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To make Chocolate Chip Pumpkin Bread, you'll need: - 1 ½ cups all-purpose flour - 1 teaspoon baking soda - ½ teaspoon baking powder - ½ teaspoon salt - 1 tablespoon pumpkin spice (or a mix of cinnamon, nutmeg, and ginger) - ½ cup unsalted butter, softened - 1 cup brown sugar, packed - 2 large eggs - 1 cup canned pumpkin puree - 1 teaspoon vanilla extract - 1 cup semi-sweet chocolate chips - ½ cup chopped pecans (optional) These ingredients blend to create a rich, moist bread with a warm spice flavor. You can make simple swaps for some ingredients: - Flour: Use whole wheat flour for a heartier bread. - Butter: Substitute with coconut oil for a dairy-free option. - Brown Sugar: Use coconut sugar for a lower glycemic index. - Pumpkin Spice: If you lack pumpkin spice, mix equal parts cinnamon, nutmeg, and ginger. - Chocolate Chips: Swap for dark chocolate or white chocolate for a twist. These swaps can give you a unique taste while keeping the essence of the bread. Quality matters for great bread. Here are some tips: - Flour: Use fresh flour for the best texture. Stale flour can ruin your bake. - Pumpkin Puree: Choose 100% pure pumpkin puree. Avoid pumpkin pie filling as it has added sugar. - Chocolate Chips: Use good quality chips. They melt better and enhance flavor. - Butter: Use unsalted butter. This allows you to control the salt level. By selecting quality ingredients, you ensure that your Chocolate Chip Pumpkin Bread tastes amazing! {{ingredient_image_1}} Start by getting everything ready. First, preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan. Set it aside for later. Next, gather your dry ingredients. In a medium bowl, whisk together 1 ½ cups of all-purpose flour, 1 teaspoon of baking soda, ½ teaspoon of baking powder, ½ teaspoon of salt, and 1 tablespoon of pumpkin spice. This blend gives the bread its warm flavor. Set this mix aside. Now, move to a large mixing bowl. Cream together ½ cup of softened unsalted butter and 1 cup of packed brown sugar until it’s smooth and fluffy. This step is key for a light texture. Add 2 large eggs, one at a time, mixing well after each addition. Then, stir in 1 cup of canned pumpkin puree and 1 teaspoon of vanilla extract. Mix until all is combined. Slowly add the dry mix to the wet mix. Stir gently until just combined. Don’t worry about lumps; they are fine. Finally, fold in 1 cup of semi-sweet chocolate chips and ½ cup of chopped pecans if you want some crunch. Pour the batter into the prepared loaf pan. Use a spatula to smooth it out evenly. Place the pan in the preheated oven. Bake for 60-65 minutes. Check for doneness by inserting a toothpick in the center. If it comes out clean, your bread is ready. Once baked, take it out of the oven. Let the bread cool in the pan for about 10 minutes. This makes it easier to take out. After that, transfer the bread to a wire rack. Let it cool completely before slicing. Timing is crucial for the best results. If your oven runs hot, start checking the bread at 55 minutes. If the toothpick shows wet batter, it needs more time. Also, remember that the bread continues to cook a bit after you take it out. So, a little underdone is better than overdone. Keep an eye on the top color. It should be golden brown. If it browns too fast, cover it loosely with foil. This way, the inside can bake fully without burning the top. Enjoy the sweet smell filling your kitchen as it bakes! To bake chocolate chip pumpkin bread well, follow a few key steps. First, always preheat your oven to 350°F. This helps the bread rise evenly. Next, I recommend using room temperature butter. It blends smoothly with sugar. Softened butter also gives a light texture. When mixing, cream the butter and sugar until fluffy. This step adds air, making your bread rise better. Many home bakers make a few common errors. One mistake is overmixing the batter. Mix until just combined; a few lumps are okay. If you overmix, your bread can turn out tough. Another mistake is not measuring ingredients accurately. Use dry measuring cups for flour and brown sugar. This ensures you get the right amount, which affects the texture. Lastly, don’t skip the greasing step for your loaf pan. It helps the bread come out cleanly after baking. For perfect texture, pay attention to your ingredients. Use fresh pumpkin puree for rich flavor and moisture. If you prefer a lighter bread, substitute half of the butter with unsweetened applesauce. This keeps your bread moist without adding too much fat. Adding chocolate chips is a must for sweetness and texture. I suggest folding them in gently. You want them evenly spread, but don’t crush them. Lastly, let the bread cool in the pan for about 10 minutes before moving it. This helps it set and makes slicing easier. Pro Tips Use Fresh Spices: For the best flavor, use freshly ground spices instead of pre-ground ones. This will enhance the aroma and taste of your pumpkin spice chocolate chip bread. Don’t Overmix: When combining the wet and dry ingredients, mix until just combined. Overmixing can lead to dense bread, so a few lumps are perfectly fine. Check for Doneness: Ovens can vary, so start checking your bread for doneness a few minutes before the recommended baking time. A toothpick inserted in the center should come out clean. Customize Your Mix-Ins: Feel free to experiment with your favorite nuts or even dried fruits. Adding cranberries or walnuts can provide a delightful twist to the classic recipe. {{image_2}} You can boost the flavor of your chocolate chip pumpkin bread. Add a pinch of extra pumpkin spice for warmth. A splash of orange juice or zest brings a nice citrus note. You could also use dark chocolate chips for richer taste. Want a nutty twist? Try brown butter instead of regular butter. It adds a deep, toasty flavor that’s hard to beat. If you need a gluten-free option, swap in a gluten-free flour blend. Just ensure the blend has xanthan gum for better texture. For a vegan version, replace the eggs with flax eggs. Mix one tablespoon of ground flaxseed with three tablespoons of water for each egg. Use coconut oil instead of butter for a plant-based fat option. This makes the bread moist and delicious. You can make your pumpkin bread even more fun with add-ins. Chopped pecans or walnuts add a nice crunch. Dried cranberries or raisins give a sweet and tart flavor. For a twist, try adding chocolate chunks or butterscotch chips. These create pockets of gooey sweetness. Mix and match to find your favorite combinations! To keep your chocolate chip pumpkin bread fresh, wrap it well. Use plastic wrap or foil. Store it at room temperature for up to three days. If you want to keep it longer, the fridge is good too. Just remember to wrap it tightly to avoid drying out. Freezing is a great way to save leftover bread. First, let the bread cool completely. Then, slice it if you want single servings. Wrap each slice or the whole loaf in plastic wrap. After that, place it in a freezer bag. This will keep the bread fresh for up to three months. When you're ready to enjoy it, just thaw it in the fridge overnight. To reheat your pumpkin bread, use an oven or a microwave. If you use the oven, preheat it to 350°F (175°C). Place the bread on a baking sheet and heat for about 10 minutes. This warms it through and keeps it soft. If you choose the microwave, heat a slice for about 15-20 seconds. This way, the chocolate chips get nice and melty. Enjoy your warm treat! Yes, you can use fresh pumpkin. Start with a small pumpkin. Cut it in half and remove the seeds. Bake it at 400°F (200°C) for about 45 minutes. Once soft, scoop the flesh out and mash it. Measure out one cup of this fresh pumpkin. It will add a nice, homemade flavor. To check if your bread is done, insert a toothpick into the center. If it comes out clean or with a few crumbs, your bread is ready. If it has wet batter on it, bake for a few more minutes. Keep an eye on it to avoid overbaking. Yes, you can! For mini loaves, divide the batter into smaller pans. Bake for about 25-30 minutes. For muffins, fill the cups about two-thirds full. Bake for 18-20 minutes. Both options will taste just as great! Enjoy the fun shapes. This blog post covered all you need for great chocolate chip pumpkin bread. We explored key ingredients, their substitutes, and tips for choosing the best quality. Step-by-step, you learned how to prepare, bake, and cool your bread. I shared common mistakes to avoid and tricks to get the right texture. I also discussed creative variations and proper storage methods for leftovers. Baking should be fun and rewarding. Now you have the skills to make delicious pumpkin bread your way. Enjoy every slice!

