Pumpkin Chocolate Chip Bread | Mel’s Kitchen Cafe

This good pumpkin chocolate chip bread is loaded with chocolate chips. Fluffy and tremendous moist, it tastes even higher the following day!

Yr after 12 months, pumpkin season after pumpkin season, and with all of the variations of pumpkin chocolate chip bread available on the market, that is the one recipe I flip to.

It has been a tried-and-true favourite for over ten years.

Pumpkin Chocolate Chip Batter

This recipe is very simple.

For the moist components:

• Canned pumpkin
• Eggs
• Sugar (not a moist ingredient, however we’re including it right here)
• Oil or a combo of oil and applesauce
• Water, milk or buttermilk (scrumptious any which manner)

As soon as the moist components are properly mixed, the dry components are added. Nothing finicky right here – simply your primary flour + heat fall spices + baking soda and salt.

Variations

It pains me to even say this out loud, however the chocolate chips are technically non-compulsory.

As in, you may go away them out if you need a easy unadorned pumpkin bread…however I don’t essentially suppose that’s the appropriate factor to do. 😉

Additionally, you may lower the sugar (see the observe within the recipe) and in addition mess around with utilizing all entire wheat flour instead of the all-purpose flour or a mix of half entire wheat flour and half all-purpose flour.

I desire utilizing a lighter wheat flour on this bread, like laborious or delicate white wheat flour, kamut or einkhorn. It helps the bread keep fluffy as an alternative of moody and dense.

Bread Pan Sizes

The batter may be break up between:

• Two 9X5-inch pans
• Two 8 1/2 X 4 1/2-inch pans plus 1-2 mini loaf pans
• 6-8 mini loaf pans

The particular pan measurement doesn’t have an effect on the style end result of the bread, however I’ve discovered that the pumpkin bread domes barely higher within the smaller (8 1/2-inch or mini) pans.

A Fan Favourite

This recipe has been round a very long time, and it’s develop into a tried-and-true favourite for a lot of!

Rachel says: I’ve been making this for years and it’s nonetheless my favourite factor to bake throughout the vacation season! 

Lexy says: I knew this was the perfect of the perfect however this 12 months I acquired adventurous and tried a distinct recipe that required making do-it-yourself pumpkin butter… it wasn’t price the additional effort. So I’m again to this recipe! Tried and true, that is THE BEST pumpkin bread recipe on the web. 

Ellen says: Excellent is an understatement! I shall by no means once more Google “pumpkin bread recipe”. By no means. PS: Cinnamon chips instead of the chocolate chips can be superb.

One Yr In the past: Sourdough Pumpkin Muffins a.okay.a. The Finest Muffins On The Planet  
Two Years In the past: Prompt Pot Double Chocolate Metal Lower Oats 
Three Years In the past: Hen Cordon Bleu Panini My New Favourite Sandwich
4 Years In the past: Pumpkin Chocolate Chip Streusel Cake 
5 Years In the past: Pumpkin Applesauce Muffins with Non-obligatory Maple Cream Glaze
Six Years In the past: 20-Minute Hen and Veggie Stir Fry 
Seven Years In the past: Tacky Bacon and Garlic Butter Smashed Pink Potatoes 
Eight Years In the past: Cookie Dough and Funfetti Greek Yogurt Dips
9 Years In the past:  Inexperienced Lentil Soup with Curried Brown Butter
Ten Years In the past: The Finest Monkey Bread 

Excellent Pumpkin Chocolate Chip Bread

Yield: 24 Slices (Makes 2-3 loaves)

Prep Time: 20 minutes

Prepare dinner Time: 50 minutes

Complete Time: 1 hr 10 minutes

• 3 ½ cups (497 g) all-purpose flour (can sub half entire wheat flour – see observe)
• 2 cups (424 g) granulated sugar (see observe)
• 2 teaspoons baking soda
• 2 teaspoons floor cinnamon
• 1 teaspoon floor nutmeg
• 1 teaspoon salt
• 1 (15-ounce) can (425 g) pumpkin puree
• 1 cup (226 g) vegetable, canola, avocado or melted coconut oil (see observe)
• 4 massive eggs
• ⅔ cup water, milk or buttermilk
• 1 to 2 cups (170 to 340 g) semi-sweet chocolate chips (non-compulsory)

• Preheat the oven to 350 levels F. Grease two 9X5-inch loaf pans or two 8 1/2X4 1/2-inch loaf pans plus 1-2 mini loaf pans.

• In a big bowl, whisk collectively the flour, sugar, baking soda, cinnamon, nutmeg and salt collectively. Put aside.

• In a medium bowl or in a big liquid measuring cup, whisk collectively canned pumpkin, oil, eggs and a pair of/3 cup water, milk or buttermilk till nicely mixed.

• Pour the moist components over the dry components, and stir till there are nonetheless a number of dry streaks or clumps.

• Stir within the chocolate chips and blend till no dry streaks stay – however don’t over combine! Pour batter in ready pans.

• Bake the bread for 55 to 70 minutes till a toothpick or skinny knife inserted within the middle comes out clear. Take away the bread from the oven and let sit for 10-Quarter-hour. Run a knife gently across the fringe of the bread and switch the bread out, proper facet up, onto a wire rack to chill fully.

Let it Cool: this bread tastes greatest when it has cooled fully for a number of hours and tastes even higher the following day.
Flour: the unique recipe referred to as for two 1/2 cups all-purpose flour and 1 cup entire wheat flour. This recipe could be very adaptable to make use of 100% all-purpose flour, 100% entire wheat flour (ideally a lighter wheat like laborious or delicate white wheat, kamut, or einkhorn), or half and half.
Sugar: over time, I’ve decreased the sugar and the bread is a lot candy. The unique recipe referred to as for 3 cups sugar, in case you are searching for that quantity.
Oil + Applesauce: you may simply exchange a part of the oil with applesauce (many commenters within the thread under have accomplished so with nice outcomes). My favourite is 1/2 cup applesauce, 1/2 cup oil.
Chocolate Chips: in case you have bother with the chocolate chips sinking to the underside of the loaf, strive tossing them with the dry components earlier than including the moist components.

Serving: 1 slice, Energy: 326kcal, Carbohydrates: 46g, Protein: 4g, Fats: 15g, Saturated Fats: 3g, Ldl cholesterol: 28mg, Sodium: 201mg, Fiber: 2g, Sugar: 30g

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Recipe Supply: my brother, Nate W.

Recipe initially posted October 19, 2010; up to date October 2022 with new pictures, commentary and recipe notes.