Oh, fall baking! It just feels like a warm hug, doesn’t it? There’s something so comforting about the scent of spices and pumpkin filling the kitchen, and that’s exactly what you get with this Decadent Pumpkin Bread with Chocolate Chips. Seriously, this isn’t just any pumpkin bread; it’s *the* pumpkin bread. It’s ridiculously moist, bursting with rich pumpkin flavor, and then there are those glorious pockets of melty chocolate! I remember my grandma first making this for us on a chilly October afternoon, and the smell alone was pure magic. It’s become a total staple in my house ever since.
Why You’ll Love This Decadent Pumpkin Bread with Chocolate Chips
Seriously, this bread is a winner! Here’s why it’ll become your go-to:
- Super Easy to Make: We’re talking mix-it-all-together easy. No fancy techniques needed!
- Incredibly Moist: Thanks to the pumpkin and oil, it stays perfectly tender.
- Chocoholic Heaven: Loads of chocolate chips make every bite a delight.
- Perfect for Fall: It just screams cozy autumn vibes!
- Versatile Treat: Great for breakfast, snacks, or even dessert.
Gather Your Ingredients for Decadent Pumpkin Bread with Chocolate Chips
Alright, let’s get our game faces on and gather everything we need for this amazing loaf. It’s pretty straightforward, but the quality of your ingredients really makes a difference, trust me! You’ll want:
- 2 cups all-purpose flour – just your regular kind works great!
- 1 teaspoon baking soda – this is what gives it that lovely rise.
- 1/2 teaspoon salt – I’m partial to a good kosher salt, like from this kosher salt guide, as it adds just the right pop of flavor.
- 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, and 1/4 teaspoon ground cloves – this spice trio is pure fall magic!
- 1 1/2 cups granulated sugar – for that perfect sweetness.
- 2 large eggs – at room temperature is best if you remember!
- 1 cup vegetable oil – this is key for that super moist texture.
- 1 cup pumpkin puree – make sure it’s *pure* pumpkin, not pie filling!
- 1 teaspoon vanilla extract – my favorite is Nielsen-Massey, it just smells so rich.
- 1 cup chocolate chips – semi-sweet is my go-to, but use whatever you love!
Having everything measured out makes the whole process so much smoother, like getting all your ducks in a row!
Essential Equipment for Baking Decadent Pumpkin Bread with Chocolate Chips
Okay, getting your kitchen ready is half the battle, right? For this amazing pumpkin bread, you won’t need anything too fancy, just your trusty baking essentials. You’ll definitely need a good 9×5 inch loaf pan – it’s the perfect size for this recipe. Make sure you have a couple of decent mixing bowls, a whisk, and a sturdy spatula or wooden spoon. Oh, and a cooling rack is super handy for letting your masterpiece cool down so you can dig in!
Step-by-Step Guide to Making Decadent Pumpkin Bread with Chocolate Chips
Alright, let’s do this! Getting this amazing bread into the oven is actually super simple. First things first, get that oven preheating to 350°F (175°C). While it’s warming up, take a moment to grease and flour your 9×5 inch loaf pan. This is so important for easy removal later – nobody wants their beautiful bread stuck!
Preparing the Dry Ingredients
Grab a big bowl and whisk together your flour, baking soda, salt, and all those cozy spices – cinnamon, nutmeg, and cloves. Give it a good whisking so everything is evenly mixed. This helps make sure you get delicious spice and lift in every slice!
Mixing the Wet Ingredients
Now, in a separate bowl, you’ll want to beat your sugar and eggs together until they’re looking nice and combined. Then, stir in your vegetable oil, the pumpkin puree (make sure it’s pure pumpkin, not pie filling or it’ll be too sweet!), and that touch of vanilla extract. Whisk it all until it’s smooth and dreamy. It should look rich and orangey!
Combining Wet and Dry Ingredients
Okay, time to bring them together! Gradually add your dry ingredients to the wet mixture. Mix them gently until they’re *just* combined. Seriously, stop as soon as you don’t see streaks of flour. Overmixing is the enemy of tender quick breads, so be gentle!
Adding the Chocolate Chips
Now for the best part – the chocolate chips! Fold them in gently. My little trick to help them distribute nicely and not all sink to the bottom is to toss them with a tablespoon of the dry flour mixture before adding them. It gives them something to grip onto!
Baking and Cooling Your Pumpkin Bread
Pour all that glorious batter into your prepared pan. Bake it for about 50 to 60 minutes. How do you know it’s done? The best way is the skewer test! Stick a wooden skewer or even a toothpick right into the center. If it comes out clean (or with just a few moist crumbs attached, but no wet batter), it’s ready! Let it cool in the pan for about 10 minutes before carefully flipping it onto a wire rack to cool completely. Patience here means you won’t have a crumbly mess – and it’s totally worth the wait for this decadent pumpkin bread!
Tips for the Best Decadent Pumpkin Bread with Chocolate Chips
Want to make an already amazing pumpkin bread even *more* amazing? I’ve picked up a few tricks over the years! For starters, using fresh pumpkin puree is a must – the canned stuff can sometimes be a bit watery. If you happen to have some plain yogurt or sour cream hanging around, stirring about a quarter cup into the wet ingredients will make this bread unbelievably moist. And if you’re feeling adventurous, a little splash of something acidic, like apple cider vinegar, can actually help activate the baking soda for a better rise and a more tender crumb. Experimenting is part of the fun!
