Chocolate Chip Pumpkin Bread

Name: Chocolate Chip Pumpkin Bread
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 2 loaves
Ingredients: 2 cups all-purpose flour; 1/2 tsp kosher salt; 1/2 tsp baking powder; 1 tsp baking soda; 1 tsp cinnamon; 1 tsp ground nutmeg; 3/4 tsp cloves; 2 cup granulated sugar; 3/4 cup butter; 2 egg; 15 oz pumpkin; 3/4 cup milk chocolate chips; 1/4 cup milk chocolate chips; 2-3 Tbsp heavy cream

User Reviews

4

8 reviews

Good

Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Servings
2 loaves
Calories
596 kcal
Course
Dessert, Breakfast
Cuisine
American

Chocolate Chip Pumpkin Bread

Dominic Jacobs

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You love pumpkin, and you love chocolate.. why not combine them in this easy to make chocolate chip pumpkin bread? Perfect any time!

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Ingredients

Servings

2 cups all-purpose flour using the spoon and sweep method - see below recipe
1/2 tsp kosher salt
1/2 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1 tsp ground nutmeg
3/4 tsp cloves ground
2 cup granulated sugar
3/4 cup butter 1 1/2 sticks, unsalted, softened
2 egg room temperature is preferred
15 oz pumpkin canned, pure
3/4 cup milk chocolate chips plus more for topping the bread, or semi-sweet chocolate chips

GANACHE DRIZZLE (OPTIONAL):

1/4 cup milk chocolate chips or semi-sweet chocolate chips
2-3 Tbsp heavy cream

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Instructions

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Preheat oven to 325 F degrees. Spray 2 9x5" loaf pans with a baking spray (I use this one), and set aside.
In a mixing bowl, add flour, salt, baking powder, baking soda, cinnamon, nutmeg and cloves. Whisk to combine well. Set aside.
To the bowl of a stand mixer (or large mixing bowl and use a handheld mixer), add butter and sugar and beat on MED until well blended, about 1-2 minutes.
Add eggs, one at a time, beating in between each addition. Beat about 2 minutes until light and fluffy. Add pumpkin and beat until mixed.
Add half of the dry ingredients mixture, beating on LOW until JUST combined. Add remaining dry ingredients mixture and beat on LOW again until just combined.
Remove bowl from mixer and stir in 3/4 cup chocolate chips. Pour batter into both prepared loaf pans, dividing the batter as evenly as possible.
Bake 60-75 minutes, until a toothpick inserted into the center comes out with just a few moist crumbs. Let loaves cool in the pans about 10-15 minutes, then remove to a wire cooling rack to cool completely.
After loaves are on the wire cooling rack, if desired, sprinkle with a few extra chocolate chips. The residual heat from the loaves will soften them, but not melt them completely all over the bread.

OPTIONAL GANACHE DRIZZLE:

Heat heavy cream in the microwave until bubbling and hot, about 1 minute. Place chocolate chips in a bowl and pour hot cream over the top. Let sit a few minutes, then use a spoon to stir until it becomes a glossy chocolate sauce. Use spoon to drizzle over the top of the cooling loaves.

Notes

If you're worried about your chocolate chips sinking to the bottom of the bread, you can toss them in a tsp or so of flour first, which will help them stay more scattered throughout the batter.
Spoon and sweep method:
Use a spoon to transfer flour into your measuring cup until it mounds up over the top. Use the back of a butter knife to sweep the excess flour off to make it level.
Calorie count is for approximately 2 slices of bread, assuming you slice a loaf into 8 slices