Chocolate Chip Pumpkin Bread Recipe

Introduction

This Chocolate Chip Pumpkin Bread is a delightful twist on classic pumpkin bread, adding bursts of rich chocolate throughout. Moist and flavorful, it’s perfect for cozy mornings or an afternoon treat.

Ingredients

• 2 eggs
• 300 g pumpkin puree (or about 350 g of peeled raw pumpkin)
• 60 g granulated sugar
• 60 g brown sugar
• 10 g baking powder
• 210 g all-purpose flour
• 80 ml vegetable oil
• 1 tsp honey (or agave syrup)
• 1 pinch ground cinnamon
• 1 pinch salt
• Chocolate chips (to taste)

Instructions

1. Step 1: Prepare the pumpkin by peeling it, removing seeds and fibers. Cut into small pieces, place on a baking sheet, and bake at 180°C (350°F) for 15-20 minutes until very soft. Let cool slightly, then blend with cinnamon and oil until smooth.
2. Step 2: In a mixing bowl, beat the sugars with eggs and a pinch of salt until well combined. Add the pumpkin puree and mix thoroughly.
3. Step 3: Sift in the baking powder and flour, stirring to create a smooth batter. Fold in the chocolate chips gently.
4. Step 4: Line a loaf pan with parchment paper, pour in the batter, and smooth the top. Sprinkle extra chocolate chips on top if desired.
5. Step 5: Bake in a preheated oven at 180°C (350°F) for about 40 minutes, or until a toothpick inserted into the center comes out clean.
6. Step 6: Remove from oven, let cool, then slice and enjoy your pumpkin bread.

Tips & Variations

• Use canned pumpkin puree for convenience and consistent moisture.
• Add a handful of chopped nuts for extra texture.
• Try dark chocolate chips for a richer flavor.
• For a spiced twist, add a pinch of nutmeg or cloves along with the cinnamon.

Storage

Store the pumpkin bread wrapped in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to one week or freeze slices for up to 2 months. Reheat gently in a microwave or toaster oven before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin puree instead of fresh?

Yes, canned pumpkin puree works well and saves time. Just make sure it’s pure pumpkin, not pumpkin pie filling.

How do I know when the bread is fully baked?

Insert a toothpick in the center of the loaf; if it comes out clean or with a few moist crumbs, the bread is done.

Chocolate Chip Pumpkin Bread Recipe

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★★★★★

4.7 from 66 reviews

This delicious Chocolate Chip Pumpkin Bread blends the rich flavors of pumpkin puree with sweet chocolate chips for a moist, tender loaf that’s perfect for fall or any cozy occasion. Easy to make and baked to golden perfection, this pumpkin bread balances pumpkin spice and sweet chocolate in every bite.

• Author: Natalie
• Prep Time: 25 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour 5 minutes
• Yield: 1 loaf (10-12 slices) 1x
• Category: Baking
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Wet Ingredients

• 2 eggs
• 300 g pumpkin puree (or about 350 g peeled raw pumpkin)
• 80 ml vegetable oil
• 1 tsp honey (or agave syrup)

Dry Ingredients

• 60 g granulated sugar
• 60 g brown sugar
• 10 g baking powder
• 210 g all-purpose flour
• 1 pinch ground cinnamon
• 1 pinch salt

Add-ins

• Chocolate chips (to taste, plus extra for topping)

Instructions

1. Prepare the Pumpkin: Peel the pumpkin, remove seeds and fibers, then cut into small pieces. Place them on a baking sheet and bake at 180°C (350°F) for 15-20 minutes until very soft. Let cool slightly.
2. Make Pumpkin Puree: Blend the baked pumpkin pieces with cinnamon and vegetable oil until smooth to form the pumpkin puree.
3. Mix the Sugars and Eggs: In a mixing bowl, beat together the granulated sugar, brown sugar, eggs, and a pinch of salt until well combined and slightly fluffy.
4. Add Pumpkin Puree: Stir in the pumpkin puree thoroughly into the egg and sugar mixture along with the honey (or agave syrup).
5. Combine Dry Ingredients: Sift the baking powder and all-purpose flour into the wet mixture. Stir gently until the batter is smooth and uniform.
6. Fold in Chocolate Chips: Carefully fold the chocolate chips into the batter, ensuring even distribution without overmixing.
7. Prepare for Baking: Line a loaf pan with parchment paper. Pour the batter into the pan and smooth the top. Sprinkle additional chocolate chips on top if desired.
8. Bake the Bread: Bake in a preheated oven at 180°C (350°F) for about 40 minutes. Check doneness by inserting a toothpick in the center; it should come out clean.
9. Cool and Serve: Remove the bread from the oven and let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Slice and enjoy your pumpkin bread.

Notes

• Use fresh pumpkin when possible for the best flavor, but canned pumpkin puree works well too.
• Adjust the amount of chocolate chips according to your preference, more for a sweeter loaf.
• You can substitute honey with agave syrup for a vegan-friendly option.
• Make sure not to overmix the batter once the flour is added to keep the bread tender.
• For extra moisture, you may add 1/4 cup of yogurt or applesauce if desired.
• Store leftover bread wrapped tightly at room temperature for up to 3 days or refrigerate for up to a week.

Keywords: pumpkin bread, chocolate chip bread, pumpkin dessert, fall baking, easy pumpkin recipe