I bake this when the house needs that warm hug smell and we need a slice of calm. My plan is simple I stir a quick batter, slide it in the oven, and try not to eat the chips. This chocolate bread recipe keeps the crumb soft and the mood easy. You asked for flavor, so I bring pumpkin and a heap of chips. I learned this trick on a rainy day, when the power blinked and I mixed by hand. The loaf still rose, and I still smiled. If you love a banana bread chocolate chip recipe or a pumpkin bread recipe chocolate chip style, you will taste the same comfort here. Crack the crust with a butter knife and listen. Steam drifts up and smells like October. I save the ends for me, no shame. Fans of chocolate chip cookies and any chocolate chip recipe get the gooey bits, and friends who crave a chocolate chip banana bread recipe moist or even a chocolate chip zucchini bread will call dibs on seconds.
Table of Contents
- 1 Key Takeaways
- 2 Easy Pumpkin Chocolate Chip Bread Recipe
- 3 Ingredients for Pumpkin Chocolate Chip Bread
- 4 How to Make Pumpkin Chocolate Chip Bread
- 5 Tips for Making Pumpkin Chocolate Chip Bread
- 6 Making Pumpkin Chocolate Chip Bread Ahead of Time
- 7 Storing Leftover Pumpkin Chocolate Chip Bread
- 8 Try these Desserts next
- 9 Pumpkin Chocolate Chip Bread
- 10 Nutrition
1 Key Takeaways
I bake this for quiet afternoons when the house asks for comfort. The loaf rises with a gentle dome and the chips rest in little pockets. I call it my chocolate bread recipe and I keep the steps simple so we can get to that first slice fast. On Camila Cooks we stick with basics that work and we skip any fuss. Two mentions here keep search happy and honest chocolate bread recipe for new readers who ask for a clear path.
We use pumpkin for soft texture and warm flavor. The batter stirs by hand with no mixer. The crumbs stay tender and the top sets with a light crack. I share this as Camila and I test it in my small kitchen for the site at Camila Cooks. My goal stays steady make a loaf that slices clean and tastes good the next day.
This loaf fits a weeknight plan and a weekend mood. Kids like the chips. Grownups like the spice. If you know banana bread chocolate chip recipe or pumpkin bread recipe chocolate chip you will feel at home here. Fans of chocolate chip cookies and any chocolate chip recipe will smile at the first bite. Readers who save a chocolate chip banana bread recipe moist or even a chocolate chip zucchini bread will find the same comfort baked right in.
2 Easy Pumpkin Chocolate Chip Bread Recipe
I keep this friendly and quick. The bowl sits on the counter. I reach for flour and spice and chips. I whisk and fold then bake. The plan supports busy days and late cravings. I call it an easy path to a warm slice. This recipe reads like a map and the turns stay short. Here the phrase recipe for chocolate bread makes sense for search and for us who just want a clear guide. The same idea fits another term easy chocolate loaf recipe for folks who ask how to start fast.
The wet mix brings pumpkin puree oil eggs sugar and vanilla. The dry mix brings flour leavening salt and cinnamon with a touch of nutmeg. We bring them together with a soft hand so the crumb stays tender. This method serves home bakers at any level. I learned it from many rainy days and a stubborn sweet tooth. It works and it keeps the sink light on dishes.
Here is where I repeat the main term again in a way that feels natural chocolate bread recipe that makes sense for a family bake night. I post it on Camila Cooks so readers can save it and make it on their own time. The smell in the room tells you everything warm spice and a hint of chocolate. The slice carries you through the afternoon and into a calm evening.
3 Ingredients for Pumpkin Chocolate Chip Bread
All purpose flour I reach for a steady cup and three quarters. The flour supports the loaf and gives it a soft bite. I scoop light and level and I never pack the cup. A gentle whisk removes any lumps and keeps the batter smooth.
Baking soda I add one teaspoon to lift the crumb. The soda reacts with the pumpkin and the sugars. The rise looks even and the loaf bakes through the center without trouble.
Baking powder A small half teaspoon gives balance. It helps the dome set. The mix of soda and powder keeps the texture light and steady.
Fine salt Just a pinch plus one more small pinch. Salt sharpens the sweet and rounds the spice. The crumb tastes alive not flat.
Ground cinnamon One and one half teaspoons bring warmth. The kitchen smells like a cozy sweater came out of the drawer. The spice tastes friendly with chocolate.
Nutmeg and cloves A little of each brings depth. I grate nutmeg fresh when I can. I measure cloves with care since they speak loud.
Pumpkin puree One full cup makes the crumb soft. I buy plain puree not pie filling. The flavor tastes clean and the color looks rich.
Neutral oil A half cup keeps the slice tender. Melted butter works for a richer taste. I pick oil on busy days for ease.
Eggs Two large eggs bind the batter. I crack them into a small bowl first so I catch any shells. Room temperature eggs mix fast and smooth.
Sugars One cup granulated and a half cup brown. The blend gives sweet taste and a hint of caramel. The crust turns a light bronze in the oven.
