Pumpkin Chocolate Chip Bread | Mel’s Kitchen Cafe

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

12 months after 12 months, pumpkin season after pumpkin season, and with all of the variations of pumpkin chocolate chip bread in the marketplace, 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 substances:

• 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 approach)

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

Variations

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

As in, you may go away them out in order for you a easy unadorned pumpkin bread…however I don’t essentially assume that’s the correct factor to do. 😉

Additionally, you may lower the sugar (see the notice within the recipe) and likewise mess around with utilizing all complete wheat flour rather than the all-purpose flour or a mixture of half complete wheat flour and half all-purpose flour.

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

Bread Pan Sizes

The batter will 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 precise pan measurement doesn’t have an effect on the style final 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 change 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 very best of the very best however this 12 months I bought adventurous and tried a unique recipe that required making selfmade 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: Good is an understatement! I shall by no means once more Google “pumpkin bread recipe”. By no means. PS: Cinnamon chips rather than the chocolate chips can also be wonderful.

Good Pumpkin Chocolate Chip Bread

Yield: 24 Slices (Makes 2-3 loaves)

Prep Time: 20 minutes

Prepare dinner Time: 50 minutes

Whole Time: 1 hr 10 minutes

• 3 ½ cups (497 g) all-purpose flour (can sub half complete wheat flour – see notice)
• 2 cups (424 g) granulated sugar (see notice)
• 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 notice)
• 4 massive eggs
• ⅔ cup water, milk or buttermilk
• 1 to 2 cups (170 to 340 g) semi-sweet chocolate chips (elective)

• 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 properly mixed.

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

• Stir within the chocolate chips and blend till no dry streaks stay – however do not 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 aspect up, onto a wire rack to chill fully.

Let it Cool: this bread tastes finest when it has cooled fully for a couple 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 complete wheat flour. This recipe may be very adaptable to make use of 100% all-purpose flour, 100% complete wheat flour (ideally a lighter wheat like onerous or mushy white wheat, kamut, or einkhorn), or half and half.
Sugar: through the years, I’ve decreased the sugar and the bread is loads candy. The unique recipe referred to as for 3 cups sugar, in case you are in search of that quantity.
Oil + Applesauce: you may simply change a part of the oil with applesauce (many commenters within the thread beneath have executed 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 substances earlier than including the moist substances.

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 photographs, commentary and recipe notes.