Amazing Chocolate Chip Pumpkin Bread in 50 Minutes

Oh, you are going to LOVE this Chocolate Chip Pumpkin Bread! Seriously, it’s become my go-to every fall. It’s just so incredibly moist and that perfect balance of warm pumpkin spice with melty chocolate chips? Pure magic! What I adore most is how ridiculously easy it is to whip up – even on a busy weeknight. It smells absolutely heavenly while it bakes, filling the whole house with that cozy autumn vibe. This recipe is a lifesaver for potlucks or just a special weekend treat. Trust me, once you try it, it’ll be your favorite too!

Why You’ll Love This Chocolate Chip Pumpkin Bread

Seriously, what’s not to love? This chocolate chip pumpkin bread is:

• Super Easy to Make: You’ll be amazed at how fast it comes together.
• Incredibly Moist: Nobody likes dry bread, and this one is perfectly tender.
• Bursting with Flavor: That classic pumpkin spice combo with yummy chocolate chips? Yes, please!
• Perfect for Fall: It just screams cozy autumn vibes!

Quick and Easy Preparation for Chocolate Chip Pumpkin Bread

Honestly, you can have this batter mixed up in about 15 minutes. It’s the perfect “I want something yummy *now*” kind of recipe. Even if you’re new to baking, you’ve got this!

Perfectly Moist and Flavorful Chocolate Chip Pumpkin Bread

The texture of this chocolate chip pumpkin bread is just divine – it’s so tender and moist. And that taste? It’s that comforting blend of pumpkin and cinnamon, with those little bursts of melted chocolate. Pure bliss!

Gather Your Ingredients for Chocolate Chip Pumpkin Bread

Alright, let’s get everything ready for our delicious chocolate chip pumpkin bread! It’s pretty straightforward, but paying attention to the details makes all the difference. You’ll want to grab your pumpkin puree – and this is super important, make sure it’s just plain pumpkin puree, not that pumpkin pie filling stuff. The pie filling has extra sugar and spices that can mess with the flavor balance we’re going for. Having everything measured out before you start mixing makes the whole process so much smoother, trust me!

Essential Dry Ingredients for Chocolate Chip Pumpkin Bread

First up, we’ve got our dry team. You’ll need about two cups of all-purpose flour, and make sure it’s spooned and leveled in your measuring cup, not packed down. Then, we’ll add a teaspoon of baking soda for lift, half a teaspoon of salt to balance the sweetness, and our cozy fall spices: a teaspoon of cinnamon, half a teaspoon of nutmeg, and a pinch of cloves. Just give them a quick whisk together in a big bowl to make sure they’re all friends.

Key Wet Ingredients for Chocolate Chip Pumpkin Bread

Now for the wet stuff that makes this bread so wonderfully moist! You’ll need one cup of canned pumpkin puree (the unsweetened kind, remember!), three-quarters of a cup of vegetable oil for that super tender crumb, and a cup and a half of granulated sugar. We’ll also add two large eggs – just crack ’em into a separate bowl first – and a teaspoon of vanilla extract to make everything smell amazing. Whisk these wet ingredients together until they’re nicely combined.

The Star Add-ins for Chocolate Chip Pumpkin Bread

And of course, the stars of the show: chocolate chips! You’ll want a whole cup of your favorite kind. Semi-sweet is classic, but milk chocolate or even dark chocolate chips work wonderfully. If you’re feeling extra fancy, you can also toss in about half a cup of chopped pecans or walnuts with the chocolate chips. They add a lovely little crunch!

Step-by-Step Guide to Making Chocolate Chip Pumpkin Bread

Alright, let’s get this amazing chocolate chip pumpkin bread into the oven! It’s really not complicated, and the results are SO worth it. Just follow these easy steps, and you’ll have a loaf of pure autumn happiness.

Preparing Your Baking Station for Chocolate Chip Pumpkin Bread

First things first, let’s get the oven preheated to 350°F (that’s 175°C). While it’s warming up, grab your 9×5 inch loaf pan and give it a good grease and flour. This stops our beautiful bread from sticking, which is always a good thing!

Mixing the Dry Ingredients for Chocolate Chip Pumpkin Bread

In a big bowl, just whisk together your flour, baking soda, salt, and all those warm spices – cinnamon, nutmeg, and cloves. Give it a good stir so everything is evenly distributed. This ensures you get that lovely spice flavor in every single bite of your chocolate chip pumpkin bread.

Combining the Wet Ingredients for Chocolate Chip Pumpkin Bread

In a separate bowl, you’ll beat together the sugar, vegetable oil, and eggs until it’s all nice and smooth. Then, stir in that vanilla extract and the pumpkin puree. Make sure it’s all mixed in really well – this is the base for our moist and delicious chocolate chip pumpkin bread!

Bringing it All Together: The Chocolate Chip Pumpkin Bread Batter

Now, slowly add the wet ingredients to your dry ingredients. Mix it gently until it’s *just* combined. Seriously, don’t go crazy mixing here; overmixing can make the bread tough. Then, gently fold in those glorious chocolate chips. You want them to be nicely distributed, not all mashed into the batter.

Baking Your Perfect Chocolate Chip Pumpkin Bread

Pour all that lovely batter into your prepared loaf pan. Smooth the top a bit. Now, pop it into the hot oven. It’ll bake for about 50 to 65 minutes. To check if it’s done, poke a wooden skewer or a thin knife into the center. If it comes out clean, with maybe just a few moist crumbs attached (no wet batter!), it’s perfect!

Cooling and Finishing Your Chocolate Chip Pumpkin Bread

Once it’s baked, let the bread cool in the pan for about 10 minutes. This helps it set up. Then, carefully turn it out onto a wire rack to cool completely. Resist the urge to slice into it while it’s piping hot – it tastes so much better when it’s cooled down a bit!

