This Pumpkin Chocolate Bread recipe is decadent and moist! Rich chocolate and cozy spices are the ideal pairing.
It’s the season for the popular orange squash. And we just can’t stop making all the goodies: pumpkin bars, pumpkin cookies, and pumpkin french toast. But of course, no season goes by without at least a loaf of that ubiquitous quick bread. try this Pumpkin Chocolate Chip Bread! The taste is cozy and nuanced, full of spice and topped off with rich bites of bittersweet chocolate chips. Chocolate and pumpkin are made for each other, and you won’t be able to resist this one (we couldn’t!).
Ingredients in Pumpkin Chocolate Bread
This Pumpkin Chocolate Chip Bread uses the same ingredients as your favorite pumpkin bread recipe, with the addition of rich chocolate chips. We prefer the rich, dark flavor of bittersweet chips here, but you can of course opt for semi-sweet if you prefer. It’s also fun to use mini chocolate chips for a fun look. What you need for this recipe:
- eggs
- pumpkin puree
- Brown sugar and granulated sugar
- neutral oil
- vanilla extract
- Cinammon
- Ground Ginger
- pimento
- cloves
- baking powder and baking soda
- all purpose flour
- Salt
- Bittersweet chocolate chips (or semi-sweet)
Chocolate Pumpkin Bread Baking Tips
This Pumpkin Chocolate Chip Bread recipe is easier than most: you don’t need a stand mixer or multiple bowls and pans. In fact, it’s modeled after our classic Pumpkin Bread and made in just one bowl! Here are a few tips to bake this bread to perfection:
- For best results, use an aluminum baking pan. We have found that our ceramic and glass pans do not cook as evenly. Use aluminum if you can!
- Don’t overmix. Overmixing a quick bread dough will result in holes in the texture of the crumb. Mix until the batter is combined and there are no dry spots.
- Cover loosely with aluminum foil for 45 minutes. The top can brown a bit here, so we recommend a bit of foil after the bread is fully risen.
- Don’t gratinate! Try not to overdo the baking time. The internal temperature should be between 200°F and 205°F.
Allow to cool (and store) for maximum moisture
Here’s a trick for this Pumpkin Chocolate Bread: Let it cool completely before serving – and leftovers taste even better! This bread has an even more pronounced taste when it has completely cooled: it is ideal to eat after 2 hours. It tastes even better as leftovers the next day.
Another trick for maxing out the moisture in a quick loaf: you can loosely wrap it in aluminum foil while it cools! This way, all the moisture is trapped inside and penetrates the bread. Just be careful not to touch the chocolate chips with the foil as they will be very soft when they come out of the oven.
variations
There are so many ways to make good pumpkin bread. If you have a special diet or are looking for a healthy option, you’ve come to the right place! Just use the same instructions for the chocolate chips, but follow one of the following recipes:
Storing Pumpkin Bread with Chocolate Chips
Pumpkin Chocolate Bread Recipe tastes even better the next day because it absorbs moisture during storage. How to store this quick bread:
- store 4 days at room temperature, tightly wrapped in aluminum foil.
- Can be kept refrigerated for 10 days. Cold temperatures can cause it to taste drier, so bring to room temperature before serving.
- Can be frozen for up to 3 months. Slice the bread and freeze in slices for up to 3 months.
More pumpkin recipes
Do you love to bake with pumpkin? Here are a few more pumpkin recipes you’ll love:
This Pumpkin Chocolate Bread Recipe is…
Vegetarian. For gluten-free and vegan see the dietary options above.
description
This Pumpkin Chocolate Bread recipe is decadent and moist! Rich chocolate and cozy spices are the ideal pairing.
- 2 eggs
- 1 cup pumpkin puree
- ¾ cup Brown sugar
- ¾ cup granulated sugar
- ½ cup neutral oil
- 1 teaspoon vanilla extract
- 1 tablespoon Cinammon
- 1 teaspoon ground ginger
- 1 teaspoon pimento
- ½ teaspoon cloves
- ¾ teaspoon kosher salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 ½ cups [210 g] all purpose flour
- 1 ¼ cup semisweet or bittersweet chocolate chips (or mini, if desired)
- Preheat oven to 350°F. Grease a 9-inch aluminum bread pan.
- In a bowl, whisk the eggs. Then stir in the pumpkin puree, sugar, oil and vanilla.
Stir in the cinnamon, ginger, allspice, cloves, and kosher salt. Then stir in the baking powder and baking soda. Sprinkle in the flour half at a time and mix with a spatula until just combined and there are no dry bits (don’t mix too hard). Toss 1 cup of the chips with 1 tablespoon of flour (to prevent sinking), then gently fold under the batter. - Pour the batter into the loaf pan and sprinkle with the remaining ¼ cup chocolate chips.
- Bake 55 to 60 minutes, until a toothpick inserted in the center comes out clean, loosely covering the top with aluminum foil after 45 minutes. (The internal temperature should be between 200°F and 205°F.) Allow to cool to room temperature in the pan. Run a knife around the edges and turn over. Cut into pieces and serve. The taste and texture are even better the next day. Wrap in foil 4 days at room temperature, 10 days in the refrigerator (bring to room temperature before serving) or freeze sliced for a few months.
- Category: Fast bread
- Method: Baked
- Kitchen: decline
- Diet: vegetarian
Keywords: Pumpkin Chocolate Chip Bread, Chocolate Chip Pumpkin Bread, Pumpkin Bread with Chocolate Chips