Soft And Moist Chocolate Chip Pumpkin Bread Recipe
This Soft and Moist Chocolate Chip Pumpkin Bread is a delightful fall treat that combines warm spices with the rich flavor of pumpkin and bursts of dark chocolate chips. Perfectly spiced and moist, this quick bread makes a comforting snack or breakfast option, featuring a tender crumb and a balance of sweetness and spice.
- Prep Time: 25 minutes
- Cook Time: 80 minutes
- Total Time: 3 hours 25 minutes
- Yield: 8 servings 1x
- Category: Baking
- Method: Baking
- Cuisine: American
Ingredients
Scale
Dry Ingredients
- 225 g all-purpose flour
- 1 tsp cinnamon powder
- 1/4 tsp cloves
- 1/2 tsp ginger
- 1/2 tsp nutmeg
- 1 tsp salt
- 1/2 tsp bicarbonate of soda (baking soda)
- 50 g brown sugar
- 160 g caster sugar
Wet Ingredients
- 300 g pumpkin puree
- 2 eggs
- 190 g vegetable oil
- 1/2 tsp vanilla extract
Add-ins
- 150 g dark chocolate chips
Instructions
- Preheat and Prepare Tin: Preheat a fan-forced oven to 160°C (320°F) or 180°C (355°F) if not using a fan. Spray a 22 x 13 cm (9 x 5 inch) loaf tin, 7.5 cm (3 inches) high, with oil spray and line the bottom and sides with baking paper. Set aside.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the flour, cinnamon, cloves, ginger, nutmeg, baking soda, and salt until well mixed. Take 1 tablespoon of this dry mixture and place it in a separate small bowl with the chocolate chips, stirring to coat them. This prevents the chips from sinking during baking.
- Mix Wet Ingredients: In a separate medium bowl, whisk together both sugars (brown and caster), pumpkin puree, vegetable oil, eggs, and vanilla extract until the mixture is smooth and well combined.
- Combine Wet and Dry Mixtures: Pour the wet ingredients into the bowl with the dry ingredients and stir gently until fully incorporated and smooth. Fold in the chocolate chips evenly throughout the batter.
- Bake: Transfer the thick batter into the prepared loaf tin, smoothing the top with a spoon. Bake in the preheated oven for approximately 80 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
- Cool: Allow the pumpkin bread to cool in the tin for about 10 minutes before removing it to a wire rack. Let it cool completely to room temperature, about 2 hours, before slicing and serving.
Notes
- Use fresh or canned pumpkin puree—ensure it is plain pumpkin and not pumpkin pie filling.
- Coating the chocolate chips with flour prevents them from sinking to the bottom of the bread during baking.
- For best texture, do not overmix the batter once wet and dry ingredients are combined.
- Store the bread wrapped tightly at room temperature for up to 3 days or refrigerate for up to a week.
- Freezing the bread is possible; wrap tightly and freeze for up to 3 months. Thaw before serving.
Keywords: pumpkin bread, chocolate chip bread, fall baking, spiced bread, moist pumpkin cake