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- 1 1/2 cups all-purpose flour - 1 teaspoon baking soda - 1/2 teaspoon baking powder - 1/2 teaspoon salt - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/2 cup granulated sugar - 1/2 cup packed brown sugar - 1/2 cup vegetable oil - 2 large eggs - 1 cup pure pumpkin puree - 1 teaspoon vanilla extract - 1 cup semi-sweet chocolate chips - 1/2 cup chopped walnuts or pecans (optional) The right ingredients make this bread special. You need flour for the base. Baking soda and baking powder help it rise. Salt enhances flavors, while cinnamon and nutmeg bring warmth. You will use two types of sugar: granulated and brown. These give sweetness and depth. Vegetable oil keeps the bread moist. Eggs add richness and bind everything. Pure pumpkin puree is key. It gives flavor and color. Vanilla extract adds a nice touch. Finally, the chocolate chips bring joy to every bite. If you like a crunch, add walnuts or pecans. They also add a nutty flavor. With these ingredients, your chocolate chip pumpkin bread will be a hit! {{ingredient_image_1}} Start by gathering all your ingredients. You will need flour, baking soda, baking powder, salt, cinnamon, nutmeg, sugars, oil, eggs, pumpkin puree, vanilla, and chocolate chips. This makes it easy to work without stopping. - Preheating the oven and greasing the pan Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan with oil or butter. - Mixing dry and wet ingredients In a medium bowl, mix the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. In a larger bowl, blend the granulated sugar, brown sugar, and vegetable oil until smooth. Add the eggs one at a time, stirring well after each. Mix in the pumpkin puree and vanilla extract. Gradually add the dry ingredients to the wet mix. Stir gently until you see no flour. Be careful not to overmix. Fold in the chocolate chips and nuts if you want some crunch. - Baking time and temperature Pour the batter into your greased loaf pan. Smooth the top with a spatula. Bake in the oven for 60-70 minutes. Check for doneness by inserting a toothpick into the center. If it comes out clean, your bread is ready. After baking, let the bread cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely. This helps keep it from getting soggy on the bottom. Enjoy your sweet and tasty chocolate chip pumpkin bread! To make your pumpkin bread moist, follow these tips: - Use fresh pumpkin puree for the best flavor. Canned puree works too, but fresh adds a nice touch. - Do not overmix your batter. Stir just until everything is combined. This keeps the bread light and fluffy. - Add an extra egg if you want even more moisture. Two large eggs work well, but three can make it richer. - Use oil instead of butter. Oil keeps the bread moist longer than butter. Baking can be tricky. Here are some tips to avoid common errors: - Check your oven temperature. An oven that is too hot can burn the bread. Use an oven thermometer to be sure. - Don’t skip the greasing step. Always grease your pan to prevent sticking. - Test for doneness with a toothpick inserted in the center. If it comes out clean, your bread is done. To take your chocolate chip pumpkin bread to the next level, try these ideas: - Add spices like ginger or allspice for a warm flavor. - Mix in nuts like walnuts or pecans for a crunchy texture. - Drizzle melted chocolate on top after baking for extra sweetness. - Serve warm with whipped cream or ice cream for a tasty treat. These simple tips and tricks will help you bake the perfect chocolate chip pumpkin bread every time! Pro Tips Use Fresh Pumpkin: For the best flavor, use homemade pumpkin puree made from roasted pumpkin instead of canned. Chill the Batter: Let the batter rest in the fridge for 30 minutes before baking to enhance the flavors and improve texture. Check for Doneness: To ensure your bread is fully cooked, check with a toothpick inserted into the center; it should come out clean. Store Properly: Keep leftover bread in an airtight container at room temperature for up to 3 days or freeze for longer storage. {{image_2}} Adding nuts to your chocolate chip pumpkin bread gives it a nice crunch. You can use walnuts or pecans. Simply chop them coarsely and fold them into the batter with the chocolate chips. This mix of flavors and textures makes each bite exciting. For every loaf, I suggest using about half a cup of nuts. To make a gluten-free version, swap the all-purpose flour for a gluten-free blend. Look for a mix that includes xanthan gum, as it helps mimic the elasticity of wheat. All the other ingredients stay the same. The bread will still be moist and tasty, just without gluten. To make this bread vegan, use flax eggs instead of regular eggs. Mix one tablespoon of ground flaxseed with three tablespoons of water for each egg. Let it sit until it thickens. Replace the vegetable oil with applesauce for a lighter touch. The result will be a deliciously moist bread that everyone can enjoy! To keep your chocolate chip pumpkin bread fresh, use an airtight container. You can also wrap it in plastic wrap or aluminum foil. This helps keep the bread moist and tasty. Store it at room temperature for up to 3 days. If you want to keep it longer, consider freezing it. To freeze the bread, first let it cool completely. Then, wrap each loaf tightly in plastic wrap. For extra protection, add a layer of aluminum foil. You can store it in the freezer for up to 3 months. When you are ready to enjoy it, just remove it and let it thaw in the fridge overnight. To reheat your pumpkin bread, preheat your oven to 350°F (175°C). Place the bread on a baking sheet and heat for about 10-15 minutes. This restores its warm, fresh-baked taste. You can also microwave a slice for about 20-30 seconds. Just keep an eye on it to avoid drying it out. Chocolate chip pumpkin bread lasts about 3 to 5 days at room temperature. Keep it in an airtight container to keep it fresh. If you want it to last longer, you can store it in the fridge for up to a week. Yes, you can use fresh pumpkin! Just cook, cool, and puree it first. Fresh pumpkin can give a richer taste. Make sure to measure it out like you would canned pumpkin. To boost the chocolate flavor, try adding cocoa powder or using dark chocolate chips. You can also mix in a few tablespoons of espresso powder. This will give a deep, rich taste to your bread. Absolutely! You can use mini loaf pans. Just reduce the bake time to about 30 to 40 minutes. Keep an eye on them to avoid overbaking. To check if the 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. This blog post gives you all you need to make delicious chocolate chip pumpkin bread. You learned the key ingredients, step-by-step baking guide, and handy tips for a moist result. Remember, you can store it right and even freeze it for later. Feel free to try the fun variations, like gluten-free or vegan. Enjoy baking and sharing this tasty treat with friends and family! Your pumpkin bread will be a hit every time.

