Bake Irresistible Pumpkin Chocolate Chip Bread in 1 Hour

Oh, fall! Is there anything better than the smell of cinnamon and pumpkin wafting through the house? For me, it’s basically the official scent of happiness. And what’s even better than pumpkin? Pumpkin *and* chocolate! That’s why this Pumpkin Chocolate Chip Bread is my absolute go-to when the leaves start to turn. Seriously, you guys, this bread is like a warm hug on a chilly day.

I remember one year, I was feeling particularly homesick (I grew up in Vermont, where fall is, like, a *religion*). I whipped up a loaf of this Pumpkin Chocolate Chip Bread, and suddenly, everything felt a little bit better. The rich, spiced aroma, the sweet chocolate chips… it was pure comfort in every bite. Trust me, this recipe is magic!

Why You’ll Love This Pumpkin Chocolate Chip Bread

Quick and Easy Baking

Seriously, you don’t need to be a pro baker for this one! It’s so simple, even I can’t mess it up (and that’s saying something!).

Moist and Flavorful

No dry, crumbly bread here! This Pumpkin Chocolate Chip Bread is seriously moist and packed with flavor. The pumpkin, spices, and chocolate? Oh my!

Perfect for Fall

It just *screams* autumn, doesn’t it? The perfect treat for cozy nights in, apple picking, or just because!

Great for Sharing

Okay, you *could* keep it all to yourself (no judgement!), but it’s also amazing for sharing with friends and family. Potlucks? Holiday gatherings? This bread is a winner!

Ingredients for the Best Pumpkin Chocolate Chip Bread

Alright, let’s talk ingredients! This Pumpkin Chocolate Chip Bread is all about using simple things to make something spectacular. And trust me, each ingredient plays a super important role. You’ll want to have everything prepped and ready to go before you start mixing. It makes life so much easier, promise!

Dry Ingredients

Okay, for the dry stuff, you’ll need 1 1/2 cups of all-purpose flour. I usually just use regular ol’ flour, but you can experiment with other kinds if you’re feeling adventurous! Then you’ll need 1 teaspoon of baking soda (that’s our leavening agent!), 1/2 teaspoon of salt to balance out the sweetness, 1 teaspoon of ground cinnamon (because, fall!), 1/2 teaspoon of ground nutmeg, and just a pinch – 1/4 teaspoon – of ground cloves. Don’t skip the cloves, they add this *amazing* warmth!

Wet Ingredients

Now for the wet goodies! You’re gonna need 1 cup of granulated sugar – feel free to use brown sugar for a richer flavor, if you’re feeling it! Then grab 1/2 cup of vegetable oil (I use canola, but whatever you have on hand is fine). Don’t forget 2 large eggs – they help bind everything together. And of course, 1 cup of pumpkin puree! Make sure it’s *puree*, not pumpkin pie filling (that’s a whole different ballgame!). Finally, a teaspoon of vanilla extract – because vanilla makes everything better, right?

The Star: Chocolate Chips

And last, but definitely not least: 1 cup of chocolate chips! I usually go for semi-sweet, but milk chocolate or even dark chocolate would be amazing too. You could even use chocolate chunks! Trust me, don’t skimp on the chocolate. It’s the best part!

How to Make Pumpkin Chocolate Chip Bread: Step-by-Step Instructions

Okay, get ready to make some magic! This Pumpkin Chocolate Chip Bread is seriously easy, but follow these steps and you’ll be golden. Don’t worry if you’re not a pro, I’ve broken it down so even *I* can’t mess it up! Promise!

Preparation is Key

First things first, crank up that oven to 350°F (175°C). We need it nice and hot! While it’s heating up, grab your loaf pan (a standard size one is perfect) and grease it *really* well. I like to use shortening, but butter or cooking spray works too. Then, sprinkle a little flour in there and shake it all around so it coats the pan. This will stop the bread from sticking – trust me, you don’t want a sticky situation!

Mixing the Dry Ingredients

In a big ol’ bowl, whisk together all your dry ingredients. That’s the flour, baking soda, salt, cinnamon, nutmeg, and cloves. Whisking helps get rid of any lumps and makes sure everything’s evenly distributed. Don’t skip this step!

Combining the Wet Ingredients

In a *separate* bowl (very important!), mix together the sugar, oil, eggs, pumpkin puree, and vanilla extract. Just stir it until it’s all combined and looks nice and smooth. It’s kinda like making a potion, isn’t it?

Bringing It All Together

Now for the fun part! Pour the wet ingredients into the bowl with the dry ingredients. Then, gently stir everything together until it’s *just* combined. Don’t overmix! A few streaks of flour are totally okay. Overmixing makes the bread tough, and nobody wants that!

The Chocolate Chip Finale

Okay, this is where the magic happens! Fold in those chocolate chips! Gently stir them into the batter until they’re evenly distributed. Try not to eat too many in the process… I know it’s tempting!

Baking to Perfection

Pour that beautiful batter into your prepared loaf pan. Spread it out evenly, and then pop it into the oven. Bake for 50-60 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean. Keep an eye on it, though! Ovens can be weird, so it might need a little more or less time.

Cooling and Enjoying

Once it’s done, take the bread out of the oven and let it cool in the pan for 10 minutes. This helps it set up a bit. Then, carefully transfer it to a wire rack to cool completely. I know it’s hard to resist, but trust me, it’s worth the wait! Slice it up and enjoy! Yay, you made Pumpkin Chocolate Chip Bread!

