You know, those moments when your little ones burst through the door with their backpacks askew, eager for a snack? Well, this bread soon became the solution to those snack cravings. The warm, spicy aroma of pumpkin and chocolate wafts through the house, creating an inviting and cozy environment. My kids absolutely devour it, especially with a cold glass of milk. It’s these small snippets of daily life that often turn into treasured memories.
We’ve all been there, trying to find the perfect recipe that hits the sweet spot between easy and crowd-pleaser, right? Well, this recipe fits the bill perfectly. It’s such a simple yet rewarding bake that even if you’re not a culinary genius, you’ll feel like one after making this. The best part? You probably already have most of these ingredients in your pantry. Plus, with a prep time of just 20 minutes, it’s perfect for those days when you’re short on time but still want to indulge in some homemade goodness.
The Pumpkin Chocolate Chip Bread has also earned its fame at my book club gatherings. I remember one day, carrying a loaf of this to our meet-up, and by the end of the night, everyone was asking for the recipe! It pairs deliciously with a steaming cup of coffee and makes for an excellent conversation starter. There’s something magical about the slightly spiced pumpkin flavor mingling with the chocolate chips—it’s like a warm hug for your taste buds.
I’m thrilled to share this delectable autumn-inspired treat with you. It’s become more than just a recipe, it’s part of our family’s cozy traditions, bringing warmth and smiles with every bite. So roll up your sleeves, preheat that oven, and get ready to bake a bread that’s not just a treat, but a memory in the making.
How to Make Pumpkin Chocolate Chip Bread
Click here to get printable version
Ingredients:
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 cups canned pumpkin (not filling)
- 4 teaspoons pumpkin pie spice
- ⅔ cup packed brown sugar
- ⅔ cup granulated sugar
- 1 cup applesauce or canola oil
- 3 large eggs (preferably at room temperature)
- 1 tablespoon vanilla extract
- 1½ cups semi-sweet chocolate chips
- ½ cup mini chocolate chips (set aside a few for topping)
Directions:
- Start by preheating your oven to 350°F. Grease and line with parchment paper two 8×4 inch loaf pans.
- In a large mixing bowl, blend together the flour, baking powder, baking soda, salt, and pumpkin pie spice until well combined. Set this mixture aside.
- In a separate bowl, mix the canned pumpkin, both sugars, applesauce (or canola oil), eggs, and vanilla extract until the mixture is smooth.
- Gently combine the wet ingredients with the dry ingredients, stirring just until all ingredients are moistened.
- Incorporate the semi-sweet chocolate chips into the batter, saving a few mini chocolate chips for the topping.
- Pour the batter evenly into the prepared pans. Bake for approximately 50 to 55 minutes, or until a skewer inserted in the middle comes out clean.
- Let the loaves cool in the pans for around 10 minutes, then transfer them to a wire rack to finish cooling.
Ingredient Substitutions:
If you don’t have applesauce on hand, you can substitute it with an equal amount of mashed bananas or Greek yogurt for a different texture. For those who want a healthier twist, whole wheat flour can be used to replace half of the all-purpose flour, and unsweetened chocolate chips can be a lower sugar option.
Serving Suggestions:
This bread is delightful on its own, but to kick it up a notch, serve warm slices with a pat of creamy butter or a drizzle of honey. For a fancy touch during festive gatherings, pair it with a pumpkin spice latte or apple cider. It complements a dollop of whipped cream or a scoop of vanilla ice cream for dessert.
Seasonal Variations:
This recipe is versatile and can be adapted with seasonal flavors. In the spring, consider adding a handful of dried cranberries or fresh raspberries for a fruity twist. For winter, you can mix in some chopped walnuts or pecans to add a bit of crunch and earthy flavor.
Cooking Tips:
To ensure the perfect blend of flavors, try using freshly ground spices if possible. When mixing the batter, resist the urge to over-stir, which can lead to a denser texture. If you prefer a richer bread, use canola oil instead of applesauce. Always check for doneness with a toothpick inserted into the loaf center.
Storing Suggestion:
To keep leftovers fresh, wrap the bread tightly in plastic wrap or aluminum foil and store it at room temperature for up to three days. For longer storage, pop it into the freezer for up to three months. Simply thaw at room temperature or microwave for a warm slice of goodness.
FAQ:
How long can I store Pumpkin Chocolate Chip Bread?
You can keep the bread at room temperature, wrapped tightly, for up to three days. If you’d like to store it for a longer period, consider freezing it in portions. This way, you can enjoy a slice whenever the craving strikes, without worrying about spoilage.
Can I replace the chocolate chips with something else?
Absolutely! If you’re not a fan of chocolate, consider replacing chocolate chips with dried fruits like raisins or cranberries for a chewy contrast. Chopped nuts such as walnuts or pecans also provide an excellent crunch and nutty flavor.
Is it necessary to use canned pumpkin?
Canned pumpkin is preferred for convenience, consistency, and texture. However, you can use homemade pumpkin puree if desired. Ensure it’s thick and strained to reduce excess moisture. Remember, this recipe requires pure pumpkin, not pumpkin pie filling.
What is a good egg substitute for this recipe?
If you need an egg substitute, consider using flax eggs (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water per egg) or a mashed banana. Both options provide moisture and binding, though banana will impart a slight flavor change.
Can I make this recipe gluten-free?
Indeed! Simply swap out the all-purpose flour for a gluten-free all-purpose blend of your choice. Just ensure it contains xanthan gum or add it separately to maintain the bread’s structure and prevent crumbling.
What can I do if my bread is too dense?
A dense bread often results from over-mixing. Stir just until the ingredients are combined. Double-check measurements, particularly of the leavening agents like baking powder and baking soda. Also, ensure they are fresh, as expired ones can affect the final outcome.
Pumpkin Chocolate Chip Bread
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 cups canned pumpkin (not filling)
- 4 teaspoons pumpkin pie spice
- ⅔ cup packed brown sugar
- ⅔ cup granulated sugar
- 1 cup applesauce or canola oil
- 3 large eggs (preferably at room temperature)
- 1 tablespoon vanilla extract
- 1½ cups semi-sweet chocolate chips
- ½ cup mini semi-sweet chocolate chips (set aside a few for topping)
Instructions
- Preheat your oven to 350°F. Grease two 8x4-inch loaf pans and line them with parchment paper. Set these aside.
- In a large mixing bowl, combine the flour, baking powder, baking soda, salt, and pumpkin pie spice. Whisk until blended, and set aside.
- In another bowl, whisk the canned pumpkin, brown sugar, granulated sugar, applesauce (or oil), eggs, and vanilla extract until well combined.
- Carefully pour the wet ingredients into the dry mixture and stir just until everything is damp and combined.
- Gently fold in the semi-sweet chocolate chips, keeping a small amount of mini chocolate chips reserved for the top.
- Divide the batter evenly between the prepared loaf pans. Bake for 50 to 55 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the bread to cool in the pans for about 10 minutes before transferring to a wire rack to cool completely.
