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Chocolate Chip Pumpkin Bread Recipe

★★★★★

4.7 from 62 reviews
  • Author: Lila
  • Total Time: 1 hour 25 minutes
  • Yield: 2 loaves (8x4 inch pans), approximately 16 slices total 1x

Description

This moist and flavorful Chocolate Chip Pumpkin Bread combines the warm spices of cinnamon, nutmeg, and ginger with sweet semi-sweet chocolate chips. Perfect for fall or any time you crave a cozy, sweet bread, it’s easy to prepare and bakes to a tender crumb with a beautifully spiced pumpkin taste.

Ingredients

Scale

Dry Ingredients

  • 3 1/3 cups all purpose flour
  • 2 tsp baking soda
  • 1 1/2 tsp salt
  • 2 tsp ground cinnamon
  • 3/4 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1 3/4 cup granulated sugar
  • 3/4 cup brown sugar

Wet Ingredients

  • 1 cup canola oil (or vegetable oil)
  • 4 large eggs
  • 1 15oz can pumpkin puree
  • 2/3 cup water
  • 1 1/2 tsp vanilla extract

Other

  • 1 1/4 cups semi-sweet chocolate chips

Instructions

  1. Preheat and Prepare Pans: Preheat your oven to 350 degrees Fahrenheit. Grease two 8×4 inch bread pans and line the bottoms with parchment paper for easy removal; then lightly grease the parchment.
  2. Mix Dry Ingredients: In a large mixing bowl, whisk together the all purpose flour, baking soda, salt, ground cinnamon, nutmeg, and ground ginger until evenly combined.
  3. Add Sugars: Incorporate the granulated sugar and brown sugar to the dry ingredients, mixing well to distribute evenly.
  4. Add Oil: Make a well in the center of the dry mixture and pour in the canola oil. Mix until the oil is evenly combined. The batter will still appear dry at this point.
  5. Add Eggs: Add eggs two at a time, mixing thoroughly after each addition. The batter will remain somewhat dry until the next step.
  6. Add Pumpkin and Liquids: Pour in the pumpkin puree, water, and vanilla extract. Mix until all dry ingredients are fully incorporated and the batter is smooth.
  7. Fold in Chocolate Chips: Gently fold the semi-sweet chocolate chips into the batter to distribute evenly.
  8. Divide and Bake: Evenly divide the batter between the two prepared bread pans. Place in the oven and bake for 55 to 65 minutes. Insert a toothpick or cake tester into the center to check for doneness; it should come out clean. If the bread top browns too quickly, tent with non-stick foil and continue baking.
  9. Cool: Remove the bread from the oven and let cool in the pans for about 15 minutes. Then turn out the loaves onto a wire rack to cool completely.
  10. Serve: Once cooled, slice, serve, and enjoy your delicious Chocolate Chip Pumpkin Bread.

Notes

  • Ensure the batter is not over-mixed once the wet ingredients are added to avoid a dense bread.
  • Using parchment paper helps with easy removal of the loaves after baking.
  • If you prefer, you can substitute vegetable oil for canola oil without altering the texture.
  • Check doneness by inserting a toothpick in the center – if it comes out clean, the bread is ready.
  • Store baked bread wrapped tightly at room temperature for up to 3 days, or freeze for longer storage.
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 5 minutes
  • Category: Baking
  • Method: Baking
  • Cuisine: American

Keywords: Chocolate Chip Pumpkin Bread, Pumpkin Bread, Spiced Bread, Fall Baking, Chocolate Chip Bread, Moist Pumpkin Bread

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