Tips for the Perfect Pumpkin Chocolate Chip Bread

Want to take your Pumpkin Chocolate Chip Bread from “good” to “OMG amazing?” Here are a few little tricks I’ve learned over the years. These tips are game changers, I swear!

Don’t Overmix the Batter

Seriously, this is SO important! Overmixing develops the gluten in the flour, which makes the bread tough and chewy. We want it tender and moist! So, stir until *just* combined. A few streaks of flour are your friend!

Check for Doneness Correctly

A toothpick is your best buddy here. Stick it into the center of the bread. If it comes out clean (or with just a few moist crumbs), you’re good to go! If it’s still wet, bake it for a few more minutes and check again. Don’t want a gooey center!

Cool Completely Before Slicing

I know, the temptation is REAL. But trust me, let that bread cool *completely* before you slice into it. Otherwise, it’ll crumble into a million pieces (and nobody wants that!). Patience, my friend, patience!

Spice it Up Your Way

Don’t be afraid to experiment with the spices! If you like a stronger cinnamon flavor, add a little more. If you’re not a fan of cloves, use a little less. It’s *your* bread, make it your own! My favorite part is adding a tiny bit of ginger. So yummy!

Ingredient Notes and Substitutions for Pumpkin Chocolate Chip Bread

Okay, let’s dive into some ingredient specifics! Sometimes you gotta make swaps, right? Don’t worry, this Pumpkin Chocolate Chip Bread is pretty forgiving. Here’s the lowdown on some key players:

Pumpkin Puree

Listen up! This is important. Make *sure* you’re using 100% pumpkin puree, NOT pumpkin pie filling. Pumpkin pie filling has added sugar and spices, and it’ll totally mess with the recipe. Canned is fine (that’s what I usually use!), but if you’re feeling ambitious, you can totally make your own! Just roast a pumpkin and blend it up. Fancy!

Chocolate Chips

Chocolate chips are where you can really get creative! I usually go for semi-sweet because I like the balance, but milk chocolate is super yummy too. Dark chocolate? YES, please! And if you’re feeling extra, use chocolate chunks instead of chips. They melt into these gooey pockets of chocolatey goodness. Mmm!

Spice Variations

Okay, so I love cinnamon, nutmeg, and cloves in this Pumpkin Chocolate Chip Bread, but feel free to play around! A little ground ginger adds a nice zing, or you could try a pinch of allspice. Just don’t go overboard, a little goes a long way!

Flour Options

Want to make this Pumpkin Chocolate Chip Bread gluten-free? No problem! Just swap out the all-purpose flour for a gluten-free blend. I’ve had good luck with Bob’s Red Mill – just make sure it’s a blend that’s designed for baking. You might need to add a little extra moisture, so keep an eye on the batter!

Storing Your Delicious Pumpkin Chocolate Chip Bread

So, you’ve baked this gorgeous Pumpkin Chocolate Chip Bread… now what? Well, unless you devour the whole thing in one sitting (tempting, I know!), you’ll want to store it properly. Here’s the scoop!

Storing at Room Temperature

The easiest way to keep your bread fresh is to wrap it tightly in plastic wrap or pop it into an airtight container. It’ll stay moist and delicious at room temperature for about 3-4 days. Easy peasy!

Freezing for Later

Want to make it last even longer? No problem! Just wrap the bread tightly in plastic wrap, then wrap it again in foil (or pop it into a freezer bag). It’ll keep in the freezer for up to 2-3 months. Just thaw it out completely before slicing and enjoying. Perfect for a little taste of fall anytime!

Frequently Asked Questions About Pumpkin Chocolate Chip Bread

Got questions? I’ve got answers! Here are some of the most common things people ask me about this Pumpkin Chocolate Chip Bread. Don’t worry, I’ve got you covered!

Can I use canned pumpkin pie filling instead of pumpkin puree?

Okay, listen closely! You really, *really* want to use pumpkin puree for this recipe, not pumpkin pie filling. Pumpkin pie filling has a bunch of extra sugar and spices that will totally throw off the balance of flavors. Trust me, stick with the plain ol’ puree!

How do I prevent the chocolate chips from sinking to the bottom?

Ah, the dreaded sinking chocolate chips! Here’s a little trick: before you fold them into the batter, toss them with a tablespoon or two of flour. This helps them “stick” to the batter and prevents them from plummeting to the bottom. Works like a charm!

Can I add nuts to this recipe?

Absolutely! Nuts add a lovely crunch and flavor. Walnuts or pecans are my personal favorites, but feel free to experiment! Just chop them up and fold them into the batter along with the chocolate chips. Yum!

How long does this bread last?

If you store it properly (wrapped tightly or in an airtight container), this Pumpkin Chocolate Chip Bread will stay moist and delicious for about 3-4 days at room temperature. Or, you can freeze it for longer storage (see my tips above!).

Can I make this recipe into muffins?

Totally! Just pour the batter into muffin tins instead of a loaf pan. You’ll need to reduce the baking time, though. Start checking them after about 18-20 minutes, and they should be done when a toothpick inserted into the center comes out clean. So easy!

Nutritional Information for Pumpkin Chocolate Chip Bread

Okay, just a heads-up! These numbers are estimates, okay? They can totally change based on what brands you use and how big your slices are. So, just keep that in mind!

Enjoyed this Pumpkin Chocolate Chip Bread Recipe? Leave a Comment!

Made this bread? Awesome! Let me know what you think in the comments below! And hey, don’t forget to share it with your friends on social media! Happy baking!

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