Ingredient Notes and Substitutions
Let’s chat about some of these ingredients real quick, because sometimes you gotta improvise, right? First off, pumpkin puree is non-negotiable; make sure you’re grabbing the pure pumpkin, not pumpkin pie filling, unless you want a super sweet, spice-heavy cake. If you’re out of pumpkin, mashed sweet potato is a surprisingly good swap! For the sugar, if you don’t have granulated, you *could* use brown sugar, but it will change the texture a bit – it might get a little denser. For the chocolate chips, I’m a classic semi-sweet gal, but mini chips, dark chocolate, or even white chocolate would be delicious! Oh, and for salt, if you only have table salt, just use a little less, maybe 1/4 teaspoon instead of 1/2 teaspoon. Sometimes I just love using fancy salts, like a lovely pink Himalayan salt for a little something extra!
Storing and Reheating Your Pumpkin Bread
Alright, you’ve baked this gorgeous loaf, and now you want to keep it tasting amazing, right? It’s pretty simple! Once it’s completely cool, just wrap it up really well in plastic wrap or pop it into an airtight container. On the counter, it should stay lovely and moist for about 3 days. If you wanted to keep it longer, you could stash it in the fridge, but I find it’s best eaten fresh-ish! If it does get a little firm after a day or two, just pop a slice in the microwave for about 10-15 seconds – it’ll be warm and wonderful again!
Frequently Asked Questions about Decadent Pumpkin Bread with Chocolate Chips
Can I make this pumpkin bread gluten-free?
You totally can! I’ve tried it with a good 1-to-1 gluten-free baking flour blend, and it works really well. Just make sure your blend has xanthan gum in it, or you might want to add about half a teaspoon yourself. It keeps the yummy texture without the gluten!
My pumpkin bread came out kinda dense. What went wrong?
Oh, that can happen! The biggest culprit is usually overmixing after you add the flour. Once the dry stuff hits the wet, mix just until it’s combined – you don’t want to develop too much gluten. Also, make sure your baking soda is fresh! Old baking soda loses its power, and you need that lift.
What kind of chocolate chips are best for this bread?
Honestly, any kind you adore will work! I’m a big fan of semi-sweet because they give a nice balance of sweet and a little bit of depth. But you could use milk chocolate if you like it sweeter, dark chocolate for a richer taste, or even mini chocolate chips if that’s what you have. They all make this bread extra special!
Should I use pumpkin pie filling instead of pure pumpkin puree?
Definitely stick with pure pumpkin puree! Pumpkin pie filling already has sugar and spices added, which can really throw off the flavor and sweetness of this bread. You want *just* the pumpkin for that perfect, pure pumpkin flavor. Plus, the puree adds all the moisture we need!
Estimated Nutritional Information
Just a heads-up, these numbers are estimates, okay? What you end up with can vary based on the exact brands you use and how thick you slice your pieces. But for a slice of this amazing Decadent Pumpkin Bread with Chocolate Chips, you’re looking at roughly 350 calories, about 18g of fat (5g of that is saturated), and around 45g of carbs. It’s a nice little treat that really satisfies!
Share Your Decadent Pumpkin Bread Experience
Okay, now it’s YOUR turn to shine! Have you baked this amazing Decadent Pumpkin Bread with Chocolate Chips? I would absolutely LOVE to hear all about it! Drop a comment below and tell me what you thought, if you made any fun tweaks, or how quickly it disappeared. And if you snap a pic, definitely tag me on social media – I always love seeing your baking triumphs! You can find out more about my kitchen adventures over here.
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Zero Carb Yogurt Bread
- Total Time: 65 min
- Yield: 1 loaf 1x
- Diet: Low Carb
Description
A simple recipe for a bread made with zero carb ingredients.
Ingredients
- 2 cups plain Greek yogurt
- 4 large eggs
- 1/2 cup almond flour
- 1/4 cup psyllium husk powder
- 2 teaspoons baking powder
- 1 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a loaf pan.
- In a large bowl, whisk together the Greek yogurt and eggs until smooth.
- In a separate bowl, combine the almond flour, psyllium husk powder, baking powder, and salt.
- Add the dry ingredients to the wet ingredients and mix until just combined. Do not overmix.
- Pour the batter into the prepared loaf pan.
- Bake for 40-50 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
- For a crispier crust, you can bake the bread for an additional 5-10 minutes.
- Store cooled bread in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
- Prep Time: 15 min
- Cook Time: 50 min
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 120
- Sugar: 3g
- Sodium: 250mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 70mg
Keywords: zero carb bread, keto bread, low carb bread, yogurt bread, almond flour bread, psyllium husk bread
Decadent Pumpkin Bread with Chocolate Chips
- Total Time: 75 min
- Yield: 1 loaf (10-12 servings) 1x
- Diet: Vegetarian
Description
A moist and flavorful pumpkin bread packed with chocolate chips, perfect for any occasion.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 cup vegetable oil
- 1 cup pumpkin puree
- 1 teaspoon vanilla extract
- 1 cup chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
- In a large bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves.
- In a separate bowl, beat the sugar and eggs until well combined.
- Stir in the vegetable oil, pumpkin puree, and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Fold in the chocolate chips.
- Pour the batter into the prepared loaf pan.
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
- For an extra moist bread, you can add 1/4 cup of sour cream or plain yogurt to the wet ingredients.
- If you don’t have pumpkin puree, you can use mashed sweet potato.
- Store cooled bread in an airtight container at room temperature for up to 3 days.
- Prep Time: 15 min
- Cook Time: 60 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg
Keywords: pumpkin bread, chocolate chip bread, quick bread, fall baking, dessert, vegetarian