Perfect Pumpkin Chocolate Chip Bread

Name: Perfect Pumpkin Chocolate Chip Bread
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 24 Slices (Makes 2-3 loaves)
Ingredients: 3 ½ cups all-purpose flour (can sub half whole wheat flour - see note); 2 cups granulated sugar (see note); 2 teaspoons baking soda; 2 teaspoons ground cinnamon; 1 teaspoon ground nutmeg; 1 teaspoon salt; 1 (15-ounce) (15-ounce) can pumpkin puree; 1 cup vegetable, canola, avocado or melted coconut oil (see note); 4 large eggs; ⅔ cup water, milk or buttermilk; 1 to 2 to 2 cups semi-sweet chocolate chips (optional)

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4.9

315 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr 10 mins
Servings
24 Slices (Makes 2-3 loaves)
Course
Bread
Cuisine
American

Perfect Pumpkin Chocolate Chip Bread

Iris Warren

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Crafted with ease and taste in mind, this recipe is a great choice.

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Ingredients

Servings

3 ½ cups all-purpose flour (can sub half whole wheat flour - see note)
2 cups granulated sugar (see note)
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon salt
1 (15-ounce) (15-ounce) can pumpkin puree
1 cup vegetable, canola, avocado or melted coconut oil (see note)
4 large eggs
⅔ cup water, milk or buttermilk
1 to 2 to 2 cups semi-sweet chocolate chips (optional)

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Instructions

Preheat the oven to 350 degrees F. Grease two 9X5-inch loaf pans or two 8 1/2X4 1/2-inch loaf pans plus 1-2 mini loaf pans.
In a large bowl, whisk together the flour, sugar, baking soda, cinnamon, nutmeg and salt together. Set aside.
In a medium bowl or in a large liquid measuring cup, whisk together canned pumpkin, oil, eggs and 2/3 cup water, milk or buttermilk until well combined.
Pour the wet ingredients over the dry ingredients, and stir until there are still a few dry streaks or clumps.
Stir in the chocolate chips and mix until no dry streaks remain - but don't over mix! Pour batter in prepared pans.
Bake the bread for 55 to 70 minutes until a toothpick or thin knife inserted in the center comes out clean. Remove the bread from the oven and let sit for 10-15 minutes. Run a knife gently around the edge of the bread and turn the bread out, right side up, onto a wire rack to cool completely.

Notes

Let it Cool: this bread tastes best when it has cooled completely for a few hours and tastes even better the next day.
Flour: the original recipe called for 2 1/2 cups all-purpose flour and 1 cup whole wheat flour. This recipe is very adaptable to use 100% all-purpose flour, 100% whole wheat flour (preferably a lighter wheat like hard or soft white wheat, kamut, or einkhorn), or half and half.
Sugar: over the years, I've decreased the sugar and the bread is plenty sweet. The original recipe called for 3 cups sugar, if you are looking for that amount.
Oil + Applesauce: you can easily replace part of the oil with applesauce (many commenters in the thread below have done so with great results). My favorite is 1/2 cup applesauce, 1/2 cup oil.
Chocolate Chips: if you have trouble with the chocolate chips sinking to the bottom of the loaf, try tossing them with the dry ingredients before adding the wet ingredients.

Nutrition Information

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Serving 1 slice Calories 326kcal (16%) Carbohydrates 46g (15%) Protein 4g (8%) Fat 15g (23%) Saturated Fat 3g (15%) Cholesterol 28mg (9%) Sodium 201mg (8%) Fiber 2g (8%) Sugar 30g (60%)