Best Chocolate Chip Pumpkin Bread

Chocolate chip pumpkin bread is the type of quick bread I start craving as soon as the air turns crisp and pumpkins pop up everywhere Each bite is packed with pumpkin warmth from the spices and pools of gooey chocolate I love serving big slices with coffee and the smell while it bakes is pure comfort

I first made this for a bake sale at my sons school and it disappeared faster than anything else on the table Now my family asks for it every October weekend without fail

Ingredients

• All purpose flour: This gives the bread its structure Choose a fresh flour for best results
• Baking powder and baking soda: Help the loaf rise and keep it light Make sure yours are fresh for good lift
• Salt: Balances sweetness and heightens flavor Use fine sea salt for even distribution
• Ground cinnamon: Classic pumpkin bread flavor Choose a fragrant cinnamon for extra warmth
• Ground cloves: Strong and spicy Cloves bring boldness Choose ground cloves with a dark color
• Ground nutmeg: Adds a sweet nutty note Grate fresh for even richer aroma if possible
• Cooking oil: Keeps the bread super moist Use a neutral oil like canola or vegetable
• Large eggs: Bind everything together and add richness Fresh eggs work best
• Sugar: Sweetens the loaf and helps with a tender crumb Choose fine granulated sugar
• Vanilla: Enhances the overall flavor and gives warmth Pure vanilla extract gives best taste
• Pumpkin puree: The star ingredient Adds moisture and earthy sweetness Choose pure pumpkin not pumpkin pie filling
• Chocolate chips: Melty chocolate is the wow factor Use a good brand and divide some for topping
• Oil spray: Preps your loaf pan to prevent sticking A quick spritz does the job

Step-by-Step Instructions

Prepare the dry ingredients:

In a medium bowl combine all purpose flour baking powder baking soda salt cinnamon cloves and nutmeg Stir thoroughly so the spices are well dispersed throughout the flour mixture This helps ensure every bite is flavorful and the loaf bakes evenly

Mix the wet ingredients:

In a large mixing bowl whisk together cooking oil eggs sugar vanilla and pumpkin puree Stir until well blended and creamy This forms the base of your batter and ensures the bread stays moist

Combine and add chocolate chips:

Add one cup of chocolate chips to the wet ingredients Gently stir in the prepared dry mixture Use a spatula to scrape down the sides and bottom of the bowl to make sure nothing is left unmixed Stir just until you have a smooth and even batter

Prepare the loaf pan:

Coat the bottom and sides of your eight by four inch loaf pan with oil spray Make sure the pan is evenly covered to help the bread release easily after baking

Fill and top with chocolate chips:

Pour the batter into the prepared loaf pan Press and spread evenly with a spatula Sprinkle one quarter cup of chocolate chips across the surface so every slice looks inviting

Bake the loaf:

Bake in a preheated three hundred fifty degree oven for fifty to sixty minutes Check by inserting a toothpick in the center If it comes out clean the bread is ready Let cool before removing from the pan so the loaf stays intact

Save

My favorite part of this loaf is the gooey chocolate chips melting into pockets with every slice There is something about the scent of cinnamon and pumpkin baking that always makes my kitchen feel welcoming My kids have grown up sharing this bread with friends at fall playdates and it has become a marker of autumn in our home

Storage Tips

Wrap tightly in plastic or store in an airtight container on your countertop for up to three days For longer keeping refrigerate up to one week Slice and freeze for up to two months Just thaw and enjoy for a quick treat

Ingredient Substitutions

Use an equal amount of pumpkin spice mix instead of the cinnamon cloves and nutmeg if you prefer a simpler spice blend Swap out half the chocolate chips for walnuts or pecans for a nutty crunch If you are low on eggs you can substitute flax eggs to make the recipe vegan alongside a dairy free chocolate chip

Serving Suggestions

Serve thick slices with coffee or milk for breakfast or snack This bread is especially delicious topped with a little cream cheese or butter For dessert try warming a slice and adding a scoop of vanilla ice cream

Cultural and Historical Context

Pumpkin bread like this is a classic American treat especially popular through the fall and winter months It draws on the long tradition of baking with squash in American kitchens Chocolate chips are a newer addition but pure pumpkin flavor spiced with cinnamon is a true nostalgia trip for many

Recipe FAQs

→ Can I use pumpkin spice instead of individual spices?

Yes, you can substitute 1 1/2 teaspoons of pumpkin spice for the cinnamon, cloves, and nutmeg for convenience and a delicious blend of flavors.

→ How do I know when the bread is done baking?

Insert a toothpick into the center of the loaf. If it comes out clean or with just a few crumbs, the bread is ready to be taken out of the oven.

→ What’s the best way to store leftovers?

Keep the bread covered with plastic wrap or in an airtight container at room temperature for a couple of days, or refrigerate for longer freshness.

→ Can I freeze chocolate chip pumpkin bread?

Absolutely! Wrap the cooled loaf in plastic wrap and foil, then freeze. Thaw at room temperature before slicing.

→ Is it possible to make this bread healthier?

Try reducing sugar slightly or swapping part of the flour for whole wheat flour. You may also use dark chocolate chips for a richer flavor and added antioxidants.