Fall is here and so is pumpkin season! This Easy Pumpkin Bread Recipe is the perfect combo of hearty pumpkin and sweet chocolate chips. Even the most green baker can whip up this easy recipe.
Why This Recipe Works
Pumpkin bread is a quick bread, made without yeast. Quick bread is any bread leavened with leavening agents other than yeast. Common quick breads are banana bread, pumpkin bread and corn bread. This easy pumpkin bread recipe combines savory pumpkin, warm spices, and rich chocolate chips, for a sweet and deliciously dense bread.
About The Ingredients
A few items to take care of when selecting:
Canned Pureed Pumpkin - make sure that you select canned pumpkin and not pumpkin pie filling. The pumpkin pie filling has a different consistency and added spices. You want to use the pure pumpkin for this recipe.
Chocolate Chips - selects a quality chocolate chip. I like to use semi-sweet, but dark or milk chocolate chips are also delicious.
How Do I Make Pumpkin Chocolate Chip Bread?
Making this quick bread is very simple. It only requires and electric mixer.
1. Start by creaming together your oil and sugar, pumpkin, and eggs.
2. In a separate bowl, mix your dry ingredients - flour, baking soda, baking powder, and spices.
3. Add dry mixture to wet mixture.
4. Mix until well combined.
5. Add chocolate chips.
6. Stir to combine.
7. Pour batter evenly into your loaf pans. Bake at 350 degrees for 40-45 minutes for mini loaves
8. or 1 hour and 15 minutes for 9 inch loaves.
Choosing a Baking Dish
You can make a full sized loaf or mini loaves. Both work great. 4 minis=1 full size. Lately I have really enjoyed ceramic loaf pans like this full sized one, or these mini ones.
Pro Tip: DO NOT overfill your loaf pan. Whether you opt for mini or full size - fill your pan about ¾ way full. This will help you avoid batter spilling over during baking.
The Importance of Salt & Spices in Baking
Have you ever wondered why there is salt in many baking recipes? Salt is an important step in baking, because it activates the baking soda - helping the batter rise as it bakes. So don't skimp when a recipe calls for salt. I use Real Salt. It's mined in the US and it is the perfect addition to both my savory and sweet recipes. I literally tell everyone about Real Salt, because it tastes better than any other salt I've used.
For this recipe I used a combination of clove, cinnamon, allspice, and nutmeg. These spices give the bread a warm, fall flavor that pairs perfectly with pumpkin.
Easy Pumpkin Bread Q & A
Once your bread has cooled, wrap in in plastic wrap or store in an airtight container. You can store the bread at room temperature for up to 5 days. Alternately, you can store in the fridge for about 1 week. If the bread has an off smell, or mold - the bread has gone bad and needs to be discarded.
Many sweet breads will deflate a bit, but if it's a significant amount, it could be due to undercooking. The center of the bread should spring back when gently pressed with your finger. Also a toothpick inserted should come out clean.
Yes! The bread can be salvaged - place back into the over and bake for an additional 10 to 20 minutes. This should cook the inside.
The edges of the bread will begin to pull away from the sides of the pan. You can use the toothpick test for quick bread doneness too. It should come out with just a few moist crumbs clinging to it.
More Pumpkin Recipes You May Enjoy
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Pumpkin Chocolate Chip Bread
- 3 cups sugar
- 1 cup vegetable oil
- 15 ounces can of pumpkin
- 4 eggs lightly beaten
- ⅔ cup water
- 1 teaspoon baking powder
- 2 teaspoon baking soda
- 1 teaspoon nutmeg
- 1 teaspoon all spice
- ½ teaspoon ground cloves
- 1 teaspoon cinnamon
- 3 ½ cups flour
- 2 teaspoon salt
- 1 cup semi sweet chocolate chips
- Preheat oven to 325 degrees.
- With a hand or stand mixer, mix 3 cups sugar, oil, pumpkin, water and 4 eggs until well combined.
- In a separate bowl combine baking powder, baking soda nutmeg, all spice, cloves, cinnamon, 3 ½ cups flour, and salt.
- Add dry mixture to wet mixture and mix until well combined. Stir in chocolate chips.
- Spray two 9 inch loaf pans with non-stick spray. Add ½ of the batter to each loaf pan
- Bake for 1 hour to 1 hour 15 minutes, or until a toothpick inserted comes out clean.
- Cool on a wire rack before serving.
- Store in an airtight container in the fridge.