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Pumpkin Chocolate Chip Bread Recipe

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★★★★★

4.6 from 54 reviews

This Pumpkin Chocolate Chip Bread is a moist, flavorful quick bread perfect for fall or any time you crave a comforting treat. Made with pumpkin puree, warm spices, and optional semi-sweet chocolate chips, it provides a delightful balance of sweetness and spice with a tender crumb. The recipe uses simple ingredients and comes together easily, baking to a golden loaf that keeps well.

Ingredients

Scale

Dry Ingredients

  • 1 and ¾ cups (210g) all-purpose flour (measured properly)
  • 1 and ½ teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • ¾ teaspoon salt

Wet Ingredients

  • ⅔ cup (132g) firmly packed light or dark brown sugar
  • ½ cup (112mL) vegetable oil or melted butter
  • 2 large eggs, room temperature
  • 1 cup pumpkin puree, room temperature
  • ⅓ cup milk (any fat content or non-dairy), room temperature
  • 1 and ½ teaspoons vanilla extract

Additional

  • ⅔ cup (112g) semi-sweet chocolate chips (optional)

Instructions

  1. Prepare Oven and Pan: Preheat your oven to 350ºF (177ºC). Spray a 9″ x 5″ loaf pan generously with non-stick spray to ensure easy removal of the bread after baking. Set the pan aside.
  2. Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, pumpkin pie spice, ground cinnamon, and salt until well combined. This ensures even distribution of the leavening agents and spices.
  3. Combine Wet Ingredients: In a medium bowl, whisk the brown sugar and your choice of vegetable oil or melted butter until lump-free. Add the eggs one at a time, mixing smoothly. Then incorporate the pumpkin puree, milk, and vanilla extract, whisking until the mixture is smooth and uniform.
  4. Combine Wet and Dry: Pour the wet mixture into the bowl with dry ingredients. Gently stir together using a spatula or wooden spoon just until all ingredients are combined and no streaks of flour remain. Avoid overmixing to keep the bread tender.
  5. Add Chocolate Chips: If using, fold in the semi-sweet chocolate chips evenly throughout the batter with gentle strokes to prevent breaking the chips or overworking the batter.
  6. Bake the Bread: Pour the batter into the prepared loaf pan, smoothing the top if needed. Bake in the preheated oven for 42 to 50 minutes. To avoid over-browning, tent foil over the top halfway through baking if you notice excessive darkening. Check doneness by inserting a toothpick or cake tester into the center; it should come out mostly clean with just a few moist crumbs.
  7. Cool and Serve: Remove the bread from the oven and allow it to cool completely in the pan placed on a wire rack. This helps the loaf set and makes slicing easier. Serve fresh or store leftovers at room temperature for up to 4 days, refrigerate up to a week, or freeze tightly wrapped for up to 3 months.

Notes

  • Oil or Butter: Both work well in this recipe. Oil tends to give better moisture and texture, but melted butter adds flavor. Melted coconut oil is also a viable alternative.
  • Pumpkin Measurement: Measuring pumpkin puree by volume (using measuring cups) is recommended due to varying moisture levels depending on brand.
  • Milk Choice: Whole cow milk is preferred, but any milk type or non-dairy milk can be used based on dietary needs or preferences.
  • Bake Time Variability: Bread made with butter tends to bake faster than with oil, and bread without chocolate chips bakes faster than with them. Start checking doneness at 40 minutes, then every 2-3 minutes thereafter.

Keywords: Pumpkin bread, chocolate chip bread, pumpkin chocolate chip bread, fall bread recipe, quick bread, pumpkin spice bread

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