Irresistible Pioneer Woman Pumpkin Chocolate Chip Bread Recipe

Pumpkin chocolate chip bread tantalizes taste buds with its luscious autumn charm, promising a symphony of warmth and sweetness in every bite.

Fragrant spices dance through the tender crumb, weaving magic with rich chocolate morsels scattered like edible gems.

This recipe transforms ordinary ingredients into an extraordinary sensory journey that whispers of crisp fall mornings and cozy kitchen moments.

Velvety pumpkin intertwines with melting chocolate chips, creating a harmonious blend that dances between rustic comfort and gourmet indulgence.

Each slice tells a story of seasonal bliss, inviting lovers of hearty baked treats to savor its delectable embrace.

Dense, moist, and impossibly delicious, this bread beckons you to slow down and relish a moment of pure culinary delight.

Quick Recipe Overview

Prep Time: 10 minutes

Cook Time: 1 hour 5 minutes

Total Time: 1 hour 10 minutes

Calories: 320 kcal

Servings: 11

Pumpkin Chocolate Chip Bread Ingredients

• Pumpkin Puree: Choose pure, smooth canned puree without added spices for consistent flavor.
• Light Brown Sugar: Look for soft, moist texture without hardened lumps.
• Granulated Sugar: Select fine, white crystals for even sweetness.
• Vegetable Oil: Pick neutral-flavored oil like canola for smooth texture.
• Eggs: Select fresh, room temperature eggs for better mixing.
• Buttermilk: Opt for full-fat version for richer taste and moisture.
• Vanilla Extract: Use pure extract for authentic, deep flavor.

• All-Purpose Flour: Choose unbleached flour for better texture.
• Pumpkin Pie Spice: Select freshly ground blend for vibrant aroma.
• Baking Powder: Check expiration date for maximum rising power.
• Baking Soda: Ensure it's fresh and clump-free.
• Kosher Salt: Pick coarse grains for balanced seasoning.

• Pumpkin Seeds, Chocolate Chips: Select high-quality, fresh additions for extra crunch and flavor.

Tools to Make Pumpkin Chocolate Chip Bread

• Mixing Bowl (Large): Roomy vessel for blending wet ingredients smoothly.
• Whisk: Perfect tool for creating silky, lump-free mixtures.
• Measuring Cups: Precise helpers for accurate ingredient amounts.
• Measuring Spoons: Small but mighty for capturing exact spice measurements.
• Loaf Pans (9×5 inches): Two trusty vessels for baking delectable bread.
• Baking Spray: Quick solution for preventing sticky situations.
• Toothpick: Handy tester for checking bread doneness.
• Wire Rack: Essential for cooling bread evenly and keeping crisp edges.
• Oven: Reliable heat source for transforming batter into golden loaves.

Easy Guide to Make the Bread

• Fire Up The Oven

Get your oven toasty at 350°F and place the rack smack in the center. This sets the stage for baking magic.

• Mix Wet Ingredients

Dump pumpkin puree, sugars, oil, eggs, buttermilk, and vanilla into a big bowl. Whisk everything until the mixture looks silky smooth and all ingredients dance together perfectly.

• Fold In Dry Components

Gently introduce flour, pumpkin pie spice, baking powder, baking soda, and salt into the wet mixture. Stir softly until just combined – no aggressive mixing allowed!

• Prep And Pour Batter

Coat two loaf pans with baking spray. Pour half the batter into one pan and sprinkle with pumpkin seeds. Stir chocolate chips into the remaining batter and pour into the second pan.

• Bake And Test

Slide the pans into the oven and bake for around an hour. Check readiness by poking a toothpick in the center – it should emerge clean and dry.

• Cool And Slice

Let the loaves rest in their pans for 10 minutes. Transfer to a cooling rack, allowing them to chill completely before cutting into delectable slices.

Spice and Chocolate Tips for Pumpkin Bread

• Add texture and crunch by sprinkling chopped walnuts or pecans on top before baking, transforming your bread with delightful nutty layers.
• Replace buttermilk with Greek yogurt for a tangier, richer flavor profile that keeps the bread incredibly moist and tender.
• Experiment with mix-ins like dried cranberries, white chocolate chips, or even a swirl of cream cheese to create unique taste experiences that surprise and delight.
• Wrap the cooled bread tightly in plastic wrap or aluminum foil, storing at room temperature for 3-4 days or freeze for up to 3 months, ensuring you always have a delicious treat ready to enjoy.

