Pumpkin Chocolate Chip Bread Recipe
User Reviews
4.5
Pumpkin Chocolate Chip Bread Recipe
Description
The Pumpkin Chocolate Chip Bread Recipe starts by creaming shortening and sugar to introduce air, then adding eggs, pumpkin puree, and vanilla extract for moistness and flavor. Dry ingredients consisting of flour, baking powder, baking soda, and salt are sifted and folded in gently to avoid overmixing and keep the bread tender. Mini chocolate chips are partially folded into the batter and sprinkled on top for a chocolate contrast and appealing appearance.
Baked at 350°F in a greased loaf pan, the bread cooks for about 50 minutes until a toothpick inserted comes out clean and the top turns lightly browned. If the crust browns too quickly, it can be loosely covered with foil during baking to prevent overbrowning. Once done, it cools slightly before removal from the pan for slicing.
This bread is suitable for breakfast, snack, or dessert, providing a sweet, pumpkin-spiced loaf with chocolate interest. It can be served plain or with spreads like butter or cream cheese. The recipe also allows for easy preparation and sharing.
Ingredients
- 3/4 cup sugar
- 1/4 cup shortening plus more for greasing
- 2 egg room temperature, large
- 1 cup pumpkin puree
- 1 teaspoon vanilla extract
- 2 cups flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt fine sea salt
- 1/4 teaspoon baking soda
- 1 cup mini chocolate chips , divided
Instructions
- Preheat the oven to 350°F. Grease a 9x5 loaf pan liberally with shortening. This is optional, but for even easier removal, line the bottom with parchment paper.
- In a large mixing bowl or the bowl of a stand mixer fitted with a paddle attachment, cream the shortening and sugar until light and fluffy, approximately 2 minutes. Add the eggs, pumpkin puree and vanilla, blending until fully combined.
- In a separate bowl sift together the flour, baking powder, baking soda and salt. Add the dry ingredient to the wet ingredients until just combined. Do not over mix.
- By hand, fold in 3/4 of of the mini chocolate morsels with a spatula.
- Transfer the batter into the prepared bread pan. Top with the remaining 1/4 of the mini chocolate chips.
- Bake for 50 minutes or until top is lightly brown and it passes the toothpick test. If the top starts to brown too fast, loosely cover with a leaf of aluminum foil.
- Cool the bread for 15-20 minutes and then remove from pan by gently turning upside down.
- East immediately or let fully cool, wrap well and freeze.
- If you've tried this recipe, come back and let us know how it was in the comments or star ratings.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12slices
Amount Per Serving
Calories 250 kcal
% Daily Value*
| Calories | 250kcal | 13% |
| Carbohydrates | 39g | 13% |
| Protein | 3g | 6% |
| Fat | 8g | 12% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 29mg | 10% |
| Sodium | 141mg | 6% |
| Potassium | 132mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 22g | 44% |
| Vitamin A | 895IU | 18% |
| Vitamin C | 1mg | 1% |
| Calcium | 56mg | 6% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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