7 Pumpkin Chocolate Chip Bread Recipes: A Delicious Fall Tradition

As the leaves change color and the air becomes crisp, there’s nothing quite like the warm and comforting aroma of freshly baked pumpkin chocolate chip bread wafting through the kitchen. This delightful treat is a true fall classic, combining the earthy sweetness of pumpkin with the decadence of chocolate chips. In this article, we’ll embark on a culinary journey and explore seven pumpkin chocolate chip bread recipes that are not only easy to make but also perfect for indulging in the flavors of autumn. From the classic rendition to healthier and creative twists, get ready to discover the joys of baking and savoring this beloved treat.

I. Introduction

Fall is a season that brings a sense of coziness and nostalgia. It’s a time for bundling up in warm sweaters, taking leisurely walks amidst falling leaves, and enjoying the flavors that define the season. One such flavor is the rich and earthy taste of pumpkin, which pairs harmoniously with the sweet, melting goodness of chocolate chips. Pumpkin chocolate chip bread has become a beloved tradition for many during this time of year, filling homes with a sense of warmth and comfort.

II. Recipe 1: Classic Pumpkin Chocolate Chip Bread

• Ingredients

• 1 3/4 cups all-purpose flour
  1 teaspoon baking soda
  1/2 teaspoon salt
  1/2 teaspoon ground cinnamon
  1/4 teaspoon ground nutmeg
  1/4 teaspoon ground cloves
  1/4 teaspoon allspice
  1/2 cup unsalted butter, softened
  1 1/2 cups granulated sugar
  2 large eggs
  1 cup canned pumpkin puree
  1/3 cup water
  1 teaspoon vanilla extract
  1 cup semisweet chocolate chips

Directions

Preheat the Oven:Start by preheating your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, or line it with parchment paper for easy removal.
Mix the Dry Ingredients:In a medium-sized bowl, whisk together the all-purpose flour, baking soda, salt, ground cinnamon, ground nutmeg, ground cloves, and allspice. Set this dry mixture aside.
Cream the Butter and Sugar:In a separate large mixing bowl, cream together the softened unsalted butter and granulated sugar until the mixture is light and fluffy. This usually takes about 2-3 minutes.
Add Eggs and Pumpkin:Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then, mix in the canned pumpkin puree.
Blend in Dry Ingredients:Gradually add the dry ingredient mixture to the wet ingredients, alternating with water. Begin and end with the dry ingredients. Mix until just combined; do not overmix.

Add Vanilla and Chocolate Chips:Stir in the vanilla extract and fold in the semisweet chocolate chips. The chocolate chips will add a delightful sweetness and texture to the bread.

Transfer to Loaf Pan:Pour the batter into the prepared loaf pan and spread it out evenly.

Bake:Place the pan in the preheated oven and bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. The baking time may vary, so keep an eye on it.

Cool and Slice:Once done, remove the Pumpkin Chocolate Chip Bread from the oven and allow it to cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.

Serve and Enjoy:Slice the bread into thick, delicious pieces. It’s perfect for breakfast, snacks, or dessert.

Variations:Walnut Crunch:Add chopped walnuts or pecans for a delightful crunch.

Cream Cheese Swirl:Create a cream cheese swirl by mixing 4 ounces of softened cream cheese, 1/4 cup granulated sugar, and 1 egg. Swirl this mixture into the batter before baking for a marbled effect.
Now you have a classic recipe for Pumpkin Chocolate Chip Bread that’s perfect for the fall season. Enjoy the comforting aroma and rich flavors of this homemade treat! ️

Cooking Instructions

Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.

In a medium-sized bowl, whisk together the flour, baking soda, salt, and all the spices.

In a separate large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.

Beat in the eggs one at a time, ensuring each is fully incorporated.

Stir in the pumpkin puree and vanilla extract until well combined.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Fold in the semi-sweet chocolate chips.

Pour the batter into the prepared loaf pan and smooth the top.

Bake in the preheated oven for 60-70 minutes or until a toothpick inserted into the center comes out clean.

Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Slice and enjoy the timeless goodness of classic pumpkin chocolate chip bread.

Why It’s Classic:This recipe encapsulates the traditional flavors of fall, combining pumpkin and chocolate chips for a satisfying treat.

