Pumpkin Chocolate Chip Bread: A Delicious Recipe

This isn’t just a recipe; it’s a warm hug on a chilly day, a sweet treat that makes the whole house smell amazing, and, most importantly, a dish the kids will actually eat. I still remember the first time I baked this. It was a rainy October afternoon, the kids were bouncing off the walls, and I was desperate for a little peace. I threw this Pumpkin Chocolate Chip Bread together, and the smell alone calmed everyone down! That first bite? Pure magic. It’s been a family staple ever since.

This Pumpkin Chocolate Chip Bread recipe is ridiculously easy, even if you’re juggling school pickups, laundry mountains, and the never-ending quest to find matching socks. Trust me, if I can do it, you can too! No fancy equipment needed, no complicated steps, just pure, delicious goodness. So, grab your apron, preheat that oven, and let’s get baking!

INGREDIENTS You’ll Need:

Alright, let’s gather our troops! This Pumpkin Chocolate Chip Bread ingredient list is short and sweet because mama doesn’t have time for complicated.

• 1 1/2 cups all-purpose flour: The base of our bread. If you want to be fancy, you can use a 50/50 mix of all-purpose and whole wheat for a little extra fiber.
• 1 teaspoon baking soda: Our leavening agent to make the bread nice and fluffy.
• 1/2 teaspoon salt: Enhances the flavors.
• 1 teaspoon ground cinnamon: Because what’s fall baking without cinnamon?
• 1/2 teaspoon ground nutmeg: Adds that cozy, warm flavor.
• 1/4 teaspoon ground cloves: A little goes a long way, adds depth.
• 1 1/2 cups granulated sugar: Sweetness! You can reduce this to 1 1/4 cups if you prefer a less sweet bread.
• 1 cup pumpkin puree: Make sure it’s puree, not pumpkin pie filling! You can grab this at Target while doing your regular grocery run.
• 1/2 cup vegetable oil: Keeps the bread moist.
• 2 large eggs: Binds everything together.
• 1 teaspoon vanilla extract: Adds a touch of vanilla goodness.
• 1 cup chocolate chips: Semi-sweet, milk chocolate, dark chocolate – whatever your heart desires! My family loves when I add extra!

Here’s a Pumpkin Chocolate Chip Bread trick that saved my sanity: I always keep a can or two of pumpkin puree in my pantry. That way, I can whip up this bread whenever the craving strikes (or when I need a quick win with the kids).

No worries if you don’t have cloves – I often skip them, and the Pumpkin Chocolate Chip Bread still tastes amazing. And this Pumpkin Chocolate Chip Bread doesn’t have to break the bank. Look for store-brand pumpkin puree, which is often just as good as the name-brand stuff.

Leftover pumpkin puree? Seal it in an airtight container and it can last in the fridge for a week or pop it in the freezer! It’s great for smoothies or, you guessed it, another loaf of Pumpkin Chocolate Chip Bread!

Let’s Make it Happen!

Okay, fellow kitchen warriors, let’s get this Pumpkin Chocolate Chip Bread party started! These steps are written like we’re cooking side-by-side, because that’s how I wish we could be!

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan. Or, if you’re feeling extra lazy (like me most days!), use a baking spray with flour already in it.
2. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves. This ensures all the dry ingredients are evenly distributed.
3. In a separate bowl, combine the sugar, pumpkin puree, oil, eggs, and vanilla extract. Mix until well combined. This is where I used to mess up my Pumpkin Chocolate Chip Bread – don’t make my mistake! Make sure everything is really mixed well!
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix! Overmixing leads to a tough bread. Gently fold in the chocolate chips.
5. Pour the batter into your prepared loaf pan. Spread it evenly.
6. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. In my chaotic kitchen, this Pumpkin Chocolate Chip Bread usually takes about 55 minutes. Start checking it at 50 minutes, though! Perfect time to fold that laundry pile while it’s baking! This Pumpkin Chocolate Chip Bread should smell amazing by now.
7. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Don’t panic if your Pumpkin Chocolate Chip Bread looks a little cracked on top – that just means it’s rustic and homemade!

While your Pumpkin Chocolate Chip Bread is doing its thing, pour yourself that well-deserved coffee! We all know that baking is 50% delicious treat and 50% self-care.

Here’s a mom hack: I often double the recipe and bake two loaves – one for us and one to gift to a neighbor or friend. Instant brownie points!

For a super moist pumpkin bread recipe, try adding a tablespoon or two of sour cream or yogurt to the batter. It works wonders! This recipe is super easy to follow.

How We Love to Eat This!

Okay, so you’ve baked this glorious Pumpkin Chocolate Chip Bread. Now what? Here’s how we devour it in my house!

The kids devour this Pumpkin Chocolate Chip Bread when I serve it with a smear of cream cheese or a dollop of whipped cream. A side of fruit makes me feel like they’re getting something healthy too!

