55 Minute Irresistible Pumpkin Chocolate Chip Bread

Oh my gosh, when that first crisp breeze hits in September, you know what I immediately crave? Comforting smells wafting from the kitchen! Forget the fancy layer cakes; for me, fall is all about quick breads, and specifically, this unbelievably moist and straightforward quick bread. Every year, the second I pull out the pumpkin puree, my kids know it’s time for the best fall treat ever. This Irresistible Pumpkin Chocolate Chip Bread Recipe For Fall is my go-to because it never, ever results in a dry crumb. It’s just dump, stir, and bake! It’s the official scent of our family’s arrival into cozy season.

Why This Irresistible Pumpkin Chocolate Chip Bread Recipe For Fall Stands Out

You’ll notice right away that this isn’t some complicated cake process. We aren’t creaming butter for ten minutes! That’s the beauty of it. This Irresistible Pumpkin Chocolate Chip Bread Recipe For Fall gives you maximum flavor with practically zero fuss. It’s the kind of bake you can pull together while the coffee is brewing. If you love how simple this quick bread is, you simply must check out my savory zucchini cheddar bread recipe too!

Perfect Texture: Unmatched Moisture

The secret weapon here is the vegetable oil, not butter. Oil stays liquid, which keeps this bread incredibly tender and moist way longer than butter-based recipes. Plus, we rely heavily on that full cup of pumpkin puree to keep things dense and perfectly spiced. Trust me, these elements work together to prevent any dry edges!

Speed and Simplicity for Fall Baking

Seriously, look at the timing: only 15 minutes of prep! Because we’re using the “dump and stir” method—just whisking the dry ingredients, then mixing them into the wet—you skip those fussy steps traditional cakes demand. It’s ready for the oven faster than you can clean up the spice measuring spoons.

Gathering Ingredients for Your Irresistible Pumpkin Chocolate Chip Bread Recipe For Fall

Okay, pulling together the goods for this Irresistible Pumpkin Chocolate Chip Bread Recipe For Fall is half the fun! I always pull everything out onto the counter first so I can see I have everything I need before I start mixing. Don’t skip the spice measurements here—that combination is what makes your kitchen smell like pure autumn magic. If you’re running low on spice, I have a fantastic recipe for a homemade pumpkin pie spice blend you can whip up in five minutes flat!

Dry Ingredients Clarity

This is where we build the structure and the spice base for our bread. Make sure your baking soda is fresh! You need 1 3/4 cups of all-purpose flour, 1 teaspoon of baking soda, and a half teaspoon of salt. Then come the stars of the show: 1 teaspoon of ground cinnamon, a half teaspoon of ground nutmeg, and just a tiny little kiss of ground cloves—that’s my secret to depth!

Wet Components and Add-ins

For sweetness and moisture, we’re using a full cup of granulated sugar mixed with a half cup of packed brown sugar. The fat is covered by a half cup of clear vegetable oil. You’ll need 2 large eggs, 1 cup of pure pumpkin puree—and listen to me, absolutely *not* pumpkin pie filling, that has too much sugar already! Then, stir in 1 teaspoon of vanilla extract. Lastly, you absolutely must have 1 cup of semi-sweet chocolate chips ready to fold in at the very end!

Step-by-Step Instructions for the Irresistible Pumpkin Chocolate Chip Bread Recipe For Fall

Now for the fun part! Making the Irresistible Pumpkin Chocolate Chip Bread Recipe For Fall could not be easier. Since this is a quick bread, we rely on just two bowls and no mixer needed—though I won’t judge if you use your electric mixer on a low setting! If you follow these steps exactly, you’re guaranteed that soft, wonderful loaf. For more quick bread fun that requires very little hands-on time, you should check out my recipe for cake mix banana bread.

Preparation and Dry Mixture Assembly

First things first, get that oven preheated to 350 degrees F (175 degrees C) right away! While it heats up, grab your 9×5 inch loaf pan. Grease it well, and then dust it with a little flour so the final product slides right out. In a medium bowl, whisk together all your dry items: the flour, baking soda, salt, cinnamon, nutmeg, and cloves. Whisking is important here to make sure the leavening agents get distributed everywhere!

Combining Wet Ingredients and Final Batter

In a separate, larger bowl, start your wet mixture. Combine the granulated sugar, the packed brown sugar, and the vegetable oil until they look smooth together. Then you’re beating in those two eggs, one at a time—don’t rush this part! Stir in the full cup of pumpkin puree and that teaspoon of vanilla extract until it’s looking lovely and orange.

Now, the crucial moment! Gradually add those dry ingredients into the wet ingredients. Mix them until they are *just* combined. I mean it! Stop when you still see a few streaks of flour. Overmixing is your enemy in quick breads! Finally, gently fold in those gorgeous chocolate chips. Pour that perfect batter into your prepared pan.

