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This chocolate chip pumpkin bread is one of the lightest, moistest, most flavorful pumpkin breads ever, and probably the easiest. Chocolate and pumpkin may sound like an odd pairing, but that’s only because you haven’t had it—it works incredibly well in this delicate quick bread.
I?ve wanted to redo our pumpkin bread recipe for a very long time. While it was fine, it wasn?t amazing — and I much prefer amazing to fine. So I added a little more of this, and a little less of that, but the most significant change was tossing in a large handful of chocolate chips. These tweaks took this quick bread from fine to way past amazing, and it turned out to be one of the best pumpkin breads I?ve ever had.?
I realize that chocolate and pumpkin might not sound like a great pairing, but it really is! As long as you don?t use a too-sweet chip. I?d avoid milk chocolate and think semi-sweet would be fine, but for me the darker the better.?
This is a fairly sweet bread, and by bread, I mean cake baked in a bread pan, so the official recommendation would be to use bittersweet chips. But, no matter which you choose, this new and improved pumpkin bread will make a wonderful addition to your fall table. I really do hope you give it a try soon. Enjoy!
More recipes: Try the latest and greatest recipes from Chef John!
Ingredients
- 1 3/4 cups all-purpose flour
- 1 1/4 teaspoons kosher salt
- 1 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1 can pumpkin puree
- 1/2 cup white sugar
- 3/4 cup packed light brown sugar
- 1/2 cup vegetable oil
- 2 tablespoons milk
- 2 large eggs
- 1/2 cup semi-sweet chocolate chips
- 1/4 cup pumpkin seeds
Directions
Step 1
Preheat the oven to 350 degrees F (180 degrees C).? Butter a 9×5-inch loaf pan.
Step 2
Whisk flour, salt, baking soda, cinnamon, ginger, cloves, and nutmeg together in a bowl.
Step 3
In another bowl, combine pumpkin, white sugar, brown sugar, vegetable oil, milk, and eggs. Whisk together until smooth.
Step 4
Add the flour mixture, and whisk in gently until the flour almost disappears. Stir in the chocolate chips and pumpkin seeds until evenly distributed.
Step 5
Use a spatula to transfer batter into the prepared loaf pan. Tap the pan on the table a few times to bring air bubbles to the surface.
Step 6
Bake in the preheated oven until a toothpick or wooden skewer inserted near the center comes out clean, 60 to 70 minutes.
Step 7
Let cool in the pan about 45 minutes; remove to a wire rack to cool completely before slicing.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 435 | |
| % Daily Value * | |
| Total Fat19g | 24% |
| Saturated Fat4g | 18% |
| Cholesterol47mg | 16% |
| Sodium383mg | 17% |
| Total Carbohydrate63g | 23% |
| Dietary Fiber4g | 13% |
| Total Sugars37g | |
| Protein6g | |
| Vitamin C2mg | 11% |
| Calcium54mg | 4% |
| Iron3mg | 16% |
| Potassium247mg | 5% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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