Easy Chocolate Chip Pumpkin Bread
- PREP 15min
- COOK 1hrs
- TOTAL 1hrs 15min
This easy pumpkin bread, scented with orange and filled with chopped chocolate, is a winner. You can use homemade pumpkin puree or canned pumpkin puree. When buying canned pumpkin, make sure you buy the can with “pure pumpkin” on the label, not one that says “pie mix” or already has spices mixed in. For the chocolate, we love using dark chocolate, but milk or white chocolate would also be delicious.
When measuring the flour for this recipe, either weigh it or use the “spoon and level” method: Fluff the flour, spoon it into the measuring cup, and level off the top with a flat edge.
You Will Need
8 tablespoons (115g) unsalted butter, melted and cooled
1 ½ cups (195g) all-purpose flour, spooned and leveled
1 ¼ teaspoons baking powder
1/2 teaspoon fine sea salt
1 teaspoon ground cinnamon
3/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1 cup (200g) granulated sugar
1 teaspoon finely grated orange zest
1 ½ teaspoons vanilla extract
3 large eggs at room temperature
1 scant cup (215g) pure pumpkin or homemade pumpkin puree
1/2 cup (85g) chopped chocolate or chocolate chips, 3 ounces
Directions
Preheat the oven to 325°F (162°C). Butter and flour an 8 ½-inch by 4 ½-inch loaf pan. Or grease the pan and then line it with a sheet of parchment paper. See tips for pan sizes.
Whisk the flour, baking powder, salt, cinnamon, ginger, and cloves together and set aside.
In a large bowl, rub the sugar, orange zest, and vanilla together until fragrant, then add the melted butter and whisk to combine.
Add the eggs, one at a time, whisking well after each egg. Stir in the pumpkin puree.
Switch to a spatula or large spoon, then fold the flour mixture into the pumpkin mixture in two parts, folding just until combined. Be careful not to overmix the batter.
Fold in most of the chocolate, leaving about a tablespoon to scatter on top.
Spoon the batter into the prepared loaf pan, smooth the top, and then scatter the reserved chocolate on top.
Bake until the loaf is golden brown, pulls away slightly from the edges of the pan, and a toothpick inserted into the center comes out with just a few moist crumbs, 55 to 75 minutes.
Cool the loaf in the pan for 15 minutes, then remove it from the pan, transfer it to a cooling rack, and cool completely.
Adam and Joanne's Tips
- Storing: Store homemade pumpkin bread loosely covered at room temperature for 2 to 3 days, or wrap it well and store it in the refrigerator for up to a week. To freeze it, double wrap it with one layer of plastic wrap and one layer of aluminum foil, then freeze it for up to 6 months.
- Butter: Use salted or unsalted butter in this recipe. I like my pumpkin bread when made with salted butter, which adds an extra 1/4 teaspoon of salt to the batter.
- Room temperature eggs: To quickly bring eggs to room temperature, add the cold eggs to a bowl with lukewarm water for a few minutes. Drain and repeat.
- Best pan: I use an aluminized steel 1-pound loaf pan, which is 8 ½” x 4 ½” (from USA Pans). For glass loaf pans, consider decreasing the oven temperature by 25 °F and baking a little longer. Stoneware pans may also need temperature/time adjustments, but it is hard to say without testing the specific pan. If using a 9″ x 5″ loaf pan, the bread will not be as tall, and the baking time will be less by 5 to 10 minutes.
- The nutrition facts provided below are estimates.