III. Recipe 2: Healthy Whole Wheat Pumpkin Chocolate Chip Bread

• Ingredients

• 1 3/4 cups whole wheat flour
  1 teaspoon baking soda
  1/2 teaspoon salt
  1/2 teaspoon ground cinnamon
  1/4 teaspoon ground nutmeg
  1/4 teaspoon ground cloves
  1/4 teaspoon allspice
  1/2 cup unsalted butter, softened (or substitute with Greek yogurt for a lighter option)
  1 1/2 cups pure pumpkin puree
  1 cup pure maple syrup (or honey)
  2 large eggs
  1/4 cup unsweetened applesauce
  1 teaspoon vanilla extract
  1 cup dark chocolate chips (at least 70% cocoa)

Directions

Preheat the Oven:Begin by preheating your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper for easy removal.

Mix the Dry Ingredients:In a medium-sized bowl, whisk together the whole wheat flour, baking soda, salt, ground cinnamon, ground nutmeg, ground cloves, and allspice. Set this nutritious dry mixture aside.
Cream the Butter (or Greek Yogurt) and Sweetener:In a separate large mixing bowl, cream together the softened unsalted butter (or Greek yogurt) and pure maple syrup (or honey) until the mixture is well combined and slightly fluffy.

Add Pumpkin and Eggs:Mix in the pure pumpkin puree and then add the eggs one at a time, ensuring each is fully incorporated before adding the next.

Incorporate Applesauce and Vanilla:Stir in the unsweetened applesauce and vanilla extract to add moisture and flavor to the bread.

Blend in Dry Ingredients:Gradually add the dry ingredient mixture to the wet ingredients. Mix until just combined; avoid overmixing.

Fold in Dark Chocolate Chips:Gently fold in the dark chocolate chips. The dark chocolate adds a delightful bittersweet contrast to the sweetness of the bread.

Transfer to Loaf Pan:Pour the batter into the prepared loaf pan and spread it out evenly.

Bake:Place the pan in the preheated oven and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Keep an eye on it as baking times may vary.

Cool and Slice:Once done, remove the Whole Wheat Pumpkin Chocolate Chip Bread from the oven and allow it to cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.

Serve and Enjoy:Slice the bread into thick, wholesome pieces. It’s a nutritious treat perfect for any time of day.

Variations:Pecan Crunch:Add chopped pecans or walnuts for a delightful crunch and added nutrients.
Dried Cranberries: Mix in some dried cranberries for a burst of tartness and color.
Now you have a healthy recipe for Whole Wheat Pumpkin Chocolate Chip Bread that’s not only delicious but also nutritious. Enjoy this guilt-free treat with the rich flavors of pumpkin and dark chocolate! ️

Cooking Instructions

Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.

In a medium-sized bowl, whisk together the whole wheat flour, baking soda, salt, and all the spices.

In a separate large mixing bowl, cream together the softened butter and brown sugar until light and fluffy.

Beat in the eggs one at a time, ensuring each is fully incorporated.

Stir in the pumpkin puree and vanilla extract until well combined.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Fold in the semi-sweet chocolate chips.

Pour the batter into the prepared loaf pan and smooth the top.

Bake in the preheated oven for 60-70 minutes or until a toothpick inserted into the center comes out clean.

Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Slice and enjoy a healthier take on pumpkin chocolate chip bread.

Why It’s Wholesome:This recipe maintains the delightful flavors while incorporating whole wheat flour for added nutrition.

IV. Recipe 3: Vegan Pumpkin Chocolate Chip Bread

• Ingredients

• 1 3/4 cups all-purpose flour
  1 teaspoon baking soda
  1/2 teaspoon baking powder
  1/2 teaspoon salt
  1 teaspoon ground cinnamon
  1/2 teaspoon ground nutmeg
  1/2 teaspoon ground cloves
  1/2 teaspoon allspice
  1 cup canned pumpkin puree
  3/4 cup granulated sugar
  1/4 cup brown sugar, packed
  1/2 cup unsweetened applesauce
  1/4 cup vegetable oil (or melted coconut oil)
  1/4 cup almond milk (or any plant-based milk)
  1 teaspoon vanilla extract
  1 cup vegan chocolate chips

Directions

Preparing the Batter

Preheat the Oven:Start by preheating your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.
Mix the Dry Ingredients:In a medium-sized bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, ground nutmeg, ground cloves, and allspice. Set aside.
Combine Wet Ingredients:In a separate large mixing bowl, combine the canned pumpkin puree, granulated sugar, brown sugar, unsweetened applesauce, vegetable oil, almond milk, and vanilla extract. Mix until well combined.

