As the days grow shorter and the air turns crisp, the irresistible aroma of autumn begins to fill our homes. It’s a time when we crave the comforting flavors of apples, pumpkins, and cinnamon, inspiring us to bake delicious treats that warm both our hearts and our kitchens. And what better way to embrace the spirit of the season than with a delightful loaf of Chocolate Chip Pumpkin Bread?
If you, like me, find yourself captivated by the allure of pumpkin during this time of year, then you’re in for a treat! This easy pumpkin bread recipe is a culinary masterpiece that comes together quickly, filling your home with the inviting scent of spices and the promise of a delectable delight that will captivate your family’s taste buds.
Over the years, I’ve embarked on numerous experiments with various chocolate chip pumpkin bread recipes, meticulously tweaking and refining each one until I arrived at the perfect balance of flavors and textures. This recipe is a harmonious blend of my own cherished banana bread recipe and the best elements gleaned from those previous pumpkin bread adventures. The result is a truly exceptional, one-bowl recipe that yields a generous quantity of this autumnal favorite.
Be warned: This chocolate chip pumpkin bread is so irresistible that it’s unlikely to last long in your household. If you desire to savor its delectable goodness for an extended period, I highly recommend doubling the recipe and storing a portion in the freezer to enjoy whenever the craving strikes.
Customize Your Chocolate Chip Pumpkin Bread
One of the many joys of baking is the freedom to personalize recipes to suit your unique preferences. This chocolate chip pumpkin bread is no exception. Feel free to unleash your creativity and experiment with different variations to create a loaf that perfectly matches your taste.
Here are a few ideas to inspire your culinary journey:
- Embrace Simplicity: For a classic pumpkin bread experience, simply omit the chocolate chips and/or the cinnamon-sugar topping.
- Add Nutty Delight: Incorporate chopped walnuts or pecans into the batter for a delightful crunch and nutty flavor.
- Indulge with Frosting: Elevate your pumpkin bread with a luscious cream cheese frosting for an extra layer of sweetness and decadence.
With a little imagination, you can transform this already exceptional recipe into a personalized masterpiece that will impress your family and friends alike.
Yield: Two 9″ x 5″ loaves OR 1 loaf and 24 mini muffins
Chocolate Chip Pumpkin Bread Recipe
Marlynn Schotland
15 mins
55 mins
1 hr 10 mins
8
Equipment
-
1 Loaf Pan
Ingredients
For the Cinnamon Sugar
- 2 Tablespoons granulated sugar
- 1 teaspoon ground cinnamon
For the Chocolate Chip Pumpkin Bread
- 1½ cup all-purpose flour
- 1½ cups granulated sugar
- ¼ cup packed light brown sugar
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1 can (15-ounces) pumpkin puree
- 2 eggs, at room temperature
- ½ cup vegetable oil
- 2 teaspoons water
- 1 teaspoon vanilla
- 1 cup chocolate chips, divided
Instructions
Make the Cinnamon Sugar
-
Add sugar and cinnamon to a bowl and whisk together to combine. Set aside.
Make the loaf batter
-
Preheat oven to 350°F degrees.
-
In a large bowl, whisk together the dry ingredients (flour, both sugars, baking soda, baking powder, cinnamon, nutmeg) until well blended.
-
Adding one at a time, whisk in the the pumpkin puree, eggs, vegetable oil, water, and vanilla to the dry mix, stirring in between each new ingredient.
-
Fold in the 1/2 cup chocolate chips last, until well blended.
-
Pour evenly into the prepared loaf pan.
-
Sprinkle remaining chocolate chips over the top of the loaf, and then sprinkle the cinnamon sugar mix evenly over the top of loaves. NOTE: only sprinkle on as much or as little cinnamon sugar as you like. Save the rest for another recipe.
-
Bake at 350°F degrees for 50-60 minutes, or until a toothpick inserted into the center of the loaf comes out clean without any wet batter.
Notes
Storage: Store in an airtight container at room temperature for up to 5 days, or in the refrigerator for up to one week.
Freeze: You can store in a freezer-safe container or freezer bag for up to two months. Thaw in the refrigerator overnight before serving.
Nutrition
Calories:
438
kcal
,
Carbohydrates:
73
g
,
Protein:
4
g
,
Fat:
15
g
,
Saturated Fat:
3
g
,
Polyunsaturated Fat:
8
g
,
Monounsaturated Fat:
4
g
,
Trans Fat:
0.1
g
,
Cholesterol:
41
mg
,
Sodium:
185
mg
,
Potassium:
163
mg
,
Fiber:
2
g