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Pumpkin Chocolate Chip Bread Recipe

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4.2 from 182 reviews

This Pumpkin Chocolate Chip Bread is a moist, flavorful loaf perfect for fall or any time you crave a comforting treat. Infused with warm pumpkin pie spice and studded with semi-sweet chocolate chips, this bread combines the natural sweetness of pumpkin puree with rich chocolate for a delightful balance. Easy to prepare and baked in a loaf pan, it’s perfect for breakfast, snacks, or dessert.

  • Total Time: 1 hour 15 minutes
  • Yield: 1 loaf (about 10-12 slices)

Ingredients

Dry Ingredients

  • 1 ½ cups (plus 1 tablespoon) all-purpose flour, divided
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon baking soda
  • ½ teaspoon salt

Wet Ingredients

  • 2 large eggs, at room temperature
  • ½ cup packed dark brown sugar
  • ½ cup granulated white sugar
  • 1 cup pumpkin puree
  • ¾ cup vegetable oil
  • 1 teaspoon pure vanilla extract

Add-ins

  • 1 cup (plus 2 tablespoons) semi-sweet chocolate chips, divided

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan with non-stick baking spray and line the bottom with parchment paper to prevent sticking. Set aside.
  2. Mix Dry Ingredients: In a medium bowl, whisk together 1 ½ cups of all-purpose flour, pumpkin pie spice, baking soda, and salt. Make sure they are evenly combined, then set this mixture aside.
  3. Beat Eggs and Sugars: In another large bowl, use a hand blender or whisk to beat the eggs, dark brown sugar, and granulated sugar together for about a minute until the mixture is smooth and slightly thickened.
  4. Add Pumpkin and Oils: Add the pumpkin puree, vegetable oil, and vanilla extract to the egg-sugar mixture. Mix well until fully incorporated and smooth.
  5. Combine Wet and Dry Mixtures: Gradually add the dry flour mixture to the wet ingredients. Stir carefully until everything is well combined, but avoid over-mixing to keep the bread tender.
  6. Prepare Chocolate Chips: Toss 1 cup of the semi-sweet chocolate chips with the reserved 1 tablespoon of flour to coat them. This prevents the chocolate chips from sinking to the bottom during baking.
  7. Fold in Chocolate Chips: Gently fold the flour-coated chocolate chips into the batter using a spatula, distributing them evenly.
  8. Fill Pan and Top with Chocolate: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Sprinkle the remaining 2 tablespoons of chocolate chips evenly over the top of the batter.
  9. Bake the Bread: Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean. If the top starts to brown too quickly, loosely cover the bread with foil halfway through baking to prevent over-browning.
  10. Cool and Serve: Remove the bread from the oven and allow it to cool in the pan on a wire rack for 10 minutes. Then, carefully remove the bread from the pan, slice, and serve warm or at room temperature.

Notes

  • Make sure the eggs are at room temperature for better mixing and texture.
  • Do not over-mix the batter to avoid a dense bread texture.
  • Coating the chocolate chips with flour helps to keep them evenly distributed throughout the bread.
  • If you don’t have pumpkin pie spice, you can substitute with a mix of cinnamon, nutmeg, ginger, and cloves.
  • Store the bread in an airtight container at room temperature for up to 3 days or refrigerate to keep it fresh longer.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 60 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: American

Find it online: https://allyumcooks.com/pumpkin-chocolate-chip-bread-recipe/