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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.

Ingredients

Scale

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

Find it online: https://nataliereeve.com/chocolate-chip-pumpkin-bread-recipe/