven straight from frozen for a quick treat with this Delicious Pumpkin Chocolate Chip Bread Recipe.

Frequently Asked Questions

I get a ton of questions about this Delicious Pumpkin Chocolate Chip Bread Recipe, so I’ve rounded up the most common ones. Let’s tackle them together!

Can I use fresh pumpkin instead of canned?

Absolutely! Just cook and puree it yourself, making sure it’s not too watery. I’ve done it both ways, and fresh works great if you’ve got the time.

Can I make this gluten-free?

Yep, swap the flour for a 1:1 gluten-free baking mix. I’ve tried it with Bob’s Red Mill, and it turned out pretty darn good.

Why did my bread sink in the middle?

This usually happens if it’s underbaked or the baking soda is old. Check for doneness with a toothpick, and make sure your leavening agents are fresh.

Can I skip the chocolate chips?

Of course, though I think they’re the best part! You can leave them out or sub with nuts or dried fruit.

Can I make muffins instead of a loaf?

For sure! Use a muffin tin and bake for about 18-22 minutes at the same temp. Perfect for on-the-go snacking with this Delicious Pumpkin Chocolate Chip Bread Recipe.

How do I know when it’s done?

Stick a toothpick in the center—if it comes out clean or with a few crumbs, you’re good. I start checking at 60 minutes, just to be safe.

Can I double the recipe?

Yes, just use two loaf pans and keep an eye on baking time. I’ve doubled it for holiday gifting, and it works like a charm.

Is this recipe kid-friendly?

Totally! My kiddos can’t get enough of this Delicious Pumpkin Chocolate Chip Bread Recipe. It’s a sneaky way to get some pumpkin in their diet too.

Conclusion

Well, there you have it, folks—my tried-and-true Delicious Pumpkin Chocolate Chip Bread Recipe that’s sure to become a staple in your home. I’ve poured all my tips and tricks into this guide, and I can’t wait for you to give it a whirl. If you bake up this Delicious Pumpkin Chocolate Chip Bread Recipe, let me know how it goes—I’m dying to hear! Happy baking, y’all!