Why Make This Recipe
Moist Pumpkin Chocolate Chip Bread is a delicious and cozy treat perfect for those cool days. It’s bursting with warm spices and sweet chocolate, making it a comforting snack or dessert. This recipe is easy to follow, and it uses simple ingredients you might already have at home. Plus, it’s a great way to enjoy pumpkin beyond the typical pies and lattes!
How to Make Moist Pumpkin Chocolate Chip Bread
Making Moist Pumpkin Chocolate Chip Bread is straightforward. With just a few steps, you can create a yummy loaf that your family will love.
Ingredients:
- 1 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp ginger
- Pinch of ground cloves
- 2 large eggs, room temperature
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup pumpkin purée
- 1/3 cup full-fat Greek yogurt or sour cream
- 1/2 cup vegetable oil
- 1/4 cup melted butter
- 1 tsp vanilla extract
- 1 cup semi-sweet chocolate chips (lightly floured)
Directions:
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Preheat the Oven: Set your oven to 325°F (163°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
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Mix Dry Ingredients: In a large bowl, whisk together the flour, baking soda, salt, and spices (cinnamon, nutmeg, ginger, and cloves).
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Mix Wet Ingredients: In another bowl, beat the eggs with both sugars until well blended. Then, stir in the pumpkin purée, Greek yogurt or sour cream, vegetable oil, melted butter, and vanilla extract until smooth.
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Combine Mixes: Gradually fold the dry ingredients into the wet mixture until just combined. Be careful not to over-mix.
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Add Chocolate Chips: Lightly toss the chocolate chips in a bit of flour (this helps prevent them from sinking) and gently fold them into the batter.
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Pour and Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 55–65 minutes. Check if it’s done by inserting a toothpick into the center; it should come out with moist crumbs.
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Cool: Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Then, slice and enjoy!
How to Serve Moist Pumpkin Chocolate Chip Bread
This bread is delicious on its own, but you can also serve it in different ways. Try spreading a little butter or cream cheese on top for extra flavor. It pairs nicely with a warm cup of tea or coffee. Slice it thick or thin, depending on your serving preference!
How to Store Moist Pumpkin Chocolate Chip Bread
To keep your bread fresh, store it in an airtight container at room temperature for up to 3 days. If you want to keep it longer, wrap it tightly in plastic wrap and then foil, and freeze it for up to 3 months. Just remember to let it thaw at room temperature before enjoying!
Tips to Make Moist Pumpkin Chocolate Chip Bread
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Room Temperature Eggs: Using eggs that are at room temperature helps the batter mix better, giving you a lighter loaf.
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Don’t Over-Mix: Gently fold the dry and wet ingredients together until combined. Over-mixing can make the bread tough.
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Check for Doneness: Ovens can vary. Use a toothpick to check if it’s done baking. If it comes out clean or with a few moist crumbs, it’s ready.
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Add Nuts: If you like nuts, feel free to toss in some chopped walnuts or pecans for extra crunch!
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Spice Adjustments: Feel free to adjust the spices according to your taste. You can add more cinnamon or even a pinch of allspice for an extra kick!
Variation
For a different twist, you can make a chocolate swirl version. Before baking, drizzle some chocolate syrup or melted chocolate into the batter and gently swirl it with a knife.
FAQs
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Can I use canned pumpkin pie filling instead of pumpkin purée?
No, it’s best to use plain pumpkin purée. The pie filling contains added sugars and spices that can alter the recipe. -
What can I substitute for Greek yogurt?
Sour cream works as a good substitute. You can also use unsweetened applesauce if you want a dairy-free option. -
Can I make mini loaves?
Yes! You can divide the batter into mini loaf pans. Bake for about 30-35 minutes or until a toothpick comes out clean.
Conclusion
Making Moist Pumpkin Chocolate Chip Bread is a fun and easy baking project. With its lovely flavors and simple steps, you’re sure to impress your family and friends. Whether you enjoy it warm right out of the oven or as a snack later, it’s a delightful treat you’ll enjoy making again and again. Happy baking!
Moist Pumpkin Chocolate Chip Bread
Ingredients
Dry Ingredients
- 1 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp ginger
- 1 pinch ground cloves
Wet Ingredients
- 2 large eggs, room temperature Using room temperature eggs helps the batter mix better.
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup pumpkin purée
- 1/3 cup full-fat Greek yogurt or sour cream Sour cream works as a good substitute.
- 1/2 cup vegetable oil
- 1/4 cup melted butter
- 1 tsp vanilla extract
- 1 cup semi-sweet chocolate chips, lightly floured Tossing chocolate chips in flour helps prevent them from sinking.
Instructions
Preparation
- Preheat the oven to 325°F (163°C). Grease a 9x5-inch loaf pan or line it with parchment paper.
- In a large bowl, whisk together the flour, baking soda, salt, and spices (cinnamon, nutmeg, ginger, and cloves).
- In another bowl, beat the eggs with both sugars until well blended. Stir in the pumpkin purée, Greek yogurt or sour cream, vegetable oil, melted butter, and vanilla extract until smooth.
- Gradually fold the dry ingredients into the wet mixture until just combined. Be careful not to over-mix.
- Lightly toss the chocolate chips in a bit of flour and gently fold them into the batter.
- Pour the batter into the prepared loaf pan and smooth the top. Bake for 55–65 minutes, checking doneness with a toothpick.
- Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Then, slice and enjoy!
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