I’m not sure why it took me so long to test a chocolate chip pumpkin bread recipe. I love chocolate chip banana bread and pumpkin pie (so many things pumpkin, actually) that it would make sense that I would adore this too. But for some reason, today was the day the magic finally happened. And thank goodness! This recipe resulted in a thoroughly tempting, moist loaf full of spices that make the bread taste like fall. So, if you also have been looking for a chocolate chip pumpkin bread recipe to properly welcome autumn, this could be for you.
Chocolate Chip Pumpkin Bread Recipe Ingredients for 1 Loaf
220 Grams Unbleached All-Purpose Flour + A Small Amount for Coating the Chocolate Chips (Note: I used King Arthur)
1 Teaspoon Baking Soda
2 Teaspoons Cinnamon
3/4 Teaspoon Pumpkin Pie Spice (Note: You can substitute ¼ teaspoon each of nutmeg, cloves, and ground ginger)
3/4 Teaspoon Salt (Note: I used standard Morton)
2 Large Room Temperature Eggs
100 Grams White Cane Sugar
150 Grams Packed Dark Brown Sugar
345 Grams of Pumpkin Puree (Note: I used canned Libby’s Pure Pumpkin)
120 Milliliters Melted Coconut Oil (Note: You can substitute vegetable oil)
60 Milliliters Whole Milk
2/3 Cup Semi-Sweet Chocolate Chips
Step 1 Preheat the oven to 350 degrees F. Ensure the rack is in the lower third of the oven to keep the loaf from browning too quickly on the top while the inside is still raw.
Step 2 Grease a standard 9” x 5” loaf pan with your favorite non-stick, no-flavor spray (or butter, if you can spare it).
Step 3 Whisk together the all-purpose flour, baking soda, cinnamon, pumpkin pie spice, and salt in a large mixing bowl. Set the bowl aside.
Step 4 In a medium mixing bowl, whisk the white cane sugar, brown sugar, and eggs together.
Step 5 In another bowl, stir the pumpkin puree, coconut oil, and milk together. Next, pour those wet ingredients into the bowl with the sugar and eggs and stir.
Step 6 Using a rubber spatula, add the wet ingredients to the bowl with the flour and spices. Do not over-mix the combined ingredients.
Step 7 Toss the chocolate chips with flour for a light coating. Then, add the chocolate chips to the other ingredients, stirring only until all the ingredients are combined. A couple of lumps are okay.
Step 8 Pour your chocolate chip pumpkin bread batter into the loaf pan you prepared earlier. If you have extra, pop a few more chocolate chips to the top of the loaf.
Step 9 Bake the batter for approximately 1 hour. Test with a toothpick and continue baking for another five minutes if the batter is still not completely baked. Otherwise, remove the loaf pan when the toothpick shows only a few moist crumbs and let it cool in the pan.
Step 10 After 15 minutes, remove the loaf from the pan to finish cooling on a wire rack. Then slice and serve.
Chocolate Chip Pumpkin Bread Recipe Results
Even though this was my first time making this chocolate chip pumpkin bread recipe, I have to say that I am thrilled at how it turned out. The final bread was moist and flavorful without being oily. There was a reasonably good distribution of chocolate, and I will happily share this loaf with friends. Yum!
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