Pumpkin Chocolate Chip Bread
Pumpkin Chocolate Chip Bread has all the taste of pumpkin pie packed into an autumn spiced bread studded with dark chocolate chips. Sweet, tender crumbs and plenty of pumpkin flavor make this cozy treat so delicious you’ll devour it the first day.
Cinderella’s fairy godmother turned a perfectly good pumpkin into a carriage. If you ask me, she should’ve called an Uber. Any pumpkin doubling as a horse-drawn cart could be put to better use than hauling Cinderella’s butt to a ball. Like bibbidi-bobbidi-boo’ing it to the Libby’s factory to be pureed and plopped into metal cans.
We could use a little magic right now. In case you haven’t heard, Americans shopping for canned pumpkin are finding bare shelves at their grocery store. At the freaking start of the fall baking season!
Just when I thought 2020 couldn’t get any more disastrous the worst crisis yet is upon us. Call the National Guard, call Charlie Brown’s Great Pumpkin then call the Headless Horsemen and beg for his jack-o-lantern face substitution. We need every pumpkin we can get our hands on. Pronto.
Like a fortune teller, I foresaw this squashastrophe months ago. Come to think of it, it’s probably my fault. When corona quarantined the whole world I hoarded cans of pumpkin instead of toilet paper and pasta. You can thank me later for my pumpkin prudence. Seriously, this scrumptious bread wouldn’t exist without my plague stash of pumpkin.
(Shout out to my stash of chocolate chips for also coming in handy.)
If you’re lucky enough to find pumpkin puree, stock up. You’ll definitely want to make this Pumpkin Bread with Dark Chocolate Chips more than once. It has all the taste of pumpkin pie packed into an autumn spiced bread that’s studded with dark chocolate chips. Sweet, tender crumbs and plenty of pumpkin flavor make this cozy treat so delicious you’ll devour it the first day.
Before sharing the recipe for Pumpkin Bread with Chocolate Chips here are a few tips to help you out:
Ingredient Tips and Tricks
Always use the spoon and level method to measure flour. Scooping flour is a no-no. That technique overpacks flour into the measuring cup which will result in dry, dense bread.
If you don’t have pumpkin pie spice make your own concoction by combining equal amounts of ground ginger, ground cinnamon, ground nutmeg, ground cloves and ground allspice. Store excess in a sealed container at room temperature.
I used Ghirardelli 60% Cacao Dark Chocolate Chips but feel free to substitute semi-sweet or milk chocolate chips. White chips might be a nice option, too.
Preparation Tips and Tricks
Total bake time for this pumpkin chocolate chip bread is 60 minutes, but cover loosely with aluminum foil after the first 30 minutes to prevent overbrowning.
Storage and Freezing Tips for Pumpkin Chocolate Chip Bread
Cover bread with plastic wrap and store at room temperature up to 3 days or in the refrigerator up to 7 days.
To make ahead just bake, cool and wrap bread in plastic then in aluminum foil and freeze up to 3 months. Thaw overnight in the refrigerator.
I hope you enjoy this Pumpkin Chocolate Chip Bread recipe. Please leave a comment and rating at the bottom of this blog when you try it for yourself. And, while you’re at it, sign up for my weekly Recipe Newsletter so you never miss a tempting recipe.
Finally, if you go crazy for pumpkin baked goods check out these Pumpkin Cheesecake Bars. Two of fall’s best flavors, pumpkin and cheesecake, swirl together in these scrumptious dessert bars. Smooth and creamy and warmly spiced, the marbled filling sits atop a buttery graham cracker crust sliced into bars for a bite-size indulgence.
Pumpkin Chocolate Chip Bread
Ingredients
- 1 1/2 cups all-purpose flour unbleached
- 1 tsp baking soda
- 2 tsp ground cinnamon
- 1 tsp pumpkin pie spice
- 3/4 tsp sea salt fine
- 2 large eggs room temperature
- 1/2 cup granulated sugar
- 1 cup light brown sugar packed
- 1 1/2 cups pumpkin puree
- 1/2 cup vegetable oil
- 1/4 cup whole milk
- 1 cup dark chocolate chips divided
Instructions
- Preheat oven to 350 degrees. Grease and flour a 9 x 5 loaf pan. Set aside.
- Add flour, baking soda, cinnamon, pumpkin pie spice and salt to a large bowl and whisk until combined. Set aside.
- In a separate bowl whisk eggs, granulated sugar and brown sugar until well combined.
- Add pumpkin puree, oil and milk and continue whisking until well combined.
- Add dry ingredients to the pumpkin mixture and stir gently with a wooden spoon until just combined. Batter will be slightly lumpy. Do not overmix.
- Gently fold 2/3 cup of chocolate chips into the batter then pour into the prepared loaf pan. Level with a spatula and scatter remaining chocolate chips on top of the batter.
- Bake for 30 minutes then loosely cover top with aluminum foil to prevent overbrowning. Bake for an additional 25-30 minutes or until a toothpick inserted into the center of the loaf comes out with a few moist crumbs. For moist bread, avoid overbaking.
- Remove pan from oven and place on a wire rack to cool completely before slicing.
- Cover bread with plastic wrap and store at room temperature for up to 3 days or in the refrigerator up to 7 days.