This warm and cozy pumpkin chocolate chip bread is a treat you won’t want to miss! It’s moist, sweet, and the perfect mix of pumpkin spice and chocolatey goodness.
Every bite feels like a hug, especially on chilly days. I love to enjoy it with a cup of tea or coffee—it’s like a little slice of fall happiness any time of year!
Key Ingredients & Substitutions
All-Purpose Flour: This is the base of your bread. If you need a gluten-free option, try using a gluten-free flour blend. However, regular flour works best for the traditional texture.
Pumpkin Puree: Use canned pumpkin for convenience, but fresh pumpkin will also work well! Just make sure to cook it and purée it until smooth. Avoid using pumpkin pie filling as it contains added spices and sugar.
Chocolate Chips: Semi-sweet chocolate chips are a classic choice here. If you’re looking for a healthier option, you can substitute with dark chocolate or even white chocolate chips for a different twist.
Butter: While vegetable oil keeps the bread moist, melted butter can add a rich flavor. I often switch to butter for a deeper taste.
Buttermilk: If you don’t have buttermilk, just mix regular milk with a tablespoon of vinegar or lemon juice and let it sit for a few minutes, or use plain yogurt as a substitute for creaminess.
What’s the Best Way to Combine the Ingredients Without Overmixing?
A big key to fluffy pumpkin chocolate chip bread is mixing gently! Follow these steps for better results:
- Start by creaming the sugars and oil with the pumpkin until smooth. This helps add air.
- When adding dry and wet ingredients, make sure to alternate. Start with a third of the dry ingredients, then half the buttermilk.
- Mix until just combined—it’s okay if there are a few lumps! Overmixing can make your bread tough.
By taking care not to overmix, you’ll keep the bread light and fluffy, making every bite delightful!
How to Make Pumpkin Chocolate Chip Bread
Ingredients You’ll Need:
Basic Ingredients:
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
Spices:
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground allspice (optional)
Wet Ingredients:
- 1 cup pumpkin puree (canned or homemade)
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup vegetable oil (or melted butter)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk or plain yogurt
For Mixing:
- 1 cup semi-sweet chocolate chips (plus extra for topping)
How Much Time Will You Need?
This recipe will take you about 15-20 minutes to prepare and approximately 55-65 minutes to bake. Don’t forget to let it cool for about 10 minutes before slicing. In total, you’re looking at around 1 hour and 30 minutes from start to finish, including prep and bake time!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While it heats up, get your 9×5 inch loaf pan ready. You can grease and flour it or line it with parchment paper for easy removal of the bread later.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, cloves, and optional allspice. Make sure everything is combined well so the spices are evenly distributed.
3. Combine the Wet Ingredients:
In a large mixing bowl, combine the pumpkin puree, granulated sugar, brown sugar, and vegetable oil (or melted butter). Beat together until the mixture is smooth and well-combined.
4. Add Eggs and Vanilla:
Add the eggs to the pumpkin mixture one at a time. Make sure to beat well after each addition. Then stir in the vanilla extract to give your bread a sweet aroma.
5. Mix Dry Ingredients with Wet:
Now, it’s time to bring it all together! Alternate adding the dry mixture and the buttermilk to the pumpkin mixture. Start with a third of the dry ingredients, then half the buttermilk, and keep alternating, finishing with the dry ingredients. Mix gently until just combined—overmixing can make your bread dense.
6. Fold in the Chocolate Chips:
Gently fold in the chocolate chips to the batter, making sure they are evenly distributed. Save a handful of chocolate chips to sprinkle on top for a delicious finish!
7. Prepare for Baking:
Pour the batter into the prepared loaf pan and smooth the top. Sprinkle the reserved chocolate chips evenly on top of the batter to make it look extra tasty.
8. Bake the Bread:
Place your loaf pan in the preheated oven and bake for 55-65 minutes. If a toothpick inserted into the center comes out clean, your bread is ready. If there’s some batter on it, give it more time!
9. Cool the Bread:
Once baked, allow the bread to cool in the pan for about 10 minutes. Then carefully remove it and place it on a wire rack to cool completely.
10. Slice and Enjoy:
After it has cooled, slice your delicious pumpkin chocolate chip bread. It’s perfect for breakfast, an afternoon snack, or even dessert. Enjoy every moist and flavorful bite!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you prefer fresh pumpkin, make sure to cook it until tender and then purée it until smooth. Just be cautious about excess moisture; you want to avoid a watery batter.
What If I Don’t Have Buttermilk?
No worries! If you don’t have buttermilk on hand, simply mix one tablespoon of vinegar or lemon juice with one cup of regular milk and let it sit for about 5 minutes. This will mimic buttermilk’s acidity and moisture.
How Should I Store Leftovers?
Your pumpkin chocolate chip bread can be stored in an airtight container at room temperature for up to 3 days. If you’d like to keep it longer, refrigerate it or freeze individual slices for up to 3 months. Just thaw them at room temperature or heat gently in the microwave when ready to enjoy!
Can I Add Nuts or Other Mix-ins?
Definitely! Feel free to add walnuts, pecans, or even dried cranberries for extra flavor and texture. Just make sure to adjust the amount of chocolate chips accordingly to not overcrowd the batter!