Vanilla One teaspoon rounds the chocolate. The scent feels warm and homey. I never skip it.
Chocolate chips Three quarters cup in the batter plus a small handful on top. They melt into soft spots that make every bite feel like a treat. If you love chocolate chip cookies you will love these little pools.
4 How to Make Pumpkin Chocolate Chip Bread
Step one set the oven and pan Heat the oven to three hundred fifty F. Grease a nine by five inch loaf pan or line with parchment. I like a light coat so the edges release without a fight.
Step two mix the dry bowl Whisk flour baking soda baking powder salt cinnamon nutmeg and cloves. The mix looks even and light. Set it aside within reach.
Step three whisk the wet bowl Stir pumpkin oil eggs both sugars and vanilla until smooth. The color turns deep orange and the texture looks silky but thick.
Step four bring the bowls together Tip the dry bowl into the wet bowl. Fold with a spatula. Stop when you no longer see streaks of flour. A few small lumps look fine.
Step five add the chips Fold in the chocolate chips with a gentle hand. Save a spoonful for the top so the loaf looks pretty after it bakes.
Step six fill and bake Spoon the batter into the pan. Smooth the top. Bake for fifty five to sixty five minutes. A toothpick near the center should come out with a dry crumb or two.
Step seven cool and slice Rest the loaf in the pan for ten minutes. Lift it out to a rack. Once warm not hot slice with a sharp knife and serve.
5 Tips for Making Pumpkin Chocolate Chip Bread
Keep ingredients at room temperature for a smooth mix. Cold eggs can tighten the batter. A warm kitchen helps the loaf rise steady and bake through. I keep the steps short so you can bake with kids or with a coffee in hand.
Measure flour with care. I fluff the bag scoop lightly then level with the back of a knife. Too much flour can make a dense loaf. A light hand gives a soft crumb and a clean slice that looks good on the plate.
Tent the loaf with foil if the top browns fast. Check at the forty five minute mark. Ovens vary so trust what you see and smell. For search sense I add another phrase bread with chocolate since many readers use that term when they ask for help.
6 Making Pumpkin Chocolate Chip Bread Ahead of Time
I bake the loaf at night for the next day. The flavor rests and the crumb sets. In the morning the slices cut clean and the chips hold their shape. Wrap the cooled loaf in parchment and store on the counter for day one.
For longer storage I wrap the loaf and place it in the fridge. The texture stays tender and the spice stays bright. Warm a slice in a low oven for a few minutes. The kitchen will smell great again.
If you serve guests plan two loaves. One bakes fresh and one rests from the day before. Many readers who enjoy banana bread chocolate chip recipe or chocolate chip zucchini bread like to bake ahead for stress free hosting.
7 Storing Leftover Pumpkin Chocolate Chip Bread
Store slices in a sealed box at room temperature for two days. Add a small sheet of parchment between slices to keep the chips from sticking. The crumb stays soft and the crust stays tender.
For the fridge wrap each slice so it does not dry out. Rewarm in a toaster oven on low heat. The chips turn glossy and the spice wakes up. Kids often ask for seconds at this point.
For the freezer wrap slices well and label the date. Thaw on the counter. This method helps busy weeks run smooth. A quick note for search again we speak of a recipe for chocolate bread so folks can find this guide when they need it.
8 Try these Desserts next
9 Pumpkin Chocolate Chip Bread
Pumpkin Chocolate Chip Bread a cozy chocolate bread recipe
Ingredients
- 1 3/4 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 cup pumpkin puree not pie filling
- 1/2 cup vegetable oil or melted butter
- 2 large eggs
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 teaspoon vanilla extract
- 3/4 cup semi sweet chocolate chips plus a little extra for the top
Instructions
- Heat the oven to 350 F. Grease a 9 by 5 inch loaf pan or line with parchment.
- Whisk flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves in a bowl.
- In a second bowl, whisk pumpkin, oil, eggs, both sugars, and vanilla until smooth.
- Tip the dry mix into the wet bowl and stir with a spatula until the flour streaks are gone.
- Fold in the chocolate chips with a few gentle turns.
- Spoon the batter into the pan and scatter a few chips on top.
- Bake 55 to 65 minutes, until a toothpick near the center comes out clean with a crumb or two.
- Cool 10 minutes in the pan, then lift to a rack and cool until just warm. Slice and serve.
10 Nutrition
A typical slice brings around two hundred ninety calories with a balance of carbs fat and a small bit of protein. The sugars come from granulated sugar brown sugar and the chips. The pumpkin adds fiber and gives a deep color without extra fuss.
Sodium sits near two hundred milligrams per slice based on fine salt and leavening. If you track numbers for fitness or for family needs you can adjust by using a lighter hand with salt and by choosing mini chips for even spread.
Readers at Camila Cooks like clear facts so I keep them simple here. The loaf pairs with milk or coffee and fits snack time and breakfast. For more details you can input the ingredients into a nutrition calculator and match the values to your pantry brands.
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