Moist Chocolate Chunk Pumpkin Bread Recipe

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Chocolate Chunk Pumpkin Bread has always been my favorite way to welcome autumn, and this recipe truly captures that cozy feeling. I remember the first time I successfully baked this, the aroma of cinnamon, nutmeg, and sweet pumpkin filled my kitchen, and the melty chocolate pockets were pure heaven. It’s the perfect treat to share with loved ones or to simply enjoy with a warm cup of coffee on a crisp morning. If you’ve ever wondered how to make chocolate chunk pumpkin bread that’s incredibly moist and bursting with flavor, you’ve come to the right place! Let’s get baking!

Why You’ll Love This Chocolate Chunk Pumpkin Bread

You’re going to adore this recipe for so many reasons:

The taste is absolutely divine, with sweet pumpkin, warm spices, and rich, melty chocolate chunks.
It’s incredibly quick to whip up; you can have this easy chocolate chunk pumpkin bread ready in under 15 minutes of prep time!
It’s packed with good-for-you pumpkin puree, offering vitamins and fiber.
This is a wonderfully budget-friendly bake, using pantry staples you likely already have.
It’s a guaranteed crowd-pleaser, perfect for picky eaters and grown-ups alike.
Making homemade chocolate chip pumpkin bread feels so rewarding and smells amazing.
The texture is wonderfully moist and tender, making every bite a delight.
It’s versatile enough for breakfast, a snack, or even dessert.

Ingredients for Chocolate Chunk Pumpkin Bread

Gathering your ingredients is the first step to this amazing pumpkin bread recipe with chocolate. You’ll need:

1 cup canned pumpkin puree – make sure it’s puree, not pie filling!
1 1/4 cups granulated sugar – for that perfect sweetness
1/2 cup vegetable oil – this is key for a moist texture
1 large egg – at room temperature is best
1 1/2 cups all-purpose flour – the base of our delicious bread
1/4 teaspoon salt – to balance the flavors
1/2 teaspoon baking powder and 1/2 teaspoon baking soda – for lift and tenderness
1 teaspoon pumpkin spice – or a blend of cinnamon, nutmeg, and cloves for that classic fall flavor
1 cup dark chocolate chunks – because what’s pumpkin bread without melty chocolate?

The combination of pumpkin and oil ensures this loaf stays incredibly moist.

Moist Chocolate Chunk Pumpkin Bread Recipe - Chocolate Chunk Pumpkin Bread - main visual representation

How to Make Chocolate Chunk Pumpkin Bread

Follow these simple steps to create your own delicious loaf. This recipe is designed to be a quick chocolate pumpkin bread, perfect for when you need a sweet treat in a hurry.

Step 1: Begin by preheating your oven to 350°F (175°C). This ensures the oven is perfectly hot and ready to bake your bread evenly.
Step 2: Prepare your 9×5-inch loaf pan. You can either grease it thoroughly with butter or cooking spray, or line it with parchment paper. This prevents sticking and makes removing the bread a breeze.
Step 3: In a large mixing bowl, combine the canned pumpkin puree, vegetable oil, egg, and granulated sugar. Blend these wet ingredients together until they are smooth and well combined. The batter should look rich and vibrant orange.
Step 4: Add the all-purpose flour, salt, baking powder, baking soda, and pumpkin spice to the wet ingredients. Blend everything together until just combined. Be sure to stop and scrape down the sides of the bowl with a spatula to ensure no dry pockets remain. Overmixing can make the bread tough, so gentle blending is key.
Step 5: Gently stir in the dark chocolate chunks. Distribute them evenly throughout the batter. This is the moment your bread transforms into a truly decadent treat.
Step 6: Pour the batter into your prepared loaf pan and spread it evenly. The batter will be thick, which is exactly what you want for a dense and flavorful loaf.
Step 7: Bake for 55-60 minutes. You’ll know it’s done when a wooden skewer or toothpick inserted into the center comes out clean, or with just a few moist crumbs attached. The top should be golden brown and smell amazing.
Step 8: Once baked, let the bread cool in the pan for about 10 minutes. This allows it to set up slightly before you remove it. Then, carefully invert the pan onto a wire cooling rack and let the loaf cool completely. This is a crucial step in learning how to bake chocolate chunk pumpkin bread perfectly without it falling apart.

Pro Tips for the Best Chocolate Chunk Pumpkin Bread

Want to elevate your loaf from good to absolutely incredible? I’ve picked up a few tricks over the years that guarantee a perfectly moist and flavorful result every time. These tips will help you achieve that bakery-quality bake right in your own kitchen.

Use good quality pumpkin puree: Make sure you’re using 100% pure pumpkin puree and not pumpkin pie filling. The pie filling has added sugar and spices that will alter the flavor and texture.
Don’t overmix the batter: Overmixing develops the gluten in the flour, leading to a tough, dense bread. Mix only until the ingredients are just combined.
Let it cool completely: Patience is key! Letting the bread cool fully on a wire rack before slicing ensures it holds its shape and the flavors meld together beautifully.
Chocolate quality matters: Opt for good quality dark chocolate chunks or chips. They melt better and provide a richer flavor contrast to the sweet pumpkin.

What’s the secret to perfect moist chocolate chunk pumpkin bread?

The real secret to a perfectly moist loaf lies in the combination of canned pumpkin puree and vegetable oil. These ingredients work together to create a tender crumb. Following this recipe ensures a no-fail chocolate chunk pumpkin bread every time! For more insights into baking, you might find tips on making delicious multigrain bread helpful.

Can I make chocolate chunk pumpkin bread ahead of time?

Absolutely! You can prepare the batter and store it in the refrigerator for up to 24 hours before baking. Just allow it to come to room temperature for about 15 minutes before baking, and you might need to add a few extra minutes to the bake time.