Baking and Cooling Protocol

Bake this beauty for 55 to 65 minutes. The way you check for doneness is inserting a wooden skewer right into the center. If it comes out clean, you’re golden! If it has wet batter, give it 5 more minutes and test again. Once it’s done, let the bread cool in the pan on a wire rack for 10 minutes exactly. After 10 minutes, carefully turn it out onto the rack to cool completely before slicing or wrapping.

Expert Tips for the Best Irresistible Pumpkin Chocolate Chip Bread Recipe For Fall

Even though this Irresistible Pumpkin Chocolate Chip Bread Recipe For Fall is supremely easy, a few little tricks can take it from great to truly unforgettable. I’ve made this loaf so many times, I have my own little habits that I swear by. If you want your bread to be famously moist year after year, pay close attention to these details!

Ingredient Quality Matters

I mentioned it before, but let me say it louder for the people in the back: use pure pumpkin puree! If the can says “pumpkin pie filling,” do not use it. That filling is already loaded up with sugar and spices, and it will completely throw off the texture and sweetness balance we worked so hard to achieve in this recipe. Go for the 100% pure stuff—it makes all the difference in binding that moisture in.

Avoiding the Overmix Mistake

This is really the biggest rule for any quick bread, including our favorite pumpkin chocolate chip version. Once you add the dry flour mixture into the wet ingredients, you must stop mixing as soon as the flour disappears. If you mix too much, you’re developing gluten, and gluten means tough, chewy bread. We want tender, right? So, mix until you see just a few small dry pockets left, and let the chocolate chips you fold in finish the job. It’s worth resisting the urge to scrape the bowl clean!

For another fantastic, simple loaf that needs very little attention while baking, you absolutely have to try my Hawaiian banana bread recipe next!

Ingredient Notes and Substitutions for Pumpkin Chocolate Chip Bread

People always write me asking about swaps, and I totally get it! Sometimes you’re missing an ingredient or trying to sneak in a little extra fiber. With this straightforward pumpkin bread, we have a little flexibility, but you have to know the rules for substitution, especially since this recipe relies on that oil for the unbelievable texture. If you’re interested in other healthy-ish quick bakes, you absolutely have to check out my healthy banana bread recipe sometime!

The main thing to remember is that the pumpkin puree is non-negotiable; you can’t skip that moisture source! But when it comes to dry goods, we have options. For instance, if you’re looking to up the nutritional value, I’ve experimented with this recipe by substituting half of the all-purpose flour with whole wheat flour. It works just great, adding a little boost of fiber without radically changing the final bread structure since we aren’t relying on a delicate cake crumb.

You can also play around with your chocolate chips—milk chocolate is sweeter, dark chocolate is richer, but semi-sweet seems to strike the absolute perfect balance with the spices. Just make sure if you try swapping out the oil for applesauce or melted butter, you understand you might lose that signature, almost bouncy moisture that makes this loaf so popular in the fall!

Storing and Reheating Your Irresistible Pumpkin Chocolate Chip Bread Recipe For Fall

One of the best things about a dense, rich quick bread like this Irresistible Pumpkin Chocolate Chip Bread Recipe For Fall? It lasts! Sometimes I think it tastes even better on day two once all those spices have really settled in together. How you store it makes a huge difference in keeping that beautiful moisture we worked so hard to create.

Here’s my rule: Keep it wrapped tightly. Once the loaf is completely cooled down—and I mean totally cool, otherwise you trap steam and get sogginess—wrap the entire loaf tightly in plastic wrap or foil. I usually use two layers just to be safe! Then, keep it right there on your counter at room temperature. It holds up perfectly well like this for up to three days. Honestly, it rarely lasts that long in my house!

If, by some miracle, you have leftovers stretching into day four or your kitchen is already getting a little chilly, you can stash it in the fridge. But if you do that, you absolutely must bring it back to room temperature or reheat it slightly before eating. Cold pumpkin bread just tastes dense and flat, and we can’t have that!

Warming It Back Up for That Fresh-Baked Feel

When you’re ready for a slice, especially if it’s been tucked away, reheating is key. You can just zap a slice in the microwave for maybe 10 to 15 seconds. It softens the bread and melts those chocolate chips just a tiny bit—pure heaven, I tell you!

For a slightly crispier edge, I love to toast a slice in the toaster oven or even carefully on a skillet with just a little butter. It brings out the fragrance again. If you are planning ahead, you can also freeze this loaf! Just wrap it super tightly before freezing, and it keeps wonderfully for up to three months. Just thaw it overnight on the counter when you’re ready for another taste of the Irresistible Pumpkin Chocolate Chip Bread Recipe For Fall. Speaking of delicious quick bakes, when you’re ready for something handheld, you’ve got to swing by my banana muffins with chocolate chips recipe!

