Pumpkin Chocolate Chip Bread
As soon as the leaves start to hint at gold and the air carries that familiar, crisp chill, our minds turn to all things cozy. And what could be cozier than the warm, comforting scent of spices and pumpkin wafting from your oven?
Enter the reigning champion of fall baking: Pumpkin Chocolate Chip Quick Bread.
More than just a seasonal snack, this beloved loaf is a perfect harmony of flavors—the earthy, slightly sweet richness of pumpkin, the warmth of cinnamon, nutmeg, and ginger, and the irresistible burst of melted chocolate. It’s a moment of autumn captured in a slice.
The Beauty of "Quick Bread"
Part of this treat's enduring popularity lies right in its name: "Quick Bread." Unlike traditional loaves that rely on yeast and the patience required for multiple hours of rising, quick breads use chemical leavening agents such as baking soda and/or baking powder.
This ingenious invention, which gained popularity in the 19th century with the widespread availability of commercial baking soda, revolutionized home baking. It meant delicious, homemade baked goods could be on the table in under an hour, not counting the baking time! It's the ultimate low-effort, high-reward bake.
For the pumpkin chocolate chip loaf, this means you can go from a pumpkin-spice craving to a perfectly moist slice in about an hour and a half—with minimal hands-on time.
Why is pumpkin and chocolate such a power couple?
Moisture and Texture: The pumpkin puree isn't just for flavor; it's a secret weapon for moisture. It guarantees a soft, tender crumb that stays perfectly moist for days (if it lasts that long!).
Spice Contrast: The blend of warming spices—the very essence of fall—provides a beautiful counterpoint to the semi-sweet or dark chocolate chips. The spices are comforting; the chocolate is a sweet surprise.
The Perfect Bite: Each slice offers a dense, cake-like base peppered with pockets of meltingly soft chocolate. It’s a textural masterpiece.
Tips for the Perfect Loaf
Ready to bake one for yourself? Here are a few tricks for pumpkin chocolate chip quick bread success:
Pumpkin Purée vs. Pie Filling: Always use plain canned pumpkin purée, not pumpkin pie filling, which has added spices and sugar.
Don't Overmix: Quick bread batter should only be mixed until the dry and wet ingredients are just combined. A few streaks of flour are okay! Overmixing develops the gluten and can lead to a tough, dry loaf.
Whether you enjoy it warm with a pat of butter for breakfast, as a mid-afternoon snack with a mug of coffee, or even as a simple dessert, the Pumpkin Chocolate Chip Quick Bread is more than a recipe—it's an experience. It’s a little slice of autumn comfort, ready to bring warmth and cheer to your kitchen. Happy baking!
Pumpkin Chocolate Chip Bread
Makes one, 9x5 inch bread pan
Ingredients:
1 1/2 cups (180g) all purpose flour plus more for coating chocolate chips
1 teaspoon pumpkin pie spice
1/4 teaspoon salt
1/2 teaspoon baking soda
1 cup (200g) granulated sugar
1 cup (245g) pumpkin puree
3/4 cup (168g) vegetable oil
2 eggs
1/2 teaspoon vanilla extract
1 cup (180g) semisweet chocolate chips, plus extra for topping
Method:
Preheat the oven to 350 degrees F. Coat an 9" x 5" bread pan with cooking spray.
In a medium bowl, mix the flour, pumpkin pie spice, salt and baking soda until combined.
In a large bowl, mix together the sugar, pumpkin puree, vegetable oil, eggs and vanilla extract.
Add the dry ingredients with the wet ingredients. Mix until combined and no lumps remain.
Stir the chocolate chips into the batter.
Pour the batter into the prepared pan. Sprinkle a handful of extra chocolate chips over the top of the loaf.
Bake for 55-65 minutes or until a toothpick inserted into the center of the loaf comes out clean.
Cool the bread off completely before serving.
Enjoy!
