Pumpkin Chocolate Chip Bread
Yield: 12 servings
Calories: 345kcal
For a quick on-the-go breakfast, sweet snack, or decadent after-dinner treat, give this pumpkin chocolate chip bread a try.
Ingredients
- 1 ⅔ cup (235 g) all-purpose flour
- 1 tablespoon (7 g) cornstarch
- 1 teaspoon (5 g) baking soda
- ½ teaspoon baking powder
- ½ teaspoon (2 g) kosher salt
- 2 teaspoons (4 g) ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon ground allspice
- 2 large eggs, at room temperature
- 1 cup (198 g) granulated sugar
- ¼ cup (49 g) dark brown sugar, packed
- ½ cup (120 ml) vegetable oil
- 1 cup (230 g) pumpkin puree
- ¼ cup (60 ml) whole milk
- ¼ cup (52 g) sour cream
- 1 teaspoon (5 ml) pure vanilla extract
- ⅔ cup semi sweet chocolate chips, plus more for sprinkling
- ½ cup (57 g) pecans, or walnuts, coarsely chopped
Instructions
- Heat the Oven - Set the oven rack to the center position. Heat to 350ºF (176ºC). Lightly grease a 9x5-inch loaf pan with cooking spray or vegetable oil. Set aside.
- Mix the Dry Ingredients - In a large bowl, sift flour, cornstarch, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, cloves, and allspice together. Thoroughly mix with a whisk until combined.
- Mix the Eggs and Sweeteners - In a medium bowl, whisk together eggs, granulated sugar, and brown sugar until smooth, about 1 minute.
- Whisk in the Oil - Slowly whisk the vegetable oil into the egg mixture until thoroughly combined, about 30 seconds.
- Add the Pumpkin and Dairy - Whisk in pumpkin puree, whole milk, sour cream, and vanilla extract until smooth, about 30 seconds.
- Combine Wet and Dry Ingredients - Add the wet mixture to the dry flour mixture. Gently fold the batter until just moistened, scraping the bottom with some lumps and flour spots remaining. Do not overmix!
- Add Mix-ins - Gently stir in the chocolate chips and pecans (if using).
- Bake - Pour the batter into the greased loaf pan and smooth the top with a spatula. Sprinkle chocolate chips on top. Bake until a toothpick inserted in the center comes out clean with a few moist crumbs or the internal temperature reaches 195 to 200ºF (90 to 93ºC) on an instant-read thermometer, about 50 to 60 minutes. If needed, cover the bread loosely with foil about 45 minutes into baking to prevent the top from getting too brown.
- Cool - Cool the bread in a pan for 10 minutes. Carefully run a knife or small spatula around the sides of the pan, remove the pumpkin bread, and transfer it to a wire rack. Cool completely before slicing.
Notes
- Using Pumpkin Pie Spice: The cinnamon, ginger, nutmeg, cloves, and allspice can be substituted for 2 ½ teaspoons of store-bought or homemade pumpkin pie spice.
- Storing: Store at room temperature in an airtight container for 4 to 5 days.
- Freezing: Slices can be individually wrapped in plastic and stored in a bag in the freezer for up to 1 month. Reheat by wrapping in a paper towel and microwave on medium power for 60 to 90 seconds.
- Make it Dairy-Free: Use unsweetened cashew or almond milk instead of cow's milk. Use dairy-free sour cream or dairy-free yogurt. Use dairy-free chocolate chips.
- Make it Gluten-Free: Use gluten-free flour instead of wheat flour. I recommend Bob's Red Mill 1:1 baking flour.
Nutrition
Calories: 345kcal | Carbohydrates: 43g | Protein: 4g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 35mg | Sodium: 210mg | Potassium: 187mg | Fiber: 2g | Sugar: 26g | Vitamin A: 3269IU | Vitamin C: 1mg | Calcium: 48mg | Iron: 2mg
Recipe Link
Recipe Video