Pumpkin Chocolate Chip Bread
- Brianne Thomas
- 5 days ago
- 4 min read
The combination of warm spices and the sweetness of chocolate chips nestled in moist pumpkin bread perfectly captures the essence of the autumn season!
Y’all, we are in the thick of it over here in back-to-school season, a flurry of extracurricular activities, and the anticipation of upcoming holidays! While our friends in the north are basking in the glorious cool temperatures, here in Southern Alabama, we have been playing a bit of pretend. We are still getting temperatures in the high 80s during the day and low temperatures of 50°- 60° at night. Anything is better than those summer triple digits, though!
In celebration of those cooler temperatures, I’m sharing with you my Pumpkin Chocolate Chip Bread. This is a classic recipe that has been around for years and has made its way into magazines, cooking shows, and blogs all over, so I’m sure you’ve heard of it or some variation of it over the years. Like my Homemade Macaroni and Cheese recipe, I’m not trying to reinvent the wheel here. This is just my take on a well-known treat that my kiddos love and will likely want to make someday for their own families.
Want to make the fall season fun for you and your kiddos? Check out THIS POST
Why You’ll Love This Pumpkin Chocolate Chip Bread
Taste of Fall. The pumpkin puree and warm spices will immediately make this treat a fall favorite!
Affordable. The use of budget-friendly staple ingredients makes this recipe easy to share.
Customizable. You can add your favorite stir-ins like walnuts, pecans, or white chocolate chips to make it your own.
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How to Serve Pumpkin Chocolate Chip Bread
This recipe results in a moist, flavorful loaf that’s perfect all on its own as a quick breakfast or paired with a savory dish like my Loaded Hashbrown Casserole. It also makes a tasty dessert after a bowl of delicious warm Creamy Chicken Pot Pie Soup, or as a simple snack.
Helpful Tips for Making Pumpkin Chocolate Chip Bread
Pumpkin Puree: Make sure to use pure pumpkin puree, not pumpkin pie filling, for best results.
Don’t overmix. I like to use a standard spatula or a Danish whisk to mix everything together.
Pumpkin Spice. I use the Pioneer Woman's DIY pumpkin spice recipe:
3 Tablespoons ground cinnamon
2 teaspoons ground ginger
2 teaspoons nutmeg
1 ½ teaspoon ground allspice
1 ½ teaspoon ground cloves
Simply mix everything together and store in an airtight container.
Hungry for More Fall Favorite Sweet Treats?
Ingredients
1 ¾ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 Tablespoon Pumpkin Pie Spice
1 cup pumpkin puree
½ cup unsalted butter, melted
1 cup granulated sugar
½ cup brown sugar, packed
2 large eggs
1 teaspoon Homemade Apple Cinnamon Extract (or vanilla)
1 cup mini semi-sweet chocolate chips
Directions
Preheat oven to 350°F. Grease a 9x5-inch loaf pan or line it with parchment paper for easy removal.
In a large bowl, whisk together the 1 ¾ cups of flour, 1 teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon salt, and 1 Tablespoon Pumpkin Pie spice. Set this mixture aside.
In another bowl, mix the 1 cup pumpkin puree, ½ cup melted unsalted butter, 1 cup granulated sugar, ½ cup brown sugar, 2 large eggs, and 1 teaspoon vanilla extract until well combined.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix, as this can lead to a denser bread.
Gently fold in the chocolate chips until they are evenly distributed throughout the batter.
Pour the batter into the prepared loaf pan. Smooth the top with a spatula, and bake for approximately 55-60 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. Slice and enjoy your Pumpkin Chocolate Chip Bread!
How to Store Pumpkin Chocolate Chip Bread
Store the bread in an airtight container at room temperature for up to 3 days or freeze for longer storage.
How to Freeze Pumpkin Chocolate Chip Bread
To freeze whole, wrap the bread in a sheet of parchment or wax paper, then place in a freezer-safe bag or container. To freeze slices, use parchment or wax paper in between the slices, then place in a freezer-safe bag or container. Frozen bread should be thawed and eaten within 3 months for the best flavor.
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