Chocolate Chip Pumpkin Bread
Chocolate Chip Pumpkin Bread is a delicious way to enjoy fall! This recipe creates a moist, delicious, spiced bread, filled with little morsels of chocolate that really take the flavor to a new level!
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Servings: 16
Calories: 262kcal
Equipment
- Large Mixing Bowl
- 9x5 Bread Pan
Ingredients
- 2 eggs
- 1 ½ cups granulated sugar
- ½ cup vegetable oil
- ½ cup water
- 1 cup pureed pumpkin, not pumpkin pie filling
- ½ tsp baking powder
- ¾ tsp salt
- 1 tsp baking soda
- 2 tsp pumpkin pie spice
- ¼ tsp nutmeg
- 1 ½ tsp cinnamon
- 1 ¾ cups all purpose flour
- 1 cup semi-sweet chocolate chips, plus more for topping if desired
Instructions
Pumpkin Bread Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Grease and flour 1 bread pan. Set aside.
- Beat the eggs in a large bowl. Then add the sugar, vegetable oil, water, and pumpkin. Beat again until fully combined.
- In a separate bowl, combine baking powder, salt, baking soda, pumpkin pie spice, nutmeg, cinnamon and all purpose flour. Whisk to combine.
- Dump the dry ingredients into the wet ingredients and beat together in a large bowl.
- Add the chocolate chips into the batter and mix gently by hand until evenly distributed.
- Pour the batter into the bread pan. Place the pan in the oven and bake for approximately 70-75 minutes, until a toothpick inserted in the center comes out clean.
- Immediately upon removing the Pumpkin Bread from the oven, place chocolate chips on top to decorate if desired.
- Allow the Chocolate Chip Pumpkin Bread to cool until it reaches room temperature. Serve and enjoy!
Notes
Recipe Copyright The Domestic Spoon. For educational or personal use only.
- Pureed Pumpkin: I recommend canned pumpkin. I have not tested this recipe with fresh pumpkin, but it does tend to have more moisture than canned. Be sure you use pureed pumpkin and NOT pumpkin pie filling.
- Chocolate Chips: I like to use semi-sweet but you could use dark or milk chocolate.
- All-Purpose Flour: You can substitute a gluten free 1:1 flour if necessary.
- Vegetable Oil: You could substitute coconut oil, canola oil or any neutral oil instead.
- For picture-perfect chocolate chip pumpkin bread, add chocolate chips to the top of your loaf as soon as you pull it out of the oven. This allows the chocolate chips to melt slightly against the warm bread and stick to it.
- It can be tough to tell when your pumpkin bread is done. If you have a thermometer, the internal temperature of fully-cooked pumpkin bread is about 190-200 degrees Fahrenheit.
- This must cook a bit longer than the Pumpkin Bread with Cream Cheese Frosting, because the chocolate chips make the batter cook slower.
Nutrition
Serving: 1serving | Calories: 262kcal | Carbohydrates: 37g | Protein: 3g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 21mg | Sodium: 201mg | Potassium: 121mg | Fiber: 2g | Sugar: 23g | Vitamin A: 2420IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 2mg
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