Easy Pumpkin Spice Chocolate Chip Quick Bread Recipe
What if I told you that you could create a mouthwatering homemade treat without spending hours in the kitchen? This simple and easy Krusteaz pumpkin bread recipe proves that homemade can be both effortless, heartwarming, and incredibly delicious.
One of the things I look forward to making this time of year is homemade pumpkin bread.
There is something so comforting about the aromas that fill our home as the bread bakes in the oven during the fall season and the delicious taste of pumpkin bread instantly warms the soul on a cool autumn day.
And while I love baking from scratch, sometimes as a busy mom with a full time job, my schedule doesn’t allow it. So, instead of not baking at all, I turn to the store for a little assistance with pre-made mixes.
Using pre-made mixes for pumpkin bread or any baked goods doesn’t mean you’re compromising on flavor or that your creation isn’t “homemade”.
It allows you to explore new ways to personalize the recipe and saves you time in the kitchen by not having to measure all of the dry ingredients.
In this blog post, I’m sharing my secrets to turning a pre-made pumpkin bread mix into a delicious treat that will become a favorite fall recipe for your family too.
I think you’ll find my pumpkin spice chocolate chip quick bread recipe is a testament to the simple pleasures of baking.
It’s a reminder that a little shortcut can lead to a whole lot of happiness and full, satisfied bellies.
Why use Krusteaz pre-made pumpkin bread mix over other brands?
I’ve been using Krusteaz mixes for years. Krusteaz is known for its high quality ingredients which means a consistent and delicious result each time you use their baking mixes.
Here’s a few of the reasons I choose Krusteaz pre-made mixes over the other brands you’ll find in the grocery store.
- Quality Ingredients: They use premium ingredients without artificial flavors, ensuring the final product tastes just as good as a loaf made from scratch.
- Consistency: You’ll find each loaf of pumpkin bread turns out perfectly when using Krusteaz pumpkin spice baking mix no matter if it’s your first or hundredth attempt.
- Versatility: Other mixes might lack the flexibility to experiment with additional ingredients (we’ll talk more about this in a minute).
- Time Efficiency: Krusteaz will save you time in the kitchen without compromising on delicious flavors.
What’s unique about this pumpkin bread recipe compared to others you might find?
Convenience and creativity is what sets this recipe apart from others you might find or already have in your recipe box.
By starting with Krusteaz Pumpkin Bread Mix, you’ll have a reliable baking foundation, ensuring consistent and delicious results.
The true secret to the uniqueness and deliciousness of this recipe is the use of apple cider in place of water. The apple cider infuses the bread with the a rich fall flavors and creates a moist pumpkin bread.
White chocolate chips are another unique addition to this loaf of bread. They add a little touch of sweetness and texture.
It’s the blend of quality, simplicity, and inventive ingredients that makes this recipe a standout choice among the multitude of pumpkin bread recipes you’ll find out there!
What you’ll love about this recipe:
Pumpkin Bread Ingredients
These are the simple ingredients you’ll need for this pumpkin spice bread recipe.
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Best Pumpkin Bread Recipe
Pre-heat oven to 350 degrees.
Prepare a 9″x 5″ bread pan with a piece of parchment paper or spray with cooking spray.
In a medium bowl, stir the pumpkin box mix with 1 cup of the chocolate chips.
Mix together until the chocolate chips are coated in the dry ingredients, and then create a well in the middle of the bowl.
In another bowl, combine eggs, apple cider, and vegetable oil.
Note: Make sure to mix your dry ingredients and wet ingredients separately. This will help you achieve a moist, tender crumb without the risk of over mixing.
Pour the wet ingredients into the dry ingredients and combine with a whisk until well blended.
Spoon batter into the prepared pan.
Sprinkle the top of the batter with the additional 1/4 cup of white chocolate chips.
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Bake in the oven for about 52-57 minutes until the top of loaf is golden brown, or until a toothpick inserted in the center comes out clean.
Allow loaf to cool 10 minutes, then gently loosen and remove from pan. Place on a wire rack to continue cooling.
Enjoy!
Tips & Tricks
- Always preheat your oven before baking. This ensures that your bread bakes evenly and rises properly.
- You can use a 8″x4″ loaf pan. Just make sure to adjust the baking time to about 57-62 minutes.
