Moist Chocolate Chip Pumpkin Bread Recipe: 1 BIG Mistake

Oh, fall! Is there anything better than that first whiff of cinnamon and spice in the air? It just screams “Baking time!” And trust me, this Moist Chocolate Chip Pumpkin Bread? It’s like a warm hug on a chilly day. It’s seriously the coziest thing you can pull out of your oven, and I’ve been tweaking this recipe for years to get it *just* right.

Pumpkin bread always reminds me of my grandma. She used to make it every October, and her version? Well, it was good, but maybe a tad dry (sorry, Grandma!). So, I took it upon myself to create the *ultimate* moist version. And let me tell you, this one? It’s a game-changer. I’m Maxine Holloway, by the way, and folks around Asheville know me for my supper club and cooking classes. I’m all about taking classic comfort food and giving it a little somethin’ special, and this Moist Chocolate Chip Pumpkin Bread is a perfect example. Get ready for a slice of heaven!

Why You’ll Love This Moist Chocolate Chip Pumpkin Bread

Okay, so why *this* pumpkin bread recipe? Well, let me tell you – it’s got a few things going for it that make it totally irresistible. Seriously, you’re gonna love it!

Quick and Easy to Make

Don’t have all day? No problem! This recipe is super straightforward. A few simple steps and you’re on your way to pumpkin bread bliss. I promise, even a beginner baker can nail this!

Incredibly Moist Chocolate Chip Pumpkin Bread

Nobody wants dry bread, right? This bread is *seriously* moist, thanks to the pumpkin and a couple of my little secrets (which I’m totally sharing, don’t worry!). It’s melt-in-your-mouth good.

Perfect for Fall Baking

Pumpkin, cinnamon, chocolate… need I say more? This bread just *screams* fall. It’s the perfect way to celebrate the season and fill your house with amazing smells.

Great for Sharing or Gifting

Wanna be the most popular person you know? Bake a loaf of this and share it! It makes a seriously thoughtful gift (if you can bear to part with it, that is!). Wrap it up pretty and you’re golden.

Ingredients for the Best Moist Chocolate Chip Pumpkin Bread

Alright, let’s talk ingredients! Here’s what you’ll need to whip up this amazing moist chocolate chip pumpkin bread. Don’t skimp – good ingredients make all the difference, trust me! And hey, double-check you’ve got everything before you start. There’s nothing worse than realizing you’re out of cinnamon halfway through!

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 teaspoon salt
• 1 cup granulated sugar
• 1/2 cup vegetable oil
• 2 large eggs
• 1 cup pumpkin puree (make *sure* it’s puree, NOT pumpkin pie filling!)
• 1 teaspoon vanilla extract
• 1 cup chocolate chips

How to Make Moist Chocolate Chip Pumpkin Bread: Step-by-Step Instructions

Okay, here’s where the magic happens! Follow these steps, and you’ll have the most amazing moist chocolate chip pumpkin bread baking in your oven in no time. Don’t worry, it’s easier than you think! And hey, if you make a little mess? That’s just part of the fun!

Preparing the Oven and Pan

First things first: crank that oven up to 350°F (175°C). You want it nice and hot before the batter even thinks about going in. While the oven’s preheating, grab a 9×5 inch loaf pan. Grease it *really* well – I like to use shortening – and then dust it with flour. This will keep the bread from sticking and make your life SO much easier later. Trust me on this one!

Combining Dry Ingredients for the Moist Chocolate Chip Pumpkin Bread

In a big bowl – I’m talking a *big* one – whisk together 1 1/2 cups of all-purpose flour, 1 teaspoon of baking soda, 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground nutmeg, 1/4 teaspoon of ground cloves, and 1/2 teaspoon of salt. Whisking is important here, it gets everything evenly distributed. No one wants a bite of pure baking soda, yuck!

