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–+ servings

Pumpkin Chocolate Chip Bread

This easy Pumpkin Chocolate Chip Bread is incredibly delicious. It is full of pumpkin flavor and chocolate chips and it has the most soft and moist texture. It comes together super quick and only needs a hand whisk to stir it together. This pumpkin chocolate chip bread recipe is perfect for the fall season.
5 fra 5 stemmer
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Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 25 minutes
Course Breakfast, Dessert
Cuisine American
Servings 12 slices
Calories 327 kcal

Equipment

Ingredients
 
 

PUMPKIN CHOCOLATE CHIP BREAD

  • 230 g all-purpose flour
  • 250 g granulated sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 2 teaspoon ground cinnamon
  • ¼ teaspoon ground all spice powder
  • ¼ teaspoon ground nutmeg powder
  • ¼ teaspoon ground ginger powder
  • ¼ teaspoon ground cloves powder
  • ½ teaspoon salt
  • 130 g chocolate chips
  • 300 g pumpkin purée room temperature
  • 110 g oil room temperature
  • 2 large eggs room temperature
  • 1 teaspoon vanilla extract
  • 50 g chocolate chips for topping the pumpkin bread

Instructions
 

  • Preheat the oven at 175ºC/350ºF conventional oven and prepare a loaf pan with parchment paper.
  • In a large bowl, stir together the flour, granulated sugar, baking powder, spices, salt and chocolate chips. Give it a stir to make sure everything has been combined.
    230 g all-purpose flour, 250 g granulated sugar, 1 teaspoon baking powder, ½ teaspoon baking soda, 2 teaspoon ground cinnamon, ¼ teaspoon ground all spice powder, ¼ teaspoon ground nutmeg powder, ¼ teaspoon ground ginger powder, ¼ teaspoon ground cloves powder, ½ teaspoon salt, 130 g chocolate chips
  • In another mixing bowl add all of the wet ingredients, and with a hand whisk, whisk them together until combined. Be sure to not mix the ingredients too vigorously so the eggs don’t get over mixed.
    300 g pumpkin purée, 110 g oil, 2 large eggs, 1 teaspoon vanilla extract
  • Pour the wet ingredients into the dry ingredients. Gently stir it all together with the hand whisk. Make sure there are no lumps left in the batter. Scrape down the sides of the bowl, with a rubber spatula, to make all of the ingredients has been mix together.
  • Pour the cake batter into the prepared loaf pan. Take a butter knife and insert it into the top of the batter in the loaf pan and run it a straight line down the middle of the batter. Top the pumpkin bread with the extra chocolate chips. Bake it for 1 hour 5-15 minutes. If the pumpkin brad starts to brown too much on top, you can lightly cover it with aluminium foil to prevent further browning.
    50 g chocolate chips for topping the pumpkin bread
  • Let the cake cool on a cooling rack. After 10 minutes, gently remove the cake from the cake tin and let it cool down completely.

Nutrition

Calories: 327kcalCarbohydrates: 48gProtein: 4gFat: 14gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 29mgSodium: 198mgPotassium: 96mgFiber: 2gSugar: 31gVitamin A: 3956IUVitamin C: 1mgCalcium: 52mgIron: 2mg
Keyword chocolate chip, pumpkin, pumpkin bread
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