This chocolate chip pumpkin bread is light and airy; it's an oil-based bread made in a loaf pan with pumpkin puree, and pumpkin spice. A simple and easy recipe that takes just 10 minutes to mix and 50 minutes to bake.
Today, is the first day of fall and we have already started making pumpkin-inspired treats. As always, I started with my pumpkin spice mix and we made some hot and iced pumpkin spice latte. Over the years, I've shared so many pumpkin treats.
About this bread
This is a simple and easy, oil-based, light and airy bread with eggs. Also, it's flavored with pumpkin spice, cinnamon, and nutmeg. In addition, I use chocolate chips, and yet you can also use a chocolate bar cut into pieces. It takes about 10 minutes of prep time with about 50 minutes of baking time. You can bake it in a loaf pan or use any of the other options I have given below.
The batter is quite versatile because you can modify it in many ways.
- You can leave the chocolate chips out to make a moist a pumpkin bread.
- Drizzle caramel over the bread to make a caramel pumpkin bread.
- Add 2 tbsp of cocoa powder instead of chocolate chips to make a chocolate pumpkin bread.
Ingredients and substitutes
- All-purpose flour - Plain flour is all you need for this bread.
- Pumpkin spice - I am using a homemade pumpkin spice mix.
- Pumpkin puree - Today, I am using canned, but you can also use homemade pumpkin puree.
- Sugar - I like a combination of brown and white sugar. Since adding brown sugar gives the bread a deeper color. If you want a lighter pumpkin color, use all white sugar.
- Chocolate chips - You can also use a chocolate bar and break it into pieces.
Step by step instructions (save/pin)
- Preheat the oven at 325 F / 165 C.
- Spray a 9 x 4-inch loaf pan - set aside.
- In a bowl, combine the dry ingredients - flour, baking soda, pumpkin spice, cinnamon powder, nutmeg, and salt.
- In a bowl of a stand mixer, with the whisk attachment (you can also use a bowl and whisk like I am), whip the eggs with both the brown and white sugars.
- Gradually, add the oil and make sure it is well incorporated.
- Then, add the vanilla and pumpkin puree. And combine well.
- Next, add the flour mixture and combine well - ensure there are no lumps.
- Finally, add the chocolate chips - combine well.
- Pour the batter into the prepared loaf pan and sprinkle with more chocolate chips.
- Bake for 50 to 55 minutes, until a skewer inserted in the center comes out clean.
- Cool on the cooling rack for 10 minutes before you slice.
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Description
Ingredients
- 2 cup (250 g) All-purpose flour
- 1 tsp Baking Soda
- 1 ½ tsp Pumpkin spice
- 1 tsp Cinnamon powder
- ½ tsp Nutmeg powder fresh grated
- ½ tsp Salt
- 2 Eggs large
- ½ cup (110 g) Brown sugar
- ½ cup (100 g) Sugar
- ⅔ cup (160 ml) Oil cooking
- 1 cup Pumpkin puree
- 1 tsp Vanilla extract
- ⅔ cup (160 g) Chocolate chips
Instructions
- Preheat the oven at 325 F / 165 C.
- Spray a 9 x 4-inch loaf pan - set aside.
- In a bowl, combine the dry ingredients - flour, baking soda, pumpkin spice, cinnamon powder, nutmeg, and salt.
- In a bowl of a stand mixer, with the whisk attachment, whip the eggs with both the brown and white sugars.
- Gradually, add the oil and make sure it is well incorporated.
- Then, add the vanilla and pumpkin puree. Combine well.
- Next, add the flour mixture and combine well - ensure there are no lumps.
- Finally, add the chocolate chips - combine well.
- Pour the batter into the prepare loaf pan and sprinkle some more chocolate chips.
- Bake for 50 to 55 minutes, until a skewer inserted in the center comes out clean.
- Cool on the cooling rack for 10 minutes before you slice.
Equipment
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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