Introduction

Hey there! Let me tell you about one of my all-time favorite fall treats – Chocolate Chip Pumpkin Bread. This recipe is a perfect combination of warm spices, sweet pumpkin, and gooey chocolate chips. I can’t help but smile when the aroma of this bread fills my kitchen. It’s like a cozy hug in food form!

Why You’ll Love This

I make this pumpkin bread when I want to indulge in something comforting and delicious. The soft and moist texture, coupled with the burst of chocolate in every bite, is simply irresistible. My family goes crazy for this because it’s a delightful treat that brings us together during the autumn season.

Ingredients

Here’s what you’ll need to make this scrumptious Chocolate Chip Pumpkin Bread:

– 1 and 3/4 cups all-purpose flour

– 1 teaspoon baking soda

– 1/2 teaspoon salt

– 2 teaspoons ground cinnamon

– 1/2 teaspoon ground nutmeg

– 1/4 teaspoon ground cloves

– 1/4 teaspoon ground ginger

– 1/2 cup unsalted butter, melted

– 1 cup granulated sugar

– 1/2 cup packed brown sugar

– 1 teaspoon vanilla extract

– 2 large eggs

– 1 and 1/4 cups canned pumpkin puree

– 1/2 cup milk

– 1 cup chocolate chips

Optional: You can add a handful of chopped nuts or raisins for added texture if you like!

Directions

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.

2. In a medium-sized bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. Set aside.

3. In a large mixing bowl, cream together the melted butter, granulated sugar, brown sugar, and vanilla extract until well combined.

4. Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next.

5. Mix in the pumpkin puree until the mixture is smooth and creamy.

6. Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients.

7. Gently fold in the chocolate chips, being careful not to overmix the batter.

8. Pour the batter into the prepared loaf pan and smooth the top with a spatula.

9. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean. If the top starts to brown too quickly, cover it loosely with aluminum foil.

10. Remove the bread from the oven and allow it to cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely before slicing.

Notes

During the baking process, your kitchen will be filled with the most amazing aroma. It’s hard to resist sneaking a slice while the bread is still warm, but trust me, it tastes even better when fully cooled. The flavors meld together, creating a heavenly bite.

Variations

I love experimenting with different variations of this recipe. One of my favorites is adding a cream cheese swirl. Simply mix together 4 ounces of softened cream cheese, 1/4 cup granulated sugar, and 1 egg until well combined. Pour half of the pumpkin batter into the loaf pan, spoon the cream cheese mixture on top, and then layer the remaining pumpkin batter. Swirl it gently with a knife before baking for an extra creamy surprise!

Equipment

While a standard loaf pan is ideal for this recipe, you can also use mini loaf pans for individual servings. If you don’t have a loaf pan, you can make Pumpkin Chocolate Chip Muffins instead! Just adjust the baking time accordingly.

Storage

This Chocolate Chip Pumpkin Bread can be stored in an airtight container at room temperature for up to 3 days. However, in my house, it never lasts more than a day! It’s just too delicious to resist.

Serving Suggestions

I personally enjoy a slice of this bread with a warm cup of coffee on a crisp autumn morning. It’s the perfect way to start the day! You can also serve it as a delightful dessert, topped with a dollop of whipped cream or a scoop of vanilla ice cream.

Pro Tips

Don’t rush the cooling process! Allowing the bread to cool completely ensures a moist and tender texture. I once tried cutting into it too soon, and it turned out slightly gummy in the center.

If you’re a fan of pumpkin spice, feel free to add a teaspoon or two to the batter for an extra kick of flavor!

FAQ

Q: Can I use fresh pumpkin instead of canned pumpkin puree?

A: Absolutely! Simply roast a small pumpkin, scoop out the flesh, and puree it until smooth. Just make sure to remove any excess moisture before using it in the recipe.

Q: Can I freeze this Chocolate Chip Pumpkin Bread?

A: Yes, you can! Wrap the cooled bread tightly in plastic wrap and place it in an airtight container or freezer bag. It can be frozen for up to 2 months. Just thaw it at room temperature before enjoying.

Q: Can I substitute the chocolate chips with other mix-ins?

A: Of course! You can replace the chocolate chips with chopped walnuts, pecans, or even dried cranberries for a different twist.

I hope you give this Chocolate Chip Pumpkin Bread a try. It’s a delightful treat that captures the essence of fall in every bite. Enjoy!