This mouthwatering bread is packed with the warm flavors of pumpkin and studded with gooey chocolate chips.
In just a few simple steps, you’ll have a homemade loaf that will have everyone begging for more.
So grab your apron, preheat that oven, and get ready to indulge in this irresistible pumpkin chocolate chip bread.
Ingredients for Pumpkin Chocolate Chip Bread
You’ll need to gather all of the ingredients for your pumpkin chocolate chip bread.
Start by grabbing a can of pumpkin puree, some all-purpose flour, and baking soda.
Don’t forget the cinnamon, nutmeg, and cloves for that perfect fall spice blend.
Next, you’ll need granulated sugar, brown sugar, and a touch of vanilla extract for sweetness.
Make sure to have some vegetable oil and eggs ready to add moisture to your bread.
And of course, don’t leave out the star ingredient – chocolate chips!
Grab a bag of semi-sweet chocolate chips to add that gooey, chocolaty goodness.
Once you have everything ready, you’ll be all set to bake your delicious pumpkin chocolate chip bread.
Step-by-Step Instructions for Pumpkin Chocolate Chip Bread
First, preheat your oven to 350 degrees Fahrenheit.
In a large bowl, whisk together 1 and 3/4 cups of all-purpose flour, 1 teaspoon of baking soda, 1/2 teaspoon of salt, 1 teaspoon of ground cinnamon, and 1/2 teaspoon of ground nutmeg.
In a separate bowl, cream together 1/2 cup of unsalted butter and 1 cup of granulated sugar until light and fluffy.
Add 1 large egg and 1 teaspoon of vanilla extract to the butter mixture and mix well.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in 1 cup of canned pumpkin puree and 1 cup of chocolate chips.
Pour the batter into a greased loaf pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Allow the bread to cool before slicing and serving.
Tips for Making Perfect Pumpkin Chocolate Chip Bread
For optimal results, make sure to thoroughly mix the wet and dry ingredients together until just combined. This step is crucial in achieving the perfect texture and flavor in your pumpkin chocolate chip bread.
Start by whisking together the dry ingredients – flour, baking powder, baking soda, cinnamon, and salt – in a large bowl.
In a separate bowl, combine the wet ingredients – pumpkin puree, eggs, vegetable oil, sugar, and vanilla extract.
Slowly add the dry ingredients to the wet ingredients, stirring gently until everything is well incorporated. Be careful not to overmix, as this can result in a dense and tough bread.
Once the wet and dry ingredients are just combined, gently fold in the chocolate chips. This will ensure a delicious burst of chocolate in every bite.
Variations and Additions to Pumpkin Chocolate Chip Bread
To add a little extra flavor to your pumpkin chocolate chip bread, consider mixing in some chopped pecans or walnuts for a delightful crunch.
These nuts not only bring a satisfying texture to your bread but also add a nutty aroma that complements the pumpkin and chocolate flavors perfectly.
Simply fold in a handful of your preferred nuts into the batter before pouring it into the loaf pan.
The nuts will toast slightly as the bread bakes, giving them a rich and buttery taste.
As you take a bite, you’ll experience a pleasant contrast between the soft and moist bread, the gooey chocolate chips, and the crunchy nuts.
It’s a combination that will elevate your pumpkin chocolate chip bread to a whole new level of deliciousness.
Serving and Storing
When serving and storing this delicious treat, make sure to wrap it tightly in plastic wrap or place it in an airtight container to keep it fresh and moist. Pumpkin chocolate chip bread is best enjoyed when it retains its softness and flavor.
After baking this delectable bread, allow it to cool completely before storing it. Once cooled, tightly wrap the bread in plastic wrap, ensuring that there are no gaps for air to enter. Alternatively, you can place it in an airtight container to maintain its freshness. Remember to label the container with the date it was baked to easily keep track of its shelf life.
Frequently Asked Questions
Can I Substitute the Pumpkin Puree With Fresh Pumpkin in the Pumpkin Chocolate Chip Bread Recipe?
Yes, you can substitute the pumpkin puree with fresh pumpkin in the recipe. Just make sure to cook and puree the fresh pumpkin before adding it to the bread mixture.
Can I Use White Chocolate Chips Instead of Regular Chocolate Chips in the Pumpkin Chocolate Chip Bread Recipe?
Yes, you can use white chocolate chips instead of regular chocolate chips in the recipe.
They will add a sweeter and creamier flavor to the pumpkin bread.
How Do I Prevent it From Sinking in the Middle?
To prevent your pumpkin chocolate chip bread from sinking in the middle, there are a few key steps you should follow.
First, make sure to properly measure your ingredients. Accurate measurements are crucial for achieving the right texture and structure in your bread.
Next, be sure to use the right amount of leavening agents, such as baking powder or baking soda. These ingredients help the bread rise and create a light and fluffy texture. Using too much or too little can cause the bread to sink in the middle.
Another important tip is to avoid overmixing the batter. Overmixing can lead to the development of too much gluten, resulting in a dense and sunken loaf. Mix the ingredients just until they are combined to avoid this issue.
Additionally, ensure that your oven temperature is accurate. An oven that is too hot can cause the bread to rise too quickly and then collapse in the middle. Use an oven thermometer to check the temperature and make any necessary adjustments.
Lastly, be sure to bake the bread for the recommended time. Underbaking can cause the center to be gooey and sink, while overbaking can result in a dry and dense loaf. Follow the recipe instructions for the best results.
Can I Freeze the Pumpkin Chocolate Chip Bread for Later Use?
Yes, you can freeze the pumpkin chocolate chip bread for later use.
Freezing it will help it stay fresh and you can enjoy it at a later time when you’re craving a tasty treat.
Can I Use Gluten-Free Flour in the Pumpkin Chocolate Chip Bread Recipe?
Yes, you can use gluten-free flour in the recipe. It will result in a slightly different texture, but the bread should still be delicious.
Just make sure to follow the instructions accordingly.
Pumpkin Chocolate Chip Bread
Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan.
In a large bowl, whisk together 1 ¾ cups of all-purpose flour, 1 teaspoon of baking powder, ½ teaspoon of baking soda, ¼ teaspoon of salt, and 1 tablespoon of pumpkin pie spice. Set aside.
In a separate bowl, cream together ½ cup of softened unsalted butter, 1 cup of granulated sugar, and ½ cup of packed light brown sugar until the mixture becomes light and fluffy.
Add 2 large eggs to the butter mixture, one at a time, mixing well after each addition. Stir in 1 teaspoon of vanilla extract.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing to keep the bread light and fluffy.
Fold in ½ cup of canned pumpkin puree and ½ cup of strong brewed coffee until the batter is well mixed.
Gently fold in 1 cup of semi-sweet chocolate chips.
Pour the batter into the prepared loaf pan and spread it evenly.
Bake in the preheated oven for 50-60 minutes or until a toothpick inserted into the center comes out clean.
Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
Once the Pumpkin Chocolate Chip Bread has cooled, slice it into 10-12 slices, and enjoy!