4.5 from 237 votes
The Best Pumpkin Chocolate Chip Bread
The Best Pumpkin Chocolate Chip Bread blends pumpkin puree with warm spices and semi-sweet chocolate chips for a moist, tender quick bread. The batter includes brown and granulated sugars, oil, sour cream, and molasses to contribute richness and moisture. Pumpkin pie spices complement the sweet pumpkin flavor, creating a spiced loaf that bakes to a golden domed top. This bread is designed for fall but works year-round for pumpkin lovers.
Prep Time
10 mins
Cook Time
50 mins
Cooling Time
15 mins
Total Time
1 hr 15 mins
Servings:
10
Calories:
353 kcal
Course:
Breakfast, Bread
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 10 Serving
Amount Per Serving
Calories 353
% 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.