Pumpkin Chocolate Chip Bread
Pumpkin Chocolate Chip Bread is moist, fluffy, packed with pumpkin flavor and chocolate chips for a crowd pleasing treat. It is fall baking must do!
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 10 slices 1x
- Category: Dessert
- Method: Oven
- Cuisine: American
Ingredients
- 2 large eggs
- 15 oz can pumpkin purée (not pie filling)
- 1/2 cup + 2 tbsp honey, maple syrup or agave
- 2 tbsp oil
- 2 tbsp pumpkin pie spice
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 2 1/4 cups spelt (whole wheat) flour or 2 3/4 cups all-purpose white flour
- 3/4 cup dark chocolate chips
Instructions
- Preheat oven to 350 degrees F, line 9 x 5 loaf pan with unbleached parchment paper and spray with cooking spray. Set aside.
- In a large mixing bowl, whisk the eggs for 10 seconds.
- Add pumpkin puree, honey, avocado oil, pumpkin pie spice, baking powder, baking soda, salt and whisk until combined.
- Add spelt or whole wheat flour and stir gently just enough to combine. Be careful not to over mix.
- Add almost all chocolate chips and give a few more gentle stirs to combine.
- Pour batter into prepared loaf pan and level gently with spatula. Sprinkle remaining chocolate chips on top. Bake for 50-60 minutes our until the toothpick inserted in the middle comes out clean.
- Remove from the oven and transfer to a cooling rack to cool off for 30 minutes.
- Holding onto the flaps of parchment paper remove chocolate chip pumpkin bread from a loaf pan and let it cool almost completely before slicing. Cut into 10 slices with serrated bread knife.
Store: Store covered in a cool dry place for up to 5 days. Freeze in an airtight container for up to 3 months.
Freezing: Bake, cool and place in a resealable Ziploc bag. Let out air as much as you can, seal and freeze for up to 3 months. Thaw on a counter and enjoy!
Notes
- Pumpkin puree: Use store bought or homemade pumpkin puree. Please note it is different from pumpkin pie filling – read the label. Pumpkin pie filling has added sugars and flavors.
- Maple syrup: You can also use honey or agave syrup. Please do not use white, cane, coconut or brown sugar because baking is a science and dry ingredients to wet ratio should be not changed from the well tested recipe. I have not tested it other way, so won’t be able to advise.
- Oil: Avocado, extra virgin olive, grapeseed or melted coconut oil (just be sure to stir with pumpkin puree and eggs, so it doesn’t solidify). Melted butter works as well.
- Gluten free flour: Please do not use any gluten free, almond or coconut flour because it can’t be interchanged on 1:1 ratio.
- Muffins: You can divide batter among regular size 12 muffin tin or among mini muffin tin. I recommend to bake regular muffins for 20 minutes and mini for 15 minutes. Check after that with a toothpick and go from there.
- Mini loaves: I would guess this recipe would make about 4 mini loaves. Bake at same temperature for 40 minutes and then check.
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