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The BEST Chocolate Chip Pumpkin Bread (or Muffins)

This soft, moist pumpkin bread — perfectly spiced and studded with chocolate chips — is so delicious, it will replace any other recipe you’ve ever tried!

The BEST Chocolate Chip Pumpkin Bread (makes multiple loaves or muffins) | {Five Heart Home}Thank y’all for sticking with me through all of the pumpkin posts this fall. It’s been almost three weeks since my last one, so at least I’m trying to space out my addiction, right? πŸ˜‰ However, considering the various incarnations of pumpkin that I’ve shared since September, I would be remiss not to include my all-time favorite, tried and true, classic pumpkin treat. It’s not fancy or exciting, but it’s oh-so-good. Today I’m sharing with you my top-secret recipe for the very best pumpkin bread (or muffins).

Okay, so it’s not really top-secret. I’ve been making this pumpkin bread for over 10 years now, and every time I’m asked for the recipe (which is a lot), I always freely share it. But today, I’m letting y’all in on the fun, too!

The BEST Chocolate Chip Pumpkin Bread (makes multiple loaves or muffins) | {Five Heart Home}There are several reasons why this has become my numero uno version of pumpkin bread. First off, of course, is the taste. This pumpkin bread has just the right amount of pumpkin-ness balanced by just the right amount of spice (thank you, cinnamon and nutmeg). It’s generously studded with mini chocolate chips as well, because, why not? And this bread is unbelievably soft and moist without being too heavy.

The BEST Chocolate Chip Pumpkin Bread (makes multiple loaves or muffins) | {Five Heart Home}In addition to all of that, this recipe makes a lot. Once you try it, you’ll realize that this is a good thing because (a.) one loaf isn’t enough at the rate you’ll find yourself flying through it, and (b.) it’s fabulous for gift giving, as one batch can cover multiple gifts. It also freezes well, if you actually have the discipline to pace yourself with the first loaf and want to save the subsequent loaves for a later date. Now I don’t have the discipline to pace myself when it comes to eating pumpkin bread in general, but I have baked this recipe ahead of time when expecting company or when preparing to go on a trip and it froze beautifully on those occasions.

This recipe is also flexible. Depending on your preference, you can churn out two large loaves, three more moderately-sized loaves, six mini loaves, dozens of muffins, or a boatload (~100) of mini muffins. You can see that on this particular occasion, I made mini muffins. They were a perfect treat for my son’s preschool class, and the leftovers made for yummy bite-sized snacking.

The BEST Chocolate Chip Pumpkin Bread (makes multiple loaves or muffins) | {Five Heart Home}So what are you waiting for? If you’re already a fan of pumpkin bread, I think you’ll love this version. If you’re planning on whipping up baked treats this holiday season for your friends/neighbors/children’s teachers, I know you’ll love how this recipe can knock out multiple gifts in one batch. And I guarantee that your pumpkin bread recipients will appreciate not only your thoughtful gesture, but your delicious homemade treat, to boot!

The BEST Chocolate Chip Pumpkin Bread (or Muffins)

Yield: 2 large loaves or ~3 dozen muffins (see end of recipe for alternate size options)

The BEST Chocolate Chip Pumpkin Bread (or Muffins)

This soft, moist pumpkin bread -- perfectly spiced and studded with chocolate chips -- is so delicious, it will replace any other recipe you've tried!

Ingredients

  • 3 1/2 cups flour
  • 1 tablespoon baking soda
  • 1 1/2 teaspoons salt
  • 1 tablespoon cinnamon
  • 1 teaspoon nutmeg
  • 1 (15 ounce) can pumpkin puree
  • 3 cups sugar
  • 1 cup vegetable oil (canola, safflower, etc.)
  • 2/3 cup water
  • 4 eggs
  • 1 teaspoon vanilla
  • 2 cups mini chocolate chips

Instructions

  1. Preheat oven to 350Β°F. Grease and flour two large (9 by 5-inch) loaf pans, or coat with nonstick cooking spray.
  2. In a large bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg. In another large bowl, blend together pumpkin puree, sugar, oil, water, eggs, and vanilla until well incorporated. Slowly add in flour mixture, mixing until just blended. Fold in chocolate chips.
  3. Divide batter between prepared pans. Bake for one hour, or until a toothpick inserted in the center comes out clean. Cool in pan for 5 minutes before turning out onto a wire rack to cool completely.

