chocolate chip pumpkin bread

An autumnal class act.

Breads like banana and pumpkin are so hard to screw up – this is why I love to tout them for beginner bakers craving cozy treats but not sure where to start. And, for us more experienced with flour and sugar, quick breads are a nice standby to have in the repertoire when we’re feeling a bit meh and just need to turn to the familiar.

I love pumpkin bread. I bake a couple loaves every year, a trend even before the advent of FMG. The spiced aroma and consistently beautiful flavor trick me into thinking we’re in a cool spell when it’s still 90 degrees of death outside.

And when you add chocolate chips, well, what could be better?

I do find the name quick bread a little funny because the loaves still take quite awhile to bake, but I guess the lack of rising time contributes to that titling. The good news is, you can prep this Chocolate Chip Pumpkin Bread in a flash, set it in the oven for awhile, and go about your chores and business until the timer dings and the kitchen smells glorious.

Well, you did set the timer, didn’t you?

Pantry staples, kid-friendly, full of chocolate, and brimming with pumpkin. I like the sound of that for a Friday, yeah?

Not So Quick Quick Bread

Also, love me a good one-bowl wonder.

As with most bakes goods, start out with the wet ingredients. Oil – I use canola, but any vegetable-based oil will do. You can try coconut but I find it greasy oftentimes – and brown sugar, then eggs, vanilla, and pumpkin.

Mix in your all purpose flour, baking powder, baking soda, and spices. We’re going with my trusty mix of cinnamon, ginger, and clove, and of course a touch of salt. Do not overmix this shit, just whisk or beat enough for the last streak of flour to vanish.

Then, fold in your chocolate chips with a spatula. Dark or semi-sweet will do.

Grease a 9 x 5 inch loaf pan with oil or butter. Pour in the batter and smooth out the tops with a spatula. I like to sprinkle on a few more chocolate chips once the batter is all scooped in.

Pop the pan in the oven for 60-65 minutes. Derp around your house in the meantime. Have a dance party. Cry in your closet. Whatever you gotta do boo.

Bread Service

You’ll know your loaf is ready when the center no longer jiggles, is nice and puffed, and a toothpick or skewer shoved near the center emerges mostly clean.

Cool the loaf in its house for a bit, then flip onto a wire rack to continue cooling. The best way to do this is to invert the loaf on a plate, then gently onto the rack. But if you’re an effective manhandler, go for it.

You’ll want to let the bread hang out for about 30 minutes, else it’ll crumble under the rage of your serrated knife. Don’t worry, the center will be plenty warm even after that duration.

Serve as is, or, if you’re feeling a little indulgent, with a pat of butter. And always with some coffee or tea. Maybe not always, but a hot beverage ups the ante for me.

And yes, this is far superior than anything you could buy from Shmuckbucks. Far less expensive, too. Just think: so long as you have most or all of the ingredients on hand, you’ll obtain a whole loaf of bread for about the same cost as one oversweet, spongey slice. I’d call that a bargain, ya’ll.

Tried this recipe out? Leave a rating and comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!

Fall treat yoself protocol:

Baked Bourbon Apple Cider Doughnuts

Pumpkin Butter Oatmeal Chocolate Chip Cookies

Baked Pumpkin Spice Doughnuts

Gooey Pumpkin Butter Cookie Pie

Better Than Coffee Shop Glazed Pumpkin Scones