Perfect Pumpkin Chocolate Chip Bread
User Reviews
4.9
Perfect Pumpkin Chocolate Chip Bread
Description
The recipe uses all-purpose flour with spices like cinnamon and nutmeg blended into sugar and baking soda to create a balanced base. Pumpkin puree adds moisture and mild sweetness, while vegetable oil enriches the batter's softness. Eggs provide structure and help bind the ingredients.
Semi-sweet chocolate chips are stirred in for pockets of melted chocolate that contrast with the warm spiced bread. The batter is not overmixed to avoid toughness, resulting in a soft yet sturdy crumb after baking in loaf pans.
The bread cools for a few hours to fully develop flavors and texture and can be enjoyed fresh or the next day. Ingredient adjustments include substituting milk or buttermilk for water and using part whole wheat flour if preferred. Tossing chocolate chips with dry ingredients can prevent sinking in the loaf.
Ingredients
- 3 ½ cups all-purpose flour can substitute half whole wheat flour
- 2 cups granulated sugar
- 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 oil or canola oil or avocado oil or melted coconut oil
- 4 egg large
- ⅔ cup water or milk or buttermilk
- 1 to 2 to 2 cups semi-sweet chocolate chips optional
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
- Allow bread to cool completely before slicing to improve flavor and texture; it tastes better the next day.
- The flour mix can be adjusted from all-purpose to whole wheat or a combination for texture variation.
- Sugar quantity can be reduced from the original 3 cups and still maintain adequate sweetness.
- Part of the oil can be replaced with applesauce (e.g., half cup each) to reduce fat while maintaining moisture.
- To prevent chocolate chips from sinking, toss them in flour before adding to wet ingredients.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Slices (Makes 2-3 loaves)
Amount Per Serving
Calories kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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