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Pumpkin Chocolate Chip Bread Recipe

Updated on March 14, 2013

Pumpkin Chocolate Chip Bread

Pumpkin bread with chocolate chips
Pumpkin bread with chocolate chips | Source

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Pumpkin Bread Recipe

Pumpkin bread is a quick batter bread, made without yeast, relying upon baking soda and baking powder combined with the acidity of pumpkin to make it rise. This recipe comes from a family recipe book with Indiana origins. It makes one loaf of pumpkin chocolate chip bread.The resulting loaf is dense-yet-light, moist, and very flavorful. Spicy pumpkin bread enhanced with rich cocolate chips make a winning combination, but there are some techniques that will help you bake the best, most flavorful pumpkin chocolate chip loaf possible.

How to Prepare Mashed Pumpkin

Line a colander with 2 paper towels and drain canned pumpkin for about 5-10 minutes. Removing some of the water from canned pumpkin enhances the pumpkin flavor.
Line a colander with 2 paper towels and drain canned pumpkin for about 5-10 minutes. Removing some of the water from canned pumpkin enhances the pumpkin flavor. | Source

How Old Are Your Spices?

If you haven't used your cinnamon in over a year, it might be time to replace it. Check you spice bottles for "good until" dates. If you're like many busy people, your kitchen spices may be well past their expiration dates. Pumpkin chocolate chip bread relies upon fresh spices for best flavor, so be sure to check your spices!

Pumpkin and Chocolate

Preparing Pumpkin

Although you can make your own mashed pumpkin from scratch, canned pumpkin has its advantages. Canned pumpkin is consistent in flavor and convenient. Most grocery stores carry canned pumpkin year-round. You can even find organic canned pumpkin if you prefer it. I prefer Libby's 100% Pure Pumpkin in the 15 ounce can, or Trader Joe's Organic Pumpkin, also in a 15 ounce can.

But even canned pumpkin can be improved upon, and it only takes a few extra minutes of prep time to bring out the best flavor possible.The idea is to remove some of the excess water in the canned pumpkin.

To prepare, line a colander or large mesh strainer with 2 paper towels. Empty the canned pumpkin into the lined colander and place over a plate or bowl. Allow some of the water to drain from the pumpkin for about 10 minutes. When you are ready to use the pumpkin, turn the strainer over a clean bowl and empty out the pumpkin into the bowl. The paper towels should lift cleanly away, but if not, simply scrape the pumpkin off the paper towel using a spatula.

What Kind of Chocolate?

When making a quick batter bread, it's important to use the right sized chocolate chips. For pumpkin bread, use mini chocolate chips, which are small and light enough to remain suspended in the batter while baking. If you use regular sized or oversized chocolate chips, they will sink to the bottom of the pan during baking.


How to Make Pumpkin Bread

In a separate bowl, add flour, baking soda, baking powder, salt and spices.
In a separate bowl, add flour, baking soda, baking powder, salt and spices. | Source
Stir dry ingredients together to combine and set aside while you mix wet ingredients.
Stir dry ingredients together to combine and set aside while you mix wet ingredients. | Source
In mixing bowl, add pumpkin, eggs, sugar, vanilla extract and melted butter.
In mixing bowl, add pumpkin, eggs, sugar, vanilla extract and melted butter. | Source
Mix until well combined.
Mix until well combined. | Source
Add dry ingredients all at once to pumpkin mixture and mix just until combined. Take care not to overmix, as this is the key to getting the loaf to rise and stay light.  Lightly stir in mini chocolate chips last.
Add dry ingredients all at once to pumpkin mixture and mix just until combined. Take care not to overmix, as this is the key to getting the loaf to rise and stay light. Lightly stir in mini chocolate chips last. | Source
Spread batter into prepared 9"x5" loaf pan.
Spread batter into prepared 9"x5" loaf pan. | Source

Cook Time

Prep time: 20 min
Cook time: 50 min
Ready in: 1 hour 10 min
Yields: One 9"x5" loaf

Pumpkin Chocolate Chip Bread Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoon cinnamon, ground
  • 1/2 teaspoon nutmeg, ground
  • 1/2 teaspoon ginger, ground
  • 1 can 100% pumpkin, 15 ounce can, mashed
  • 2 large eggs
  • 1 stick butter, melted
  • 1 cup white sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup mini semi-sweet chocolate chips
  • 1/4 teaspoon cloves, ground (optional)

Pumpkin Chocolate Chip Bread Instructions

  1. Preheat oven to 350 degrees. Spray 9"x5" loaf pan with cooking spray.
  2. Line large colander or strainer with 2 sheets paper towel and empty can of mashed pumpkin into it. Let drain for about 5- 10 minutes while you prepare dry ingredients.
  3. Stir flour with fork to lighten it, then measure into measuring cup. In a separate bowl, combine flour, baking soda, baking powder, salt and spices (cinnamon, nutmeg, ginger, and cloves if using it.) Set aside. This will be your "dry ingredients" bowl.
  4. Remove pumpkin from strainer (remove paper towels) and put pumpkin into large mixing bowl. Add sugar, eggs, melted butter and vanilla extract. Mix well.
  5. Add dry ingredients to pumpkin mixture all at once and mix just until combined. Take care not to overmix. Batter will be thick but not stiff.
  6. Lightly fold in mini chocolate chips using a spatula.
  7. Spread batter evenly into a greased 9"x5" loaf pan and bake in 350 degree oven until knife or cake tester inserted into center of loaf comes out clean, about 45-50 minutes. Cool in pan for 10-15 minutes and then turn out onto cooling rack. Cool completely before cutting.

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    • peachpurple profile image

      peachy 

      5 years ago from Home Sweet Home

      i love pumpkin bread especially with choc chips. You had written a good hub. So detail and easy to follow. Voted up. Is there a yummy vote?

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