The scent of pumpkin spice swirling through the house… it’s one of my favorite things about autumn. I remember my grandmother, Nana Elsie, always had a loaf of something pumpkin-y baking when the leaves started to change. It wasn’t fancy; it was simple, comforting, and absolutely delicious. This recipe for Moist Pumpkin Chocolate Chip Bread is my take on that classic comfort, elevated just a bit with a generous helping of chocolate chips and a few of my own little secrets to ensure it’s unbelievably moist. It’s the perfect thing to share with friends, enjoy with a cozy blanket, or simply savor all on your own.
Why You’ll Love This Pumpkin Bread
Let’s be honest, some pumpkin breads are dry and crumbly. Not this one! This recipe is different. What makes it so special?
- Seriously Moist: The combination of pumpkin puree, oil, and buttermilk creates an incredibly moist crumb that stays fresh for days.
- Packed with Flavor: We’re not skimping on the pumpkin pie spices. Cinnamon, nutmeg, ginger, and cloves work together to deliver that quintessential autumn aroma and taste.
- Chocolate Chip Delight: Who doesn’t love chocolate chips? They add bursts of sweetness and richness throughout the loaf.
- Easy to Make: Seriously, it’s foolproof. Even if you’re a baking beginner, you can nail this.
- Versatile: Enjoy it warm or at room temperature, plain or toasted. It’s good however you eat it!
Ingredients You’ll Need
Here’s what you’ll need to bring this delicious bread to life:
- Dry Ingredients:
- 1 ½ cups (192g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- Wet Ingredients:
- ¾ cup (177ml) vegetable oil (or canola oil)
- 1 ½ cups (360ml) granulated sugar
- 2 large eggs
- 1 cup (240ml) pumpkin puree (not pumpkin pie filling!)
- ½ cup (120ml) buttermilk (see tip below for a substitute)
- 1 teaspoon vanilla extract
- The Best Part!
- 1 cup (170g) semi-sweet chocolate chips (or dark chocolate chips, milk chocolate, whatever you prefer!)
Let’s Bake! Step-by-Step Instructions
- Get Ready: Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan. Trust me, this prevents sticking! You can also line the pan with parchment paper for extra insurance.
- Dry Ingredients Unite: In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and salt. Whisking is important – it ensures everything is evenly distributed.
- Wet Ingredients Mix: In a separate, larger bowl, whisk together the oil and sugar until well combined. The sugar should dissolve a bit.
- Eggs-cellent Addition: Beat in the eggs one at a time, mixing well after each addition.
- Pumpkin Power: Stir in the pumpkin puree until fully incorporated. The batter will start to look beautifully orange!
- Buttermilk & Vanilla: Add the buttermilk and vanilla extract. Mix until just combined. Don’t overmix!
- Combine Wet & Dry: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. A few streaks of flour are okay – overmixing leads to tough bread.
- Chocolate Chip Extravaganza: Gently fold in the chocolate chips. Make sure they’re evenly distributed throughout the batter.
- Into the Pan: Pour the batter into the prepared loaf pan. Spread it evenly.
- Bake It Up: Bake for 50-60 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs attached.
- Cooling is Key: Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Resist the urge to cut into it while it’s warm—it will be even better cooled!
Tips, Variations & Serving Suggestions
Buttermilk Substitute: Don’t have buttermilk? No problem! Add 1 tablespoon of white vinegar or lemon juice to a measuring cup. Fill the rest of the cup with milk (whole milk is best) to reach ½ cup. Let it sit for 5 minutes to curdle slightly.
Spice It Up: Feel free to adjust the spices to your liking! More cinnamon? Go for it! A pinch of allspice adds another layer of warmth.
Nutty Delight: Add ½ cup of chopped walnuts or pecans for extra texture and flavor.
Chocolate Chunk Upgrade: Swap out the chocolate chips for roughly chopped chocolate chunks for an even more decadent treat.
Gluten-Free Option: Substitute a gluten-free all-purpose flour blend (one that contains xanthan gum) for the regular flour. Results may vary, so keep an eye on it carefully.
Serving Suggestions:
- Warm with Butter: The classic!
- With Cream Cheese Frosting: A simple cream cheese frosting elevates this bread to dessert status.
- As French Toast: A perfect weekend breakfast!
- With Coffee or Tea: The warm spices pair beautifully with a cozy cup of your favorite beverage.
(Optional) Nutritional Information (Approximate, per slice of 10 slices):
- Calories: 280-320
- Fat: 12-15g
- Saturated Fat: 3-4g
- Cholesterol: 50-60mg
- Sodium: 150-200mg
- Carbohydrates: 40-45g
- Fiber: 2-3g
- Sugar: 20-25g
- Protein: 4-5g
Your New Favorite Fall Treat Awaits!
So, there you have it! My Nana Elsie-inspired recipe for incredibly Moist Pumpkin Chocolate Chip Bread. Baking this bread is more than just following instructions – it’s about creating a little warmth and comfort in your kitchen. Don’t be intimidated – it’s easier than you think! Gather your ingredients, turn on your oven, and enjoy the delightful aroma of autumn filling your home. I promise, once you try this, it will become a regular in your fall baking rotation. Happy baking!