Serving Suggestions for This Quick Bread

This pumpkin chocolate chip bread is amazing practically any time of day, but how you serve it can really elevate your fall snack game! When it’s fresh out of the oven and still warm, it’s honestly perfect just as it is. Those melted chocolate chips clinging to the crumb? Forget about it!

But if you’re slicing it the next day, here are my absolute favorite ways to enjoy this simple loaf. First, a thick slice, lightly toasted, spread with some good quality, slightly softened salted butter. The butter melts into the crevices and the toastiness brings out the spice!

Another fantastic way, especially for a mid-morning treat, is serving it alongside a cozy, piping hot drink. If you’re enjoying this bread, you simply *must* pair it with a perfectly made latte. I actually have my favorite recipe for an ultimate fall spice latte that complements this bread perfectly. The creaminess of the latte just contrasts beautifully with the density of the bread.

Don’t overthink it, though! Whether you eat it plain straight out of the container while hiding in the pantry (I’ve been there!) or serve it with a smear of almond butter for a little extra protein boost, it truly shines because of its flavor profile. It’s so rich, you don’t really need much else!

Frequently Asked Questions About Irresistible Pumpkin Chocolate Chip Bread Recipe For Fall

I totally get it! When you’re working hard on a favorite recipe like the Irresistible Pumpkin Chocolate Chip Bread Recipe For Fall, you always have a few last-minute questions pop up. Don’t worry, I’ve answered the ones I hear the most often below. A lot of people wonder how to treat this loaf, or if they can switch out an ingredient. If you are done here and ready for another pumpkin fix, you have to see my amazing pumpkin poke cake recipe!

Can I use pumpkin pie filling instead of puree?

Oh, please don’t! This is super important for the success of this recipe. You absolutely must use pure pumpkin puree. Pumpkin pie filling is already sweetened and has added starches and spices. If you use that instead of the pure stuff, your bread will end up way too sweet and probably have a gummy texture. We want that perfect, clean pumpkin flavor from the puree—it’s crucial for the texture we brag about!

How do I know if my Irresistible Pumpkin Chocolate Chip Bread Recipe For Fall is done baking?

The best way to check for doneness in this loaf is using the wooden skewer test, just like in the instructions. You just need to insert a clean wooden skewer, a toothpick, or even a thin piece of dry spaghetti right into the very center of the bread. If it comes out clean, meaning no wet batter sticks to it, you are done! If you see batter clinging to it, just give it 5 more minutes and test again. Resist the urge to pull it out early, or you’ll end up with a gooey middle!

Can I add nuts to this pumpkin chocolate chip bread?

Yes, absolutely! I love adding nuts to my fall bakes, though I personally leave them out sometimes so my little nephew can have some! If you want to add walnuts or pecans, the best time to do it is right at the very end. Take about a half cup to a full cup of your favorite chopped nuts and gently fold them in right alongside your chocolate chips. This keeps them suspended evenly throughout the batter instead of sinking to the bottom of your loaf!

If you still have questions, feel free to reach out on my contact page—happy baking!

Nutritional Information Estimate

I know some of you bakers are tracking things, so I always like to provide a rough idea of what’s in a slice of this delicious bread. We are talking about a rich, moist loaf loaded with pumpkin and chocolate chips, so it’s definitely an indulgence, not a low-calorie snack! Remember, these numbers are just an estimate based on the ingredients listed above, and yours might change slightly depending on the brand of chocolate chips or the exact amount of oil that drains off.

Here’s a general breakdown for one slice of this Irresistible Pumpkin Chocolate Chip Bread Recipe For Fall:

• Serving Size: 1 slice
• Calories: 280
• Sugar: 30g
• Sodium: 180mg
• Fat: 15g (with 5g saturated fat)
• Carbohydrates: 35g
• Protein: 3g
• Cholesterol: 35mg

It’s a treat, plain and simple! That sugar content comes mostly from the chocolate chips and the brown sugar we use to get that deep molasses flavor. Enjoy it with your morning coffee—that’s what I do!

Share Your Fall Baking Success

Wow, that’s it! You’ve baked the best loaf of your life, I can just feel it! Now that you’ve made your own batch of this wonderful Irresistible Pumpkin Chocolate Chip Bread Recipe For Fall, I truly want to hear about it. Did you use pecans? Did you sneak a slice while it was still warm? Tell me everything!

Please take a moment, if you truly loved this recipe, to leave a star rating right here on the page. Star ratings are so helpful for other bakers figuring out their fall baking schedules. Seriously, knowing you followed this recipe and loved it makes my day!

And if you’re posting snaps of your beautifully domed, chocolate-studded loaf on Instagram or Facebook, please tag me! I absolutely adore seeing your treats come to life in your kitchens. It keeps me inspired to share more tried-and-true family favorites like this one. Don’t forget, if you ever have questions that I missed, you can always reach out directly through my contact page. Happy baking, and enjoy every last crumb!

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