Pumpkin Chocolate Chip Bread
Moist, spiced, and studded with melty chocolate chips, Pumpkin Chocolate Chip Bread is the perfect treat for fall. This delightful loaf combines the rich flavors of pumpkin with sweet chocolate, making it a cozy addition to any gathering or a delicious snack for yourself. Whether you’re hosting a harvest party or simply enjoying a quiet afternoon, this recipe brings warmth and comfort to every occasion.
Why You’ll Love This Recipe
- Delicious Flavor: The combination of pumpkin and chocolate creates a rich, decadent treat that is hard to resist.
- Easy to Make: With simple ingredients and straightforward steps, even novice bakers can whip up this loaf with ease.
- Versatile Enjoyment: Perfect for breakfast, dessert, or as an afternoon snack, it suits all occasions.
- Moist Texture: Thanks to the applesauce, this bread stays moist and tender every time you bake it.
- Perfect Fall Treat: Embrace the flavors of autumn with a loaf that captures the essence of the season.
Tools and Preparation
Before diving into baking your Pumpkin Chocolate Chip Bread, gather your essential tools. Having everything ready will make the process smooth and enjoyable.
Essential Tools and Equipment
- 9×5 loaf pans
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Rubber spatula
Importance of Each Tool
- 9×5 Loaf Pans: Ideal for creating perfectly shaped loaves that bake evenly.
- Mixing Bowls: Essential for combining dry and wet ingredients without mess.
- Whisk: Helps aerate your batter, ensuring a light texture in your bread.
Ingredients
Dry Ingredients
- 3 cups all-purpose flour
- 1 tsp salt
- 1 tsp baking powder
- 1 tsp baking soda
- 4 tsp pumpkin pie spice
Wet Ingredients
- 2 cups canned pumpkin (not pie filling)
- ⅔ cup brown sugar
- ⅔ cup granulated sugar
- 1 cup applesauce or canola oil
- 3 eggs (room temp)
- 1 tbsp vanilla extract
Chocolate Chips
- 1½ cups semi-sweet chocolate chips
- ½ cup mini chocolate chips (reserve some for topping)
How to Make Pumpkin Chocolate Chip Bread
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Grease two 9×5 loaf pans to prevent sticking.
Step 2: Combine Dry Ingredients
In a large mixing bowl:
Whisk together the flour, salt, baking powder, baking soda, and pumpkin pie spice until well mixed.
Step 3: Mix Wet Ingredients
In another bowl:
Combine the canned pumpkin, brown sugar, granulated sugar, applesauce (or oil), eggs, and vanilla extract.
Mix until smooth and all ingredients are incorporated.
Step 4: Combine Mixtures
Gently combine both mixtures:
Pour the wet ingredients into the dry ingredients.
Fold in both types of chocolate chips carefully until just combined.
Step 5: Bake the Loaves
Prepare your pans:
Divide the batter evenly between the greased loaf pans.
Sprinkle reserved mini chocolate chips on top for extra sweetness.
Bake:
Place in preheated oven and bake for about 1 hour or until a toothpick inserted into the center comes out clean.
Enjoy your delicious Pumpkin Chocolate Chip Bread warm or at room temperature!
How to Serve Pumpkin Chocolate Chip Bread
Pumpkin Chocolate Chip Bread is deliciously versatile, perfect for breakfast, snacks, or dessert. Here are some fun serving ideas to elevate your loaf.
With Cream Cheese Spread
- Cream cheese adds a rich, tangy flavor that pairs beautifully with the sweetness of the bread.
As French Toast
- Transform slices into decadent French toast by soaking them in an egg mixture and frying until golden brown.
Topped with Whipped Cream
- A dollop of whipped cream on top makes a delightful treat, especially when served warm.
Paired with Coffee or Tea
- Enjoy a slice with your favorite hot beverage for a cozy afternoon break.
How to Perfect Pumpkin Chocolate Chip Bread
To achieve the best results with your Pumpkin Chocolate Chip Bread, follow these helpful tips.
- Use Room Temperature Ingredients: Eggs and other ingredients mix better at room temp, ensuring a smooth batter.
- Don’t Overmix: Gently combine wet and dry ingredients to avoid dense bread; overmixing can lead to tough texture.
- Check Doneness: Use a toothpick to check for doneness; it should come out clean or with just a few crumbs attached.
- Cool Before Slicing: Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack; this helps maintain moisture.
Best Side Dishes for Pumpkin Chocolate Chip Bread
Pairing side dishes with your Pumpkin Chocolate Chip Bread can enhance your meal experience. Here are some great options.
- Maple Syrup Drizzle: A sweet maple syrup drizzle adds an extra layer of flavor.
- Fresh Fruit Salad: A refreshing fruit salad complements the rich bread perfectly.