Choco-Pumpkin Delight Bread

A deliciously moist bread combining the flavors of chocolate and pumpkin, perfect for fall.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Dessert
Cuisine American
Servings 12
Calories 200 kcal

Ingredients
  

  • 1.5 cups all-purpose flour
  • 1 teaspoon baking soda
  • 0.5 teaspoon baking powder
  • 0.5 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon ground nutmeg
  • 0.5 cups granulated sugar
  • 0.5 cups packed brown sugar
  • 0.5 cups vegetable oil
  • 2 large eggs
  • 1 cups pure pumpkin puree
  • 1 teaspoon vanilla extract
  • 1 cups semi-sweet chocolate chips
  • 0.5 cups chopped walnuts or 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, cinnamon, and nutmeg until well combined.
  • In a large bowl, blend the granulated sugar, brown sugar, and vegetable oil until smooth.
  • Beat in the eggs one at a time, then stir in the pumpkin puree and vanilla extract until the mixture is well incorporated.
  • Gradually add the dry ingredients to the pumpkin mixture, stirring gently just until combined. Do not overmix.
  • Fold in the chocolate chips and, if using, the chopped walnuts or pecans for added crunch.
  • Pour the batter into the prepared loaf pan and smooth the top with a spatula.
  • Bake in the preheated oven for 60-70 minutes or until a toothpick inserted into the center comes out clean.
  • Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Notes

Slice the pumpkin bread and serve it warm, optionally dusted with powdered sugar. You can also drizzle a little chocolate sauce over the top for an extra decadent touch. Serve with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent dessert!
Keyword chocolate, fall recipes, pumpkin bread