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Chocolate Chip Pumpkin Bread Recipe

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4.6 from 20 reviews

A moist and flavorful Chocolate Chip Pumpkin Bread combining warm spices, rich pumpkin, and sweet chocolate chips for a perfect fall treat.

Ingredients

Dry Ingredients

  • 1 ¾ cups all-purpose flour (219 g)
  • ¼ teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon kosher salt
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground cloves

Wet Ingredients

  • 1 ½ cups granulated sugar (300 g)
  • ½ cup vegetable oil (109 g)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 tablespoon molasses
  • 1 can (15 ounces) pure pumpkin
  • ⅓ cup orange juice

Additional

  • 1 cup semi-sweet chocolate chips (182 g), divided

Instructions

  1. Preheat and prepare pan: Preheat oven to 350°F. Spray a 9×5-inch loaf pan with nonstick cooking spray or line with parchment paper, leaving an overhang for easy removal.
  2. Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, kosher salt, cinnamon, nutmeg, ginger, and cloves until well combined. Set aside.
  3. Combine wet ingredients: In a large bowl, beat granulated sugar, vegetable oil, eggs, vanilla extract, molasses, pumpkin, and orange juice using a hand mixer on medium speed until smooth and fully incorporated.
  4. Incorporate dry ingredients: Add the dry ingredients to the wet mixture and mix on low speed just until combined with no flour streaks. Avoid overmixing to keep the bread tender.
  5. Fold in chocolate chips: Gently fold in ¾ cup of chocolate chips evenly throughout the batter using a spatula.
  6. Fill pan and top: Pour batter into prepared loaf pan and smooth the top. Sprinkle the remaining ¼ cup chocolate chips on top.
  7. Bake: Bake for 85 minutes or until a toothpick inserted in the center comes out with a few moist crumbs but no wet batter.
  8. Cool: Let the bread cool in the pan for 15 minutes. Then lift it out using the parchment paper and transfer to a wire rack to cool completely before slicing.

Notes

  • Use parchment paper for easy removal and cleaner slicing.
  • Do not overmix the batter to maintain a tender crumb.
  • Room temperature eggs help create a smooth batter.
  • Adding orange juice adds a subtle citrus brightness to complement the spices.
  • Store leftover bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Find it online: https://piesbyolivia.com/chocolate-chip-pumpkin-bread-recipe/