Chocolate Chip Pumpkin Bread
The perfect recipe to kick off fall
Difficulty: Easy | Time: 1hr. 50min. | Yields: 1 loaf
There’s really no better way to kick off fall than with this recipe. This is the bread that fueled every fall and winter when I was growing up! My Mom would begin making this bread in October and it would reappear in our kitchen all the way through the Christmas season. It’s moist, pumpkin-y, and chocolatey… Basically an explosion of fall in your mouth. What are you waiting for?!
Ingredients:
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2/3 cups unsalted butter
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2 2/3 cups granulated sugar
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4 eggs
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1 pound (16oz.) pumpkin puree
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3 1/3 cups all-purpose flour
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2 teaspoons baking soda
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1/2 teaspoon baking powder
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1 1/2 teaspoons salt
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1 teaspoon cinnamon
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1 teaspoon ground cloves
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2/3 cups water
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12 oz chocolate chips (optional) (*1)
Directions:
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Preheat the oven to 350 degrees F. Grease and line a 9”x5” loaf tin with parchment paper. (*2)
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In a large mixing bowl, or in the bowl of a stand mixer, cream together butter and sugar until light and fluffy.
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Add the eggs one at a time. Beat until full incorporated.
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Add the pumpkin puree and mix until combined, scraping the sides of the bowl as needed.
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In a separate bowl, combine all the dry ingredients: flour, baking powder, baking soda, salt, cinnamon and ground cloves. Whisk together.
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On low speed, alternate between adding the dry ingredients and the water to the bowl (So dry-wet-dry-wet-dry. First, add in one third of the dry ingredients, then one half of the water, then another 3rd of the dry, then the last half of the water, and then the remaining third of the dry ingredients. This method prevents over-mixing the batter). Mix until just combined, scraping down the sides of the bowl as needed.
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(Optional) Fold in the chocolate chips.
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Pour the batter into your prepared loaf tin and (optional) sprinkle some more chocolate chips on top. Bake for 60 minutes uncovered, and then for 30 more minutes with tinfoil over top to prevent the top from browning too much. If you stick a toothpick in the center, it might still seem a little raw, but trust me, it will turn out perfectly moist.
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Remove from the oven and let cool completely to room temp. Cover with cling film and leave it on the counter overnight (if you can handle it!!) before digging in. This allows the flavors to develop even more. Enjoy!
Notes:
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*I like to do half semi-sweet chocolate chips and half dark chocolate chips to create more depth in flavor. It’s also fun to use different shapes of chocolate chips… large, small, chips, or chunks to create more texture… and also just make the appearance look super cool ;)
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*If you want to make smaller loaves to share with friends and family, you can instead divide the batter evenly between 3-4 small 6”x3.5” loaf tins and decrease the bake time to 45-60min. and don’t cover with foil.
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