Can I use fresh pumpkin instead of canned?

Sure. I’ve done it a few times when I had leftover roasted pumpkin. It works, but only if it’s the thick, creamy kind. None of that stringy, watery stuff. I’ve had the best luck with sugar pie pumpkins. That said, canned is way easier, and honestly? Most of the time, I can’t taste the difference.

Why did my pumpkin bread come out dense?

Ugh, it’s happened to me too. Usually it’s from overmixing or using too much flour. I’ve learned to just stir until things barely come together. Also, scoop your flour with a spoon into the measuring cup, don’t dunk the whole cup in the bag. I used to do that and wondered why my bread came out heavy every time.

If it survives longer than 24 hours in your house (props if it does), I just wrap it in plastic wrap and leave it on the counter. After a couple days, into the fridge it goes. Freezes great too, I wrap slices in parchment and stash them in a freezer bag. It’s the best when you find one later and pop it in the toaster oven.

Can I make muffins or mini loaves with this?

Totally. I’ve done both. Muffins usually take around 20 minutes. Mini loaves can go closer to 30. Just keep an eye on them and do the toothpick thing. Also... they make great little gifts if you don’t eat them first.

Chocolate Chip Pumpkin Bread – Cozy, Easy Recipe You’ll Crave

Name: Best Chocolate Chip Pumpkin Bread
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: 8 slices
Cuisine: American
Ingredients: 1 1/4 cups all purpose flour; 1/2 tsp baking powder; 1/2 tsp baking soda; 1/4 tsp salt; 1 tsp ground cinnamon; 1/2 tsp ground cloves; 1/2 tsp ground nutmeg; 3 oz cooking oil; 2 large eggs; 1 cup sugar; 1 tsp vanilla; 1 cup pumpkin puree; 1 1/4 cup chocolate chips (divided); oil spray

Description

This moist and cozy Chocolate Chip Pumpkin Bread is packed with warm fall spices and melty chocolate chips. Perfect for cool mornings or a cozy dessert.

Ingredients

Scale

1 1/4 cups all purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp ground nutmeg
3 oz cooking oil
2 large eggs
1 cup sugar
1 tsp vanilla
1 cup pumpkin puree
1 1/4 cup chocolate chips (divided)
oil spray

Instructions

1. Preheat oven to 350°F.

2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg.

3. In a large bowl, mix oil, eggs, sugar, vanilla, and pumpkin puree until smooth. Stir in 1 cup of chocolate chips.

4. Add the dry ingredients to the wet and mix just until combined. Don’t overmix.

5. Spray an 8×4 loaf pan with oil. Pour the batter in and smooth the top. Sprinkle remaining 1/4 cup of chocolate chips on top.

6. Bake for 50–60 minutes or until a toothpick comes out clean.

7. Cool in pan for 10–15 minutes, then transfer to a wire rack to cool completely.

Notes

You can substitute 1 1/2 tsp pumpkin pie spice for the cinnamon, cloves, and nutmeg.
To store: wrap tightly and leave at room temperature for 2–3 days, refrigerate up to 1 week, or freeze individual slices.

Prep Time: 15 minutes
Cook Time: 55 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 292
Sugar: 26g
Sodium: 170mg
Fat: 12g
Saturated Fat: 1g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 43g
Fiber: 2g
Protein: 4g
Cholesterol: 41mg

Keywords: chocolate chip pumpkin bread, pumpkin recipes, fall baking