Description
The best pumpkin chocolate chip bread! Made with pure pumpkin puree and warm spices, every bite is studded with rich chocolate chips. This simple, stir-together pumpkin bread recipe comes together in just 20 minutes, no mixer or special tools needed! Recipe makes 1 loaf and freezes well.
Ingredients
Pumpkin Bread
- 1 3/4 cups (245 g) all-purpose flour
- 1 tsp (5 g) baking powder
- 3/4 tsp (4 g) baking soda
- 1/2 tsp (3 g) salt
- 1 1/4 tsp cinnamon
- 1/4 tsp cloves
- 1/4 tsp ginger
- 1/4 tsp nutmeg
- 1 1/4 cups (305 g) pure pumpkin
- 1 cup (200 g) granulated sugar
- 1/2 cup (120 g) milk, at room temperature
- 2 large eggs (100 g), at room temperature
- 6 Tbsp (84 g) melted coconut oil (or vegetable oil)
- 1 tsp (4 g) vanilla extract
- 3/4 cup (128 g) semisweet chocolate chips
Topping
- 3 Tbsp (32 g) semisweet chocolate chips
Instructions
- Preheat oven to 350°F and line a 9 x 5-inch loaf pan with parchment paper, leaving a 2-inch overhang around the edges; spray lightly with nonstick spray.
- Make pumpkin bread: Whisk together flour, baking powder, baking soda, salt, cinnamon, cloves, ginger, and nutmeg in a large bowl. Make a well in the center of the mixture. Combine pumpkin, sugar, milk, eggs, coconut oil, and vanilla in a medium bowl; add wet ingredients to flour mixture and fold in with a rubber spatula until almost combined. Fold in chocolate chips.
- Spoon batter into prepared pan and smooth with an offset spatula. Tap pan sharply to reduce air bubbles and sprinkle chocolate chips over the batter.
- Bake bread for 60 to 65 minutes or until bread is golden, springs back to the touch and a toothpick inserted in the center comes out clean or with a few crumbs attached. Cool in pan on a wire rack for 15 minutes; carefully lift bread from pan and cool completely.
- Store pumpkin bread tightly wrapped in foil for 1 to 2 days, or refrigerate for up to 4 days (reheat in the oven before serving for the best texture).
Notes
Pumpkin: Use pure pumpkin puree. Do not use pumpkin pie filling, which contains added sugar.
Freeze pumpkin bread: Once the bread has fully cooled, use a serrated knife to slice the loaf. Place slices flat on a baking sheet, and freeze for 1 hour. After 1 hour, individually wrap the slices in plastic wrap and transfer to a freezer bag for up to 3 months.
Mini pumpkin breads: Divide the batter between three mini (5 3/4″ x 3 1/4″) loaf pans. Bake the mini loaves on a preheated baking sheet for about 28 to 30 minutes, or until breads spring back to the touch and a toothpick inserted in the center comes out with a few crumbs attached.