Mixing Wet Ingredients

Now, in a *separate* bowl, combine 1 cup of granulated sugar, 1/2 cup of vegetable oil, 2 large eggs, 1 cup of pumpkin puree, and 1 teaspoon of vanilla extract. Mix it all together until it’s nice and smooth. Make sure that pumpkin puree isn’t pumpkin pie filling! Big difference!

Combining Wet and Dry

This is where you gently bring the wet and dry worlds together. Gradually add the wet ingredients to the dry ingredients, mixing until *just* combined. And I mean *just*. Do NOT overmix! Overmixing = tough bread, and nobody wants that. A few streaks of flour are okay. Seriously!

Adding Chocolate Chips

Now for the best part: chocolate! Gently fold in 1 cup of chocolate chips. I like semi-sweet, but hey, use whatever makes your heart sing! Just make sure they’re evenly distributed throughout the batter.

Baking the Moist Chocolate Chip Pumpkin Bread

Pour that beautiful batter into your prepared loaf pan and pop it in the oven. Bake for 50-60 minutes. Start checking around 50 minutes with a toothpick. Stick it in the center, and if it comes out clean (or with just a few moist crumbs), you’re good to go! If it’s still wet, give it a few more minutes. But careful, you don’t want to overbake it!

Cooling and Serving

Once the bread’s done, let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. I know, it’s hard to resist, but trust me, it’s worth the wait! Once it’s cool, slice it up and enjoy! Or wrap it up pretty and give it away… if you can bear to part with it, that is!

Tips for the Most Moist Chocolate Chip Pumpkin Bread Success

Want to take your moist chocolate chip pumpkin bread from good to *amazing*? Of course, you do! Here are a few little tricks I’ve learned over the years to guarantee perfect results every time. These are game-changers, trust me!

Measuring Flour Accurately

Okay, this is HUGE. Don’t just scoop the flour out of the bag! You’ll end up with way too much, and your bread will be dry. Instead, spoon the flour into your measuring cup and then level it off with a knife. It makes a *world* of difference! For more baking tips, check out this guide to ingredient prep.

Avoiding Overmixing

I mentioned this before, but it’s worth repeating: DON’T OVERMIX! Seriously. Overmixing develops the gluten in the flour, which makes the bread tough. Mix until just combined, and then stop. A few streaks are totally fine!

Testing for Doneness

That toothpick trick? It’s your best friend! But make sure you’re inserting it into the *center* of the bread. And remember, you want it to come out clean or with just a few moist crumbs, not wet batter!

Ensuring Even Baking

Sometimes, ovens have hot spots. To make sure your moist chocolate chip pumpkin bread bakes evenly, rotate the pan halfway through the baking time. This helps it brown nicely on all sides. Easy peasy!

Ingredient Notes and Substitutions for Moist Chocolate Chip Pumpkin Bread

Wanna get a little creative? This moist chocolate chip pumpkin bread recipe is pretty flexible! Here are a few ideas for ingredient swaps to make it your own. Don’t be afraid to experiment a little!

Chocolate Chip Options

Semi-sweet chocolate chips are my go-to, but feel free to mix it up! Dark chocolate chips add a richer flavor, or milk chocolate chips make it extra sweet. You could even use chocolate chunks! Yum!

Flour Substitutions

Need a gluten-free option? No problem! Just swap the all-purpose flour for a gluten-free flour blend. I’ve had good luck with Bob’s Red Mill – just follow the package instructions. Easy peasy!

Spice Variations

Want to kick up the spice a notch? Go for it! Add a pinch of cardamom or ginger for a little extra warmth. Or, if you’re not a fan of cloves, just leave them out! It’s all about what you like!

Storage and Reheating Instructions for Your Moist Chocolate Chip Pumpkin Bread

Okay, you’ve baked your gorgeous loaf of moist chocolate chip pumpkin bread. Now, how do you keep it fresh? Here’s the lowdown on storing and reheating, so you can enjoy every last crumb!

Storing Leftover Bread

If you have any leftovers (and that’s a big *if*!), just pop them in an airtight container. It’ll stay perfectly yummy at room temperature for up to 3 days. Easy peasy!

