Moist Chocolate Pumpkin Bread Recipe for Fall Baking Delights Recipe

Introduction

This Moist Chocolate Pumpkin Bread is a perfect treat for cozy fall days, combining rich chocolate chips with warm pumpkin and spices. It’s easy to make and yields tender slices that are great for breakfast or snack time.

Ingredients

• 2 cups granulated sugar
• 1/2 cup butter, softened
• 3 large eggs
• 2 teaspoons vanilla extract
• 15 ounces canned pumpkin
• 2 3/4 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 3/4 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1/2 cup milk
• 12 ounces chocolate chips

Instructions

1. Step 1: Preheat your oven to 350 degrees F. Line the bottom of two 8.5 x 4.5 inch loaf pans with parchment paper and spray with cooking spray to prevent sticking.
2. Step 2: In a mixing bowl, beat the sugar and softened butter together using an electric mixer until the mixture is well combined and creamy.
3. Step 3: Add the eggs, canned pumpkin, and vanilla extract to the bowl and mix until fully incorporated.
4. Step 4: In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg.
5. Step 5: Alternately add the dry flour mixture and the milk to the pumpkin mixture, beginning and ending with the flour mixture. Stir gently to combine without overmixing.
6. Step 6: Fold in the chocolate chips evenly into the batter.
7. Step 7: Pour the batter into the prepared loaf pans and smooth the tops. Bake in the preheated oven for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean.
8. Step 8: Allow the bread to cool in the pans for a few minutes before carefully inverting them onto a wire rack to cool completely.
9. Optional: For mini loaves, reduce the baking time to around 25 to 35 minutes and adjust pan size accordingly.

Tips & Variations

• For added texture and flavor, try stirring in chopped nuts or a bit of orange zest along with the chocolate chips.
• Be careful not to overmix the batter to keep the bread tender and moist.
• Using parchment paper makes removing the bread from the pans easier and helps prevent sticking.

Storage

Wrap the pumpkin bread tightly in plastic wrap or store in an airtight container to maintain freshness. It will keep well at room temperature for up to 3 days or in the refrigerator for about one week. Reheat slices in the microwave for a few seconds to enjoy warm.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned?

Yes, you can substitute fresh pumpkin, but be sure to cook and puree it well before measuring 15 ounces to ensure the right moisture content.

Can I freeze this pumpkin bread?

Absolutely. Wrap the cooled bread tightly in plastic wrap and then in aluminum foil or place it in a freezer bag. It freezes well for up to 3 months. Thaw overnight in the refrigerator before serving.

Moist Chocolate Pumpkin Bread Recipe for Fall Baking Delights Recipe

Print Recipe

★★★★★

4.6 from 150 reviews

This Moist Chocolate Pumpkin Bread is a delightful fall treat combining rich pumpkin flavor with sweet chocolate chips, perfect for cozy autumn mornings or as a comforting dessert. It features a tender crumb spiced with cinnamon, cloves, and nutmeg, baked to perfection in loaf pans for an ideal balance of moistness and sweetness.

• Author: Joe
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Yield: 2 loaves (approximately 12 slices per loaf) 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Wet Ingredients

• 2 cups granulated sugar
• 1/2 cup butter, softened
• 3 large eggs
• 2 teaspoons vanilla extract
• 15 ounces canned pumpkin
• 1/2 cup milk

Dry Ingredients

• 2 3/4 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 3/4 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg

Add-ins

• 12 ounces chocolate chips

Instructions

1. Prepare Oven and Pans: Preheat your oven to 350 degrees Fahrenheit. Line the bottoms of two 8.5 x 4.5 inch loaf pans with parchment paper and lightly spray with cooking spray to ensure easy removal of the bread.
2. Mix Wet Ingredients: In a large mixing bowl, use an electric mixer to beat together the granulated sugar and softened butter until the mixture is smooth and creamy. Add the eggs one at a time, followed by the canned pumpkin and vanilla extract, mixing well after each addition.
3. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, ground cloves, and ground nutmeg until evenly distributed.
4. Incorporate Dry and Wet Mixtures: Alternately add the dry flour mixture and the milk to the pumpkin mixture, beginning and ending with the flour mixture. Mix just until combined to maintain tenderness in the bread.
5. Add Chocolate Chips: Gently fold in the chocolate chips, distributing them evenly throughout the batter without overmixing.
6. Fill Pans and Bake: Pour the batter evenly into the prepared loaf pans. Bake in the preheated oven for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean. For mini loaves, reduce baking time to about 25 to 35 minutes.
7. Cool: Once baked, allow the breads to cool in the pans for a few minutes. Then carefully invert onto a wire rack to cool completely before slicing.

Notes

• Wrap the bread tightly in plastic wrap or foil to maintain freshness for several days.
• Optional additions include chopped nuts like walnuts or pecans for extra texture.
• For a citrus twist, try adding a teaspoon of orange zest to the batter.
• Ensure not to overmix the batter after adding dry ingredients for a moist, tender loaf.
• Store leftover bread at room temperature or freeze for longer storage.

Keywords: pumpkin bread, chocolate pumpkin bread, fall baking, moist pumpkin bread, chocolate chip bread, autumn recipes