chocolate chip pumpkin bread recipe
The Best chocolate chip pumpkin bread recipe
I have been making this chocolate chip pumpkin bread for years and it is always a hit with my family. The combination of moist pumpkin bread with melty chocolate chips is just perfect for fall mornings or an after school snack. My kids love when I bake this because the house smells amazing and they can have a slice with their milk. It is also a great way to sneak in some pumpkin which is full of vitamin A and fiber. This recipe is simple to put together and does not require any fancy equipment. I often make two loaves at once because one never lasts long around here. Whether you are hosting a holiday brunch or just want a cozy treat this bread fits the bill perfectly.
Chocolate Chip Pumpkin Bread
This moist and tender pumpkin bread is studded with semisweet chocolate chips for a sweet and spiced treat. It is perfect for breakfast, snacking, or dessert and comes together quickly with basic pantry ingredients.
🥘Ingredients
For the Bread
👨🍳Directions
🔧Equipment
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Chocolate Chip Pumpkin Bread Works
This chocolate chip pumpkin bread is a simple and reliable recipe that always delivers a moist and flavorful loaf. It works perfectly for holiday gatherings, weekend brunches, or just a comforting treat with your coffee. I hope you give it a try and enjoy it as much as my family does.
❓ Frequently Asked Questions About Chocolate Chip Pumpkin Bread
1. Can I use fresh pumpkin instead of canned?
Yes you can use fresh pumpkin puree. Just make sure it is well drained and not too watery. Canned pumpkin is more consistent and easier to use for this recipe.
2. How do I store this pumpkin bread?
Wrap the cooled bread tightly in plastic wrap or store it in an airtight container at room temperature. It will stay moist for about 3 days. You can also refrigerate it for up to a week.
3. Can I freeze this bread?
Absolutely. Slice the bread and wrap each slice in plastic wrap then place them in a freezer bag. Freeze for up to 3 months. Thaw slices at room temperature or warm them in the microwave.
4. Can I use whole wheat flour?
You can substitute up to half of the all purpose flour with whole wheat flour. Using all whole wheat may make the bread denser and drier so I recommend a mix.
5. Why did my bread sink in the middle?
This can happen if the batter is overmixed or if the oven temperature is too low. Make sure your oven is fully preheated and mix the batter just until combined.
