Chocolate Chip Pumpkin Bread With Warm Spice and Melted Chocolate
By Isabella Quinn
Prep
10 min
Cook
70 min
Total
80 min
Servings
12
Level
Easy
Use canned pumpkin to add 15 ounces of pumpkin flavor to quick bread. Chocolate Chip Pumpkin Bread, which also contains chocolate chips, is a moist, flavored quick bread with bits of melted chocolate. Canned pumpkin helps make pieces of quick bread made from the same batter have similar textures.
Mix flour, brown sugar, white sugar, pumpkin pie spice, baking soda, salt, and baking powder in a bowl. Whisk canned pumpkin, canola oil, and eggs in a separate bowl, then add to the flour mixture and stir to combine. Stir in 1 cup of chocolate chips and bake the loaf mixture in a greased loaf pan to distribute pumpkin and chocolate chips evenly throughout the baked loaf.
At 350 degrees, bread usually bakes in 60 to 70 minutes. The recipe recommends a method for checking that the bread is done: inserting a toothpick or tool and checking for clean removal. Let bread cool in the pan for 10 minutes before removing it to cool further on a wire rack. A common error in preparing quick breads is overmixing when combining ingredients. Overmixing can change the texture of the loaf's crumb.
Serve warm with salted butter, as suggested. Keep baked bread wrapped at room temperature for up to 2 days or refrigerated for up to 1 week. Slices of cold bread can be heated briefly in the microwave for about 10 seconds before eating.
Why we keep this one around
- Canned pumpkin adds moisture and squash flavor to the bread. It prevents the bread from drying out and keeps other spices in the recipe clear.
- Brown and white sugars provide additional flavors to the pumpkin layer, adding caramel flavor to the pumpkin but not masking the chocolate chips.
- Any type of milk, semisweet, or dark chocolate chips can be used as a substitute for chocolate flavor in other foods at home.
- Pumpkin pie spice is a mix of spices often found in fall recipes that can make preparation easier while giving the bread its familiar fall character.
- Canola oil makes the bread moist and pairs well with pumpkin and eggs. No need to soften the butter before including it in the batter.
- One 15-ounce can of pumpkin is enough to make this recipe. This recipe is a good option to use when canned pumpkin is available in the fall.
Ingredients
- •1 ⅔ cups all-purpose flour
- •1 cup brown sugar
- •½ cup granulated sugar
- •2 teaspoons pumpkin pie spice
- •1 teaspoon baking soda
- •¾ teaspoon salt
- •½ teaspoon baking powder
- •15 ounces canned pumpkin
- •½ cup canola oil
- •2 large eggs
- •1 cup chocolate chips
Instructions
- 1
Preheat the oven to 350 degrees.
- 2
Spray a loaf pan with non-stick spray.
- 3
Add the flour, brown sugar, granulated sugar, pumpkin pie spice, baking soda, salt, and baking powder to a large mixing bowl and whisk to combine.
- 4
Add the pumpkin, oil, and eggs to a smaller bowl and whisk well to combine.
- 5
Pour the pumpkin mixture into the dry ingredients and stir until just combined.
- 6
Stir in the chocolate chips.
- 7
Spread the batter into the prepared loaf pan.
- 8
Bake for 60 to 70 minutes, or until a tester comes out clean.
- 9
Cool for 10 minutes in the pan before removing to a wire rack to cool completely.
FAQ
Nutrition (per serving)
299
Calories
3g
Protein
14g
Fat
42g
Carbs
Reviews
Pin this recipe
Tap an image to save it to Pinterest.
