Moist Chocolate Pumpkin Bread Recipe for Fall Baking Delights Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- Add Chocolate Chips: Gently fold in the chocolate chips, distributing them evenly throughout the batter without overmixing.
- 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.
- 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
