Pumpkin Chocolate Chip Bread

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Pumpkin Chocolate Chip Bread – delicious pumpkin bread with a perfect balance of spices and chocolate chips through out. So easy and bakes up perfectly every time! 

Even though the temperatures outside still feel like summer, the fall is here and I am baking all things pumpkin. As soon as you feel like you need to break out your loaf pan and a can of pumpkin puree (don’t forget THIS spice mix!! It’s the best! ) and bake this bread. It’s crazy good and it will definitely put you in a fall baking mood. I made a few loaves and muffins all in one day! I was on a roll!

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Moist pumpkin bread with the perfect balance of spices and chocolate chips throughout makes for a great treat. I enjoyed a slice with my morning coffee and it was fantastic! The chocolate chips fill each slice without any of them sinking to the bottom. There is a very simple trick for that!

HOW TO MAKE CHOCOLATE CHIP PUMPKIN BREAD?

1. Start by preheating the oven and preparing the loaf pan. Grease and flour 9″x5″ pan.
2. In a large mixing bowl, whisk together the dry ingredients (flour, baking soda, baking powder, salt and pumpkin spice). Add chocolate chips and stir in until coated.
3. In another mixing bowl, mix together the wet ingredients (pumpkin puree, oil, yogurt, vanilla and eggs). Add sugar and mix well.
4. Stir in the wet ingredients into the dry ingredients. Mix only until combined. Do not overmix. Pour the batter into the prepared loaf pan.
5. Bake the bread for 45 to 50 minutes or until the toothpick inserted in the center of the bread comes out clean and the top is golden brown.
6. Cool the bread in the pan to room temperature. Place on a cutting board, slice and serve.

HOW TO PREVENT CHOCOLATE CHIPS FROM SINKING TO THE BOTTOM?

I always always always do that with my baked goods when adding chocolate chips. The trick is to add the chocolate chips to the dry ingredients just before mixing in the wet ingredients. Stir in the chips with flour mixture and make sure to coat them well. That prevents the chips from sinking to the bottom. Bam! Each slice filled with chocolate from top to bottom!

I also like to reserve a few chips to sprinkle on top of the batter, just before placing the loaf pan in the oven.

This recipe is my go-to for a pumpkin bread and it always bakes up beautifully! We are talking domed top with a slight crack, moist with a nice crumb that lets you cut nice slices without the whole loaf falling apart. It’s perfect!

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PUMPKIN CHOCOLATE CHIP BREAD RECIPE

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Pumpkin Chocolate Chip Bread

Prep Time

15 mins

Cook Time

45 mins

Total Time

1 hr

 

Pumpkin Chocolate Chip Bread - delicious pumpkin bread with a perfect balance of spices and chocolate chips throughout. So easy and bakes up perfectly every time!

Course: bread

Cuisine: American

Keyword: pumpkin

Servings: 4 people

Calories: 573 kcal

Author: Anna

Ingredients

• 2 cups all-purpose flour
• 3/4 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup pumpkin puree not pumpkin pie filling
• 1/4 cup oil (canola vegetable or coconut)
• 1/4 cup plain or Greek yogurt you can also use sour cream
• 1 teaspoon vanilla extract
• 2 large eggs
• 3/4 cup packed light brown sugar
• 2 and 1/2 teaspoon pumpkin pie spice
• 1 and 1/4 cup semi-sweet chocolate chips

US Customary - Metric

Instructions

1. Preheat oven to 350 degrees F.
2. Lightly grease and flour a 9" by 5" loaf pan. Set aside.
3. In a large mixing bowl, whisk together the dry ingredients (flour, baking soda, baking powder, salt and pumpkin spice).
4. Add chocolate chips and stir in until coated.
5. In another mixing bowl, mix together the wet ingredients (pumpkin puree, oil, yogurt, vanilla and eggs). Add sugar and mix well.
6. Stir in the wet ingredients into the dry ingredients. Mix only until combined. Do not overmix.
7. Pour the batter into the prepared loaf pan.
8. Bake the bread for 45 to 50 minutes or until the toothpick inserted in the center of the bread comes out clean and the top is golden brown.
9. Cool the bread in the pan to room temperature. Place on a cutting board, slice and serve.

Recipe Notes

To freeze: wrap tightly in plastic wrap, place in a ziploc bag and freeze for up to 3 months.

Nutrition Facts

Pumpkin Chocolate Chip Bread

Amount Per Serving

Calories 573 Calories from Fat 153

% Daily Value*

Total Fat 17g 26%

Saturated Fat 2g 10%

Cholesterol 83mg 28%

Sodium 550mg 23%

Potassium 352mg 10%

Total Carbohydrates 94g 31%

Dietary Fiber 3g 12%

Sugars 43g

Protein 10g 20%

Vitamin A 193.3%

Vitamin C 3.1%

Calcium 11.2%

Iron 24.6%

* Percent Daily Values are based on a 2000 calorie diet.

If you like this recipe and make it, snap a photo and share it on INSTAGRAM! Tag me @crunchycreamysweet or #crunchycreamysweet so I can check it out!

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