This decadent Chocolate Chip Pumpkin Loaf is made with aromatic fall spices. It is sweet, moist, and filling and can be served for breakfast or dessert.
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Make this delightfully fluffy pumpkin loaf, which combines all the best sweet tastes and delicious flavors. It is perfect for sharing with friends, family, and colleagues alike.
Fresh pumpkin will provide a much more robust taste, which you might enjoy after learning how to carve and shred your pumpkin meat.
You'll also love these Healthy Chocolate Banana Bread with Chocolate Chips, Easy Pumpkin Loaf with Streusel and Easy Pumpkin Banana Muffins.
Why You Should Try This Recipe
- Pumpkin is a natural binder that makes it easier to mix the batter and ensures that the loaf holds together well without being too heavy.
- This chocolate chip pumpkin loaf combines pumpkin and warm spices to create a comforting and nostalgic flavor for autumn baking.
- This recipe is versatile as you can add in additional ingredients like nuts, dried fruits, or even a cream cheese swirl.
- This recipe can also be used to make muffins.
Ingredients
- Flour: Use plain or all-purpose flour. Sift the flour to remove lumps and dirt.
- Salt
- Baking soda & baking powder: Leavening agents used to help the pumpkin bread rise.
- Cinnamon powder
- Nutmeg
- Unsalted butter: Ensure that the butter is at room temperature before mixing.
- Brown sugar:
- Egg: The eggs should be at room temperature.
- Chocolate chips: Use dark chocolate chips.
- Pumpkin puree: Use canned pumpkin puree or homemade pumpkin puree.
Tips and Substitutions
- Pumpkin: It is much easier to find canned or pre-prepared pumpkins at the supermarket, and it is a decent option for simply making pumpkin bread. If you’re feeling adventurous, however, you might consider making pumpkin bread from scratch – and we mean from the very scratch.
- Chocolate Chips: You can swap dark chocolate chips for chocolate chunks, milk chocolate chips, or white chocolate chips.
- Batter: Do not overmix the as it will result in a chewy and dense loaf.
- All-purpose flour: You can substitute white flour for the white in this recipe for Whole-wheat flour, oat flour, or almond flour.
- Pumpkin spice: You can swap nutmeg and cinnamon with 1-2 teaspoons of pumpkin spice.
How to Make Chocolate Chip Pumpkin Loaf
- Preheat the oven to 325°F/165°C/Gas 4. Add flour, baking soda, baking powder, cinnamon powder, and nutmeg to a bowl, whisk, and set aside.
2. Grab a large bowl. Whisk unsalted butter and brown sugar together for 3-5 minutes.
3. Add one egg and whisk until smooth and well combined.
4. Add pumpkin puree and mix (the mixture will curdle - this is fine).
5. Mix the dry ingredients in the bowl until well combined.
6. Pour the mixture into a greased loaf tin. Sprinkle chocolate chips on top and bake for 30-40 minutes or until done.
7. Once the loaf is ready, leave it to cool, remove from the tin, and serve.
Recipe FAQs
Yes. You can substitute canned pumpkin puree with fresh pumpkin puree. Roast or steam a pumpkin, scoop the flesh and blend it until smooth, and drain any excess moisture.
Chopped nuts like walnuts, pistachios or pecans, and sunflower or pumpkin seeds can be mixed into the batter or on top.
It can be stored at room temperature for up to five days in an airtight container, or it can be refrigerated in an airtight container or plastic wrap for up to seven days.
More Tasty Fall Recipes
Chocolate Chip Pumpkin Bread
Equipment
Ingredients
- 200 g all-purpose flour
- ¼ teaspoon salt
- ½ baking soda
- ¼ baking powder
- ½ teaspoon of cinnamon powder
- ½ teaspoon of nutmeg
- 85 g of unsalted butter room temperature
- 150 g of brown sugar
- 1 egg room temperature
- ½ a cup of chocolate chips
- ½ a can or 115g of pumpkin puree
- 2-3 tbsp of milk
Instructions
- Preheat oven at 325°F/165°C/Gas 4. Add flour, salt, baking soda, baking powder, cinnamon powder and nutmeg to a bowl, whisk and set aside.
- Grab a large bowl, add unsalted butter, brown sugar and mix together for 3-5 minutes. Next, add an egg and whisk until it dispears. Then add pumpkin puree and mix until the mixture is combined.
- Add the dry ingredients to the butter mixture and mix until well combined. Then add milk, chocolate chips and mix until evenly combined.
- Pour the batter into a greased loaf tin and sprinkle chocolate chips on top. Bake for 30-40 minutes or until done.
- Once the loaf is ready leave it to cool, remove from the tin and serve.
Video
Notes
- Pumpkin: Use fresh, homemade pumpkin puree or canned pumpkin puree for this recipe.
- Chocolate Chips: You can swap dark chocolate chips for chocolate chunks, milk chocolate chips, or white chocolate chips.
- Batter: Do not overmix the batter, as it will result in a chewy and dense loaf.
- All-purpose Flour: You can substitute all-purpose flour in this recipe with whole-wheat flour, oat flour, or almond flour.
- Pumpkin spice: You can swap nutmeg and cinnamon with 1-2 teaspoons of pumpkin spice.
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