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There’s just something magical about fall, right? The crisp air, the colorful leaves, and that undeniable craving for cozy, warm treats. For me, nothing screams fall baking louder than a perfect loaf of chocolate chip pumpkin bread. It’s like a hug in edible form! I used to think baking was this super complicated thing, something only “kitchen people” could do. But honestly, after years of being stressed and barely making it into the kitchen, I discovered that simple, delicious things can come from just a few ingredients and a little bit of love. This recipe is one of those things – so incredibly moist and packed with flavor, it makes me feel like a baking pro without all the fuss. It’s proof that great food doesn’t need to be complicated, just like *my* journey from kitchen-clueless to finding pure cooking joy!
- Why You'll Love This Chocolate Chip Pumpkin Bread
- Gather Your Ingredients for Chocolate Chip Pumpkin Bread
- Simple Steps to Make Your Chocolate Chip Pumpkin Bread
- Tips for Perfect Chocolate Chip Pumpkin Bread
- Ingredient Notes and Substitutions for Your Pumpkin Bread
- How to Freeze Chocolate Chip Pumpkin Bread
- Frequently Asked Questions about Chocolate Chip Pumpkin Bread
- Enjoying Your Homemade Pumpkin Bread
- Nutritional Estimate for Chocolate Chip Pumpkin Bread
- Share Your Chocolate Chip Pumpkin Bread Creations
Why You’ll Love This Chocolate Chip Pumpkin Bread
Honestly, this recipe is a total winner for so many reasons:
- Super Easy Prep: We’re talking one-bowl simple here, which means less mess and more fun!
- Unbelievably Moist: Thanks to that pure pumpkin puree, it’s never dry – just perfectly tender and fudgy.
- Packed with Flavor: The warm spices and melty chocolate chips are just dreamy together.
- Your New Fall Favorite: It’s the ultimate treat for breakfast, an afternoon snack, or even dessert!
Gather Your Ingredients for Chocolate Chip Pumpkin Bread
Alright, let’s get our ducks in a row! To make this amazing chocolate chip pumpkin bread, you’ll want to grab a few things from your pantry and fridge. Make sure you have your pure pumpkin puree – not the pie filling, okay? That’s super important. You’ll also need some all-purpose flour, baking soda so it gets nice and fluffy, a pinch of salt to balance everything out, and those warm fall spices: cinnamon, nutmeg, and a whisper of cloves. Don’t forget your sugar, a couple of large eggs, some vegetable oil (or another neutral oil works too!), a splash of milk, and a good dose of vanilla extract. Oh, and the best part? A whole cup of yummy chocolate chips!
Simple Steps to Make Your Chocolate Chip Pumpkin Bread
Alright, let’s get baking! Seriously, this part is so easy, you’ll wonder why you ever thought baking was tricky. We’re going to walk through it step-by-step, and before you know it, your kitchen will smell like pure fall heaven.
Preheating and Pan Preparation
First things first, let’s get that oven warmed up to 350°F (175°C). While it’s heating, grab a standard 9×5 inch loaf pan. You’ll want to grease it really well and then give it a light dusting of flour. This little trick makes sure your beautiful bread slides right out later!
Combining Dry Ingredients
Grab yourself a big ol’ bowl. We’re going to toss in the flour, baking soda, salt, and all those cozy spices – cinnamon, nutmeg, and a touch of cloves. Just give them a good whisk together. This makes sure all those leavening agents and flavors are spread out evenly, so you get that perfect texture in every bite.
Mixing Wet Ingredients
Now, in a separate bowl, let’s get the wet ingredients ready. Whisk together the sugar, those two large eggs we talked about, the creamy pumpkin puree (remember, not pie filling!), your vegetable oil, milk, and that lovely vanilla extract. Just whisk it all until it’s nice and smooth and there’s no eggy-ness peeking through.
Combining Wet and Dry Mixtures
It’s time for the magic to happen! Pour all those wet ingredients directly into the big bowl with your dry ingredients. Now, here’s the key: mix it until it’s *just* combined. Seriously, don’t go crazy with the mixing! A few streaks of flour are totally fine. Overmixing is the enemy of tender quick breads, so be gentle.
Adding the Chocolate Chips
Gently fold in those glorious chocolate chips. Just a few turns of your spatula should do it. We want them nestled in the batter, not completely mashed into it.
Baking Your Pumpkin Bread
Pour all that delicious batter into your prepared loaf pan. Pop it into the preheated oven and let it bake for about 50 to 60 minutes. How do you know it’s ready? Easy! Stick a wooden skewer or a thin knife right into the center. If it comes out clean, or maybe with just a few moist crumbs clinging to it, it’s perfect!
Cooling the Chocolate Chip Pumpkin Bread
Once it’s baked, let that beautiful loaf hang out in the pan for about 10 minutes. This lets it set up a bit. Then, carefully turn it out onto a wire rack to cool completely. Trust me, waiting is the hardest part, but it’s so worth it!
