Embrace the essence of autumn with our Pumpkin Chocolate Chip Bread, a delightful creation that marries the warmth of pumpkin with the decadence of chocolate chips. This seasonal treat captures the spirit of fall in every moist and flavorful bite. Whether you’re seeking a cozy breakfast, a festive dessert, or a homemade gift for friends and family, this recipe is your ticket to a slice of autumnal bliss. Join us as we explore the ingredients, guide you through the step-by-step instructions, share cook notes and variations, and provide keto and low-carb versions. Let’s embark on a culinary journey to create the perfect Pumpkin Chocolate Chip Bread that will have everyone coming back for more.
Ingredients
- 1 and 3/4 cups all-purpose flour (or almond flour for a low-carb version)
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon allspice
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar (or a low-carb sweetener for keto version)
- 2 large eggs
- 1 cup canned pumpkin puree
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1 cup semisweet chocolate chips
Instructions
Preparing the Batter:
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and allspice. Set aside.
- Cream Butter and Sugar: In a large bowl, cream together the softened butter and granulated sugar (or low-carb sweetener for keto) until light and fluffy.
- Incorporate Wet Ingredients: Add the eggs one at a time, beating well after each addition. Mix in the pumpkin puree and vanilla extract until well combined.
- Add Dry Ingredients Alternately: Gradually add the dry ingredients to the wet ingredients in three parts, alternating with the sour cream. Begin and end with the dry ingredients. Mix until just combined.
- Fold in Chocolate Chips: Gently fold in the chocolate chips until evenly distributed throughout the batter.
Baking to Perfection:
- Transfer to Loaf Pan: Pour the batter into the prepared loaf pan, spreading it evenly.
- Bake in the Preheated Oven: Bake for 60-70 minutes or until a toothpick inserted into the center comes out clean, with a few moist crumbs clinging to it.
- Cool and Serve: Allow the Pumpkin Chocolate Chip Bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and serve.
Cook Notes
- Pumpkin Puree Consistency: Ensure the canned pumpkin puree is well-mixed and has a smooth consistency for even distribution in the batter.
- Gentle Chocolate Chip Folding: Gently fold in the chocolate chips to prevent overmixing, which can lead to a dense texture.
- Adjust Baking Time: Baking times may vary, so start checking for doneness around 55 minutes and adjust accordingly.
Variations
1. Nutty Crunch:
Enhance the texture by adding a cup of chopped walnuts, pecans, or hazelnuts to the batter for a delightful nutty crunch.
2. Cream Cheese Swirl:
Create a luscious cream cheese swirl by layering a mixture of softened cream cheese, sugar (or sweetener), and vanilla between the batter in the loaf pan.
3. Streusel Topping:
Elevate the presentation with a cinnamon streusel topping made from a mixture of flour, sugar (or sweetener), and cold butter.
Keto Versions
For those on a keto journey, consider these modifications:
- Almond Flour Base: Replace all-purpose flour with almond flour to create a keto-friendly base for the bread.
- Low-Carb Sweetener: Substitute granulated sugar with a keto-friendly sweetener to reduce the carb content.
- High-Quality Dark Chocolate: Opt for high-quality dark chocolate with at least 70% cocoa content and chop it into chunks instead of using semisweet chocolate chips.
Low-Carb Version
To cater to low-carb preferences, make these adjustments:
- Almond Flour Base with Coconut Flour: Combine almond flour with a small amount of coconut flour for a lower-carb alternative.
- Stevia or Erythritol Sweetener: Use stevia or erythritol as a low-carb sweetener alternative to granulated sugar.
- Cacao Nibs Instead of Chocolate Chips: Swap out chocolate chips for cacao nibs to reduce the sugar content while maintaining a chocolatey flavor.
Indulge in the warmth and coziness of fall with our Pumpkin Chocolate Chip Bread, where the comforting flavors of pumpkin and chocolate come together in perfect harmony. Whether you choose the classic recipe, experiment with delightful variations, or opt for keto and low-carb adaptations, this bread promises to be a seasonal favorite. So, preheat your oven, gather your ingredients, and let the aroma of this delightful creation fill your kitchen. Here’s to the joy of baking, savoring, and relishing every moist and flavorful slice of Pumpkin Chocolate Chip Bread!