Serving Pumpkin Choco Bread Warm

• Breakfast Companion: Slice the pumpkin bread and pair it with a creamy spread of butter or cream cheese for a delightful morning treat.
• Afternoon Tea Delight: Serve thin slices alongside a steaming cup of chai or pumpkin spice latte for a cozy mid-day snack.
• Dessert Transformation: Top warmed slices with a scoop of vanilla ice cream or drizzle with caramel sauce for an indulgent dessert experience.
• Gift-Worthy Presentation: Wrap individual slices in parchment paper and tie with a rustic twine for a charming homemade food gift.

How to Keep Pumpkin Chocolate Bread Fresh

• Preserve Freshness: Store the pumpkin bread in an airtight container at room temperature for up to 4 days, keeping the slices soft and moist.
• Freeze for Later: Wrap individual slices or entire loaves tightly in plastic wrap, then aluminum foil. Freeze for up to 3 months, ensuring a quick treat whenever cravings hit.
• Refrigeration Strategy: Extend shelf life by storing in the refrigerator for 5-7 days. Place in a sealed container to maintain moisture and prevent drying out.
• Revive Leftover Slices: Gently warm refrigerated or frozen bread in the microwave for 10-15 seconds, or toast lightly in a toaster oven to bring back that fresh-baked warmth and texture.

Irresistible Pioneer Woman Pumpkin Chocolate Chip Bread Recipe

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• Total Time: 1 hour 10 minutes
• Yield: 11 1x

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Description

Spicy pumpkin chocolate chip bread brings warmth from autumn’s harvest. Rich chocolate morsels complement smooth pumpkin notes, inviting bakers to savor seasonal comfort with each delectable slice.

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Ingredients

Scale 1x2x3x

• 1 (15 oz/425 g) unsweetened pumpkin puree
• 3 cups all-purpose flour
• 1¼ cups light brown sugar
• 1 cup granulated sugar
• 1 cup vegetable oil
• 3 large eggs
• ¾ cup semisweet chocolate chips
• ½ cup buttermilk
• 2 tsps pumpkin pie spice
• 1½ tsps baking powder
• 1 tsp baking soda
• 1 tsp kosher salt
• 1 tsp vanilla extract
• ¼ cup pumpkin seeds
• baking spray with flour (for greasing)

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Instructions

1. Preparation: Preheat oven to 350°F (175°C) with rack positioned centrally for uniform heat distribution.
2. Mixing Wet Ingredients: Combine pumpkin puree, brown sugar, granulated sugar, vegetable oil, eggs, buttermilk, and vanilla extract in a large mixing bowl. Whisk until thoroughly blended and smooth.
3. Incorporating Dry Ingredients: Gradually fold flour, pumpkin pie spice, baking powder, baking soda, and kosher salt into the wet mixture. Blend minimally to maintain light, tender bread texture. Gently fold in chocolate chips.
4. Pan Preparation: Coat two 9-by-5-inch loaf pans with flour-based baking spray. Distribute batter evenly between pans, sprinkling pumpkin seeds across one batter layer.
5. Baking Process: Smooth batter surfaces and place pans in preheated oven. Bake for 60-65 minutes, checking doneness by inserting a toothpick into the center – it should emerge clean.
6. Cooling Stage: Remove from oven and let loaves rest in pans for 10 minutes. Transfer to wire cooling rack, allowing breads to cool completely before slicing to maintain structural integrity.

Notes

• Prevent Overmixing: Stir batter minimally to keep bread tender and avoid tough, dense texture.
• Seed and Chocolate Layering: Create visual and textural interest by separating pumpkin seeds and chocolate chips in distinct layers.
• Moisture Matters: Use fresh buttermilk and pumpkin puree for maximum flavor and soft, rich crumb.
• Cooling Technique: Let bread rest in pan briefly before transferring to wire rack to maintain structural integrity and prevent crumbling.

• Prep Time: 10 minutes
• Cook Time: 1 hour 5 minutes
• Category: Breakfast, Snacks, Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 11
• Calories: 320
• Sugar: 22 g
• Sodium: 200 mg
• Fat: 18 g
• Saturated Fat: 2.5 g
• Unsaturated Fat: 12 g
• Trans Fat: 0 g
• Carbohydrates: 40 g
• Fiber: 1.5 g
• Protein: 4 g
• Cholesterol: 50 mg