Tips for Perfect Chocolate Chip Pumpkin Bread
Okay, so making this chocolate chip pumpkin bread is pretty straightforward, but like any good recipe, a few little tips can really take it from good to “OMG, I need another slice!” For starters, always, always use pure pumpkin puree, not pumpkin pie filling. Trust me, that little difference makes a HUGE impact on the flavor, and you don’t want that weird spice mixture in there. When you’re mixing the wet and dry stuff, remember what I said: gentle does it! Overmixing makes quick breads tough, and we want this loaf to be squishy and tender, like a cozy sweater. And speaking of baking, keep an eye on it towards the end. Ovens can be a little quirky, so that skewer test is your best friend to make sure it’s cooked through but still wonderfully moist. It’s all about those simple steps that make the magic happen, just like Alex says!
Ingredient Notes and Substitutions for Your Pumpkin Bread
So, let’s talk ingredients for our yummy chocolate chip pumpkin bread! A big change you can make for a slightly healthier twist is swapping out half of the all-purpose flour for some whole wheat flour. This gives it a bit more fiber and a slightly nuttier flavor, which I think is pretty great! If you don’t have vegetable oil on hand, don’t sweat it. You can totally use canola oil, melted coconut oil, or even a light olive oil. Just make sure it’s a neutral-tasting oil so it doesn’t overpower the pumpkin and spice. And remember that pumpkin puree? Make SURE it’s just pumpkin puree and not pumpkin pie filling with all those extra spices and sugar already added. That little detail makes a world of difference!
How to Freeze Chocolate Chip Pumpkin Bread
This chocolate chip pumpkin bread freezes like a dream, which is perfect for when you want that cozy fall flavor but don’t have time to bake. Once your loaf has cooled completely – and I mean *completely*, no warm bread in foil, please! – wrap it up tightly in a layer of plastic wrap. Then, give it another snug hug with aluminum foil. This double-wrapping keeps it super fresh and prevents any freezer smells from creeping in. It’ll stay delicious in the freezer for up to 3 months. When you’re ready to enjoy it, just swap it from the freezer to the fridge overnight to thaw. Easy peasy!
Frequently Asked Questions about Chocolate Chip Pumpkin Bread
I get asked these questions all the time, and it’s totally understandable! Baking should be fun, not frustrating, so here are some quick answers to my most common reader questions about this delicious chocolate chip pumpkin bread:
Can I really make this a *one bowl* pumpkin bread?
You really can! The beauty of this recipe is its simplicity. After mixing the wet ingredients in a separate bowl, you just pour them into the big bowl with the dry stuff. So, it’s really just two bowls, maybe three if you count the one the chocolate chips came in! Far less than most recipes, and definitely keeps cleanup easy.
How do I make sure my pumpkin bread stays super moist?
The key is using pure pumpkin puree (not pie filling!) and not overmixing the batter. Overmixing develops the gluten in the flour, which can make quick breads tough and dry. Just stir until they’re *barely* combined, and you’ll get a wonderfully tender and moist moist pumpkin loaf every time!
What’s the best way to store leftover pumpkin bread?
Once it’s completely cooled, just pop it into an airtight container or wrap it well in plastic wrap. It’ll stay nice and moist at room temperature for about 2-3 days. If you need it to last longer, the freezer is your best friend – see my freezing tips above!
Can I add nuts to this easy pumpkin bread?
Absolutely! If you love a little crunch, about 1/2 cup of chopped pecans or walnuts folded in with the chocolate chips is fantastic. It adds another layer of flavor and texture to this already delicious fall quick bread.
Enjoying Your Homemade Pumpkin Bread
Now that you’ve baked up this amazing chocolate chip pumpkin bread, the best part is digging in! It’s absolutely divine warm with a smear of butter, or just as is. I love having a slice with my morning coffee, but it’s also perfect with a cup of tea or a cold glass of milk. It really is the ultimate fall quick bread for any time of day!
Nutritional Estimate for Chocolate Chip Pumpkin Bread
Just a heads up, this is a rough estimate, okay? Since everyone’s kitchen is a little different, your exact numbers might flex a bit with ingredient brands or how big you cut your slices. But generally, one slice of this delicious chocolate chip pumpkin bread has about 300 calories, around 15g of fat, 40g of carbs, and 2g of protein. It’s a pretty satisfying treat!
Share Your Chocolate Chip Pumpkin Bread Creations
Okay, now that you’ve hopefully made a loaf (or two!) of this incredible chocolate chip pumpkin bread, I’d absolutely LOVE to hear about it! Did it turn out perfectly moist? Did your family devour it? Please, leave a comment below and tell me all about your baking adventure. And if you snap any pictures, tag me—I’m always so excited to see your creations! Sharing your experience really helps other bakers too, so don’t be shy!
PrintEasy Chocolate Chip Pumpkin Bread
A moist and delicious pumpkin quick bread packed with chocolate chips. Perfect for breakfast or a snack, this easy recipe is a fall favorite.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 1 loaf 1x
- Category: Quick Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 cup pumpkin puree
- 1/2 cup vegetable oil
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 1 cup chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
- In a large bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves.
- In a separate bowl, whisk together the sugar, eggs, pumpkin puree, vegetable oil, milk, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
- Gently fold in the chocolate chips.
- Pour the batter into the prepared loaf pan.
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
- For a healthier version, you can substitute half of the all-purpose flour with whole wheat flour.
- To freeze, wrap the cooled bread tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 3 months. Thaw at room temperature.
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 25g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
