Total time
80 min
Servings
1
Calories
3896.3
Category
Breads & Bakes
This Pumpkin Chocolate Chip Bread combines the warm, spiced flavors of fall with rich chocolate in a moist, tender quick bread that’s ready in just over an hour. Perfect for cozy mornings, holiday gatherings, or a simple snack, this easy recipe uses pantry staples and delivers a loaf that’s both comforting and indulgent.
Ingredients
Makes 1 serving
- 3 flour
- 3 sugar
- 2 baking soda
- 1/2 baking powder
- 1 table salt
- 1 allspice
- 1 cinnamon
- 1 eggs
- 4 water
- 2/3 pumpkin
Method
Mix all the ingredients, except pumpkin and chips. Blend well. Add pumpkin, fold in chips.
Pour the batter into greased and floured 9 1/2 x5 1/2 loaf pan.
Bake at 325 degrees for 1 hour, or until toothpick comes out clean from the middle of the loaf.
Cook's notes
- For the best texture, make sure your eggs are at room temperature before mixing.
- Fold in the chocolate chips gently to avoid overmixing, which can make the bread dense.
- Test for doneness at 55 minutes; oven temperatures vary, and you want a clean toothpick from the center.
Easy swaps
- Instead of 3 cups all-purpose flour, use 3 cups whole wheat pastry flour for a slightly nuttier, fiber-rich alternative
- Instead of 3 cups white sugar, use 2 cups coconut sugar + 1/2 cup maple syrup (reduce water by 2 tablespoons)
- Instead of 2/3 cup pumpkin puree, use 2/3 cup mashed butternut squash or sweet potato puree
Frequently asked
Can I use homemade pumpkin puree?
Yes, but drain it well in a fine-mesh sieve to remove excess water so the bread doesn't become soggy.
What kind of chocolate chips work best?
Semi-sweet or dark chocolate chips balance the sweetness of the bread. Milk chocolate will make it sweeter.
Why did my bread sink in the middle?
This can happen if the batter is overmixed or if the oven door is opened too early. Mix just until combined and avoid opening the oven during the first 45 minutes.