Notes

Loaf pans and muffin pans come in a variety of sizes, so the size of your pans will dictate how many loaves/muffins you get. Fill each pan about 2/3 full of batter. Below are the sizes of pans I've used and approximately how long they've needed to bake. If your pan sizes fall between these options, adjust the time accordingly. Regardless of the pans you use, consider these times a guideline, and bake until a toothpick inserted in the center comes out clean:

*Two 9 by 5-inch loaf pans -- 60 minutes; *Three 7 by 3-inch loaf pans -- 50 minutes; *Six mini loaf pans -- 40 minutes; *Approximately 3 dozen regular muffins -- 20 to 22 minutes; *Approximately 100 mini muffins -- 12 to 14 minutes

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http://www.fivehearthome.com/2013/10/28/the-best-chocolate-chip-pumpkin-bread-or-muffins/

Adapted from AllRecipes.

 

This post may be linked up to Live Laugh Rowe, Mandy’s Recipe Box, House of Rose, 4 Little Fergusons, Lil’ Luna, Uncommon Designs, and these fabulous parties!

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Comments

  1. Debbie Caraballo says:

    Yummy! Pinned it to have for December in Texas…Thanks a bunch, Samantha!

    Deb

    Johnny did pretty good Saturday, poor thing…;)

    • Samantha at Five Heart Home Samantha at Five Heart Home says:

      I hope this recipe is a hit with your crew, Deb!

      And yes, Johnny has an impressive way of achieving his best stats in the face of adversity. You could tell he was in pain at certain points on Saturday. He’s definitely got heart when it comes to playing football!

      Have a great night!

  2. These muffins look so moist and perfect!! I love pumpkin and choc!!

    • Samantha at Five Heart Home Samantha at Five Heart Home says:

      Thanks, Jocelyn! I usually feel like pumpkin bread is missing something if it doesn’t include chocolate chips. Of course, that probably speaks to my own chocolate addiction more so than a defect in the pumpkin bread… πŸ˜‰

  3. I love pumpkin chocolate chip muffins and these look delicious!

    • Samantha at Five Heart Home Samantha at Five Heart Home says:

      Thanks, Jenn! This is one of my favorite fall treats…I look forward to making it every year! Hope you enjoy it, too. πŸ™‚

  4. I’m not sure why we made pumpkin bread in Arizona in July, but we did. A Google search led me here, so I used your recipe. Everything you said about it is true, and more–moist, light texture, perfect spice to sweet ratio, fantastic crust. We used 60% bittersweet chocolate chips and they created a great flavor. My first bite led to five minutes of raving about how good it is. Thanks for a wonderful recipe!

    • Samantha at Five Heart Home Samantha at Five Heart Home says:

      Ha, Dawn…I love it that you’re making pumpkin bread in July (although I have to admit that when I saw there was a comment on this post this time of year, I figured that it must be spam). πŸ˜‰ I love it even more that this recipe was such a hit! I hope you enjoy it well into the fall months and for many years to come. Thanks for taking the time to leave such a nice comment…hope you have a great week! πŸ™‚

  5. Jaw dropping goodness!! I am in awe these are the most amazing pumpkin muffins ever!!! My house smells wonderful my husband and two kids have devoured the first dozen already!!! Thank you!!

    • Samantha at Five Heart Home Samantha at Five Heart Home says:

      Your comment made me blush, Shaunna. πŸ™‚ I am SO happy to hear that your family loved these muffins so much. They just so happen to be my favorites, too. πŸ˜‰ Hope you enjoy this recipe for many years to come!

  6. I made these last night and they are the BEST. I seriously think I could eat a dozen in one sitting πŸ™‚

    • Samantha at Five Heart Home Samantha at Five Heart Home says:

      I’m so glad that you think I named them appropriately, Kristin. πŸ˜‰ I agree that they’re the best…in fact, I might have to whip up a batch of them this weekend myself! Thanks for stopping by and happy Friday!

  7. Can I sub whole wheat pastry flour for the regular flour in this recipe? Thanks!

    • Samantha at Five Heart Home Samantha at Five Heart Home says:

      I regularly substitute whole wheat pastry flour for regular all-purpose flour in muffin recipes, Laura, and they always turn out great…so I see no reason why the substitution wouldn’t work here as well! πŸ™‚

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