Moist Pumpkin Chocolate Chip Bread
A soft, spiced pumpkin bread studded with chocolate chips, this recipe is easy to make and perfect for breakfast, snacks, or gifting. Moist, flavorful, and full of fall spices, it can be baked as full loaves, mini loaves, or even muffins.
Equipment
- 2 × 8.5 × 4.5-inch loaf pans (or 1 loaf pan + 2 mini loaf pans)
- Mixing bowls (2)
- electric mixer
- Whisk or spatula
- Parchment paper
- Measuring cups and spoons
- Cooling Rack
Ingredients
- 2 cups granulated sugar
- ½ cup unsalted butter softened
- 3 large eggs
- 2 teaspoons vanilla extract
- 15 ounces canned pumpkin
- 2¾ cups all-purpose flour
- ½ teaspoon baking powder
- 1½ teaspoons baking soda
- 1 teaspoon salt
- ¾ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- ½ cup milk
- 12 ounces chocolate chips
Instructions
- Preheat and Prepare the Pans: Begin by preheating your oven to 350°F (175°C) to ensure it’s fully heated by the time your batter is ready. While the oven warms, line the bottoms of two 8.5 × 4.5-inch loaf pans with parchment paper. Make sure the paper fits snugly in the corners. Then, generously spray the pans with cooking spray or lightly grease them with butter to prevent sticking. This ensures your bread releases easily after baking.
- Cream Sugar and Butter: In a large mixing bowl, combine 2 cups of granulated sugar and ½ cup of softened butter. Using an electric mixer, beat the ingredients on medium speed for 2–3 minutes until the mixture becomes light, fluffy, and creamy. This process helps incorporate air into the batter, giving your bread a soft and tender texture. Scrape down the sides of the bowl with a spatula to ensure everything is fully mixed.
- Incorporate Eggs, Pumpkin, and Vanilla: Add 3 large eggs, one at a time, to the creamed butter and sugar. Beat each egg just until it’s fully combined before adding the next. Then, pour in 15 ounces of canned pumpkin and 2 teaspoons of vanilla extract. Mix on medium speed until all ingredients are smooth and uniform. The pumpkin not only adds moisture and fiber but also brings that rich, fall flavor your bread is known for.
- Mix Dry Ingredients Separately: In another medium-sized bowl, whisk together the dry ingredients: 2¾ cups all-purpose flour, ½ teaspoon baking powder, 1½ teaspoons baking soda, 1 teaspoon salt, ¾ teaspoon ground cinnamon, ¼ teaspoon ground cloves, and ¼ teaspoon ground nutmeg. This step ensures that the leavening agents and spices are evenly distributed throughout the flour, which is crucial for even rising and balanced flavor.
- Combine Wet and Dry Mixtures: Alternately add the dry flour mixture and ½ cup of milk to the pumpkin mixture. Begin and end with the flour mixture. Start by adding about one-third of the dry ingredients, mixing on low speed or folding gently with a spatula. Follow with half of the milk, then another third of the flour, the remaining milk, and finally the last of the flour. Mixing gently prevents overworking the batter, keeping the bread soft and tender.
- Fold in Chocolate Chips: Once the batter is fully combined, gently fold in 12 ounces of chocolate chips using a spatula. Ensure that the chips are evenly distributed throughout the batter without overmixing. This step guarantees every slice of bread has pockets of melty chocolate, creating that irresistible sweet balance to the spiced pumpkin.
- Pour Batter into Prepared Pans: Divide the batter evenly between the two prepared loaf pans, smoothing the tops with a spatula. Tap the pans lightly on the counter to release any trapped air bubbles. If you prefer, you can also pour into mini loaf pans, adjusting baking time accordingly.
- Bake the Bread: Place the pans in the preheated oven on the middle rack. Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs. For mini loaves, check after 25–35 minutes. The bread should rise nicely, develop a golden-brown crust, and fill your kitchen with a delightful aroma of pumpkin and spices.
- Cool the Loaves: Allow the bread to cool in the pans for about 10 minutes. Then, carefully invert the loaves onto a wire cooling rack and remove the parchment paper. Let the bread cool completely to room temperature. Cooling is essential for slicing cleanly and for the flavors to fully develop.
- Slice and Serve: Once completely cooled, slice your pumpkin chocolate chip bread into desired portions. Serve as a breakfast treat, an afternoon snack, or a cozy dessert. The bread can be stored in an airtight container at room temperature for up to 5 days or refrigerated for up to 10 days. For longer storage, freeze completely cooled slices for up to 3 months.
Notes
- Pan Size Flexibility: Standard 8.5 × 4.5-inch loaf pans work best, but you can use 9 × 5-inch pans or make one regular loaf plus two mini loaves.
- Mini Loaves: Baking time for mini loaves is approximately 25–35 minutes; check with a toothpick.
- Even Chocolate Distribution: Fold chocolate chips gently to avoid sinking to the bottom.
- Spice Adjustments: Adjust cinnamon, nutmeg, or cloves to taste for a milder or stronger flavor.
- Serving Variations: This batter can also be used to make muffins—bake at 350°F for 28–38 minutes.
