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This moist and warmly spiced loaf blends the comforting flavors of pumpkin with the indulgent sweetness of chocolate chips. It makes a wonderful treat for chilly mornings or an inviting snack that feels like autumn in every bite.
I first baked this loaf on a crisp fall weekend and instantly loved how the pumpkin and chocolate chips paired perfectly for a cozy, homey feel. Now it’s a go-to whenever I want something sweet but not overly rich.
Ingredients
- All-purpose flour: provides the structure needed for a tender crumb use unbleached for best flavor
- Baking powder and baking soda: work together to give the loaf a gentle rise
- Fine sea salt: balances sweetness and enhances flavor
- Pumpkin pie spice: adds classic warm autumn notes choose a fresh blend for the best aroma
- Canned pure pumpkin: contributes moisture and natural sweetness avoid pumpkin pie filling to keep flavors pure
- Light brown sugar: adds mild caramel richness pack it firmly for accurate measurement
- Granulated sugar: provides sweetness and helps with browning
- Canola oil: keeps the loaf moist and tender alternatively unsweetened applesauce offers a lighter texture and lower fat option
- Large eggs: bind ingredients and add richness
- Vanilla extract: deepens the flavor profile opt for pure vanilla for best results
- Semi-sweet chocolate chips: offer bursts of melty sweetness select high quality chips for better texture and flavor
Step-by-Step Instructions
- Prepare Oven and Pans:
- Preheat your oven to 175 degrees Celsius and grease two loaf pans measuring approximately 20 by 10 centimeters. Line the bottoms with parchment paper to ensure easy removal.
- Combine Dry Ingredients:
- In a large mixing bowl whisk together the all-purpose flour baking powder baking soda sea salt and pumpkin pie spice. Mix thoroughly until evenly combined creating a uniform spice and leavening base.
- Mix Wet Ingredients:
- In a separate bowl whisk the canned pumpkin light brown sugar granulated sugar canola oil or applesauce eggs and vanilla extract. Continue mixing until the mixture is smooth and fully incorporated.
- Combine Wet and Dry:
- Pour the wet mixture into the bowl with dry ingredients. Stir gently using a spatula just until the flour disappears into the batter. Be careful not to overmix to keep the bread tender.
- Add Chocolate Chips:
- Fold the semi-sweet chocolate chips into the batter gently reserving a small handful to sprinkle on top of the loaves for a decorative finish and extra chocolate bursts.
- Fill Pans and Bake:
- Divide the batter evenly between the prepared loaf pans. Sprinkle the reserved chocolate chips on top. Place the pans in the oven and bake for 50 to 55 minutes or until a toothpick inserted into the center comes out clean or with only a few moist crumbs.
- Cool Before Slicing:
- Remove the loaves from the oven and let them cool in their pans for 10 minutes. Then transfer to a wire rack and allow to cool completely before slicing to ensure clean cuts and perfect texture.
One of my favorite memories with this bread was sharing it fresh from the oven with friends on a rainy afternoon, its warm spices and chocolate chips felt like an instant comfort
Storage Tips
Store cooled loaves wrapped tightly in plastic wrap or in an airtight container at room temperature for up to three days. For longer storage freeze wrapped in foil and a freezer bag for up to three months.
Ingredient Substitutions
Swap canola oil for melted coconut oil for a subtle tropical note or use melted butter for a richer taste. Brown sugar can be replaced with coconut sugar for a deeper flavor. For a vegan version replace eggs with flax eggs and ensure applesauce is used instead of oil.
Serving Suggestions
Serve slices warm or toasted with a smear of butter or cream cheese for extra indulgence. It pairs beautifully with a cup of hot coffee or spiced chai tea.
Cultural Context
Pumpkin bread is a classic American autumn treat that celebrates seasonal produce and cozy flavors. Its popularity grew in the 20th century alongside the pumpkin pie tradition, offering an easy sweet bread alternative.
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Common Recipe Questions
- → What can I use instead of oil for a lighter texture?
Unsweetened applesauce is a great alternative to oil, offering a lighter crumb without sacrificing flavor.
- → How do I ensure the bread stays moist and tender?
Mix the batter just until ingredients are combined to avoid overmixing, which can make the bread tough.
- → Can I use fresh pumpkin instead of canned pumpkin?
Fresh pumpkin puree can be used, but make sure it’s cooked and pureed smoothly to match the canned pumpkin texture.
- → How do I check if the bread is fully baked?
Insert a toothpick into the center; it should come out clean or with just a few moist crumbs when done.
- → Can I substitute the semi-sweet chocolate chips?
Yes, you can use dark or milk chocolate chips based on your flavor preference.