Freezing for Longer Storage

Want to keep your pumpkin bread love alive for longer? Wrap the loaf *tightly* in plastic wrap, then slide it into a freezer bag. It’ll keep in the freezer for up to 2 months! To thaw, just let it sit at room temperature for a few hours.

Reheating Instructions

Craving a warm slice? You can either pop it in the oven at 350°F (175°C) for a few minutes, or microwave it for about 20-30 seconds. Just be careful not to overdo it – you don’t want it to dry out!

FAQ About Moist Chocolate Chip Pumpkin Bread

Got questions? I’ve got answers! Here are some of the most common things folks ask me about this amazing moist chocolate chip pumpkin bread. And hey, if you’ve got more questions, just ask in the comments!

Can I use pumpkin pie filling instead of pumpkin puree?

Okay, HUGE no-no! Pumpkin pie filling has spices and sugar already added, which will mess up the whole balance of the recipe. Stick with plain pumpkin puree – you want to control the sweetness and spice levels yourself!

How do I prevent the bread from sinking in the middle?

Ugh, the dreaded sink! Usually, it’s from overmixing the batter (told ya!) or from the oven temperature being too low. Make sure you’re measuring that flour correctly and that your oven is *actually* at 350°F. An oven thermometer is a lifesaver!

Can I add nuts to this Moist Chocolate Chip Pumpkin Bread recipe?

Absolutely! I love adding about 1/2 cup of chopped walnuts or pecans. They add a nice little crunch and a nutty flavor that goes perfectly with the pumpkin and chocolate. Just fold them in with the chocolate chips!

How long does Moist Chocolate Chip Pumpkin Bread last?

If stored properly (in an airtight container at room temperature), this bread will stay nice and moist for about 3 days. But honestly? It rarely lasts that long in my house!

What makes this Moist Chocolate Chip Pumpkin Bread so moist?

Ah, the secret! It’s a combo of things. The oil keeps it tender, and the pumpkin puree adds *tons* of moisture. Plus, I’ve tweaked the recipe to have just the right balance of wet and dry ingredients. It’s science… but delicious science!

Recipe Variations for Your Moist Chocolate Chip Pumpkin Bread

Okay, so you’ve mastered the basic recipe? Awesome! Now, let’s get a little wild! This moist chocolate chip pumpkin bread is like a blank canvas – ready for your creative touch. Here are a few ideas to get you started!

Adding Nuts or Dried Fruit

Wanna add some texture and flavor? Toss in about 1/2 cup of chopped walnuts, pecans, or even dried cranberries! They’re all amazing and add a little something extra. My personal fave? Cranberries!

Spice Variations

Feeling adventurous? Try adding a pinch of cardamom or ginger to the batter. It’ll give your moist chocolate chip pumpkin bread a warm, exotic twist. Just don’t overdo it – a little goes a long way!

Glaze Options

Ready to get fancy? Drizzle your bread with a cream cheese glaze for extra richness. Or, if you’re feeling lazy (hey, no judgment!), just dust it with powdered sugar. Both are delicious!

Estimated Nutritional Information

Okay, so you’re probably wondering about the nutrition, right? I get it! Here’s a *very* rough estimate of what you’re looking at per slice. Remember, it’s just an estimate, and it can vary depending on the exact ingredients you use and how big you slice it!

Typically, one slice of this moist chocolate chip pumpkin bread clocks in around:

• Calories: 250
• Fat: 12g
• Protein: 3g
• Carbs: 35g

But hey, it’s all about balance, right? And this bread? It’s totally worth it as a treat! For more healthy baking tips, you can explore breakfast recipes.

Bake this Moist Chocolate Chip Pumpkin Bread Today!

Ready to fill your kitchen with the amazing smell of pumpkin and chocolate? Go bake this bread! And hey, leave a comment to let me know how it turned out! I love hearing from you!

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