why make this recipe
Pumpkin Chocolate Chip Bread is a delightful treat that combines the warm flavors of fall with the rich sweetness of chocolate. This recipe is perfect for those chilly days when you want something cozy to enjoy. It’s not only delicious but also easy to make, making it a great option for both seasoned bakers and novices alike. This bread is moist, flavorful, and perfect for breakfast, as a snack, or even dessert!
how to make Pumpkin Chocolate Chip Bread
Ingredients:
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 3 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ginger
- 1/4 teaspoon cloves
- 1 teaspoon salt
- 4 large eggs (room temperature)
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract (optional)
- 2 cups pumpkin purée (one 15 oz can)
- 1 cup granulated sugar
- 1 cup dark brown sugar
- 1 1/2 cups buttermilk (room temperature)
- 1 1/2 cups dark chocolate chips
Directions:
Start by bringing the buttermilk and eggs to room temperature. Preheat your oven to 350°F (175°C).
Prepare two 9-inch by 5-inch loaf pans with cake goop or your preferred pan release. If you don’t use parchment paper, make sure to grease the sides and corners well.
If you’re making only one loaf, you can refrigerate half the batter while baking.
Chop your dark chocolate into small chunks and set aside.
In a large bowl, add the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. Whisk it all together and set aside.
In a measuring cup, whisk together the vegetable oil, vanilla extract, and eggs. Set this mixture aside.
In the bowl of a stand mixer with a paddle attachment, combine the pumpkin purée, granulated sugar, and brown sugar. Mix on low speed until smooth, then scrape the bowl down.
Pour in the egg mixture into the pumpkin mixture and mix on low until fully combined.
Add half of the dry ingredient mixture to the wet ingredients while mixing on low. Then, add half of the buttermilk and mix until combined.
Alternate adding the remaining dry ingredients and buttermilk, mixing on low until the batter is smooth and lump-free.
Gently fold in the chocolate chunks with a spatula.
Pour half of the pumpkin batter into your prepared loaf pans, spreading out the top evenly. Repeat with the second loaf pan.
Bake the loaves in the oven at 350°F for 50-60 minutes. A skewer inserted into the center should come out clean. It may take a while to bake because it is dense.
For a chocolatey touch, add extra chocolate chips on top halfway through the baking.
Once baked, let the loaves cool on a wire rack for about 10 minutes. Carefully flip them out of the pans and allow them to cool completely.
This delicious Pumpkin Chocolate Chip Bread can last for 3-5 days. Wrap it in aluminum foil and store it in an airtight container at room temperature. You can also refrigerate it wrapped in plastic wrap for a week or freeze it for up to a month.
how to serve Pumpkin Chocolate Chip Bread
Pumpkin Chocolate Chip Bread is delicious on its own, but you can also serve it with a dollop of whipped cream or a spread of cream cheese for added richness. It can be toasted lightly for a warm treat and served alongside a cup of coffee or tea for a delightful snack or breakfast option.
how to store Pumpkin Chocolate Chip Bread
To keep your Pumpkin Chocolate Chip Bread fresh, wrap it in aluminum foil or plastic wrap and store it in an airtight container at room temperature. If you want to keep it longer, you can refrigerate it for about a week or freeze it for up to a month.
tips to make Pumpkin Chocolate Chip Bread
- Ensure your eggs and buttermilk are at room temperature for better mixing.
- Don’t overmix the batter; mix just until all ingredients are combined.
- For added moisture, you can use melted butter instead of vegetable oil.
- Experiment with different types of chocolate, such as white chocolate or milk chocolate, for variations in flavor.
variation
You can easily customize this bread by adding nuts such as walnuts or pecans for extra crunch. You can also sprinkle some seeds or oats on top for a delightful texture.
FAQs
Can I use fresh pumpkin instead of canned pumpkin purée?
Yes, you can use fresh pumpkin. Just make sure to cook and mash it until smooth before adding it to the recipe.
Can I make this bread gluten-free?
Absolutely! You can substitute the all-purpose flour with a gluten-free flour blend suitable for baking.
How do I know when the bread is done baking?
The bread is done when a skewer inserted into the center comes out clean. Since this bread is dense, it may take a bit longer to bake than other quick breads.