Our easy Chocolate Chip Pumpkin BRead is so moist, loaded with pumpkin flavor, and studded with chocolate chips. Serve slightly warm with a smear of butter for a delicious fall treat.
I’ve been slowly counting down the days until pumpkin season all year.
My kids count down until Christmas morning, I count down until it’s acceptable to admit that I’m eating a slice of pumpkin bread every morning.
I have many pumpkin recipes that I love and make year after year, but this pumpkin chocolate chip bread seems to be the one that I make the earliest in the season. There is something about it being a bread that makes it more acceptable to eat in, say, July or August, than it would be to eat a pumpkin pie.
The rules surrounding pumpkin recipes are weird, but people get awfully mad when you serve up pumpkin pancakes for breakfast in May.
Anyway, hooray for pumpkin season! Let’s make this chocolate chip pumpkin bread recipe!
Table of Contents
Pumpkin Chocolate Chip Bread Recipe:
We follow the standard method of making a quick bread by combing our dry ingredients (flour, pumpkin pie spice, baking soda, baking powder, and salt) in a mixing bowl and whisking it together.
Next you combine the wet ingredients (pumpkin puree, eggs, and oil) and whisk those in a second bowl.
Dump in some chocolate chips. You can use any variety that you prefer – milk, semi-sweet, or dark chocolate are all delicious in this pumpkin bread!
Spread into a loaf pan and pop it into the oven.
This pumpkin bread bakes in about an hour.
We like to smear salted butter on warm pieces of bread. That little bit of salt against the warm, soft, sweet bread is absolute heaven.
How to store pumpkin bread:
No matter how you choose to store your pumpkin bread, you’ll want to be sure to wrap it so that it’s air-tight or it will dry out.
Store your covered bread on the counter at room temperature for up 2 days.
Store your covered bread in the refrigerator for up to one week. You may rewarm slices of cold pumpkin bread in the microwave for about 10 seconds.
Slice your bread and wrap the slices individually and store in the freezer for up to 3 months. Thaw overnight on the counter before eating.
More pumpkin recipes to try:
My favorite pumpkin recipe that I must make over and over every pumpkin season is pumpkin crunch cake. It’s simple, quick, and it’s always a hit.
This pumpkin dip is fun for dipping Nilla wafers, this pumpkin cake is made extra tasty with cream cheese frosting, and these pumpkin cheesecake bars look like you spent hours on them, but they’re actually quite simple.
Follow me on social for more recipe ideas & inspiration!
Try cutting the amount of flour, or adding more milk. It's also possible your oven was too hot, or you baked the pumpkin bread for too long. Try reducing the oven temperature and cutting the baking time.
You might think you could overcome the lack of flavor by adding more pumpkin purée to your recipe, but you'd be mistaken: By the time you've added enough purée to taste it, your baked good would have a soggy texture on account of all that moisture.
You will have less luck with a low-fat recipe or one that is high in sugar. Ones with a lot of mix-ins like nuts, chips, crumble etc. tend to fall apart more easily than a pumpkin bread that has less texture.
If your pumpkin spice bread is gummy or undercooked in the center, it's typically because it either 1) needed more time to bake in the oven or 2) the batter was too wet, which led the bread to collapse in on itself a bit (this happens if you measure ingredients by volume, rather than by weight: it's easy to ...
Fats keep your bread moist. If your loaf was too dry, try adding a tablespoon or two more oil next time you make it. Likewise, water does more than hydrate your dough. It helps yeast do its thing, activates gluten and determines the volume of your loaf—all crucial for the right results.
Pumpkin bread can become dense if there is not enough hydration or wet ingredients in the recipe. Another cause is overcooking the bread which can cause it to dry out. Remember, it's always easy to keep cooking if it isn't done but impossible to take cooking time back.
If your oven runs hot, your bread is likely to brown and bake up on the outside before the center has a chance to fully cook. Invest in a simple oven thermometer to help verify the temperature. Make sure you have other bread baking essentials in your kitchen, too.
You'll need to add sweetener, spices, and possibly a thickener (like eggs). However, you cannot use pumpkin pie filling in place of pure pumpkin unless you are making a pie or dessert that calls for the extra ingredients.
So, to know when pumpkin bread is done, look for the crack on the top of the bread, which is a tell-tale sign it's either done or close to being done. Then stick a skewer or toothpick into the center of the bread. If it comes out clean, it's ready to come out of the oven.
Editor's Tip: The best way to get a quick bread loaf out of a pan is to run a knife along the edges, then gently shake the pan until the bread loosens. Turn the bread out onto a wire rack or plate, making sure it's right side up, and let it cool completely.
Once bread is cool, wrap it tightly in plastic wrap. Store Pumpkin Bread at room temperature for up to five days. After three days, you may want to place the Pumpkin Bread in the refrigerator to prolong its life. Pumpkin Bread can keep in the refrigerator for up to 7 days.
When H2O2decomposes, it breaks down to form water (H2O2) and oxygen (O2).The soap bubbles that erupt from the pumpkin are actually filled with oxygen. As the reaction takes place, you'll also see water vapor (yes, water vapor) rising out of the erupting foam.
Slicing a warm loaf of bread too early will result in a gummy and sticky interior. First and foremost, it's always best to let fresh bread rest until it's cool and fully set before slicing.
Dry bread: Dry pumpkin bread is such a disappointment. To avoid dry, crumbly bread, try to keep your batter moist. Either do this by using less flour or adding more liquid — but don't add more oil. Instead, try adding orange juice or even bourbon to get some liquid into the batter.
Is there enough water in it? Consider the whole bread making process as one in which the dough dries out, especially once it gets into a hot oven. So you need to make sure your dough is kept moist enough. Don't sprinkle the surface with flour when kneading – it will absorb the water in your dough and dry it out.
The most important thing is to test with a toothpick before pulling the bread out. Every oven is different and times can differ. If a toothpick comes out clean it means the bread is fully cooked and will not sink.
Adding too much flour is one common mistake for beginning bakers. This produces dry bread with more crumbs. The key is to find a balance between the flour and liquid ingredients in your recipe. It can be tricky because bread recipes don't always give you an exact amount of flour.
Introduction: My name is Nathanael Baumbach, I am a fantastic, nice, victorious, brave, healthy, cute, glorious person who loves writing and wants to share my knowledge and understanding with you.
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