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I don’t know about you, but autumn is my favorite season. The cool air, the golden sunlight, and of course, the beauty of fall foliage. I can’t think of a flavor that better encapsulates autumn for me than spiced pumpkin. My family has been making this chocolate-chip pumpkin bread recipe since I was a kid. It was everyone’s favorite, and even though it makes two loaves, they never lasted long!
The best part is, it is so simple to make. Most of the ingredients you probably already have, and prep time is short. The simplicity also lends itself well to a family activity, something you can do together with the kids.
Without further ado, let’s dive into this delicious fall treat that tasty all year long!
Cozy Autumn Pumpkin Loaf
Equipment
- 2 Mixing Bowls medium to large
- 2 Loaf Pans 9x5x3 (you can use 8.5 x 4.5 as well just adjust cook time)
- 1 Electric Mixer Optional – You can whisk and mix by hand if necessary, just takes more elbow grease!
- 1 Flour Sifter Optional
Ingredients
- 2 cups All Purpose Flour
- ½ tsp Salt
- ½ tsp Baking Powder
- 1 tsp Baking Soda
- 1 tsp Ground Cloves
- 1 tsp Ground Cinnamon
- 1 tsp Ground Nutmeg
- 2 cups Sugar
- ¾ cup Butter or Regular Margarine softened
- 2 Eggs
- 15 oz Pumpkin puree Make sure it is puree, NOT pumpkin pie mix!
- ½ cup Semi-sweet Mini Morsels I start with a handful but you can really go light or heavy on these, it's up to you!
Instructions
- Preheat Oven to 325℉
- Lightly grease two 9x5x3 (or closely sized) loaf pans
- Mix Dry Ingredients: In a bowl sift together or whisk together the flour, salt, baking powder, baking soda, ground cloves, cinnamon and nutmeg. (Note: you aren't adding the sugar here!)
- Combine Wet Ingredients: In a large bowl mix together the sugar and softened butter using an electric mixer, just until blended. Add in the eggs one at a time, beating well after each. Beat until light and fluffy. Now add the pumpkin and mix until smooth.
- Combine Mixtures: Slowly add the dry ingredients to the pumpkin mixture and beat until fully mixed. Once mixing is complete, add in as many mini chocolate morsels as you'd like and stir them in with a spatula.
- Bake: Divide the batter evenly between the greased loaf pans. Bake 1 hour and 15 minutes, or until cake tester/toothpick inserted into the center comes out clean.
- Cool: Let cool in pans for 10 minutes, then remove and transfer to wire rack to finish cooling.
Notes
This will stay moist and delicious out on the countertop for 3-5 days. When not cutting a slice, wrap tightly in plastic wrap or keep in a tupperware to prevent it from drying out.
If you have the willpower to save a loaf for later, you can freeze it! Wrap in tin foil and freeze for up to 3 months. Tip: write the date on the foil so you aren’t left guessing. Then place in the fridge overnight to thaw, or just allow to come to room temperature on the counter for a few hours.
Ingredient Spotlight
Pumpkin Puree: The star of the recipe! Be sure to use pure pumpkin puree, not pumpkin pie mix, for the perfect flavor and texture. You can even make your own puree for a fresher taste.
Mini Chocolate Chips: These add a delightful sweetness to each bite. Swap them out for raisins, white chocolate chips, or even nuts like walnuts or pecans for a personalized touch.
Warm Spices: Ground cloves, cinnamon, and nutmeg bring cozy autumn flavors to the bread. Feel free to experiment with a pinch of allspice or cardamom to mix things up.
Tips for Success
- Room Temperature Ingredients: Use room-temperature butter and eggs to ensure a smoother batter and better incorporation of ingredients.
- Prevent Sinking Chips: Toss your mini chocolate chips in a tablespoon of flour before folding them into the batter. This helps keep them evenly distributed.
- Check Doneness: Oven times can vary. Start testing your loaves at the 1-hour mark with a toothpick inserted into the center. If it comes out clean, they’re ready!
Custom Variations
- Healthier Twist: Substitute half the sugar with coconut sugar or maple syrup, and use whole wheat flour instead of all-purpose flour for a fiber boost.
- Nutty Flavor: Add 1/2 cup of chopped pecans or walnuts for a crunchy texture.
- Zesty Kick: Stir in the zest of an orange or a few drops of orange extract to complement the pumpkin flavor.
Serving Suggestions
This pumpkin bread is versatile and can be enjoyed in different ways:
- Breakfast: Serve a warm slice with a pat of butter or cream cheese and a cup of coffee or tea.
- Dessert: Top with a drizzle of cream cheese frosting or caramel sauce for a decadent treat.
- Snack: Pair it with a mug of hot cider or cocoa for a cozy afternoon break.
Storage and Freezing Tips
- Storage: Keep your bread tightly wrapped in plastic wrap or in an airtight container at room temperature for 3-5 days.
- Freezing: To freeze, wrap each loaf tightly in foil and place in a freezer bag. Freeze for up to 3 months. Label with the date to keep track. To thaw, let it sit on the counter or in the fridge overnight.
Frequently Asked Questions (FAQs)
Can I make this recipe gluten-free?
Yes! Substitute all-purpose flour with a 1:1 gluten-free baking flour blend.
Can I use fresh pumpkin instead of canned puree?
Absolutely. Roast your pumpkin, blend it into a puree, and use the same amount as the recipe calls for.
What can I do if I don’t have loaf pans?
You can bake the batter in a muffin tin for pumpkin muffins! Adjust the bake time to 18-22 minutes.
