Pumpkin Chocolate Chip Bread

Wanna know the cozy secret to getting everyone around your table, not just begrudgingly, but with legit excitement? Enter Pumpkin Chocolate Chip Bread. It’s like wrapping your hands around a warm cup of nostalgia and indulgence in loaf form. The melty chocolate, the soft pumpkin spice notes — it’s fall in every bite. Trust me, you’ll want this baking magic in your kitchen.

We’ve got a little family tradition, right here in our house, of making this bread every October. I swear, my husband sniffs the air and appears in the kitchen like magic every time. The kids? They’re all sticky fingers and giggles by the time we’re slicing. It’s become this staple thing, you know? Like, the day I forgot to make it last year, chaos ensued. Never again. This bread is pure joy with chocolate chips!

Why You’ll Love This Pumpkin Chocolate Chip Bread

1. It’s like a soft, sweet hug that melts chocolate in your mouth.
2. Your entire house will smell like all your favorite autumn memories.
3. Breakfast, snack, or dessert — this bread doesn’t judge.
4. Kid, husband, neighbor, pet — everyone’ll love you for it.

How to Make It

Okay, listen up — making this is easier than finding last year’s pumpkin carving kit. First, you’re gonna haul out that can of pumpkin that’s been waiting for its moment. Throw it together with sugars and spices, and don’t forget to give a nod of thanks to the pumpkin spice gods. Whisk in some melted butter, and then it’s the dry team’s turn to join the party. Mix till it’s all friendly but don’t overdo it. Finally, marry in those chocolate chips. Pour the love into a loaf pan, and into the oven it goes, like it’s going on a radiant vacation that’ll bake up some serious happiness.

Ingredient Notes

– Pumpkin Puree: Not the pie filling! Avoid your past mistakes — trust me, it’s not the same gig here.
– Chocolate Chips: Choose your own adventure: dark, milk, or even white, just don’t skimp on this joy ingredient.
– Spices: Pumpkin pie spice, cinnamon, nutmeg—whatever gets you jazzed up about fall flavors. Go nuts.

Recipe Steps

1. Preheat the oven to a cozy 350°F.
2. Mix your pumpkin puree, sugar, and spices until smooth.
3. Add eggs and melted butter, mix again, but less dramatically.
4. Stir in flour, baking soda, and salt.
5. Fold in the chocolate chips like you’re cradling wintry dreams.
6. Pour into a greased loaf pan.
7. Bake for about 45-55 minutes and get ready for your house to smell irresistible.

What to Serve It With

Tips & Mistakes

– Don’t skip the parchment lining unless you love wrestling your bread out of the pan.
– Measure flour like a scientist, and sugar like a dreamer.

Storage Tips

Once cooled, and if there’s even anything left, slide the bread into a tight container or a trusty ziplock and stash it in the fridge. It’s sneakily awesome cold, by the way. Breakfast on a Sunday morning with some strong coffee? Bliss.

Variations and Substitutions

– Try whole wheat flour if you’re feeling health forward. I’ve tried it, and it still morphs into amazing bread.
– Swap sugar with honey or syrup when you’re staring at an empty sugar jar and need a quick fix.
– Go nuts, literally, with walnuts or pecans if that’s your jam.

Frequently Asked Questions

Pumpkin Chocolate Chip Bread

This moist pumpkin bread is loaded with chocolate chips and warm spices, perfect for fall breakfasts or snacks.

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Prep Time: 15 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 15 minutes minutes

Servings: 8

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1.5 cups all-purpose flour
• ▢ 1 teaspoon baking soda
• ▢ 0.5 teaspoon salt
• ▢ 1 teaspoon ground cinnamon
• ▢ 0.5 teaspoon ground nutmeg
• ▢ 0.25 teaspoon ground cloves
• ▢ 0.5 cups unsalted butter, melted
• ▢ 1 cup granulated sugar
• ▢ 2 large eggs room temperature
• ▢ 1 cup pumpkin puree not pumpkin pie filling
• ▢ 1 cup semi-sweet chocolate chips

Instructions

Preparation Steps

• Preheat oven to 350°F (175°C). Grease a 9x5 inch loaf pan.
• In a medium bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, and cloves.
• In a large bowl, mix melted butter and sugar until combined. Add eggs one at a time, beating well after each addition.
• Stir in pumpkin puree.
• Gradually add dry ingredients to wet ingredients, stirring until just combined.
• Fold in chocolate chips.
• Pour batter into prepared loaf pan and smooth the top.
• Bake for 60 minutes or until a toothpick inserted in center comes out clean.
• Allow bread to cool in the pan for 10 minutes, then remove to a wire rack to cool completely.

Notes

Store wrapped tightly at room temperature for up to 4 days or freeze slices for longer storage.