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Moist Pumpkin Chocolate Chip Bread Recipe

Moist Pumpkin Chocolate Chip Bread Recipe
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★★★★★

5.1 from 22 reviews

This moist pumpkin chocolate chip bread is a perfect blend of warm spices, rich pumpkin flavor, and melty chocolate chips. Ideal for fall or any time you crave a comforting, sweet bread, it’s soft, tender, and packed with cozy autumn spices.

Ingredients

Scale

Wet Ingredients

  • 2 cups granulated sugar
  • ½ cup unsalted butter (softened)
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 15 ounces canned pumpkin
  • ½ cup milk

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
  • ¼ teaspoon ground nutmeg

Other

  • 12 ounces chocolate chips

Instructions

  1. Preheat and Prepare the Pans: Preheat your oven to 350°F (175°C). Line the bottoms of two 8.5 × 4.5-inch loaf pans with parchment paper, fitting it snugly into the corners. Then grease the pans with cooking spray or butter to prevent sticking, ensuring easy removal after baking.
  2. Cream Sugar and Butter: In a large bowl, beat 2 cups granulated sugar with ½ cup softened unsalted butter on medium speed for 2–3 minutes until light, fluffy, and creamy. Scrape down the sides to incorporate all ingredients evenly.
  3. Incorporate Eggs, Pumpkin, and Vanilla: Add 3 large eggs one at a time, beating each until fully combined. Then mix in 15 ounces canned pumpkin and 2 teaspoons vanilla extract on medium speed until smooth and uniform.
  4. Mix Dry Ingredients Separately: In a separate bowl, whisk together 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 to evenly distribute spices and leavening agents.
  5. Combine Wet and Dry Mixtures: Gradually add the dry mixture and ½ cup milk alternately to the pumpkin mixture, beginning and ending with the flour mixture. Mix on low speed or fold gently to avoid overworking the batter, which keeps the bread tender.
  6. Fold in Chocolate Chips: Gently fold 12 ounces chocolate chips into the batter, ensuring even distribution without overmixing.
  7. Pour Batter into Prepared Pans: Divide the batter evenly between the two prepared loaf pans and smooth the tops. Tap the pans lightly to remove air bubbles.
  8. Bake the Bread: Bake on the middle rack for 45–55 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs. For mini loaves, bake 25–35 minutes.
  9. Cool the Loaves: Let the bread cool in the pans for 10 minutes, then invert onto a wire rack, remove parchment paper, and cool completely to room temperature.
  10. Slice and Serve: Slice when fully cooled. Store in an airtight container at room temperature for up to 5 days, refrigerate for up to 10 days, or freeze for up to 3 months.

Notes

  • Using canned pumpkin provides consistent moisture and flavor; avoid pumpkin pie filling which contains spices and sweeteners.
  • Make sure not to overmix the batter once dry ingredients are added to keep the bread tender.
  • Chocolate chips can be semi-sweet, milk, or dark depending on your preference.
  • To make mini loaves, adjust baking time accordingly (25–35 minutes).
  • Store bread properly to maintain freshness; wrap well to prevent drying out.
  • For a dairy-free version, substitute milk with almond or oat milk and use a plant-based butter alternative.

Nutrition

Keywords: pumpkin bread, chocolate chip bread, moist pumpkin bread, fall dessert, spiced bread, pumpkin recipes

Find it online: https://www.sanacooks.com/moist-pumpkin-chocolate-chip-bread-recipe/