Incorporate the Dry Ingredients:Gradually add the dry ingredient mixture to the wet ingredients. Mix until just combined. Avoid overmixing; it’s okay if there are a few lumps.

Fold in Vegan Chocolate Chips:Gently fold in the vegan chocolate chips. These will add a delightful sweetness and texture to the bread.

Baking and Serving

Transfer to Loaf Pan:Pour the batter into the prepared loaf pan, spreading it out evenly.

Bake:Place the pan in the preheated oven and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Baking times may vary, so keep an eye on it.

Cool and Slice:Once done, remove the Vegan Pumpkin Chocolate Chip Bread from the oven and allow it to cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.

Serve and Enjoy:Slice the bread into thick, delectable pieces. This vegan treat is perfect for breakfast, snacks, or dessert.

Variations:Walnut or Pecan Crunch: Add chopped walnuts or pecans for a delightful nutty crunch.
Raisins or Dried Cranberries: Mix in raisins or dried cranberries for a fruity twist.
Now you have a vegan recipe for Pumpkin Chocolate Chip Bread that’s not only cruelty-free but also incredibly tasty. Enjoy the rich flavors of pumpkin and vegan chocolate chips in every bite! ️

Cooking Instructions

Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.

In a medium-sized bowl, whisk together the flour, baking soda, salt, and all the spices.

In a separate large mixing bowl, combine the applesauce, pumpkin puree, melted coconut oil, and vanilla extract.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Fold in the dairy-free chocolate chips.

Pour the batter into the prepared loaf pan and smooth the top.

Bake in the preheated oven for 60-70 minutes or until a toothpick inserted into the center comes out clean.

Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Slice and savor the delectable flavors of vegan pumpkin chocolate chip bread.

Why It’s Vegan:This recipe swaps traditional ingredients for vegan-friendly alternatives while retaining the deliciousness.

V. Recipe 4: Gluten-Free Pumpkin Chocolate Chip Bread

• Ingredients

• 1 1/2 cups gluten-free all-purpose flour
  1 teaspoon baking soda
  1/2 teaspoon baking powder
  1/2 teaspoon salt
  1 teaspoon ground cinnamon
  1/2 teaspoon ground nutmeg
  1/2 teaspoon ground cloves
  1/2 teaspoon allspice
  1 cup canned pumpkin puree
  3/4 cup granulated sugar
  1/4 cup brown sugar, packed
  1/2 cup unsweetened applesauce
  1/4 cup vegetable oil (or melted coconut oil)
  1/4 cup almond milk (or any plant-based milk)
  1 teaspoon vanilla extract
  1 cup gluten-free chocolate chips

Directions

Preparing the Batter

Preheat the Oven:Begin by preheating your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.
Mix the Dry Ingredients:In a medium-sized bowl, whisk together the gluten-free all-purpose flour, baking soda, baking powder, salt, ground cinnamon, ground nutmeg, ground cloves, and allspice. Set aside.
Combine Wet Ingredients:In a separate large mixing bowl, combine the canned pumpkin puree, granulated sugar, brown sugar, unsweetened applesauce, vegetable oil, almond milk, and vanilla extract. Mix until well combined.

Incorporate the Dry Ingredients:Gradually add the dry ingredient mixture to the wet ingredients. Mix until just combined. Avoid overmixing; it’s okay if there are a few lumps.

Fold in Gluten-Free Chocolate Chips:Gently fold in the gluten-free chocolate chips. These will add a delightful sweetness and texture to the bread.

Baking and Serving

Transfer to Loaf Pan:Pour the batter into the prepared loaf pan, spreading it out evenly.

Bake:Place the pan in the preheated oven and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Baking times may vary, so keep an eye on it.

