Can You Make a Moist, Chocolatey Pumpkin Bread in Just 75 Minutes?
Craving a cozy, fall-inspired loaf that’s packed with flavor? What if you could bake two tender pumpkin breads studded with chocolate chips in just 75 minutes? Contest-Winning Pumpkin Chocolate Chip Bread, with 80 reviews, is your answer—a beloved recipe perfect for autumn breakfasts, holiday gifting, or cozy snacks. Ready to fill your kitchen with warm, spiced aromas? Let’s get baking!
Overview: Why Pumpkin Chocolate Chip Bread Shines
What makes Contest-Winning Pumpkin Chocolate Chip Bread so special? This award-winning recipe combines the rich, earthy flavor of canned pumpkin with warm cinnamon and melty semisweet chocolate chips, creating a moist, flavorful loaf with a perfect balance of sweet and spice. Baked in two 8×4-inch loaf pans, it’s ideal for sharing at brunches, potlucks, or family gatherings. The straightforward method is beginner-friendly, kid-approved, and adaptable for dietary needs, yielding 24 slices (12 per loaf).
Time requirement: 75 minutes total (15 minutes prep, 60 minutes cooking). The two-pan method maximizes yield for sharing.
Difficulty level: Easy! If you can mix batter and fold in chocolate chips, you’re set. Two 8×4-inch loaf pans, mixing bowls, and a whisk or spoon are the main tools, and kids can help stir in chips or grease pans.
Health perks: Pumpkin provides fiber, vitamin A, and antioxidants for immunity and eye health. Chocolate chips add a touch of indulgence, and the recipe supports gluten-free or vegan diets with swaps, making it a wholesome treat.
Essential Ingredients: What You Need and Why It Matters
Here’s the lineup for 2 loaves (24 slices). Each ingredient plays a key role, with swaps for flexibility.
- All-purpose flour (3 cups): Provides structure. Sub: Gluten-free flour blend or 1-1/2 cups whole wheat + 1-1/2 cups all-purpose.
- Ground cinnamon (2 teaspoons): Adds warm, fall flavor. Sub: Pumpkin pie spice or 1 teaspoon cinnamon + 1/2 teaspoon nutmeg.
- Salt (1 teaspoon): Balances sweetness. Sub: Kosher salt or reduce to 1/2 teaspoon for low-sodium.
- Baking soda (1 teaspoon): Works with pumpkin’s acidity for lift. Sub: No substitute; critical for texture.
- Large eggs (4, room temperature): Bind and add moisture. Sub: Flax eggs (4 tablespoons flaxseed meal + 12 tablespoons water) for vegan.
- Sugar (2 cups): Sweetens and enhances moisture. Sub: Coconut sugar or 1-1/2 cups sugar + 1/4 cup maple syrup.
- Canned pumpkin (2 cups): Adds moisture and earthy flavor. Sub: Homemade pumpkin puree or mashed sweet potato (drain well).
- Canola oil (1-1/2 cups): Keeps bread moist. Sub: Vegetable oil, coconut oil, or 1 cup oil + 1/2 cup applesauce for lower fat.
- Semisweet chocolate chips (1-1/2 cups): Provide sweet, melty bursts. Sub: Dark chocolate chips, white chocolate, or dried cranberries.
These ingredients are pantry-friendly and seasonal, creating a wholesome, indulgent loaf.
Step-by-Step Instructions: Let’s Bake This Bread!
Ready to start? You’ll need two 8×4-inch loaf pans, mixing bowls, and a whisk or spoon. These steps are simple, with tips for success.
- Preheat oven and prep pans: Preheat to 350°F (177°C). Grease two 8×4-inch loaf pans with cooking spray or butter; optionally line with parchment for easy removal. Tip: Parchment overhangs make lifting loaves out easier.
- Mix dry ingredients: In a large bowl, whisk 3 cups flour, 2 teaspoons cinnamon, 1 teaspoon salt, and 1 teaspoon baking soda. Tip: Sift if flour is clumpy for a lighter texture.
- Mix wet ingredients: In another large bowl, beat 4 eggs, 2 cups sugar, 2 cups canned pumpkin, and 1-1/2 cups canola oil until smooth (about 2-3 minutes). Tip: Room-temperature eggs blend better; ensure pumpkin is pure puree, not pie filling.