Pumpkin Spice Chocolate Chip Bread

A deliciously moist bread infused with pumpkin spice and chocolate chips, perfect for fall.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Course Dessert
Cuisine American
Servings 10
Calories 250 kcal

Ingredients
  

  • 1.5 cups all-purpose flour
  • 1 teaspoon baking soda
  • 0.5 teaspoon baking powder
  • 0.5 teaspoon salt
  • 1 tablespoon pumpkin spice
  • 0.5 cups unsalted butter, softened
  • 1 cups brown sugar, packed
  • 2 large eggs
  • 1 cups canned pumpkin puree
  • 1 teaspoon vanilla extract
  • 1 cups semi-sweet chocolate chips
  • 0.5 cups chopped pecans (optional)

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan and set aside.
  • In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and pumpkin spice. Set this mixture aside.
  • In a large mixing bowl, cream together the softened butter and brown sugar until smooth and fluffy.
  • Add the eggs, one at a time, mixing well after each addition. Then, stir in the pumpkin puree and vanilla extract until fully combined.
  • Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. It's okay if there are a few lumps; be careful not to overmix.
  • Fold in the chocolate chips and chopped pecans (if using), ensuring they are evenly distributed throughout the batter.
  • Pour the batter into the prepared loaf pan, smoothing it out evenly with a spatula.
  • Bake in the preheated oven for 60-65 minutes, or until a toothpick inserted into the center comes out clean.
  • Once baked, remove from the oven and let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Notes

Serve slices topped with whipped cream or spiced cream cheese for a delightful treat.
Keyword chocolate chip, fall recipe, pumpkin bread