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Chocolate Chip Pumpkin Bread

Chocolate Chip Pumpkin Bread

iamwinfred
This Chocolate Chip Pumpkin Bread is a soft, warmly spiced loaf with melty chocolate chips in every slice. Made with pantry staples and simple enough for beginners, it pairs perfectly with a hot cup of coffee on a crisp fall day. The bread stays moist and tender for days and freezes beautifully for make-ahead convenience.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 10 slices
Calories 280 kcal

Equipment

  • 9x5 inch loaf pan
  • Parchment paper optional, for lining the pan
  • Mixing bowl set
  • Whisk
  • Spatula
  • Measuring cups
  • Measuring spoons
  • Wire cooling rack
  • Toothpick

Ingredients
  

  • 1 ¾ cups all-purpose flour 210g; spooned and leveled
  • 1 teaspoon baking soda
  • ½ teaspoon sea salt
  • 1 teaspoon ground cinnamon
  • 1 cup canned pumpkin puree 240g; not pumpkin pie filling
  • ½ cup vegetable oil 120ml
  • 1 cup granulated sugar 200g; reduce to ¾ cup for less sweet
  • 2 large organic eggs room temperature
  • 1 teaspoon pure vanilla extract
  • ¾ cup semi-sweet chocolate chips 135g; reserve a small handful for topping

Instructions
 

  • Place an oven rack in the center position and preheat oven to 350°F (175°C). Grease a 9x5 inch loaf pan lightly with vegetable oil or line with parchment paper, leaving overhang on the long sides.
  • In a large mixing bowl, whisk together flour, baking soda, sea salt, and ground cinnamon for about 30 seconds until evenly combined and no clumps remain. Set aside.
  • In a second mixing bowl, whisk together pumpkin puree, vegetable oil, granulated sugar, eggs, and vanilla extract for about one minute until smooth with no streaks of egg or visible sugar granules.
  • Slowly pour the wet mixture into the dry ingredients. Switch to a spatula and gently fold from the bottom upward until the flour just disappears. Do not overmix.
  • Reserve a small handful of chocolate chips for topping. Gently fold the remaining chips into the batter with the spatula until evenly distributed.
  • Scrape the batter into the prepared loaf pan and spread evenly into the corners. Smooth the top and sprinkle the reserved chocolate chips over the surface.
  • Bake on the center rack for 60 to 70 minutes, checking at 60 minutes. The bread is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs. If the top browns too quickly, loosely cover with aluminum foil for the last 10 to 15 minutes.
  • Let the bread cool in the pan for about 10 minutes, then run a knife around the edges and lift out using the parchment overhang or turn onto a wire rack. Cool on the rack to prevent a soggy bottom. Slice and serve warm or cool completely for cleaner slices.

Notes

  • Use plain canned pumpkin puree, not pumpkin pie filling, for the best texture and flavor.
  • Spoon the flour into your measuring cup and level it off with a knife, because packed flour leads to a dense loaf.
  • Do not skip the cinnamon, since it brings out the pumpkin flavor beautifully.
  • Reduce the granulated sugar to ¾ cup if you prefer a less sweet bread.
  • Check your oven with an oven thermometer, because many ovens run hotter or cooler than the dial says.
  • Let the bread cool slightly before slicing to prevent crumbling.
  • For vegan option, replace each egg with a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water, rest 5 minutes) and use vegan chocolate chips.
  • Swap chocolate chips for white chocolate chips or chopped pecans for a different twist. Add ½ teaspoon nutmeg or ginger for extra spice.
  • Make gluten-free by using a 1:1 gluten-free all-purpose flour blend. Stir in ½ cup dried cranberries for a tart contrast.
  • Turn into muffins by baking in a muffin tin for 20 to 25 minutes.
  • Store at room temperature in an airtight container for up to 3 days. Refrigerate wrapped tightly for up to a week. Freeze whole loaf or slices wrapped in plastic and placed in a freezer bag for up to 3 months.
  • Reheat in a 300°F oven for 5 to 10 minutes, or microwave for 15 to 20 seconds.

Nutrition

Serving: 1SliceCalories: 280kcalCarbohydrates: 36gProtein: 4gFat: 14gSaturated Fat: 4gCholesterol: 37mgSodium: 200mgFiber: 2gSugar: 20g
Keyword chocolate chip pumpkin bread, easy quick bread, fall baking, pumpkin bread recipe, pumpkin chocolate chip loaf
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