Save This pumpkin chocolate chip loaf transforms ordinary autumn days into cozy celebrations. The marriage of warm spices and rich chocolate creates a moist, tender bread that fills your kitchen with the essence of fall comfort.
I first baked this loaf during a rainy October afternoon when my children were restless. The aroma drew them to the kitchen, and now they mark the beginning of pumpkin season by requesting this bread before the leaves even start to change.
Ingredients
- All purpose flour: creates the perfect structure without being too dense or heavy
- Baking soda and powder: work together for the ideal rise and texture
- Salt: enhances all flavors and balances the sweetness
- Ground cinnamon nutmeg and cloves: create that signature fall spice profile
- Canned pumpkin purée: provides moisture and earthy sweetness look for 100% pure pumpkin not pie filling
- Large eggs: bind everything together while adding richness
- Vegetable oil: keeps the loaf moist for days choose a neutral flavor
- Milk: adds tenderness to the crumb whole milk works best
- Granulated sugar: provides sweetness and helps with browning
- Brown sugar: adds depth with its molasses notes use dark for more flavor
- Vanilla extract: rounds out all the flavors use pure not imitation
- Semisweet chocolate chips: create pockets of melty goodness throughout the loaf
Instructions
- Prepare Your Equipment:
- Heat your oven to 350°F and prepare your loaf pan. Take time to properly line it with parchment paper with overhanging edges this creates handles for easy removal later. A light spray of cooking oil ensures nothing sticks.
- Mix The Dry Ingredients:
- Thoroughly whisk together the flour baking soda baking powder salt and spices. This even distribution prevents bitter pockets of leavening agents and ensures the spices permeate every bite. Whisking also aerates the flour slightly.
- Combine Wet Ingredients:
- In a separate bowl whisk the pumpkin purée eggs oil milk sugars and vanilla until completely smooth. The mixture should have a uniform color with no streaks. This thorough mixing incorporates air and helps create a lighter texture.
- Create The Batter:
- Pour the dry ingredients into the wet mixture not the reverse. Fold gently with a spatula using broad strokes from the bottom up. Stop mixing the moment the flour disappears a few small lumps are preferable to overmixing which develops gluten and creates a tough loaf.
- Add Chocolate Chips:
- Reserve about two tablespoons of chips for the top then fold the remainder into the batter with just a few strokes. This prevents the chips from sinking to the bottom during baking.
- Bake To Perfection:
- Pour the batter into your prepared pan smooth the top and sprinkle with reserved chocolate chips. Bake in the center rack where heat distribution is most even. Start checking at 50 minutes the edges should be pulling away slightly and the top should spring back when gently pressed.
- Cool Properly:
- Allow the loaf to rest in the pan for exactly 10 minutes this sets the structure while preventing it from becoming soggy from condensation. Then transfer to a wire rack to cool completely before slicing to prevent crumbling.
Save The cinnamon in this recipe is truly the unsung hero. I discovered years ago that doubling the cinnamon from my grandmother's original recipe transformed this bread from good to exceptional. There's something magical about how it enhances both the pumpkin and chocolate flavors simultaneously, creating a harmony that feels like autumn in each bite.
Storage Solutions
This pumpkin chocolate chip loaf maintains its moisture remarkably well. For short-term storage, wrap the completely cooled loaf in plastic wrap or place it in an airtight container at room temperature for up to 3 days. The flavor actually improves after the first day as the spices meld and intensify.
For longer storage, this bread freezes beautifully. Wrap individual slices in plastic wrap, then aluminum foil, and freeze for up to 3 months. This method allows you to thaw only what you need. A quick 20 seconds in the microwave brings a frozen slice back to fresh-baked tenderness.
Ingredient Swaps
This recipe welcomes adaptations based on dietary needs and what's in your pantry. For a dairy-free version, substitute the milk with almond, oat, or coconut milk. The chocolate chips can be replaced with dairy-free varieties.
For a healthier twist, swap half the all-purpose flour with whole wheat flour. You can reduce the sugar by up to ¼ cup without significantly affecting texture. Applesauce can replace half the oil for reduced fat content, though the loaf may not stay fresh quite as long.
Serving Suggestions
While delicious on its own, this pumpkin chocolate chip loaf transforms into a dessert when served slightly warm with a scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream. For breakfast, toast a slice and spread with a thin layer of cream cheese or almond butter.
For a festive autumn brunch, serve alongside a seasonal fruit platter and spiced apple cider. The loaf makes an impressive hostess gift when wrapped in parchment and tied with twine, accompanied by a jar of local honey or maple butter.
Seasonal Adaptations
Summer adaptation replace chocolate chips with fresh blueberries and add lemon zest. Winter variation add cranberries and orange zest for a holiday twist. Spring version incorporate shredded carrots and walnuts for an earthy profile.
Save This loaf is best enjoyed at room temperature or slightly warmed. For a delightful treat, serve with a dusting of powdered sugar or a drizzle of maple syrup.
Recipe Questions
- → How can I achieve a moist texture?
Using pumpkin purée and oil ensures a tender, moist crumb. Avoid overmixing the batter to keep the loaf soft.
- → Can I substitute fresh pumpkin for canned?
Yes, use well-drained homemade pumpkin purée, ensuring it's not too watery for consistent results.
- → What mix-ins work besides chocolate chips?
Chopped walnuts, pecans, or even cranberries add texture and flavor. Mini chocolate chips offer even distribution.
- → How do I store leftovers?
Wrap the loaf and store at room temperature for up to 3 days, or freeze slices for up to 2 months.
- → Why is my loaf dense?
Overmixing can create a dense texture. Combine wet and dry ingredients just until blended for a light crumb.
- → Can I make this loaf dairy-free?
Substitute non-dairy milk and use dairy-free chocolate chips to make the loaf suitable for dairy-free diets.