The Best Pumpkin Chocolate Chip Bread
User Reviews
4.5
The Best Pumpkin Chocolate Chip Bread
Description
The Best Pumpkin Chocolate Chip Bread is a quick bread mixing pumpkin puree, brown and granulated sugars, oils, sour cream, and molasses for depth of flavor and moist texture. Pumpkin pie spice and cinnamon bring classic autumnal warmth, balanced by nutmeg and vanilla extract. The flour and chemical leaveners produce a tender crumb with slight rise and a lightly domed top that browns evenly.
Semi-sweet mini chocolate chips are folded into the batter, distributing small pockets of melted chocolate throughout the bread. The mild sweetness and moist pumpkin base create a soft, tender crumb that holds moisture well for days. The bread is baked until a toothpick inserted in the center comes out clean or with a few moist crumbs, avoiding raw batter presence.
This bread slices well for breakfast, snacks, or dessert. It pairs nicely with butter or cream cheese and is suitable for make-ahead preparation. The moist crumb keeps fresh stored airtight at room temperature for up to a week.
Practical baking tips include tenting the pan with foil midway if the loaf browns too quickly, recognizing that pumpkin moisture and oven variations can affect baking times. The dough is not overmixed to maintain moistness and crumb softness. A toothpick test should consider melted chocolate that may appear wet but is normal.
Ingredients
- 1 egg large
- 1 cup pumpkin puree
- ½ cup light brown sugar packed
- ¼ cup granulated sugar
- ¼ cup canola oil liquid-state coconut oil may be substituted, or vegetable oil
- ¼ cup sour cream lite is okay; or Greek yogurt may be substituted, cup
- 1 tablespoon molasses not blackstrap, too intense, mild or medium-flavored
- 2 teaspoons pumpkin pie spice extract McCormick Vanilla Extract or your favorite brand may be substituted, McCormick brand
- 2 teaspoons pumpkin pie spice (a mixture of cinnamon, allspice, cloves, and nutmeg if you don’t have pumpkin pie spice)
- 2 teaspoons cinnamon or to taste
- ½ teaspoon ground nutmeg
- 1 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt or to taste
- 1 cup chocolate chips mini size recommended for better distribution, regular size may be substituted noting they may sink, mini, semi-sweet
Instructions
- Preheat oven to 350F. Spray one 9×5-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside.
- To a large bowl, add the the first eleven ingredients, through ground nutmeg, and whisk to combine.
- Add the flour, baking powder, baking soda, salt, and stir until just combined; don’t overmix.
- Add the chocolate chips and stir to combine.
- Turn batter out into prepared pan, smoothing the top lightly with a spatula and pushing it into corners and sides as necessary.
- Bake for about 50 to 55 minutes or until the top is domed, golden, the center is set, and a toothpick inserted in the center comes out clean, or with a few moist crumbs, but no batter. The toothpick test is tricky because the you will likely hit melted chocolate so the toothpick will look wet.*
- Allow bread to cool in pan for about 15 minutes before turning out on a wire rack to cool completely before slicing and serving. Bread will keep airtight at room temperature for up to 1 week, or in the freezer for up to 4 months.
Notes
- Use a loosely tented foil over the bread during baking if the top or sides brown too fast before the center is cooked.
- Baking times vary with pumpkin moisture, climate, and oven temperature; monitor doneness by toothpick test.
- Mini chocolate chips are recommended for even chocolate distribution and less sinking during baking.
- Let the bread cool completely on a wire rack before slicing to preserve texture.
- Store airtight at room temperature for up to one week for best freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 353 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 353kcal | 18% |
| Carbohydrates | 47g | 16% |
| Protein | 4g | 8% |
| Fat | 17g | 26% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 21mg | 7% |
| Sodium | 208mg | 9% |
| Potassium | 268mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 27g | 54% |
| Vitamin A | 3.887IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 64mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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