Chocolate Chip Pumpkin Bread
User Reviews
4.8
Chocolate Chip Pumpkin Bread
Description
This pumpkin bread recipe uses a blend of all-purpose flour, baking soda, cinnamon, allspice, ginger, nutmeg, and salt as the dry ingredients, which are sifted together for even distribution of leavening and spices. Flour-coated chocolate chips are folded in to prevent sinking. The wet ingredients combine canned pumpkin puree, brown and granulated sugars, vegetable oil, eggs at room temperature, and vanilla extract, creating a smooth batter when mixed with the dry components.
Pouring the batter into a buttered and floured 9x5-inch loaf pan and sprinkling extra chocolate chips on top adds texture and chocolate pockets throughout. Baking at 350°F for about 1 hour and 20 minutes, with optional foil tenting after an hour, yields a loaf with a moist center that passes the toothpick test with some moist crumbs remaining. The result is a balanced bread with spiced pumpkin flavor complemented by chocolate’s richness.
This bread slices well and makes a comforting breakfast or snack. Proper measurement of flour and using fresh baking soda are crucial for ideal texture. Measuring flour by weight or fluffing and leveling ensures the batter is not too dry. This loaf holds well after cooling and can be stored wrapped at room temperature for several days.
Ingredients
- 1¾ cups all-purpose flour (210g)
- 1¼ teaspoons baking soda
- 1¾ teaspoons cinnamon
- ½ teaspoon ground allspice
- ½ teaspoon ground ginger
- ½ teaspoon salt
- ¼ teaspoon nutmeg freshly grated
- 1 cup chocolate chips plus more for sprinkling (175g, semi-sweet
- 1¾ cups pumpkin 15-ounce can, 425g, puree
- ⅔ cup brown sugar (147g)
- ½ cup granulated sugar (100g)
- ½ cup vegetable oil (120mL)
- 2 egg large
- 2 teaspoons vanilla extract
Instructions
- Preheat the oven to 350F. Butter and flour in a 9x5-inch loaf pan or spray with baking spray with flour. Line with parchment paper, letting excess hang over the sides.
- In a large bowl, sift together the flour, baking soda, cinnamon, allspice, salt, ginger, and nutmeg. Stir in the chocolate chips well coated in flour.
- In another medium bowl, whisk together pumpkin puree, sugars, oil, eggs, and vanilla until smooth. Pour the wet mixture into the dry mixture and stir together just until combined.
- Pour batter into prepared loaf pan. Sprinkle the top with more chocolate chips if desired.
- Bake for 1 hour and 20 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. You can cover the loaf loosely with foil after 1 hour of baking to prevent the top from getting too brown if desired. Let the bread cool completely in the pan before removing and slicing.
Notes
- Measure flour by weight or fluff and level to avoid adding too much, which can dry the bread.
- Use room temperature eggs for even batter mixing; warm them in warm water if needed.
- Check that baking soda is fresh as it affects loaf rise and texture significantly.
- If using a smaller 9x5-inch pan, reduce baking time slightly to prevent overbaking.
- Test doneness with a toothpick; it should come out with moist crumbs, not wet batter.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 504 kcal
% Daily Value*
| Calories | 504kcal | 25% |
| Carbohydrates | 68g | 23% |
| Protein | 6g | 12% |
| Fat | 24g | 37% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 42mg | 14% |
| Sodium | 343mg | 14% |
| Potassium | 314mg | 7% |
| Fiber | 4g | 16% |
| Sugar | 41g | 82% |
| Vitamin A | 8414IU | 168% |
| Vitamin C | 2mg | 2% |
| Calcium | 59mg | 6% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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