- Combine: Stir wet ingredients into dry ingredients until just moistened. Fold in 1-1/2 cups chocolate chips. Tip: Don’t overmix to keep bread tender; toss chips in 1 tablespoon flour to prevent sinking.
- Bake: Divide batter evenly between the two pans (about 2-1/2 cups per pan). Bake for 60-70 minutes until a toothpick inserted in the center comes out clean. Tip: Check at 60 minutes; cover with foil if browning too quickly.
- Cool: Cool in pans for 10 minutes, then transfer to wire racks to cool completely (about 1 hour). Tip: Run a knife around edges to loosen loaves before removing.
- Serve: Slice each loaf into 12 pieces (24 total). Serve at room temperature or slightly warmed. Tip: A light spread of butter enhances the flavor.
Assembly: Plate It Like a Pro
This pumpkin bread is moist and studded with chocolate, making it easy to plate beautifully. Here’s how to make it look as good as it tastes.
- Bread: Slice into 12 even pieces per loaf and place 1-2 slices per plate, showcasing the chocolate chips. Tip: Cut with a serrated knife for neat slices.
- Garnish: Dust with confectioners’ sugar or drizzle with melted chocolate. Tip: A sprinkle of cinnamon or a few extra chocolate chips adds a festive touch.
- Serving suggestion: Pair with coffee, hot cocoa, or cream cheese for a complete breakfast or snack. Tip: Brew coffee during cooling for efficiency.
- Presentation: For a fall vibe, use white or orange plates to highlight the golden loaf and chocolate flecks. Serve on a rustic board for gatherings. Tip: Add a small pumpkin or cinnamon stick for a seasonal display.
Storage and Make-Ahead Tips: Keep It Fresh
Want to enjoy leftovers or prep ahead? Here’s how to keep your bread tasting great.
- Storage: Store in an airtight container at room temperature for up to 3 days or in the fridge for up to 1 week. Reheat slices in a 300°F oven for 5-7 minutes or microwave for 10-15 seconds. Tip: Wrap tightly to prevent drying out.
- Freezing: Freeze cooled loaves (whole or sliced) in an airtight container for up to 3 months. Thaw overnight in the fridge and reheat gently. Tip: Wrap in plastic wrap and foil to prevent freezer burn.
- Make-ahead: Mix dry ingredients up to 1 week ahead; store in an airtight container. Prep pumpkin and measure chips a day ahead; refrigerate. Bake fresh for best texture. Tip: Don’t mix batter early—leavening may weaken.
Health tip: Storing properly preserves the pumpkin’s vitamin A and fiber, so you’re getting nutrients even in leftovers.
Recipe Variations: Get Creative
This recipe is flexible. Try these twists to keep it exciting while staying wholesome.
- Vegan version: Use flax eggs, coconut oil, and dairy-free chocolate chips.
- Gluten-free option: Use gluten-free flour blend; check baking soda.
- Lower sugar: Reduce sugar to 1-1/2 cups; add 1/4 cup applesauce for sweetness.
- Nutty twist: Add 1/2 cup chopped pecans or walnuts with chocolate chips.
- Spiced boost: Increase cinnamon to 3 teaspoons or add 1/2 teaspoon nutmeg.
- Mix-in swap: Replace chocolate chips with dried cranberries, raisins, or white chocolate chips.
Conclusion: Savor Your Pumpkin Chocolate Chip Bread
You’re now ready to master Contest-Winning Pumpkin Chocolate Chip Bread! This wholesome, award-winning loaf brings pumpkin, cinnamon, and chocolate together for a treat that’s perfect for fall breakfasts, holiday gifting, or cozy snacks. With just 75 minutes and two pans, you can create a flavorful, nutrient-packed bread that’s as delicious as it is easy. Play with vegan or spiced twists to make it your own. Grab those loaf pans, fold in some chocolate chips, and enjoy this festive delight. Share your results in the comments—I’d love to hear how it turned out!
