The Best Pumpkin Chocolate Chip Bread
I love pumpkin bread. It’s cozy, comforting, and it’s hard to resist nibbling on just one more piece.
This version is studded with chocolate chips and everything’s better with chocolate. It’s the best.
I adapted my beloved Cream Cheese-Filled Pumpkin Bread for a loaf that’s soft, moist, springy, dense yet still fluffy, and nicely spiced. Like all my pumpkin, carrot, and sweet potato desserts, using enough spices to ensure the final result is full-flavored is imperative.MY OTHER RECIPES
It’s an easy, no mixer recipe that goes from bowl to oven in minutes. Oil keeps bread softer and springier than butter and I prefer it. A little sour cream or Greek yogurt is extra insurance for a soft, springy, bouncy, fluffy loaf. Anything baked with pumpkin has the natural advantage of being moister because of how moist pumpkin is.
Between the molasses, cinnamon, pumpkin pie spice, and McCormick’s new Pumpkin Pie Spice Extract, the bread is true comfort food and beautifully showcase the flavors of fall.
It’s perfect for snacking on any time of the day. There’s a new food trend about people who like breakfast foods not only for breakfast, but for lunch and dinner, too. If this sums up your eating habits, you could be called a “breakfastarian”. I’m definitely a breakfastarian because there’s nothing better than eggs and French toast in the wee hours.
Or a big slice of pumpkin chocolate chip bread for a bedtime snack.
The Best Pumpkin Chocolate Chip Bread
The pumpkin bread is cozy, comforting, and studded with chocolate chips. It’s soft, moist, springy, dense yet still fluffy, and nicely spiced. It’s an easy, no mixer recipe that goes from bowl to oven in minutes. Oil keeps bread softer and springier than butter and sour cream or Greek yogurt is extra insurance for a soft, springy, bouncy, fluffy loaf. Anything baked with pumpkin has the natural advantage of being moister. Between the molasses, cinnamon, pumpkin pie spice, and Pumpkin Pie Spice Extract, the bread is true comfort food and beautifully showcase the flavors of fall.
- 1 large egg
- 1 cup pumpkin puree (use the remainder in these recipes)
- 1/2 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 1/4 cup canola or vegetable oil (liquid-state coconut oil may be substituted)
- 1/4 cup cup sour cream (lite is okay; or Greek yogurt may be substituted)
- 1 tablespoon mild or medium-flavored molasses (not blackstrap, too intense)
- 2 teaspoons McCormick Pumpkin Pie Spice Extract (McCormick Vanilla Extract may be substituted)
- 2 teaspoons pumpkin pie spice (a mixture of cinnamon, allspice, cloves, and nutmeg if you don’t have pumpkin pie spice)
- 2 teaspoons cinnamon
- 1/2 teaspoon ground nutmeg
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt, or to taste
- 1 cup mini semi-sweet chocolate chips (mini size recommended for better distribution, regular size may be substituted)
- Preheat oven to 350F. Spray one 9×5-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside.
- To a large bowl, add the the first eleven ingredients, through ground nutmeg, and whisk to combine.
- Add the flour, baking powder, baking soda, salt, and stir until just combined; don’t overmix.
- Add the chocolate chips and stir to combine.
- Turn batter out into prepared pan, smoothing the top lightly with a spatula and pushing it into corners and sides as necessary.
- Bake for about 50 to 55 minutes or until the top is domed, golden, the center is set, and a toothpick inserted in the center comes out clean, or with a few moist crumbs, but no batter. The toothpick test is tricky because the you will likely hit melted chocolate so the toothpick will look wet. Tip – Tent the pan with a sheet of foil loosely draped over the top at the 40 minute-mark if you feel the tops and sides will become too browned before center cooks through. Baking times will vary based on moisture content of pumpkin, climate, and oven variances. Bake until done; watch your bread, not the clock.
- Allow bread to cool in pan for about 15 minutes before turning out on a wire rack to cool completely before slicing and serving. Bread will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.
Adapted from Cream Cheese-Filled Pumpkin Bread
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Cooking With Pumpkin: Recipes That Go Beyond the Pie is my second cookbook and it was officially released October 6. There’s over 50 pumpkin recipes including sweets, savory, drinks, and a photo for nearly every recipe. I’d be super grateful if you headed over to Amazon.
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