Pumpkin Bread with Chocolate Chips for Cool Days
A soft, moist one-bowl pumpkin quick bread made with a full can of pumpkin, warm spice, and plenty of chocolate chips—great for breakfast, snack, or dessert.
Equipment
- Loaf pan (8.5 x 4.5-inch or 9 x 5-inch)
- Mixing bowls
- Whisk
- Spatula
- Wire rack
- Parchment paper (optional)
- Toothpick
- Serrated knife
Ingredients
- 225 g all-purpose flour 1 3/4 cups, spooned and leveled
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 3/4 tsp fine sea salt or table salt
- 2–2 1/2 tsp pumpkin pie spice or 2 tsp ground cinnamon + 1/4 tsp each ground ginger and nutmeg
- 150 g dark brown sugar 3/4 cup, packed
- 100 g granulated sugar 1/2 cup
- 2 large eggs room temperature if possible
- 115 g unsalted butter melted and slightly cooled (or 120 ml / 1/2 cup neutral oil)
- 1 tsp vanilla extract
- 245 g canned pumpkin purée 1 cup; plain, not pie filling
- 120 g semi-sweet chocolate chips 3/4 cup, plus extra handful for topping if desired
- 30–60 g walnuts or pecans optional, chopped (1/4–1/2 cup)
- softened butter or oil for greasing the pan
- 1–2 tsp all-purpose flour for dusting the pan (or use a strip of parchment to line)
Instructions
- Preheat the oven to 175°C / 350°F with a rack in the middle. Grease a standard loaf pan and either flour it lightly or line it with a parchment sling.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice until evenly combined.
- In a large bowl, whisk the brown sugar and granulated sugar to break up lumps. Add the eggs and whisk until slightly thickened and lighter, about 30 seconds. Whisk in the pumpkin purée and vanilla until smooth.
- Pour in the melted, cooled butter (or oil) in a thin stream while whisking until glossy and slightly thicker.
- Switch to a spatula. Add the dry mixture to the wet mixture in two additions, folding gently just until no dry flour remains (do not overmix).
- Fold in the chocolate chips (and nuts, if using) with just a few strokes. If desired, toss chips briefly with about 1 tsp flour to help prevent sinking.
- Scrape the batter into the prepared pan and smooth the top. Sprinkle extra chocolate chips over the surface if you like.
- Bake 50–65 minutes, starting to check at 50 minutes, until domed and deeply golden and a toothpick inserted slightly off-center comes out mostly clean with a few moist crumbs. If browning too fast, tent loosely with foil for the last 10–15 minutes.
- Cool in the pan on a wire rack for 15 minutes. Run a thin knife around the edges if needed, then remove the loaf and cool on the rack for at least 1 hour before slicing.
- Slice with a serrated knife and serve slightly warm or at room temperature.
Nutrition
Calories: 360kcalCarbohydrates: 52gProtein: 5gFat: 15gSaturated Fat: 8gCholesterol: 60mgSodium: 290mgPotassium: 210mgFiber: 2gSugar: 28gVitamin A: 5200IUVitamin C: 2mgCalcium: 40mgIron: 2mg
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