Cool and Slice:Once done, remove the Gluten-Free Pumpkin Chocolate Chip Bread from the oven and allow it to cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.

Serve and Enjoy:Slice the bread into thick, delicious pieces. This gluten-free treat is perfect for breakfast, snacks, or dessert.

Variations

Nuts and Seeds:Add chopped nuts or seeds like pumpkin seeds or sunflower seeds for extra flavor and nutrition.
Raisins or Dried Cranberries: Mix in raisins or dried cranberries for a fruity twist.
Now you have a gluten-free recipe for Pumpkin Chocolate Chip Bread that’s both delicious and suitable for those with gluten sensitivities. Enjoy the rich flavors of pumpkin and gluten-free chocolate chips in every bite! ️

Cooking Instructions

Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.

In a medium-sized bowl, whisk together the gluten-free flour, baking soda, salt, and all the spices.

In a separate large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.

Beat in the eggs one at a time, ensuring each is fully incorporated.

Stir in the pumpkin puree and vanilla extract until well combined.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Fold in the semi-sweet chocolate chips.

Pour the batter into the prepared loaf pan and smooth the top.

Bake in the preheated oven for 60-70 minutes or until a toothpick inserted into the center comes out clean.

Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Slice and enjoy the gluten-free goodness of pumpkin chocolate chip bread.

Why It’s Gluten-Free:This recipe caters to those with gluten sensitivities, offering a safe and delicious alternative.

VI. Recipe 5: Pumpkin Chocolate Chip Bread with Pecans

• Ingredients

• 1 3/4 cups all-purpose flour
  1 teaspoon baking soda
  1/2 teaspoon baking powder
  1/2 teaspoon salt
  1 teaspoon ground cinnamon
  1/2 teaspoon ground nutmeg
  1/2 teaspoon ground cloves
  1/2 teaspoon allspice
  1 cup canned pumpkin puree
  3/4 cup granulated sugar
  1/4 cup brown sugar, packed
  1/2 cup unsweetened applesauce
  1/4 cup vegetable oil (or melted coconut oil)
  1/4 cup almond milk (or any plant-based milk)
  1 teaspoon vanilla extract
  1 cup semi-sweet chocolate chips
  1/2 cup chopped pecans

Directions

Preparing the Batter

Preheat the Oven:Start by preheating your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.
Mix the Dry Ingredients:In a medium-sized bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, ground nutmeg, ground cloves, and allspice. Set aside.

Combine Wet Ingredients:In a separate large mixing bowl, combine the canned pumpkin puree, granulated sugar, brown sugar, unsweetened applesauce, vegetable oil, almond milk, and vanilla extract. Mix until well combined.

Incorporate the Dry Ingredients:Gradually add the dry ingredient mixture to the wet ingredients. Mix until just combined. Avoid overmixing; it’s okay if there are a few lumps.

Fold in Chocolate Chips and Pecans:Gently fold in the semi-sweet chocolate chips and chopped pecans. These will add a delightful sweetness and crunch to the bread.

Baking and Serving:

Transfer to Loaf Pan:Pour the batter into the prepared loaf pan, spreading it out evenly.

Bake:Place the pan in the preheated oven and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Baking times may vary, so keep an eye on it.

Cool and Slice:Once done, remove the Pumpkin Chocolate Chip Bread with Pecans from the oven and allow it to cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.

Serve and Enjoy:Slice the bread into thick, indulgent pieces. This bread is perfect for breakfast, afternoon snacks, or as a dessert with a scoop of vanilla ice cream.

Variations

Walnuts:Swap pecans for chopped walnuts if you prefer a different nutty flavor.

Raisins:Add raisins for a sweet and chewy twist.
Now you have a delightful recipe for Pumpkin Chocolate Chip Bread with Pecans that’s loaded with flavor and texture. Enjoy the warm, comforting aroma of cinnamon and the richness of chocolate chips and pecans in every bite! ️

Cooking Instructions

Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.

In a medium-sized bowl, whisk together the flour, baking soda, salt, and all the spices.

In a separate large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.

Beat in the eggs one at a time, ensuring each is fully incorporated.

Stir in the pumpkin puree and vanilla extract until well combined.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Fold in the semi-sweet chocolate chips and chopped pecans.

