Bread | Sweet Breads | Recipes
Pumpkin Chocolate Chip Bread
This rich and flavorful pumpkin chocolate chip bread is the perfect combination of autumn spices, pumpkin puree, and semi-sweet chocolate chips. A perfect treat for breakfast or as a snack to satisfy your sweet tooth.
This is a family favorite, provided by McKinzie King
Pumpkin Chocolate Chip Bread
This pumpkin bread is made with a mix of warm spices, pumpkin puree, and semi-sweet chocolate chips. It's an easy-to-make recipe that bakes to perfection and makes your kitchen smell amazing.
Ingredients
- 1 3/4 cup all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 3/4 teaspoon salt
- 2 large eggs
- 3/4 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 1/2 cup pumpkin puree
- 1/2 cup vegetable oil
- 1/4 cup orange juice can also use milk
- 2/3 cup semi-sweet chocolate chips
Instructions
- Preheat the oven to 350°F and adjust the oven rack to the lower third position to prevent the top of the bread from browning too quickly. Spray a 9x5 loaf pan with non-stick spray and set it aside.In a large mixing bowl, whisk together the dry ingredients: flour, baking soda, cinnamon, nutmeg, cloves, and salt until combined.In a separate bowl, whisk the eggs, granulated sugar, and brown sugar together until smooth. Stir in the pumpkin puree, vegetable oil, and orange juice.Pour the wet ingredients into the dry ingredients and mix gently using a rubber spatula or wooden spoon. The batter will be slightly lumpy—do not overmix.Gently fold in the chocolate chips.Pour the batter into the prepared loaf pan.Bake for 60-65 minutes, or until a toothpick inserted into the center comes out clean. Cover the loaf loosely with aluminum foil halfway through the baking time to prevent the top from getting too brown.Let the bread cool in the pan for 10 minutes before transferring it to a wire rack. Best eaten 12 hours later to enhance the flavors.
Notes
- Storage:
Store this pumpkin bread in an airtight container at room temperature for up to 4 days. You can also freeze it for up to 3 months—just make sure to wrap it tightly in plastic wrap and then in foil or a freezer-safe bag. - Substitutions:
- Flour: You can substitute whole wheat flour for part of the all-purpose flour if you prefer a heartier loaf.
- Oil: If you want a lighter texture, you can substitute the vegetable oil with applesauce.
- Chocolate Chips: Dark chocolate or white chocolate chips can be used in place of semi-sweet chocolate for a different flavor.
- For Extra Moisture:
You can add 1/4 cup of sour cream or Greek yogurt to the batter for an extra moist and tender crumb. - Spices:
If you prefer a spicier flavor, feel free to adjust the cinnamon, nutmeg, and clove amounts to suit your taste. You can also add a pinch of ground ginger for an additional warmth.
