Pumpkin Chocolate Chip Bread
User Reviews
5
Pumpkin Chocolate Chip Bread
Description
The Pumpkin Chocolate Chip Bread starts with a mix of all-purpose flour, baking soda, salt, and a blend of cozy spices including cinnamon, allspice, ginger, nutmeg, and cloves. The wet ingredients incorporate room-temperature eggs, light brown sugar, pumpkin puree, olive oil, and unsweetened applesauce, which contribute moisture and subtle sweetness. Gently folding the wet and dry elements together, then adding mini semi-sweet chocolate chips gives the bread a pleasant texture contrast.
Baking is done in a greased 9x5 loaf pan at 350°F, with an initial uncovered period followed by foil-covered baking to ensure the bread cooks evenly without over-browning. The final bread is soft and moist but with about a 70-minute total bake time to set the crumb completely. The chocolate chips lend occasional sweet richness throughout the tender pumpkin-spiced loaf.
This bread is convenient for serving as a quick snack, breakfast bread, or lightly toasted with butter. Its moistness and spice make it satisfying without needing frosting or glaze. The spices and pumpkin flavor evoke autumnal vibes, especially suited for cooler weather or holiday baking.
Olive oil may be substituted with melted coconut oil for a slight flavor variation. Storing it covered at room temperature keeps it fresh for several days, and leftovers freeze well for up to a month. Cooling the bread fully in the pan is important to maintain structure and texture before slicing.
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 cloves ground
Wet Ingredients
- 2 large egg room temp
- ½ cup light brown sugar packed
- 15 oz pumpkin puree pure
- ½ cup olive oil
- ¼ cup applesauce unsweetened
- 1 cup chocolate chips mini, semi-sweet
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.
Notes
- Substitute melted coconut oil for olive oil if preferred for a different flavor.
- Store the bread covered at mild room temperature for up to 3-4 days to maintain freshness.
- Leftover bread freezes well in an airtight container for up to 1 month.
- Cool the bread completely in the pan on a wire rack before slicing to preserve its texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 207 kcal
% 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.
User Reviews
Overall Rating
5
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