Name: Amazing Chocolate Chip Pumpkin Bread: 1 Slice Taste
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: American
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; 1/2 cup (1 stick) unsalted butter, softened; 1 cup granulated sugar; 1/2 cup packed brown sugar; 2 large eggs; 1 cup pumpkin puree (not pumpkin pie filling); 1/4 cup milk; 1 teaspoon vanilla extract; 1 cup chocolate chips

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Oh, fall baking! It’s my absolute favorite time of year, and this Chocolate Chip Pumpkin Bread is basically my signature move. Seriously, the smell that fills the kitchen when this is in the oven is just pure autumn magic. It’s so wonderfully moist, packed with that cozy pumpkin spice flavor, and then, BAM! You get those pockets of melty chocolate. I’ve been tweaking pumpkin recipes for years, and this one is just perfect. It’s easy enough for a weeknight treat but special enough for guests.

Why You’ll Love This Chocolate Chip Pumpkin Bread

Seriously, this bread is a winner for so many reasons:

It’s incredibly moist and tender, thanks to the pumpkin puree.
You get that perfect blend of warm spices and gooey chocolate chips in every bite.
It’s ridiculously easy to whip up – perfect for when you need a quick fall treat.
The aroma alone is worth baking it for – pure autumn comfort!
It’s the ultimate simple, delicious way to celebrate the season.

Gather Your Ingredients for Chocolate Chip Pumpkin Bread

Okay, let’s get our ducks in a row, or rather, our ingredients! For this amazing Chocolate Chip Pumpkin Bread, you’re going to need some staples and a few special fall stars. First up, we’ve got our dry team: 2 cups of all-purpose flour, 1 teaspoon of baking soda, half a teaspoon of salt, and then the cozy spices – 1 teaspoon of cinnamon, half a teaspoon of nutmeg, and a pinch of cloves. For the wet ingredients, make sure you have half a cup of butter, softened (this is key!), and then 1 cup of granulated sugar and half a cup of packed brown sugar. You’ll need 2 large eggs, 1 cup of pure pumpkin puree – and please, make sure it’s just pumpkin puree, not that pumpkin pie filling stuff! We also need half a cup of milk and a teaspoon of vanilla extract. And of course, the stars of the show: 1 cup of yummy chocolate chips!

Specific Ingredient Notes and Substitutions

A quick word on a few of these: that pumpkin puree is non-negotiable; pumpkin pie filling has added sugar and spices that will throw off the flavor balance. Trust me on this! The spices – cinnamon, nutmeg, and cloves – are what give it that classic fall taste, but feel free to play around. If you love ginger, a little bit of ground ginger is lovely too. For the chocolate chips, milk chocolate, dark chocolate, or even mini chips all work great. And if you’re feeling adventurous, toss in about half a cup of chopped pecans or walnuts with the chocolate chips for some extra crunch!

How to Prepare Perfect Chocolate Chip Pumpkin Bread

Alright, let’s get this deliciousness in the oven! First things first, get that oven preheating to 350°F (175°C). While that’s warming up, grab your loaf pan – a standard 9×5 inch one is perfect – and give it a good grease and flour. This helps make sure our beautiful loaf doesn’t stick. Now, in a medium bowl, we’re going to whisk together all our dry ingredients: the flour, baking soda, salt, and those wonderful spices – cinnamon, nutmeg, and cloves. Just give them a good whisk so everything is evenly distributed. This is super important so you don’t get one bite that’s all spice and another that’s bland!

Next, in a big bowl, we’re going to cream together the softened butter with both the granulated and brown sugars. You want to beat this until it’s nice and fluffy – it should look lighter in color. This is where we build the foundation for a tender crumb. Then, we’ll beat in the eggs, one at a time, making sure each one is incorporated before adding the next. Stir in your pumpkin puree and that little splash of vanilla extract. It’s going to look a little thick and very orange at this point, which is exactly what we want!

