The Best Pumpkin Chocolate Chip Bread
🧡🤎🙌🏻🍁 This recipe is truly the BEST homemade pumpkin bread you’ll ever make! It's an EASY, one-bowl, no-mixer recipe that's guaranteed to win over the hearts of friends and family - it's just THAT good! It’s moist, soft, tender, packed with chocolatey goodness, and tastes like a heavenly slice of fall!
Servings: 10 servings
Calories: 351cal
Equipment
Ingredients
- 1 large egg
- 1 cup pumpkin puree
- ½ cup light brown sugar packed
- ¼ cup granulated sugar
- ¼ cup canola or vegetable oil liquid-state coconut oil may be substituted
- ¼ cup cup sour cream (Greek yogurt may be substituted)
- 1 tablespoon mild or medium-flavored molasses (not blackstrap, too intense)
- 2 teaspoons pumpkin pie spice extract (McCormick Vanilla Extract or your favorite brand 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 or to taste
- ½ teaspoon ground nutmeg
- 1 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt or to taste
- 1 cup mini semi-sweet chocolate chips (mini size recommended for better distribution, regular size may be substituted noting they may sink)
Instructions
- 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.*
- Allow bread to cool in pan for about 15 minutes before turning out on a wire rack to cool completely before slicing and serving.
Notes
Baking Tips: 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.
Storage: Bread will keep airtight at room temperature for up to 5-7 days, or in the freezer for up to 4 months.
Nutrition
Serving: 1serving | Calories: 351cal | Carbohydrates: 47g | Protein: 4g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.04g | Cholesterol: 23mg | Sodium: 209mg | Potassium: 267mg | Fiber: 3g | Sugar: 27g | Vitamin A: 3890IU | Vitamin C: 1mg | Calcium: 64mg | Iron: 3mg