- To prevent your bread from sticking, generously spray your loaf pan with cooking spray or cover with parchment paper. This step ensures an easy release after baking.
- Use apple cider instead of water. The natural sweetness and acidity of cider not only enhance the flavor but also contribute to the bread’s overall moistness.
- Get creative with your chocolate morsels. While white chocolate chips provide a sweet contrast, feel free to experiment with dark chocolate, milk chocolate, or even butterscotch chips!
- Mix your dry and wet ingredients separately. This method prevents over mixing, ensuring a tender, moist texture in every bite.
- Opt for a whisk instead of a spatula when combining your wet and dry ingredients. Whisking not only ensures thorough mixing but also incorporates air into the batter. This aeration results in a lighter, fluffier texture in your bread.
- Allow your pumpkin bread to cool in the pan for about 10 minutes before transferring to a cooling rack. Cooling it in the pan helps it retain its shape, and cooling on a rack prevents sogginess by allowing air circulation.
Can I use water instead of apple cider in this recipe?
Yes, you can use water instead of apple cider in the recipe. Using apple cider does add a unique depth of flavor and natural sweetness to the bread.
However, if you prefer or don’t have apple cider on hand, water is perfectly fine and will still yield a tasty bread.
FAQs About Pumpkin Bread
How to Store Pumpkin Spice Bread
Once your pumpkin bread has cooled completely, either wrap it tightly in plastic wrap or aluminum foil or place inside of an airtight container.
Pumpkin bread can be stored at room temperature for up to 2-3 days.
For longer freshness, you can refrigerate it for up to a week or freeze it for up to 3 months. When you’re ready to enjoy your bread, simply thaw at room temperature or reheat gently in the oven.
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Best Pumpkin Bread With White Chocolate Chips
Ingredients
- 15 oz. box Krusteaz Pumpkin Spice Quick Bread Mix
- 2/3 cup Apple Cider
- 1/2 cup Vegetable Oil
- 2 Eggs
- 1 1/4 cups White Chocolate Chips
Instructions
- Pre-heat oven to 350 degrees.
- Prepare a 9"x 5" bread pan with a piece of parchment paper or spray with cooking spray.
- In a medium bowl, stir the pumpkin box mix with 1 cup of the chocolate chips.
- Mix together until the chocolate chips are coated in the dry ingredients, and then create a well in the middle of the bowl.
- In another bowl, combine eggs, apple cider, and vegetable oil.
- Pour the wet ingredients into the dry ingredients and combine with a whisk until well blended.
- Spoon batter into the prepared pan.
- Sprinkle the top of the batter with the additional 1/4 cup of white chocolate chips.
- Bake in the oven for about 52-57 minutes until the top of loaf is golden brown, or until a toothpick inserted in the center comes out clean.
- Allow loaf to cool 10 minutes, then gently loosen and remove from pan. Place on a wire rack to continue cooling.
Notes
- Always preheat your oven before baking. This ensures that your bread bakes evenly and rises properly.
- You can use a 8″x4″ loaf pan. Just make sure to adjust the baking time to about 57-62 minutes.
- To prevent your bread from sticking, generously spray your loaf pan with cooking spray or cover with parchment paper. This step ensures an easy release after baking.
- Use apple cider instead of water. The natural sweetness and acidity of cider not only enhance the flavor but also contribute to the bread’s overall moistness.
- Get creative with your chocolate morsels. While white chocolate chips provide a sweet contrast, feel free to experiment with dark chocolate, milk chocolate, or even butterscotch chips!
- Mix your dry and wet ingredients separately. This method prevents over mixing, ensuring a tender, moist texture in every bite.
- Opt for a whisk instead of a spatula when combining your wet and dry ingredients. Whisking not only ensures thorough mixing but also incorporates air into the batter. This aeration results in a lighter, fluffier texture in your bread.
- Allow your pumpkin bread to cool in the pan for about 10 minutes before transferring to a cooling rack. Cooling it in the pan helps it retain its shape, and cooling on a rack prevents sogginess by allowing air circulation.
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Sounds delicious!
I just made a pumpkin bread with Krust ys’ mix and as you said their mixes are the best. I added some extra pumpkin pie spice and some raisins. Next time I will give the apple juice a try with some dried cranberries.