Tips for the Ultimate Chocolate Chip Pumpkin Bread

Alright, let’s talk about making this chocolate chip pumpkin bread absolutely perfect. It’s already pretty forgiving, but a few little tricks can really elevate it from great to “OMG, I need another slice!” We want that moist crumb and that lovely, rich flavor, right? So, here are my little secrets.

Ingredient Quality for Best Chocolate Chip Pumpkin Bread

You know, using good quality ingredients really does make a difference. Make sure your pumpkin puree is fresh and unsweetened, and don’t skimp on the chocolate chips either – use ones you actually love to eat! And for those warm spices, freshly ground nutmeg always smells so much better than pre-ground, if you have it.

Achieving the Perfect Texture in Your Chocolate Chip Pumpkin Bread

The key here is *not* to overmix the batter once you add the dry ingredients. Just mix until there are no streaks of flour left. Overmixing develops the gluten too much, and that can lead to a tougher, drier bread. Also, be patient with the cooling process; letting it cool in the pan for a bit before turning it out helps it hold together perfectly.

Frequently Asked Questions About Chocolate Chip Pumpkin Bread

Got questions about whipping up this amazing chocolate chip pumpkin bread? I totally get it! It’s always good to have a little extra guidance. Here are a few things folks often ask me:

Q1. Can I really use pumpkin pie filling instead of puree?
Oh gosh, please don’t! Grandma always said that’s a recipe for disappointment. Stick to plain pumpkin puree. The pie filling is already sweetened and spiced, and it’ll make your bread way too sweet and the texture all wrong. You want that pure pumpkin goodness!

Q2. My bread looks a little pale. Is that normal?
Sometimes! The color can depend on your pumpkin and even your oven. If a skewer comes out clean, it’s definitely done. If you want a deeper color, you can try adding a tiny bit more cinnamon or a pinch of pumpkin pie spice to the dry ingredients. Or, for a really pretty finish, you could brush the top with a little milk and sprinkle on some extra sugar before baking!

Q3. How long will this chocolate chip pumpkin bread last?
Well, if it even lasts a day in your house, you’re doing better than me! Seriously though, stored in an airtight container at room temperature, it should stay nice and moist for about 3 days. You can also freeze slices wrapped tightly for a couple of months. Just pop a slice in the microwave for a few seconds to warm it up – pure heaven!

Serving Suggestions for Chocolate Chip Pumpkin Bread

This chocolate chip pumpkin bread is fantastic all on its own, but it’s also wonderful with a few additions! For a truly cozy treat, try a dollop of freshly whipped cream or a smear of cream cheese. It’s also amazing served warm with a scoop of vanilla bean ice cream for a simple dessert. If you’re feeling extra indulgent, a drizzle of caramel sauce over a slice takes it to a whole new level!

Storing and Reheating Your Chocolate Chip Pumpkin Bread

Got leftovers? Lucky you! To keep this delicious chocolate chip pumpkin bread fresh, just wrap it up snugly in plastic wrap or pop it into an airtight container. It’ll stay wonderfully moist at room temperature for about three days. If you want to keep it longer, slices freeze beautifully! Just wrap them well in plastic wrap and then a layer of foil. To reheat, a quick 10-15 seconds in the microwave brings back that lovely warmth and gooey chocolate chip goodness!

Estimated Nutritional Information for Chocolate Chip Pumpkin Bread

Okay, so this chocolate chip pumpkin bread is a treat, and like most delicious baked goods, it’s best enjoyed in moderation! Here’s a rough idea of what you’re getting in a slice. Keep in mind these are just estimates, as ingredient brands and exact amounts can vary a little. It’s packed with flavor, and that’s what really matters, right?

Share Your Chocolate Chip Pumpkin Bread Experience

I just *love* hearing about your baking adventures! Did you try my Chocolate Chip Pumpkin Bread? I’d be thrilled if you’d share how it turned out! Drop a comment below with your thoughts, maybe even a picture if you’re feeling fancy. Did you add nuts? Use a different kind of chocolate chip? Let me know – I love seeing your creative twists!

Amazing Chocolate Chip Pumpkin Bread in 50 Minutes

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• Author: folderfood
• Total Time: 1 hour 15 minutes
• Yield: 1 loaf 1x
• Diet: Vegetarian

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Description

A moist and flavorful pumpkin bread studded with chocolate chips, perfect for autumn. This recipe is easy to make and a crowd-pleaser.

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Ingredients

Scale 1x2x3x

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1 1/2 cups granulated sugar
• 3/4 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup canned pumpkin puree (not pumpkin pie filling)
• 1 cup chocolate chips

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Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
2. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves.
3. In a separate bowl, beat the granulated sugar, vegetable oil, and eggs until well combined. Stir in the vanilla extract and pumpkin puree.
4. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
5. Fold in the chocolate chips.
6. Pour the batter into the prepared loaf pan.
7. Bake for 50-65 minutes, or until a wooden skewer inserted into the center comes out clean.
8. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Notes

• For a richer flavor, you can add 1/2 cup of chopped pecans or walnuts.
• Ensure you are using pumpkin puree, not pumpkin pie filling, as the latter contains added sugar and spices.
• The bread can be stored at room temperature in an airtight container for up to 3 days.

• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Category: Baking
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 350
• Sugar: 30g
• Sodium: 200mg
• Fat: 18g
• Saturated Fat: 4g
• Unsaturated Fat: 14g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 40mg

Keywords: chocolate chip, pumpkin bread, quick bread, fall baking, dessert