Chocolate Chip Pumpkin Bread Recipe


Chocolate Chip Pumpkin Bread! Made with pumpkin puree and heat fall spices, sprinkled with chocolate chips. Great for a day snack with espresso!

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Photography Credit:
Cindy Rahe

Confession: I’m a late bloomer in the case of my love for pumpkin.

My mother doesn’t actually like pumpkin, so the one encounters that I had with it earlier than maturity have been within the type of store-bought pumpkin pies in these crinkly aluminum tins topped with a dollop of partially frozen cool whip. Not precisely the tastiest introduction!

Pumpkin Chocolate Chip LoafPumpkin Chocolate Chip LoafMaybe it was destiny, however I found my love of baking across the identical time sure espresso chain debuted pumpkin spice to the plenty. The two issues inevitably collided and a late love of pumpkin baked items was born!

These days, I are likely to favor pumpkin truffles, cookies, and breads over custardy pumpkin treats (too many dangerous childhood reminiscences!). This chocolate chip pumpkin bread is a favourite.

Pumpkin Chocolate Chip LoafThis is a brilliant moist loaf with a shiny orange, not-too-dense crumb. A sprinkle of mini chocolate chips within the batter creates a distinction between the candy, tender crumb of the bread and virtually bitter chocolate.

The barest trace of spice within the batter is amplified by the liberal coating of cinnamon sugar on high of the bread. This does double responsibility: it provides taste and it turns right into a crackly crust because the bread bakes (My tasters declared that as their favourite half.)

This bread retains like a dream for at the least a couple of days, wrapped nicely, on the countertop.

Chocolate Chip Pumpkin Bread Recipe

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Ingredients

For the topping:

  • three tablespoons sugar
  • half of teaspoon floor cinnamon

For the bread:

  • 2 cups (280 g) all-purpose flour
  • 2 1/four teaspoons baking powder
  • three/four teaspoon kosher salt
  • half of teaspoon floor cinnamon
  • 1 cup (244 g) pumpkin puree
  • 1 1/four cups (250 grams) granulated sugar
  • 2 giant eggs
  • half of cup (125 ml) complete milk (2% can be high-quality)
  • half of cup (113 g) butter, melted
  • 2 teaspoons vanilla extract
  • half of cup mini chocolate chips, plus extra for topping

Method

1 Preheat the oven to 350°F. Butter or spray a 9-x-5-inch loaf pan.

2 Mix the topping: Whisk three tablespoons of sugar and half of teaspoon cinnamon collectively in a small bowl. Set apart

three Mix the dry elements: Combine the flour, baking powder, kosher salt, and cinnamon in a big mixing bowl.

four Make the batter: In a separate medium-sized mixing bowl, whisk collectively the pumpkin, sugar, eggs, milk, melted butter, and vanilla extract till nicely mixed. Pour the pumpkin combination into the flour combination and fold to mix. Fold within the mini chocolate chips.

Pumpkin Chocolate Chip Loaf

5 Transfer the batter into the loaf pan. Tap the pan a couple of instances on the counter to take away air bubbles, then easy the highest with a spatula. Sprinkle with cinnamon sugar and extra mini chocolate chips.

Pumpkin Chocolate Chip Loaf

6 Bake the bread: Bake for 50 to 60 minutes, or till a toothpick inserted within the heart of the bread comes out clear. Remove from the oven and funky within the pan on a cooling rack for 20 minutes earlier than eradicating and cooling utterly.

Wrap up any leftovers with foil or plastic wrap and retailer on the counter. The bread will hold for a number of days.

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Cindy Rahe

Cindy Rahe is the recipe maker and film taker behind Hungry Girl por Vida. She likes to bake from scratch and make issues that style nearly as good as they give the impression of being. Cindy was born close to Seoul however grew up in California and Nevada. She believes strongly in selfmade birthday truffles, creamy espresso, and making room for dessert.

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