Recipe Guide:
Pumpkin Chocolate Chip Bread Recipe – Warm Your Heart with Autumn Flavors
Ah, the gentle embrace of autumn transforms everything around us—the leaves start to twirl down from their branches, the air acquires a crisp bite, and oh, the scent of pumpkin treats wafts from every corner of the neighborhood! One of my absolute favorites that captures this essence is Pumpkin Chocolate Chip Bread. Each slice is a cozy hug that begs for a warm cup of tea or coffee on a chilly day. Just the thought of it brings back memories of family dinners on Sundays when we gathered around the table, sharing laughter and stories between those sweet and spiced bites.
Why You’ll Love It
- Quick and easy to make
- Comforting homemade flavor
- Made with simple ingredients
- Great for any occasion
- Always a crowd-pleaser
Ingredients You’ll Need
- 1 1/2 cups all-purpose flour (plus more for coating chocolate chips)
- 1 teaspoon pumpkin pie spice (the essence of fall in a sprinkle!)
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1 cup granulated sugar
- 1 cup pumpkin puree (the heart of this bread)
- 3/4 cup vegetable oil (to keep it oh-so-moist)
- 2 eggs
- 1/2 teaspoon vanilla extract (for that warmth)
- 1 1/4 cups semisweet chocolate chips, divided (because who can resist chocolate?)
- Cooking spray
How to Make It
To kick off this journey, preheat your oven to 350 degrees F. Next, take an 8" x 4" loaf pan and give it a loving coat of cooking spray. Cover the bottom with a line of parchment paper for easy removal later on—this little step makes all the difference.
In a large bowl, combine the flour, pumpkin pie spice, salt, and baking soda. Give them a gentle whisk to blend together. Now, add in the sugar, pumpkin puree, vegetable oil, eggs, and the comforting aroma of vanilla extract. Stir just until everything is combined; a little lump is perfectly fine—overmixing is a no-no!
Here comes the fun part! Grab 1 cup of those decadent chocolate chips and toss them with about 1 tablespoon of flour. Trust me: this tiny trick helps keep them from sinking to the bottom. Gently fold those floured chocolate chips into the batter with a loving touch.
Pour the batter into the prepared pan, then sprinkle the remaining 1/4 cup of chocolate chips on top. It’s a little mountain of chocolaty goodness waiting to make your day.
Bake for 55-65 minutes. You’ll know it’s ready when a toothpick inserted in the center comes out clean. As it bakes, let the intoxicating aromas swirl through your kitchen, wrapping you in that cozy atmosphere we all crave.
Once it’s out and slightly cooled (about 10 minutes is perfect), run a thin knife around the edges of the pan to release the loaf. Then, let it cool completely before inverting it onto a cutting board. Slice and serve, and get ready for everyone to ask for the recipe!
Kitchen Tips
- Time-Saving Trick: Feel free to mix the dry ingredients ahead of time! Just store them in an airtight container until you’re ready to bake.
- Common Mistake Fix: If your bread seems overly dense, be sure not to overmix the batter. Just a gentle stir is your friend!
- Creative Variation: Feel adventurous? Toss in some chopped nuts or dried cranberries for added texture and flavor!
Serving Ideas
This Pumpkin Chocolate Chip Bread makes a wonderful addition to family dinners, Sunday brunches, or those cozy nights in when you just want to unwind. Serve it warm topped with a pat of butter or a sprinkle of cinnamon sugar for a burst of nostalgia. It’s perfect alongside a cup of rich coffee or a sweet herbal tea.
Storing & Leftovers
- Wrap any leftovers tightly in plastic wrap or keep them in an airtight container on the countertop.
- For longer storage, pop slices in the freezer. You can reheat them with a quick zap in the microwave or throw in a toaster for that fresh-from-the-oven feel!
- Feeling creative with leftovers? Try making a delicious French toast using slices of this bread for brunch—talk about a delightful breakfast!
FAQs
Q: Can I make this ahead of time?
A: Absolutely! It often tastes even better the next day after the flavors have settled.
Q: Can I swap any ingredients?
A: Sure thing! This recipe is forgiving. Feel free to use what you have on hand, like substituting applesauce for vegetable oil.
Q: What’s the best way to serve it?
A: Fresh from the pan, while it’s still warm and aromatic is definitely the way to go!
Q: How do I know it’s perfectly cooked?
A: Look for those golden edges and breathe in that delightful, fragrant smell—that’s your signal it’s time to slice!
Final Thoughts
This Pumpkin Chocolate Chip Bread isn’t just a recipe; it’s a warm hug on a plate, a reminder of those beautiful autumn days spent surrounded by loved ones. I hope you give it a try and bring a little of that cozy comfort into your home. Don’t forget to make it your own—add those extra chocolate chips, sprinkle in some nuts, or even drizzle some icing on top if you’re feeling fancy! Embrace the season with this easy and heartfelt recipe, and may your kitchen be filled with the warm scents of Pumpkin Chocolate Chip Bread. Enjoy!
Pumpkin Chocolate Chip Bread
Ingredients
Method
- Preheat your oven to 350 degrees F.
- Spray an 8" x 4" loaf pan with cooking spray and line the bottom with parchment paper.
- In a large bowl, combine the flour, pumpkin pie spice, salt, and baking soda. Whisk together.
- Add in the sugar, pumpkin puree, vegetable oil, eggs, and vanilla extract. Stir until just combined; lumps are okay.
- Toss 1 cup of chocolate chips with 1 tablespoon of flour. Gently fold floured chocolate chips into the batter.
- Pour the batter into the prepared pan and sprinkle the remaining 1/4 cup of chocolate chips on top.
- Bake for 55-65 minutes, or until a toothpick comes out clean from the center.
- Let the bread cool in the pan for about 10 minutes. Run a thin knife around the edges to release it.
- Cool completely on a cutting board before slicing.
- Serve warm with butter or cinnamon sugar, and enjoy with coffee or tea.
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