Step-by-Step Chocolate Chip Pumpkin Bread Instructions

Now for the magic mixing! We’re going to add our dry ingredients to the wet ingredients, but we do it in stages, alternating with the milk. Start by adding about a third of the dry mix, stir it in gently, then add about half of the milk and stir. Keep going like this – dry, then wet, then dry, ending with the dry ingredients. The trick here is to mix *just* until everything is combined. Seriously, don’t go crazy with the mixer! Overmixing can make quick breads tough, and we want this to be super tender. You might still see a few little streaks of flour, and that’s totally fine. Gently fold in those glorious chocolate chips. Pour all that lovely batter into your prepared loaf pan and spread it out evenly. Pop it in the oven for about 50 to 65 minutes. You’ll know it’s ready when a wooden skewer or toothpick inserted right into the center comes out clean. Let it cool in the pan for about 10 minutes before carefully turning it out onto a wire rack to cool completely. Patience is key here – slicing it too soon can make it fall apart!

Tips for Baking the Best Chocolate Chip Pumpkin Bread

Okay, you’ve got your batter ready, but let’s talk about making sure this Chocolate Chip Pumpkin Bread is absolutely perfect. When you test for doneness, don’t just rely on the toothpick test alone. Give the top a gentle poke – it should feel slightly springy. Also, keep an eye on the crust. If the top is browning way too fast before the inside is cooked, just loosely tent the whole pan with some aluminum foil for the last 20-30 minutes. This is a lifesaver for ensuring the center cooks through without burning the outside!

Achieving the Perfect Texture and Flavor

The secret to that amazing moist texture? It really comes down to not overmixing the batter once you add the flour. Just mix until it’s *barely* combined. Overmixing develops gluten, which makes quick breads tough, and we want this to be melt-in-your-mouth tender. For the best flavor, make sure your pumpkin puree is truly just pumpkin – no added spices or sugar. And don’t be shy with those spices; they really bloom in the oven and give it that signature cozy taste. Using both granulated and brown sugar also adds a depth of flavor and helps with that lovely moist crumb.

Serving and Storing Your Chocolate Chip Pumpkin Bread

This Chocolate Chip Pumpkin Bread is just divine served slightly warm or at room temperature. A little pat of butter on a slice is always a good idea, or maybe a dollop of cream cheese if you’re feeling fancy! It’s perfect with a hot cup of coffee or tea, making it a lovely breakfast, snack, or even dessert. If you happen to have any leftovers (which is rare in my house!), storing it properly is key to keeping that wonderful moist texture.

Storing Leftover Chocolate Chip Pumpkin Bread

Once your beautiful loaf has cooled completely on the wire rack, you’ll want to wrap it up tight. You can store it at room temperature, well-wrapped in plastic wrap or in an airtight container, for about 2-3 days. If you need it to last longer, pop it into the refrigerator for up to a week. When you’re ready to enjoy a slice again, you can gently reheat it in the microwave for about 10-15 seconds, or in a low oven for a few minutes, to bring back that cozy warmth and soft texture.

Frequently Asked Questions About Chocolate Chip Pumpkin Bread

Got questions about making this delicious Chocolate Chip Pumpkin Bread? I’ve got answers!

Can I use pumpkin pie filling instead of pumpkin puree? Oh, please don’t! Pumpkin pie filling has added sugar and spices, which will make your bread way too sweet and change the flavor profile we’re going for. Stick to pure pumpkin puree for the best results!

What if my bread is browning too fast? That’s a common one! If the top is getting too dark before the center is cooked, just loosely tent the loaf pan with aluminum foil for the last 20-30 minutes of baking. It’s a simple trick that saves the day!

Can I add nuts or other mix-ins? Absolutely! Chopped pecans or walnuts are fantastic in this bread. You can also try different kinds of chocolate chips – dark, milk, or even white chocolate. Just fold them in gently with the regular chocolate chips.

How do I know when it’s really done? Besides the toothpick test coming out clean, the bread should feel slightly springy when you gently press the top. The edges should also start to pull away a little from the sides of the pan.

Can I make muffins instead? You sure can! Baking time will be much shorter, probably around 18-22 minutes for muffins. Keep an eye on them!

Estimated Nutritional Information for Chocolate Chip Pumpkin Bread

Just a heads-up, the nutritional info for this delicious Chocolate Chip Pumpkin Bread is estimated per slice. Keep in mind that exact amounts can vary a bit depending on your ingredients and how you slice it. We’re looking at roughly 300 calories, 25g of sugar, and 15g of fat per serving. It’s a hearty slice of fall goodness!