0 from 84 votes
Pumpkin Chocolate Chip Bread
This Pumpkin Chocolate Chip Bread is richly tender, moist, and chocolatey. Finally, a pumpkin recipe that actually uses up an entire can of pumpkin - no random leftovers. It's the perfect sweet breakfast recipe.
Prep Time
20 mins
Cook Time
20 mins
Servings: 12
Calories: 207 kcal
Course:
Dessert , Breakfast , Brunch
Cuisine:
American
Ingredients
Dry Ingredients
- 1 ¾ cup all purpose flour
- 1 tsp baking soda
- 1 tsp table salt
- 2 ½ tsp ground cinnamon
- ½ tsp allspice
- ½ tsp ground ginger
- ½ tsp ground nutmeg
- ½ tsp ground cloves
Wet Ingredients
- 2 large eggs room temp
- ½ cup light brown sugar packed
- 15 oz pure pumpkin puree
- ½ cup olive oil
- ¼ cup unsweetened applesauce
- 1 cup mini semi-sweet chocolate chips
Instructions
- Preheat oven to 350F with rack on lower middle position. Grease a 9x5 loaf pan and set aside (bake time is for glass pan; if using a dark loaf pan, you may need to lessen baking time a bit.)
- Use a hand whisk to stir together the dry ingredients in a bowl, until well incorporated. Set aside. In another bowl, whisk together the wet ingredients until well combined. Using a rubber spatula, gently fold together the wet and dry ingredients, just until no flour streaks remain - do not over mix.
- Gently fold in chocolate chips. Use rubber spatula to scrape all of the batter into prepared loaf pan, evening out the corners.
- Bake 30 minutes uncovered. Loosely tent with foil and bake another 30-40 minutes, or until toothpick inserted into center comes out almost clean, with a few tender crumbs attached (keep in mind melted chocolate may make it appear under baked; look for tender crumbs of bread batter on toothpick.)
- Cool entirely in pan on wire rack at room temp. If you can wait until the next day to slice into bread, it's even better after resting overnight. Once bread is cooled to room temp, use thin knife to gently go around edges of bread and carefully release bread from pan. Slice and serve.
Cup of Yum
Notes
- You can use melted coconut oil instead of olive oil, if preferred.
- Store bread, covered, at mild room temperature for 3-4 days, Leftover baked quick bread can be stored in airtight container and frozen for up to 1 month.
- If you enjoyed this recipe, please come back and give it a rating. We ❤️ hearing from you.
Nutrition Information
Calories
207kcal
(10%)
Carbohydrates
27g
(9%)
Protein
3g
(6%)
Fat
10g
(15%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
Monounsaturated Fat
7g
Trans Fat
0.003g
Cholesterol
27mg
(9%)
Sodium
344mg
(14%)
Potassium
151mg
(4%)
Fiber
1g
(4%)
Sugar
11g
(22%)
Vitamin A
117IU
(2%)
Vitamin C
3mg
(3%)
Calcium
32mg
(3%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 207
% Daily Value*
| Calories | 207kcal | 10% |
| Carbohydrates | 27g | 9% |
| Protein | 3g | 6% |
| Fat | 10g | 15% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.003g | 0% |
| Cholesterol | 27mg | 9% |
| Sodium | 344mg | 14% |
| Potassium | 151mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 11g | 22% |
| Vitamin A | 117IU | 2% |
| Vitamin C | 3mg | 3% |
| Calcium | 32mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.