There is nothing quite like the aroma of warming spices filling the kitchen to signal the arrival of fall. This chocolate Chip Pumpkin Bread is the perfect seasonal treat: pillowy soft, incredibly moist, and studded with pockets of gooey chocolate.
While pumpkin puree provides a beautiful color and distinct flavor, its true magic lies in its ability to add significant moisture to baking. This allows the bread to remain tender without requiring excessive amounts of oil or fat. Whether you serve it as a snacking cake or a breakfast treat, this quick bread comes together easily and delivers a perfect balance of spices and sweetness.
Ingredients
Dry Ingredients
- 1 ¾ cups (210g) All-purpose flour
- 1 ¼ tsp Baking soda
- ½ tsp Salt
- 1 ¾ tsp Ground cinnamon
- ½ tsp Ground cloves
- ½ tsp Ground ginger
- ¼ tsp Nutmeg (freshly grated or ground)
- 1 cup (175g) Chocolate chips (plus an optional handful for topping)
Wet Ingredients
- 1 can (15 oz) Pumpkin puree
- ½ cup Neutral vegetable oil
- ½ cup (100g) Granulated sugar
- ⅔ cup (147g) Light brown sugar
- 2 Large eggs
- 2 tsp Vanilla extract
Instructions
- Prepare the Oven and Pan Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with cooking spray. For easy removal, create a “parchment cradle” by lining the pan with a piece of parchment paper that hangs over the long edges, acting as handles.
- Combine Dry Ingredients In a large bowl, whisk together the flour, baking soda, salt, cinnamon, cloves, ginger, and nutmeg until well combined.
- Mix Wet Ingredients In a separate large bowl, combine the pumpkin puree, vegetable oil, granulated sugar, light brown sugar, eggs, and vanilla extract. If the brown sugar is lumpy, crumble it with your fingers before adding. Whisk the mixture thoroughly until smooth.
- Incorporate Chocolate Chips Add the 1 cup of chocolate chips directly into the bowl with the dry flour mixture and toss them to coat.
- Make the Batter Pour the wet ingredients into the dry ingredients. Gently fold the mixture together just until combined.
- Crucial Step: Do not overmix. Overmixing develops the gluten too much, which can cause the bread to shrink, become dense, or turn gummy after cooling. Ensure you scrape the bowl to incorporate flour pockets, but stop mixing as soon as the batter is uniform.
- Bake Transfer the batter into the prepared loaf pan and smooth out the top. If desired, sprinkle an extra handful of chocolate chips on top. Bake at 350°F for approximately 1 hour and 20 minutes.
- Tip: Check the bread after 1 hour. If the top is browning too quickly, tent it with a piece of aluminum foil for the remaining baking time.
- Cool and Serve The bread is done when a skewer inserted into the center comes out clean. Allow the bread to cool completely in the pan before removing and slicing to ensure the best texture.
Baker’s Tips
- Texture: The pumpkin puree acts as an acidic ingredient that reacts with the baking soda to “puff” up the bread, while also ensuring the crumb stays soft rather than greasy.
- Storage: This bread stores exceptionally well. It will keep for up to 3 days on the counter, one week in the refrigerator, or up to 3 months if frozen.
- Sugar Substitution: If you do not have light brown sugar, dark brown sugar can be used as a substitute; it will result in a darker color and a slightly deeper flavor.
