1. Can I use fresh pumpkin puree instead of canned?

Yes, you can use fresh pumpkin puree instead of canned. Just make sure the puree is smooth and not too watery. You may need to adjust the consistency of the batter slightly by adding a bit more flour if the fresh puree is too wet.

2. How do I know when my Chocolate Chip Pumpkin Bread is done?

To check if your Chocolate Chip Pumpkin Bread is done, insert a toothpick or cake tester into the center. If it comes out clean or with only a few crumbs attached, your bread is done. If the toothpick comes out wet, bake it for an additional 5-10 minutes.

3. Can I freeze this Chocolate Chip Pumpkin Bread?

Yes! You can freeze the bread for up to 3 months. Simply wrap it tightly in plastic wrap, then aluminum foil, and place it in a freezer-safe bag. To thaw, leave it at room temperature or reheat in the oven for a few minutes.

4. Can I make mini loaves of this Chocolate Chip Pumpkin Bread?

Absolutely! To make mini loaves, divide the batter evenly into mini loaf pans, filling them about 2/3 full. Bake at 350°F for 35-40 minutes, checking for doneness with a toothpick. Mini loaves are perfect for gifts or portion control

Chocolate Chip Pumpkin Bread – Best Fall Recipe (1)

Name: Chocolate Chip Pumpkin Bread
Prep time: 15 min
Cook time: PT-487927H6M24S
Total time: 1 h 10 min
Cuisine: American
Ingredients: 1 1/4 cups all-purpose flour; 1/2 tsp baking powder; 1/2 tsp baking soda; 1/4 tsp salt; 1 tsp ground cinnamon; 1/2 tsp ground cloves; 1/2 tsp ground nutmeg; 3 oz cooking oil (canola, vegetable, or corn oil); 2 large eggs; 1 cup sugar; 1 tsp vanilla extract; 1 cup pumpkin puree; 1 1/4 cups chocolate chips, divided; Oil spray for loaf pan

Description

This Chocolate Chip Pumpkin Bread is a moist and flavorful fall treat, packed with pumpkin spice and gooey chocolate chips. It’s perfect for cozy mornings or festive gatherings, offering a delightful combination of cinnamon, cloves, nutmeg, and semi-sweet chocolate. The easy-to-make recipe ensures you’ll enjoy a soft, tender loaf with every bite, making it an ideal choice for pumpkin lovers looking to indulge in a sweet, seasonal dessert.

Ingredients

Scale

1 1/4 cups all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp ground nutmeg
3 oz cooking oil (canola, vegetable, or corn oil)
2 large eggs
1 cup sugar
1 tsp vanilla extract
1 cup pumpkin puree
1 1/4 cups chocolate chips, divided
Oil spray for loaf pan

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Instructions

Preheat the oven to 350°F (175°C) and grease an 8×4 inch loaf pan with oil spray.
In a medium bowl, mix together the flour, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg. Set the dry ingredients aside.
In a large bowl, whisk together the oil, eggs, sugar, vanilla, and pumpkin puree until fully combined.
Gradually add the dry ingredients to the wet ingredients and mix until just combined. Be careful not to overmix.
Fold in 1 cup of chocolate chips until evenly distributed throughout the batter.
Pour the batter into the prepared loaf pan and spread it evenly. Top with the remaining 1/4 cup of chocolate chips.
Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean. If it’s still wet, bake for an additional 5-10 minutes.
Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Notes

Don’t overmix the batter to avoid a dense loaf.
Check the bread for doneness by inserting a toothpick into the center. If it comes out clean, it’s done.
If using fresh pumpkin puree, ensure it’s not too watery. You may need to add a little more flour if the batter seems too thin.
For a twist, try adding chopped pecans or walnuts for extra crunch.

Prep Time: 15 minutes
Cook Time: 50-60 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 292 kcal
Sugar: 26g
Sodium: 170mg
Fat: 12g
Saturated Fat: 1g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 43g
Fiber: 2g
Protein: 4g
Cholesterol: 41mg