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Contest-Winning Pumpkin Chocolate Chip Bread
Description
Craving a cozy, fall-inspired loaf that’s packed with flavor? What if you could bake two tender pumpkin breads studded with chocolate chips in just 75 minutes? Contest-Winning Pumpkin Chocolate Chip Bread, with 80 reviews, is your answer—a beloved recipe perfect for autumn breakfasts, holiday gifting, or cozy snacks
Ingredients
Here’s the lineup for 2 loaves (24 slices). Each ingredient plays a key role, with swaps for flexibility.
- All-purpose flour (3 cups): Provides structure. Sub: Gluten-free flour blend or 1-1/2 cups whole wheat + 1-1/2 cups all-purpose.
- Ground cinnamon (2 teaspoons): Adds warm, fall flavor. Sub: Pumpkin pie spice or 1 teaspoon cinnamon + 1/2 teaspoon nutmeg.
- Salt (1 teaspoon): Balances sweetness. Sub: Kosher salt or reduce to 1/2 teaspoon for low-sodium.
- Baking soda (1 teaspoon): Works with pumpkin’s acidity for lift. Sub: No substitute; critical for texture.
- Large eggs (4, room temperature): Bind and add moisture. Sub: Flax eggs (4 tablespoons flaxseed meal + 12 tablespoons water) for vegan.
- Sugar (2 cups): Sweetens and enhances moisture. Sub: Coconut sugar or 1-1/2 cups sugar + 1/4 cup maple syrup.
- Canned pumpkin (2 cups): Adds moisture and earthy flavor. Sub: Homemade pumpkin puree or mashed sweet potato (drain well).
- Canola oil (1-1/2 cups): Keeps bread moist. Sub: Vegetable oil, coconut oil, or 1 cup oil + 1/2 cup applesauce for lower fat.
- Semisweet chocolate chips (1-1/2 cups): Provide sweet, melty bursts. Sub: Dark chocolate chips, white chocolate, or dried cranberries.
These ingredients are pantry-friendly and seasonal, creating a wholesome, indulgent loaf.
Instructions
- Preheat oven and prep pans: Preheat to 350°F (177°C). Grease two 8×4-inch loaf pans with cooking spray or butter; optionally line with parchment for easy removal. Tip: Parchment overhangs make lifting loaves out easier.
- Mix dry ingredients: In a large bowl, whisk 3 cups flour, 2 teaspoons cinnamon, 1 teaspoon salt, and 1 teaspoon baking soda. Tip: Sift if flour is clumpy for a lighter texture.
- Mix wet ingredients: In another large bowl, beat 4 eggs, 2 cups sugar, 2 cups canned pumpkin, and 1-1/2 cups canola oil until smooth (about 2-3 minutes). Tip: Room-temperature eggs blend better; ensure pumpkin is pure puree, not pie filling.
- Combine: Stir wet ingredients into dry ingredients until just moistened. Fold in 1-1/2 cups chocolate chips. Tip: Don’t overmix to keep bread tender; toss chips in 1 tablespoon flour to prevent sinking.
- Bake: Divide batter evenly between the two pans (about 2-1/2 cups per pan). Bake for 60-70 minutes until a toothpick inserted in the center comes out clean. Tip: Check at 60 minutes; cover with foil if browning too quickly.
- Cool: Cool in pans for 10 minutes, then transfer to wire racks to cool completely (about 1 hour). Tip: Run a knife around edges to loosen loaves before removing.
- Serve: Slice each loaf into 12 pieces (24 total). Serve at room temperature or slightly warmed. Tip: A light spread of butter enhances the flavor.
FAQs: Your Questions Answered
Can I use fresh pumpkin? Yes! Use 2 cups homemade puree; drain well to avoid watery batter.
What are the health benefits? Pumpkin provides vitamin A and fiber; moderate oil keeps it balanced.
How do I know the bread is done? A toothpick comes out clean after 60-70 minutes.
Can I prep for a party? Yes! Prep dry ingredients a week ahead; bake fresh.
Kid-friendly? Totally! Chocolatey flavor appeals to kids; reduce cinnamon for milder taste.
Why is my bread dense? Overmixed batter or too-wet pumpkin. Mix gently and drain puree next time.
Gluten-free? Use gluten-free flour; check baking soda.
How to store leftovers? Room temp for 3 days, fridge for 1 week; reheat gently. Freeze for 3 months; thaw before serving.