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Pumpkin chocolate chip bread on a cooling rack with 5 pieces sliced
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5 from 2 votes

Pumpkin Chocolate Chip Bread

Pumpkin chocolate chip bread is the perfect fall treat. It's moist and tender, filled with warm spices, and dotted with chocolate chips. Make sure to add this recipe to your fall baking list
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Breakfast, Dessert
Cuisine: American
Keyword: Pumpkin Bread, Pumpkin Chocolate Chip Bread, Pumpkin Loaf
Servings: 12 slices
Author: Fiona Dowling

Equipment

  • 9x5 inch (23x13 cm) loaf plan an 8x4 inch (20x10.2 cm) pan is too small for this recipe

Ingredients

  • 1 2/3 cups all-purpose flour
  • 1 1/2 teaspoons cinnamon*
  • 1/4 teaspoon nutmeg*
  • 1/4 teaspoon ginger*
  • 1/8 teaspoon allspice*
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/3 cup vegetable oil or canola
  • 3/4 cup brown sugar light or brown
  • 1/2 cup white sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 2 teaspoons orange zest
  • 1 1/4 cup pumpkin puree (AKA pure pumpkin) NOT an entire can
  • 3 tablespoons sour cream*
  • 3/4 cup chocolate chips dark or semi-sweet (or your preference)
US Customary - Metric

Instructions

  • Preheat the oven to 350F (180C) degrees. Line a 9x5 inch loaf pan with parchment paper, leaving an overhang around the sides. Alternatively, line the bottom with parchment paper and lightly grease the sides.
  • In a large bowl, whisk together the flour, cinnamon, ginger, nutmeg, cloves, baking soda and salt.
  • In a separate large bowl, whisk together the oil, brown sugar, granulated sugar, eggs, vanilla, pumpkin, sour cream and orange zest until there are no lumps of sugar or pieces of egg.
  • Make a well in the middle of the dry ingredients and pour the wet ingredients into the well.
  • Gently fold the mixture together using a rubber spatula. If there are lumps, give the batter a gentle whisk by hand to remove any lumps.
  • Fold in the chocolate chips.
  • Spoon the batter into the prepared loaf pan and spread the top flat.
  • Bake in the preheated oven for about 60-70 minutes. Around the 40 minute mark, tent a piece of aluminum foil over the top of the pan to prevent over browning. When it's done baking, an inserted toothpick comes out clean or with a few crumbs and if you press down gently on the bread it will feel firm or slightly springy. If you're unsure, it's better to bake the bread for a few extra minutes with this recipe.
  • Remove from the oven and let it cool fully in the pan on a wire rack. Once fully cooled, remove from the pan and slice.

Notes

  1. Pan Sizes: Make sure your loaf pan is 9 x 5 inches (23 x 12.7 cm) and not an 8 x 4 inch (20 x 10.2 cm) pan or a 8.5 x 4.5 inch pan.  There is too much batter for an 8 x 4 inch pan and it can overflow. A light-colored pan will reduce the risk of the sides over-browning. 
  2. Spices: Cinnamon, nutmeg, ginger and allspice can be substituted with 2 1/2 teaspoons of pumpkin pie spice.
  3. Sour Cream: Sour cream can be substituted with plain Greek yogurt.
  4. Storage: Store in an airtight container at room temperature for up to 3 days, or in the fridge for up to 1 week. Once the bread is fully cooled, it can be wrapped tightly in plastic wrap, followed by aluminum foil or a freezer bag and frozen for up to 2 months. Thaw in the fridge.
  5. Nutrition: Nutrition information is an estimate only and based on 1 slice, assuming the loaf is sliced into 12 equal pieces. 

Nutrition

Calories: 286kcal | Carbohydrates: 45g | Protein: 4g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 35mg | Sodium: 168mg | Potassium: 97mg | Fiber: 1g | Sugar: 30g | Vitamin A: 3277IU | Vitamin C: 1mg | Calcium: 45mg | Iron: 1mg