Pumpkin Bread With Chocolate Chips
Moist pumpkin bread with rich chocolate chips, blending warm spices and sweet pumpkin flavor, perfect for cozy mornings or holiday treats enjoyed by all ages.
Ingredients
Instructions
- Cream together margarine, sugar, and eggs until smooth.
- In a separate bowl, blend flour, salt, soda, cinnamon, nutmeg, cloves, and ginger.
- Add the dry ingredients and pumpkin alternately to the creamed mixture, mixing well after each addition.
- Stir in chocolate chips last.
- Pour batter into a greased loaf pan.
- Bake at 350°F (175°C) for about 60 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool before removing from the pan and slicing.
Tips & Substitutions
For a richer flavor, consider using unsalted butter instead of margarine. You can also substitute half of the white sugar with brown sugar for added moisture and depth. For a gluten-free option, use a 1:1 gluten-free flour blend. Add nuts for extra crunch or replace chocolate chips with dried cranberries for a different twist. Always check the doneness with a toothpick for best results.
Serving Suggestions
Serve slices of pumpkin bread warm with a pat of butter or cream cheese for a delightful breakfast or snack. It pairs beautifully with coffee or tea. For a festive touch, try serving it alongside a scoop of vanilla ice cream or with a drizzle of caramel sauce. This bread also complements flavors in pumpkin pie layer cake or other fall desserts.
Storage & Reheating
Store leftover pumpkin bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a week or freeze for up to 3 months. To reheat, simply slice and warm in the microwave for about 15-20 seconds or toast lightly for a crisp exterior.
Nutrition & Diet Analysis (per serving)
Each serving of Pumpkin Bread With Chocolate Chips contains roughly 377 calories, with 6g protein, 42g carbohydrates, and 22g fat. It is an excellent source of dietary fiber (21% of the Daily Value), and a good source of protein and calcium. Note that it is relatively high in sodium, at 827mg per serving (36% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin puree instead of canned. To make your own, roast a pumpkin until tender, scoop out the flesh, and blend until smooth. Just make sure to drain any excess moisture to prevent the bread from becoming too wet. One cup of fresh puree is equivalent to a 15-ounce can.
What can I substitute for chocolate chips?
If you're looking for alternatives to chocolate chips, you can use white chocolate chips, butterscotch chips, or even dried fruits like raisins or cranberries. Nuts such as walnuts or pecans also make a great addition. Adjust the quantity to your taste preference, keeping in mind the overall sweetness of the bread.
How can I tell when the bread is done baking?
To check if the pumpkin bread is done, insert a toothpick into the center. If it comes out clean or with a few moist crumbs, the bread is ready. If there is wet batter on the toothpick, continue baking, checking every 5 minutes. Avoid opening the oven too frequently, as this can affect the baking time.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).