- Nutty Granola: Serve a small bowl of granola for added crunch and texture alongside.
- Yogurt Parfait: Layer yogurt with berries and granola for a balanced breakfast option.
- Cinnamon Sugar Dusting: Sprinkle cinnamon sugar on top for an extra touch of sweetness and spice.
- Hot Cocoa: Pair it with a warm cup of cocoa for a cozy dessert experience.
Common Mistakes to Avoid
Baking Pumpkin Chocolate Chip Bread is straightforward, but small errors can lead to disappointing results. Here are common mistakes to watch out for:
- Ignoring ingredient temperature: Using cold eggs or applesauce can affect the mixing process. Always use room temperature ingredients for a smoother batter.
- Overmixing the batter: Overmixing can make your bread dense. Mix until just combined to keep it light and fluffy.
- Not measuring flour correctly: Scooping flour directly from the bag packs it down, leading to too much flour. Use the spoon-and-level method for accurate measurements.
- Skipping the parchment paper: Greasing the pan alone might not prevent sticking. Use parchment paper for easy removal and perfect slices.
- Not checking doneness: Relying solely on baking time can be unreliable. Use a toothpick to check if your bread is done; it should come out clean or with a few crumbs.
Storage & Reheating Instructions
Refrigerator Storage
- Pumpkin Chocolate Chip Bread stays fresh in the fridge for up to one week.
- Store in an airtight container to maintain moisture and flavor.
Freezing Pumpkin Chocolate Chip Bread
- Wrap individual slices or whole loaves in plastic wrap, then foil for best results.
- Frozen bread keeps well for up to three months; thaw before serving.
Reheating Pumpkin Chocolate Chip Bread
- Oven: Preheat to 350°F (175°C) and warm for about 10-15 minutes until heated through.
- Microwave: Heat slices on medium power for 15-20 seconds; avoid overheating to prevent dryness.
- Stovetop: Use a skillet on low heat with a lid for about 5 minutes until warm.
Frequently Asked Questions
Here are some common questions about making Pumpkin Chocolate Chip Bread:
Can I use fresh pumpkin instead of canned?
You can use fresh pumpkin, but ensure it’s cooked and pureed smoothly. Canned pumpkin is more convenient and provides consistent results.
Is this recipe gluten-free?
The current recipe uses all-purpose flour, but you can substitute with a gluten-free blend if needed. Adjust other ingredients accordingly.
How do I make my Pumpkin Chocolate Chip Bread more chocolatey?
To enhance the chocolate flavor, add extra semi-sweet chocolate chips or mix in some cocoa powder into the dry ingredients.
Can I add nuts to this recipe?
Absolutely! Chopped walnuts or pecans pair wonderfully with pumpkin and chocolate chips for added crunch.
Final Thoughts
Pumpkin Chocolate Chip Bread is not only delicious but also versatile. You can customize it with nuts or different spices to suit your taste. Whether enjoyed as breakfast or dessert, this cozy loaf will surely become a favorite in your fall baking repertoire. Give it a try!
Pumpkin Chocolate Chip Bread
- Total Time: 1 hour 20 minutes
- Yield: About 16 servings 1x
Description
Pumpkin Chocolate Chip Bread is the quintessential fall treat, marrying the warm spices of pumpkin with sweet, melty chocolate chips. This moist loaf is perfect for cozy gatherings or quiet afternoons at home. With its rich flavors and tender texture, it’s a delightful addition to breakfast, snacks, or dessert.
Ingredients
- 3 cups all-purpose flour
- 1 tsp salt
- 1 tsp baking powder
- 1 tsp baking soda
- 4 tsp pumpkin pie spice
- 2 cups canned pumpkin (not pie filling)
- ⅔ cup brown sugar
- ⅔ cup granulated sugar
- 1 cup applesauce or canola oil
- 3 eggs (room temperature)
- 1 tbsp vanilla extract
- 1½ cups semi-sweet chocolate chips
- ½ cup mini chocolate chips (reserve some for topping)
Instructions
- Preheat your oven to 350°F (175°C) and grease two 9×5 loaf pans.
- In a large mixing bowl, whisk together the flour, salt, baking powder, baking soda, and pumpkin pie spice until well mixed.
- In another bowl, combine the canned pumpkin, brown sugar, granulated sugar, applesauce (or oil), eggs, and vanilla extract. Mix until smooth and all ingredients are incorporated.
- Gently combine both mixtures by pouring the wet ingredients into the dry ingredients and folding in both types of chocolate chips carefully until just combined.
- Divide the batter evenly between the greased loaf pans and sprinkle reserved mini chocolate chips on top.
- Place in preheated oven and bake for about 1 hour or until a toothpick inserted into the center comes out clean.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 18g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg
