Chocolate Chip Pumpkin Harvest Bread: A Cozy Autumn Delight
As the crisp fall air settles in and the vibrant colors of autumn fill the landscape, there’s nothing more comforting than the sweet and spicy aroma of freshly baked bread. And when that bread combines the earthy flavor of pumpkin with the indulgence of chocolate chips, you know you’re in for a treat. Enter Chocolate Chip Pumpkin Harvest Bread—a decadent and cozy loaf that captures the essence of fall in every slice.
This recipe brings together the best flavors of the season, making it perfect for breakfast, an afternoon snack, or even an after-dinner treat. Whether you’re sharing it with family and friends or enjoying it on your own, this bread will quickly become a fall favorite. Read on to discover how to bake this delightful loaf and why you’ll fall in love with it!
Why You’ll Love Chocolate Chip Pumpkin Bread
What makes Chocolate Chip Pumpkin Harvest Bread so irresistible? It’s the perfect balance of flavors and textures, with the sweetness of chocolate chips seamlessly complementing the rich, spiced pumpkin. Moreover, each slice offers a soft and moist crumb, infused with the warmth of cinnamon and nutmeg, and dotted with semi-sweet chocolate morsels. Furthermore, whether you’re a seasoned baker or a beginner, this recipe is straightforward, yielding a loaf that’s as delicious as it is easy to make.
From the first bite, you’ll instantly feel the embrace of autumn on your tastebuds. Additionally, the delightful aroma that fills your kitchen while baking will make you feel like you’re at the heart of a fall harvest. Ultimately, it’s a recipe that’s bound to bring smiles to everyone’s face.
Ingredients
The ingredients for this Chocolate Chip Pumpkin Harvest Bread are simple yet perfect for bringing out the best of the fall season. Here’s what you’ll need:
🍞 Dry Ingredients:
- 1 3/4 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
🍂 Wet Ingredients:
- 1/2 cup vegetable oil
- 2 large eggs
- 1 cup canned pumpkin puree
- 1 teaspoon vanilla extract
🍫 Add-ins:
- 1 cup semisweet chocolate chips
Necessary Tools for Chocolate Chip Pumpkin Bread
Before you begin baking, make sure you have the following tools on hand:
- 9×5-inch loaf pan – This size ensures the bread cooks evenly, giving it that perfect loaf shape.
- Mixing bowls – For combining the dry and wet ingredients separately.
- Whisk – To evenly incorporate the dry ingredients.
- Spatula or spoon – For folding in the chocolate chips.
- Toothpick or cake tester – To check the bread’s doneness.
- Cooling rack – To let the bread cool properly after baking.
Ingredient Swaps and Additions
While this recipe is perfect as is, there are plenty of ways to customize it to suit your taste or dietary preferences:
- Flour: If you want a gluten-free version, replace the all-purpose flour with a gluten-free flour blend. Make sure it contains xanthan gum for the right texture.
- Pumpkin: Moreover, you can use fresh pumpkin puree instead of canned. If you opt for fresh, be sure to cook and drain the pumpkin well to achieve a similar consistency.
- Spices: If you’re not a fan of nutmeg, you can swap it with cloves or ginger to create a slightly different spice profile. You can also increase the cinnamon if you like a spicier flavor.
- Sugar: For a less sweet version, reduce the amount of granulated sugar or brown sugar. You can also substitute the sugar with a sugar alternative such as stevia or monk fruit sweetener if you prefer a low-carb version.
- Add-ins: Additionally, feel free to add 1/2 cup of chopped walnuts, pecans, or even white chocolate chips for added texture and flavor.
Step-by-Step Instructions
Follow these simple instructions, and you’ll have a freshly baked loaf of Chocolate Chip Pumpkin Harvest Bread in no time!
Step 1: Preheat the Oven
First, start by preheating your oven to 350°F (175°C). This is essential as it ensures the bread bakes evenly once the batter is ready.
Step 2: Prepare the Loaf Pan
Next, grease a 9×5-inch loaf pan generously with butter or cooking spray. Then, dust it with a bit of flour to prevent the bread from sticking. Alternatively, you can also line the pan with parchment paper for easy removal after baking.
Step 3: Mix the Dry Ingredients
Then, in a large mixing bowl, whisk together the dry ingredients: flour, granulated sugar, brown sugar, baking soda, baking powder, salt, cinnamon, and nutmeg. Whisking them ensures that the spices are evenly distributed throughout the flour mixture.
Step 4: Combine the Wet Ingredients
In a separate bowl, whisk together the wet ingredients: vegetable oil, eggs, pumpkin puree, and vanilla extract. After that, stir until well combined, creating a smooth mixture.
Step 5: Combine Wet and Dry Ingredients
Gradually pour the wet mixture into the dry ingredients. Stir until just combined. Be careful not to overmix the batter, as this can lead to a dense loaf.
Step 6: Fold in the Chocolate Chips
Now, gently fold in the chocolate chips, ensuring they’re evenly distributed throughout the batter.
Step 7: Transfer to Pan and Bake
Then ,pour the batter into the prepared loaf pan, smoothing the top with a spatula. After that, bake for 60 to 70 minutes, or until a toothpick inserted into the center of the loaf comes out clean or with just a few crumbs attached.
Step 8: Let Cool
Once the bread is done baking, allow it to cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely before slicing.
Pro Tips for Success of Chocolate Chip Pumpkin Bread
- Avoid Overmixing: Overmixing the batter can lead to a dense loaf, so stir the ingredients just until combined.
- Measure Flour Correctly: Moreover, for best results, measure your flour by spooning it into the measuring cup and leveling it off.
- Test for Doneness: Every oven is different, so check the bread with a toothpick or cake tester starting at 60 minutes. So, if it comes out clean, your bread is ready.
- Allow to Cool Fully: Furthermore, let the bread cool completely on a wire rack before slicing to avoid the bread becoming too crumbly.
- Add-ins: In addition, if you’re using larger chunks of chocolate or nuts, you may want to chop them into smaller pieces to make sure they distribute evenly through the batter.
If you’re a fan of chocolate-infused baked goods, you might also enjoy this Chocolate Bread Recipe from The Recipe
Serving Suggestions
This Chocolate Chip Pumpkin Harvest Bread can be enjoyed in many ways. Here are a few ideas:
- Breakfast: Serve warm with a pat of butter or a dollop of cream cheese for a cozy start to your day.
- Snack: You can enjoy a slice with a cup of hot tea, coffee, or hot chocolate for the perfect afternoon snack.
- Dessert: Moreover, serve a slice with a scoop of vanilla ice cream or whipped cream for an indulgent after-dinner treat.
Storing and Reheating
To keep your bread fresh, store it in an airtight container at room temperature for up to 4 days. Additionally, if you want to extend its shelf life, you can freeze individual slices for up to 3 months. When you’re ready to enjoy it again, simply thaw the slices at room temperature or toast them lightly in a toaster or oven for a warm, delicious treat.
Nutritional Information of Chocolate Chip Pumpkin Bread
Here’s a quick breakdown of the nutritional information for each serving (1 slice):
- Calories: 230 kcal
- Carbohydrates: 35g
- Protein: 3g
- Fat: 10g
- Fiber: 1g
- Sugar: 18g
- Sodium: 210mg
FAQs
Can I use fresh pumpkin instead of canned puree?
Yes, fresh pumpkin puree can be used, but make sure it’s well-drained to match the consistency of canned pumpkin.
Can I make this bread gluten-free?
Absolutely! Just substitute the all-purpose flour with a gluten-free flour blend.
What if I don’t have nutmeg?
You can use allspice or ginger as a substitute for nutmeg in equal amounts.
Can I add nuts to the recipe?
Yes, chopped walnuts or pecans make a great addition to the batter for added crunch.
How do I store leftovers?
Store the bread in an airtight container at room temperature for up to 4 days or freeze for longer storage.
Conclusion
Chocolate Chip Pumpkin Harvest Bread is a must-try recipe that captures the very essence of autumn. With its perfect balance of spices, pumpkin, and chocolate, it becomes an irresistible treat that’s ideal for breakfast, snacks, or dessert. Whether you’re an experienced baker or new to the kitchen, this recipe is sure to become a fall favorite. So, gather your ingredients and start baking today—trust me, you won’t regret it!
For a delightful twist on savory fall breads, you can also try our Cranberry Brie Sourdough Pull-Apart Bread Recipe.
Chocolate Chip Pumpkin Harvest Bread
Equipment
- 9x5-inch loaf pan
- Mixing bowls (one large and one medium)
- Whisk
- Spatula
- Toothpick (for testing doneness)
- Wire rack (for cooling)
Ingredients
- 1 3/4 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup vegetable oil
- 2 large eggs
- 1 cup canned pumpkin puree
- 1 teaspoon vanilla extract
- 1 cup semisweet chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan and dust it with flour.
- In a large mixing bowl, whisk together the dry ingredients: flour, granulated sugar, brown sugar, baking soda, baking powder, salt, cinnamon, and nutmeg.
- In a separate bowl, combine the wet ingredients: vegetable oil, eggs, pumpkin puree, and vanilla extract. Stir until smooth.
- Gradually add the wet mixture to the dry ingredients, stirring just until moistened. Do not overmix.
- Gently fold in the chocolate chips, ensuring even distribution.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean or with just a few crumbs attached.
- Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
For a twist, try adding chopped walnuts or pecans for a bit of crunch.
If you don’t have nutmeg, you can substitute with allspice or ginger.
To measure the flour correctly, spoon it into the measuring cup and level it off with a knife.
