A Slice of Fall: Pumpkin Chocolate Chip Bread to Savor

As the leaves start to turn and the air takes on that crisp, cool edge, my heart always drifts back to the cozy kitchens of my childhood in Louisiana. I remember the comforting smell of spices wafting through the house, mingling with laughter and warm conversations. Today, I’m bringing you a recipe that captures that same essence of comfort and nostalgia—Pumpkin Chocolate Chip Bread. This isn’t just a bread; it’s a slice of fall, a treat that whispers of home and hugs. Every bite is a reminder of those cherished moments spent in my grandmother’s kitchen, where food was more than sustenance; it was love on a plate.

Why You’ll Absolutely Love This Recipe

• It’s so easy, it feels like a little kitchen victory!
• The blend of pumpkin and chocolate chip is a match made in heaven.
• Perfect for breakfast, dessert, or an anytime snack.
• Makes your home smell like a cozy autumn day.
• A wonderful way to bring family together, just like my Comforting Air Fryer Meatballs That Bring Everyone Together.

Simple Ingredients for a Delicious Treat

When it comes to baking, I’ve always believed that simplicity is key. This Chocolate Chip Pumpkin Bread Recipe calls for pantry staples that come together to create something truly special. Here’s what you’ll need:

• 2 large eggs
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar (packed)
• 2/3 cup vegetable oil
• 1 cup Libby’s pumpkin puree (not pumpkin pie filling)
• 1 1/2 teaspoons pure vanilla extract
• 1 1/2 cups all-purpose flour (spoon and leveled)
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 3/4 teaspoon salt
• 2 teaspoons ground cinnamon
• 2 teaspoons pumpkin pie spice
• 1 cup semi-sweet chocolate chips

You’ll find the full ingredient list with exact measurements in the recipe card below!

Let’s Make Some Magic: Step-by-Step

Let’s dive into this Pumpkin Chocolate Chip Loaf Recipe together. Imagine I’m right there in your kitchen, guiding you through each step with a warm cup of coffee in hand.

• Preheat your oven to 325 degrees Fahrenheit (165 degrees Celsius). Grease a 9×5-inch loaf pan with cooking spray, and you can also line it with parchment paper for easy removal.
• In a medium-sized bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, and pumpkin pie spice. Add the semi-sweet chocolate chips and toss them with the dry ingredients to ensure they are evenly distributed in the batter.
• In a medium to large mixing bowl, using an electric hand mixer or stand mixer, beat the eggs, granulated sugar, and light brown sugar together for about 1-2 minutes on medium-high speed. Make sure the mixture becomes light and fluffy. Scrape down the sides of the bowl to ensure even mixing.
• With the mixer on low speed, gradually add the vegetable oil and mix until fully combined, about 30 seconds. Then, add the Libby’s pumpkin puree and pure vanilla extract, mixing until everything is well incorporated.
• Gradually add the dry ingredients mixture to the wet ingredients, and mix on low speed just until the wet and dry ingredients are fully combined, ensuring there are no flour streaks remaining. Scrape down the sides and bottom of the bowl to ensure thorough mixing.
• Pour the batter into the prepared loaf pan, spreading it out evenly.
• Bake in the preheated oven for 50-60 minutes or until a toothpick inserted into the center of the loaf comes out with a few moist crumbs attached. Baking times may vary, so keep an eye on it after the 50-minute mark.
• Remove the pumpkin chocolate chip bread from the oven and let it sit in the pan for about 15 minutes. Use a butter knife to gently loosen the sides of the loaf if necessary. Then, carefully remove the loaf from the pan and allow it to cool completely to room temperature on a wire rack.

A Few of My Favorite Tips

Here’s a little secret between friends: always toss your chocolate chips in a bit of flour before adding them to the batter. It helps them stay evenly distributed throughout the loaf and prevents them from sinking to the bottom.

How I Like to Serve This

This Pumpkin Bread With Chocolate Chips is a treat all on its own, but I love to enjoy it with a smear of cream cheese or a drizzle of honey. Pair it with a hot cup of coffee or tea for a perfect afternoon pick-me-up.

Storing & Reheating (If There’s Any Left!)

If you happen to have leftovers, wrap the bread tightly in plastic wrap or store it in an airtight container. It’ll stay fresh for up to 3 days at room temperature. For longer storage, you can freeze it for up to 3 months. Just thaw it overnight in the fridge and warm it up in the oven or microwave before serving.