This Pumpkin Chocolate Chip Bread is perfect for those crazy weeknight dinners when you need something quick and satisfying. A slice of chocolate chip pumpkin loaf and a glass of milk, and everyone’s happy!

Perfect occasions? Fall picnics, bake sales, potlucks, or just a cozy afternoon at home with a good book. I love to wrap slices of Pumpkin Chocolate Chip Bread individually for easy grab-and-go snacks. For a more detailed pumpkin bread recipe, check out this site.

Presentation tips that actually matter to families: Cut it into fun shapes with cookie cutters! My kids go crazy for star-shaped Pumpkin Chocolate Chip Bread.

Leftover ideas (because we always have them!): Turn it into French toast! Seriously, Pumpkin Chocolate Chip Bread French toast is life-changing.

Seasonal variations? In the summer, I sometimes add a handful of blueberries to the batter for a summery twist.

Guest/friend reactions? Everyone always raves about how moist and flavorful this Pumpkin Chocolate Chip Bread is. I always get asked for the recipe! If your kids love this, they’ll go crazy for these Salted Caramel Chocolate Chip Cookie Bars!

FAQs: Your Questions Answered

Okay, mamas, let’s tackle those burning questions you have about making this Pumpkin Chocolate Chip Bread. I’ve been there, made the mistakes, and learned from them, so you don’t have to!

• Can my picky eater handle this Pumpkin Chocolate Chip Bread?Surprisingly, yes! The sweetness of the chocolate chips and the subtle pumpkin flavor often win over even the pickiest eaters. Plus, it looks like a treat, so they’re more likely to give it a try.
• What if I burn my Pumpkin Chocolate Chip Bread? (Asking for a friend… okay, it was me!)We’ve all been there! If it’s just slightly burnt, you can try carefully scraping off the burnt parts with a knife. If it’s too far gone, well, learn from it and try again! Baking is all about experimenting (and sometimes failing!).
• Can I make this Pumpkin Chocolate Chip Bread ahead for meal prep?Absolutely! This Pumpkin Chocolate Chip Bread actually tastes even better the next day. Wrap it tightly in plastic wrap or store it in an airtight container at room temperature.
• Can I freeze this Pumpkin Chocolate Chip Bread?Yes! Wrap it tightly in plastic wrap and then in foil, or place it in a freezer-safe bag. It will keep in the freezer for up to 2-3 months.
• What if I don’t have pumpkin pie spice?No problem! You can use a combination of cinnamon, nutmeg, ginger, and cloves. I shared the measurements above, but feel free to adjust to your taste.
• Can I use a different kind of chocolate chip?Definitely! White chocolate chips, peanut butter chips, even chopped nuts would be delicious in this Pumpkin Chocolate Chip Bread.
• What if my bread is too dry?Make sure you’re measuring your flour accurately (spoon it into the measuring cup instead of scooping it). Adding a tablespoon or two of applesauce can also help add moisture.

For more sanity-saving dinner ideas, check out these Pumpkin French Toast Roll-Ups!

Final Thoughts:

This Pumpkin Chocolate Chip Bread isn’t just a recipe; it’s a tradition. It’s the smell that fills our home every fall, the taste that brings back memories of cozy evenings and family gatherings. This recipe is also similar to a tasty bread recipe from The BEST Pumpkin Bread – Tastes Better From Scratch.

Here are my Pumpkin Chocolate Chip Bread Mom Hacks:

• Make it mini: Bake the batter in muffin tins for individual chocolate chip pumpkin loaf muffins – perfect for little hands!
• Add a streusel topping: Combine flour, sugar, butter, and cinnamon for a delicious crunchy topping.
• Don’t be afraid to experiment: Add chopped nuts, dried cranberries, or even a swirl of cream cheese for a fun twist.

Family favorites? My son loves it with extra chocolate chips, while my daughter prefers it plain with a smear of cream cheese. I love it all ways! Here are a few Pumpkin Chocolate Chip Bread variations my family loves:

• Walnut Pumpkin Chocolate Chip Bread: Add 1/2 cup of chopped walnuts to the batter for a nutty crunch.
• Cranberry Pumpkin Chocolate Chip Bread: Add 1/2 cup of dried cranberries for a tart and festive flavor.
• Cream Cheese Swirl Pumpkin Chocolate Chip Bread: Swirl a mixture of cream cheese, sugar, and vanilla extract into the batter before baking for a decadent treat.

I hope you make this recipe your own, tweak it, experiment with it, and create your own family traditions around it. And most importantly, don’t stress if it’s not perfect. It’s about enjoying the process and creating something delicious with love.

So go forth, fellow kitchen warriors, and bake some Pumpkin Chocolate Chip Bread! I promise, it will make your day (and your family’s!) a little bit sweeter. And if you’re looking for other delicious pumpkin recipes, don’t skip the Pumpkin Cinnamon Swirl Bread! You got this! 💕

 

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