Moist Pumpkin Chocolate Chip Loaf

This pumpkin chocolate chip bread has become my go-to treat when the air turns crisp and cozy flavors call my name. It is wonderfully moist with just the right balance of pumpkin and spice plus plenty of melty chocolate chips throughout every slice. No mixer is needed and it is ready for breakfast a coffee break or dessert.

My whole family requests this often and I love how the aroma fills the kitchen on baking day. I tried it first with applesauce in place of oil on a whim and it turned out so moist I have alternated between the two ever since.

Ingredients

• All purpose flour: gives structure and lightness to the bread choose a fresh unbleached flour for best rise
• Baking powder and baking soda: lift the bread and keep it soft make sure yours are fresh for solid results
• Fine salt: highlights flavors and balances the sweetness
• Pumpkin pie spice: delivers classic fall flavor use homemade or quality store bought
• Canned pumpkin: provides moisture and depth use pure pumpkin not pie filling
• Brown sugar: brings sweetness and a touch of caramel flavor use soft fresh sugar for best mixing
• Granulated sugar: boosts sweetness and aids in perfect browning
• Applesauce or canola oil: keeps the crumb moist and tender shop for unsweetened applesauce or neutral oil
• Eggs: add structure and bind everything together use room temperature eggs if possible
• Vanilla extract: brings warmth and rounds out the flavor pure extract gives the best result
• Chocolate chips: give melty chocolate in nearly every bite choose real chocolate chips and reserve a few for the top

Step by Step Instructions

Prepare Your Pans:

Grease two 8 x 4 inch loaf pans and line with parchment paper to prevent sticking and help with easy removal

Mix Dry Ingredients:

In a large bowl whisk flour salt baking powder baking soda and pumpkin pie spice for even distribution This step sets up your bread to be perfectly seasoned and risen

Mix Wet Ingredients:

In a separate bowl whisk pumpkin brown sugar granulated sugar applesauce or oil eggs and vanilla extract until the mixture is smooth and glossy This ensures even sweetness and moisture

Combine Wet and Dry:

Add the wet mixture into the flour mixture stirring gently until everything is just combined Overmixing can make the bread dense

Fold in Chocolate Chips:

Gently fold chocolate chips into the batter with a spatula leaving a few chips behind to sprinkle on top

Fill and Bake:

Divide the batter evenly between the pans Smooth the tops then sprinkle reserved chocolate chips Bake at 350 degrees for about fifty to fifty five minutes Check for doneness with a toothpick—look for a clean pick or just a few crumbs

Cool and Remove:

Let the bread cool in its pan for ten minutes before lifting it out to cool completely on a wire rack This helps the crumb set and prevents sticking

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You Must Know

• Stays deliciously moist for days wrapped at room temperature
• Great for freezing and keeping on hand for surprise guests
• You can swap chocolate for nuts or dried fruit

Pumpkin is one of my favorite baking ingredients—every fall my kids cheer when they spot the orange cans in our pantry knowing this bread is on its way. My favorite part is breaking open the loaf when it is still warm so the chocolate chips are perfectly melty and rich.

Storage Tips

Wrap the bread tightly once cooled and store at room temperature for up to three days Your loaves can also be frozen for up to three months Just wrap slices individually so you can thaw one at a time for a quick treat

Ingredient Substitutions

If you do not have canned pumpkin roasted and pureed fresh pumpkin will work just make sure it is well drained For a lighter bread swap half of the flour for whole wheat flour Stir in nuts or use butterscotch or white chocolate chips for a twist

Serving Suggestions

This bread is perfect as-is but is extra scrumptious with a swipe of soft butter a drizzle of honey or smear of cream cheese Serve it for holiday brunches lunchbox snacks or even as a simple dessert at a fall dinner

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Cultural and Historical Context

Pumpkin bread rose in popularity in American kitchens during the twentieth century especially around Thanksgiving as pumpkin became a symbol of harvest and holiday warmth. The combination with chocolate is a newer favorite bringing together nostalgic autumn flavors with a decadent twist people of all ages love.

Frequently Asked Questions About the Recipe

→ What spices enhance the pumpkin flavor?

Pumpkin pie spice, a blend of cinnamon, nutmeg, ginger, and cloves, complements the pumpkin’s natural sweetness and adds warm fall aromas.

→ Can I substitute oil with applesauce?

Yes, applesauce can replace oil to keep the loaf moist while slightly reducing fat content.

→ How do chocolate chips affect the loaf texture?

Chocolate chips add rich, melted pockets of chocolate, creating a pleasant contrast to the tender crumb of the loaf.

→ What's the ideal baking time and temperature?

Bake the loaf at 350°F for 50 to 55 minutes, or until a toothpick inserted comes out clean or with few moist crumbs.

→ Are there good topping suggestions?

Honey butter, cinnamon brown sugar butter, softened cream cheese, or a drizzle of honey perfectly complement the loaf’s warmth and moisture.