Homemade, spiced, moist, and chocolate-jeweled pumpkin chocolate chip bread is easy to make with accessible ingredients.
Course Dessert, Snack, Vegetarian
Keyword pumpkin chocolate chip bread
Prep Time 30minutes
Cook Time 1hour15minutes
Total Time 1hour45minutes
Servings 12slices (large loaf pan)
1cup (249g)canned, high-quality pumpkin pureenot pumpkin pie filling (I recommend Libby's)
1cup (213g)vegetable oil
1/3cup (106g)(+ 2 tablespoons)lightly packed light brown sugardivided (Note 1)
1cup (192g)white granulated sugar
1 and 2/3cups (213g)white all-purpose flour
1 and 1/2teaspoonsbaking powder
1tablespoonpumpkin pie spice
3/4teaspoonfine sea salt
1cup (170g)miniature chocolate chips
Optional: 1 tablespoon cane/raw sugar
PREP: Preheat the oven to 325 degrees F. Generously grease one 9x5-inch baking pan (a smaller pan won't work) and then generously coat with flour. It's very important to really grease and flour your pans because this bread has a tendency to stick if you don't!
PUMPKIN: Squeeze out the extra moisture from the pumpkin with paper towels. This step is very important otherwise the bread ends up too moist. Press 3-4 times with paper towels before proceeding.
WET INGREDIENTS: In a large bowl, whisk together the pumpkin, vegetable oil, 1/3 cup brown sugar, white sugar, and vanilla extract. Whisk until smooth. Add in the eggs. Whisk again until smooth.
DRY INGREDIENTS: In another bowl, combine the flour, baking soda, baking powder, ground cinnamon, pumpkin pie spice, nutmeg, and salt with a whisk. Add the chocolate chips into the bowl and stir.
COMBINE: Pour all of the dry ingredients into the wet. Using a spatula, gently fold the two together and mix until just combined, being careful to not overmix. (Overmixing will result in a denser bread).
BAKE : Pour the batter into the prepared pan. Smooth the top with the back of a spoon. Sprinkle the loaf with the remaining 2 tablespoons brown sugar and if desired, the 1 tablespoon cane sugar (makes for a delicious crunchy crust!) Place loaf pan on a baking sheet. Bake the loaf for 65-80 minutes (mine always takes 75 min) or until a toothpick when inserted into the center of the loaves comes out clean or with a few moist crumbs attached. There is a wide variance on baking time depending on a lot of factors (humidity, actual oven temperature, pans used, etc.). Watch your loaves carefully.
COOL: Remove bread from oven. Allow to cool in pan for 10 minutes and then invert the loaf out of the pan onto a cooling rack. Allow to fully cool before slicing in and enjoying.
STORAGE: Bread is best enjoyed within 3-4 days. Store in a dry place in an airtight container.
Note 1: This bread has also been tested with dark brown sugar and the bread was too moist. Stick to light brown sugar for this recipe!