How do I avoid common mistakes with chocolate chunk pumpkin bread?

The most common pitfall is overmixing, which makes the bread tough. Another mistake is using pumpkin pie filling instead of puree. Lastly, slicing the bread while it’s still too hot can cause it to crumble. Understanding ingredient functions can help, like learning about the difference between zucchini and cucumber can be useful in the kitchen.

Best Ways to Serve Chocolate Chunk Pumpkin Bread

This delightful loaf is fantastic on its own, but serving it just right can elevate your experience even further. For a truly special treat, I love to serve warm slices with a dollop of creamy butter or a smear of homemade pumpkin butter. It’s the perfect pairing for your morning coffee or a cozy afternoon tea. If you’re looking for the best pumpkin bread with chocolate chips to impress guests, consider a light dusting of powdered sugar or a drizzle of cream cheese glaze. These simple additions make this already delicious bake extra festive and incredibly tempting! You might also enjoy a delicious apple cinnamon overnight oats for a cozy breakfast.

Nutrition Facts for Chocolate Chunk Pumpkin Bread

This recipe yields about 8 slices of deliciousness. Here’s a breakdown of the estimated nutritional content per serving:

Calories: 694 kcal
Fat: 22 g
Saturated Fat: 9 g
Unsaturated Fat: 13 g
Trans Fat: 0.1 g
Protein: 12 g
Carbohydrates: 112 g
Fiber: 4 g
Sugar: 40 g
Sodium: 203 mg
Cholesterol: 21 mg

Nutritional values are estimates and may vary based on specific ingredients used. For more on fiber, you can explore how much fiber is too much.

How to Store and Reheat Chocolate Chunk Pumpkin Bread

Once your delicious loaf of chocolate chunk pumpkin bread has cooled completely on the wire rack, it’s time to think about storage. For enjoying this wonderful chocolate chip pumpkin loaf recipe over the next few days, wrap it tightly in plastic wrap or place it in an airtight container. It will stay fresh at room temperature for about 2-3 days, or in the refrigerator for up to 4 days. If you want to keep this treat even longer, freezing is your best bet! Wrap the cooled loaf tightly in plastic wrap, then in aluminum foil, and it will last in the freezer for up to 3 months.

When you’re ready to enjoy a slice from frozen, thaw it overnight in the refrigerator. To reheat, you can gently warm individual slices in the microwave for about 15-20 seconds, or pop them in a toaster oven at 300°F (150°C) for a few minutes until warmed through. This brings back that fresh-baked warmth and makes the chocolate chunks wonderfully gooey again. Consider trying a hibiscus water recipe for a refreshing drink.

Frequently Asked Questions About Chocolate Chunk Pumpkin Bread

Can I make chocolate chunk pumpkin bread with different types of chocolate?

Absolutely! While dark chocolate chunks create a lovely contrast, feel free to experiment. Milk chocolate chips, semi-sweet chocolate chips, or even white chocolate chips work wonderfully. For a truly decadent experience, try using chopped chocolate bars. This flexibility makes the pumpkin bread recipe easy chocolate additions you love. You might also enjoy a spinach artichoke dip recipe.

What makes this chocolate chunk pumpkin bread so moist?

The magic behind this moist chocolate chunk pumpkin bread comes from a few key ingredients: the canned pumpkin puree provides moisture and a tender crumb, while the vegetable oil keeps the loaf from drying out during baking. Combined with the correct balance of leavening agents, you get a perfectly tender, never-dry slice every time.

How do I store leftover chocolate pumpkin bread?

Once completely cooled, you can store your chocolate chunk pumpkin bread at room temperature in an airtight container for up to 3 days. For longer storage, wrap it tightly in plastic wrap and then foil, and freeze for up to 3 months. Reheat slices gently in the microwave or toaster oven.

Can I make this a gluten-free chocolate chunk pumpkin bread?

While this recipe is written for all-purpose flour, you can certainly adapt it for a gluten-free version. Use a good quality gluten-free all-purpose flour blend that contains xanthan gum. You might need to adjust the liquid slightly, as gluten-free flours can absorb moisture differently. This is a great way to customize your pumpkin bread recipe easy chocolate treat! For a savory option, try a whole roasted cauliflower recipe.

Variations of Chocolate Chunk Pumpkin Bread You Can Try

This basic recipe is fantastic, but that doesn’t mean we can’t have some fun with it! I love exploring different ways to make this bread even more exciting. Here are a few variations you might want to try for your next bake.

Dietary Swap: Gluten-Free Delight: For those avoiding gluten, simply swap out the all-purpose flour for a good quality 100% gluten-free baking blend that includes xanthan gum. You might find you need a touch more liquid, so add a tablespoon of milk if the batter seems too stiff.
Flavor Boost: Extra Spices & Nuts: Want an even more intense fall flavor? Add an extra half teaspoon of cinnamon and a pinch of ground cloves to the dry ingredients. Chopped pecans or walnuts folded in with the chocolate chunks add a wonderful crunch and nutty depth to your spiced pumpkin bread chocolate chunks.
Cooking Method: Mini Loaves or Muffins: Instead of a large loaf pan, you can pour the batter into mini loaf pans or even muffin tins. Adjust the baking time accordingly – mini loaves usually take about 30-35 minutes, and muffins about 20-25 minutes, or until a toothpick comes out clean.
Flavor Twist: Cream Cheese Swirl: For a decadent treat, make a simple cream cheese filling by mixing 4 oz softened cream cheese with 2 tablespoons sugar and 1/4 teaspoon vanilla extract. Dollop spoonfuls of this over the batter in the pan and swirl gently with a knife.