There’s something incredibly cozy about the aroma of chocolate chip pumpkin bread baking in the oven. I remember the first time I made this delightful treat; it was a crisp autumn afternoon, and I wanted to fill the house with the warm, inviting smells of fall. The moment I pulled it from the oven, my family gathered around, drawn in by the mouth-watering scent. It felt like the perfect way to embrace the season and bring everyone together. And can we talk about the amazing combination of chocolate and pumpkin? It’s like a hug for your taste buds!
This chocolate chip pumpkin bread is not just a delicious dessert or snack; it’s versatile enough to be enjoyed for breakfast, too. It’s that easy! It’s super simple to whip up, and I often find myself baking several loaves to share with friends and family. The beautiful orange hue from the pumpkin makes it such a showstopper, and when you bite into it, the gooey chocolate chips melt in your mouth like a warm hug. Trust me, once you try it, you’ll be hooked!
What’s in Chocolate Chip Pumpkin Bread?
Pumpkin Puree: Of course, pumpkin puree is the star! It adds moisture, a subtle sweetness, and heaps of that beloved fall flavor. I prefer using canned pumpkin puree for convenience, but feel free to make your own with a real pumpkin if you’re feeling ambitious!
All-Purpose Flour: This is what gives the bread its structure. I use regular all-purpose flour, but you could also use whole wheat flour for a nuttier flavor and added fiber.
Sugar: A blend of granulated sugar and brown sugar gives the bread that perfect sweetness and richness. Brown sugar really amps up the flavor with its molasses notes!
Eggs: These are primarily for binding the ingredients together and also contribute to the loaf’s moistness. I usually use large eggs, and they work like a charm!
Vegetable Oil: A little bit of oil helps keep the bread moist and tender. I typically use canola or sunflower oil, but melted coconut oil is a great alternative if you want a hint of tropical flavor!
Chocolate Chips: I always use semi-sweet chocolate chips because they add a perfect balance of sweetness. Feel free to swap for dark chocolate chips if you’re feeling fancy or even mix in some white chocolate chips for a different twist!
Is Chocolate Chip Pumpkin Bread Good for You?
Oh, let’s talk about the goodies in this delightful bread!
Pumpkin Puree: It’s jam-packed with vitamins A and C, potassium, and fiber. So technically, you’re getting your veggies in! Win-win!
Eggs: They provide protein, which helps keep you fuller longer. Plus, the healthy fats from the yolks are great for brain function.
Sugar: While sugar can be a culprit in most diets, the quantities used in this recipe are moderate, and the sweetness from pumpkin can be quite satisfying.
Keep an eye on portion sizes if you’re watching your sugar intake, but honestly, a slice (or two) in moderation is totally okay, right?
Ingredients
– 1 cup pumpkin puree (canned or homemade)
– 1 cup granulated sugar
– 1/2 cup brown sugar, packed
– 2 large eggs
– 1/2 cup vegetable oil
– 1 1/2 cups all-purpose flour
– 1 teaspoon baking soda
– 1/2 teaspoon baking powder
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground nutmeg
– 1/2 teaspoon salt
– 1 cup semi-sweet chocolate chips
This recipe will make about 1 standard loaf, which typically serves around 8 generous slices.
How to Make Chocolate Chip Pumpkin Bread?
1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
2. In a large mixing bowl, combine the pumpkin puree, granulated sugar, brown sugar, eggs, and vegetable oil. Whisk them together until smooth.
3. In another bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
4. Gradually add the dry mixture to the pumpkin mixture, stirring until just combined. Be careful not to overmix – a few lumps are perfectly fine!
5. Fold in the chocolate chips until they’re evenly distributed within the batter.
6. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
7. Bake in the preheated oven for about 60-65 minutes, or until a toothpick inserted into the center comes out clean.
8. Once done, allow it to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Serving Suggestions and Extra Tidbits!
– This pumpkin bread is fabulous on its own, but if you want to take it up a notch, spread a little cream cheese or butter on top when it’s warm. Just heavenly!
– Feel free to add nuts, like chopped walnuts or pecans, for some added crunch and nutrition.
– If you want to mix it up, you could even swap in different add-ins like dried cranberries or raisins instead of chocolate chips.
– Leftovers (if there are any!) can be stored in an airtight container for a few days at room temperature or can be frozen for later enjoyment. Just wrap it tightly in plastic wrap and then in foil, and it will be ready when you need a cozy pick-me-up!
This chocolate chip pumpkin bread is such a joy to make (and eat)! So, grab those ingredients, preheat your oven, and get ready to create something scrumptious that fills your house with irresistible aromas. I can’t wait for you to share your experience with this recipe! Happy baking!