Pour the batter into the prepared loaf pan and smooth the top.

Bake in the preheated oven for 60-70 minutes or until a toothpick inserted into the center comes out clean.

Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Slice and relish the delightful crunch and nutty flavor of pumpkin chocolate chip bread with pecans.

Why It’s Nutty:This recipe introduces pecans for a satisfying crunch and a delightful nutty dimension.

VII. Recipe 6: Pumpkin Chocolate Chip Bread with a Cinnamon Swirl

• Ingredients

• For the Cinnamon Swirl:1/4 cup granulated sugar
  1 1/2 teaspoons ground cinnamon
  For the Pumpkin Bread:
  1 3/4 cups all-purpose flour
  1 teaspoon baking soda
  1/2 teaspoon baking powder
  1/2 teaspoon salt
  1 teaspoon ground cinnamon
  1/2 teaspoon ground nutmeg
  1/2 teaspoon ground cloves
  1/2 teaspoon allspice
  1 cup canned pumpkin puree
  3/4 cup granulated sugar
  1/4 cup brown sugar, packed
  1/2 cup unsweetened applesauce
  1/4 cup vegetable oil (or melted coconut oil)
  1/4 cup almond milk (or any plant-based milk)
  1 teaspoon vanilla extract
  1 cup semi-sweet chocolate chips

Directions

Preparing the Cinnamon Swirl

Mix the Cinnamon Swirl:In a small bowl, combine the granulated sugar and ground cinnamon for the swirl. Set aside.

Preparing the Pumpkin Bread Batter

Preheat the Oven:Begin by preheating your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.

Mix the Dry Ingredients:In a medium-sized bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, ground nutmeg, ground cloves, and allspice. Set aside.

Combine Wet Ingredients:In a separate large mixing bowl, combine the canned pumpkin puree, granulated sugar, brown sugar, unsweetened applesauce, vegetable oil, almond milk, and vanilla extract. Mix until well combined.

Incorporate the Dry Ingredients:Gradually add the dry ingredient mixture to the wet ingredients. Mix until just combined. Avoid overmixing; it’s okay if there are a few lumps.

Fold in Chocolate Chips:Gently fold in the semi-sweet chocolate chips. These will add a delightful sweetness and texture to the bread.

Assembling and Baking:Layer the Batter and Cinnamon Swirl:Pour half of the pumpkin bread batter into the prepared loaf pan. Sprinkle the cinnamon swirl mixture evenly over the batter. Then, add the remaining batter on top.

Swirl It:Use a knife or a toothpick to swirl the cinnamon mixture through the batter, creating a beautiful marbled effect.

Bake:Place the pan in the preheated oven and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Baking times may vary, so keep an eye on it.

Cool and Slice:Once done, remove the Pumpkin Chocolate Chip Bread with Cinnamon Swirl from the oven and allow it to cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.

Serve and Enjoy:Slice the bread into thick, delectable pieces. This bread is perfect for breakfast, brunch, or as a delightful dessert.

Variations

Walnuts:Add chopped walnuts for an extra crunch and nutty flavor.

Raisins:Incorporate raisins for a sweet and chewy surprise.
Now you have a fantastic recipe for Pumpkin Chocolate Chip Bread with a Cinnamon Swirl that’s sure to impress your taste buds. Enjoy the comforting aroma of cinnamon and the delightful mix of chocolate chips and swirls in every bite! ️

Cooking Instructions

Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.

In a medium-sized bowl, whisk together the flour, baking soda, salt, and all the spices.

In a separate large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.

Beat in the eggs one at a time, ensuring each is fully incorporated.

Stir in the pumpkin puree and vanilla extract until well combined.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Fold in the semi-sweet chocolate chips.

In a small bowl, mix together the ground cinnamon and brown sugar for the swirl.

Pour half of the pumpkin batter into the prepared loaf pan.

Sprinkle the cinnamon swirl mixture evenly over the batter.

Pour the remaining batter on top and smooth the surface.

Use a knife to create a swirl pattern by gently dragging it through the batter.

Bake in the preheated oven for 60-70 minutes or until a toothpick inserted into the center comes out clean.

Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Slice and delight in the wonderful surprise of cinnamon flavor within the bread.

Why It’s Swirly:This recipe introduces a delightful cinnamon swirl that adds a burst of flavor to every bite.

VIII. Recipe 7: Mini Pumpkin Chocolate Chip Bread Loaves

• Ingredients

• 1 3/4 cups all-purpose flour
  1 teaspoon baking soda
  1/2 teaspoon baking powder
  1/2 teaspoon salt
  1 teaspoon ground cinnamon
  1/2 teaspoon ground nutmeg
  1/2 teaspoon ground cloves
  1/2 teaspoon allspice
  1 cup canned pumpkin puree
  3/4 cup granulated sugar
  1/4 cup brown sugar, packed
  1/2 cup unsweetened applesauce
  1/4 cup vegetable oil (or melted coconut oil)
  1/4 cup almond milk (or any plant-based milk)
  1 teaspoon vanilla extract
  1 cup semi-sweet chocolate chips

Directions

Preparing the Mini Loaf Pans

Preheat the Oven:Start by preheating your oven to 350°F (175°C). Grease and flour four mini loaf pans (each measuring about 5×3 inches) or line them with parchment paper.

Preparing the Pumpkin Bread Batter

Mix the Dry Ingredients:In a medium-sized bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, ground nutmeg, ground cloves, and allspice. Set aside.

Combine Wet Ingredients:In a separate large mixing bowl, combine the canned pumpkin puree, granulated sugar, brown sugar, unsweetened applesauce, vegetable oil, almond milk, and vanilla extract. Mix until well combined.

Incorporate the Dry Ingredients:Gradually add the dry ingredient mixture to the wet ingredients. Mix until just combined. Avoid overmixing; it’s okay if there are a few lumps.

Fold in Chocolate Chips:Gently fold in the semi-sweet chocolate chips. These will add a delightful sweetness and texture to the mini loaves.

Baking and Serving

Fill the Mini Loaf Pans:Divide the batter evenly among the four prepared mini loaf pans, spreading it out evenly.

Bake:Place the pans in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center of each mini loaf comes out clean or with a few moist crumbs. Baking times may vary, so keep an eye on them.

Cool and Serve:Once done, remove the Mini Pumpkin Chocolate Chip Bread Loaves from the oven and allow them to cool in the pans for about 10 minutes. Then, transfer them to a wire rack to cool completely.

Slice and Enjoy:Slice the mini loaves into delightful portions. These are perfect for snacking, sharing, or as adorable dessert servings.

Variations

Nuts:If you like some crunch, add chopped walnuts or pecans to the batter for an extra layer of flavor and texture.
Now you have a charming recipe for Mini Pumpkin Chocolate Chip Bread Loaves that’s ideal for sharing or enjoying as individual treats. Relish the warm, comforting notes of pumpkin and the delightful bursts of chocolate chips in every bite! ️

Cooking Instructions

Preheat your oven to 350°F (175°C) and grease mini loaf pans.

In a medium-sized bowl, whisk together the flour, baking soda, salt, and all the spices.

In a separate large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.

Beat in the eggs one at a time, ensuring each is fully incorporated.

Stir in the pumpkin puree and vanilla extract until well combined.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Fold in the semi-sweet chocolate chips.

Divide the batter evenly among the mini loaf pans.

Bake in the preheated oven for 35-40 minutes or until a toothpick inserted into the center of each loaf comes out clean.

Allow the mini loaves to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Slice and enjoy the cuteness and convenience of mini pumpkin chocolate chip bread loaves.

Why They’re Mini:This recipe offers individual-sized loaves, perfect for portion control or sharing with loved ones.

IX. Conclusion

As fall settles in, there’s no better time to embrace the delightful tradition of baking and enjoying pumpkin chocolate chip bread. From the classic rendition that captures the essence of the season to healthier, vegan, gluten-free, nutty, swirly, or mini variations, there’s a pumpkin chocolate chip bread for everyone. Whether you’re savoring it with a cup of hot coffee in the morning or as a sweet treat after dinner, this fall favorite is sure to warm your heart and satisfy your taste buds. So, don your apron, preheat your oven, and start baking these delicious recipes that celebrate the flavors of autumn.

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