This Pumpkin Chocolate Chip Bread is an absolute fall must! It’s brimming with that pumpkin and spice flavor we crave, it has the perfect amount of chocolate chips, and it’s amazingly moist and tender.
This is how you welcome fall. And in my opinion this is the perfect loaf of Pumpkin Chocolate Chip Bread!
Let’s just say I’ve tested my fair share of pumpkin bread loaves throughout my life, and this is my favorite!
It has a blend of oil and butter, oil for moisture because it creates a more moist crumb than butter does but then we need some butter for flavor obviously :).
Then there’s a fair amount of cinnamon here and just enough nutmeg, ginger and cloves. Because pumpkin bread wouldn’t be pumpkin bread without those autumn spices!
And I like the blend of white sugar and brown sugar for flavor. A hint of molasses with pumpkin is always a good thing (the molasses being that from the brown sugar).
One thing I do recommend if at all possible is to make this bread the day before you plan on serving it.
Pumpkin chocolate chip bread is even better the second day. The flavor, the texture, the moisture – just everything.
Day two is where it’s at. It’s sinking your teeth into pure fall bliss I tell you.
But if you can’t wait I understand. You already had to smell it while baking in the oven for an hour (yummmm that scent is heaven!).
But at least try to let the loaf cool before eating otherwise when you cut into it sort of just breaks apart.
And if you are like me and love pumpkin chocolate chip bread then feel free to double the recipe and bake two loaves.
One to keep hidden all for yourself and one for the rest of your family :).
It’s the finer things in life.
Pumpkin Chocolate Chip Bread
This is my favorite Pumpkin Chocolate Chip Bread recipe! It has the perfect amount of that pumpkin and autumn spice flavor, just enough chocolate chips, and it's oh so moist and tender. It's a fall must!
- 1 1/2 cups (213g) all-purpose flour (scoop and level to to measure)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/8 tsp ground cloves
- 3/4 cup semi-sweet chocolate chips
- 3/4 cup (160g) granulated sugar
- 1/2 cup (110g) packed light brown sugar
- 1/4 cup (56g) unsalted butter, melted
- 1/4 cup (60ml) vegetable or canola oil
- 2 large eggs (preferably room temperature)
- 1 cup (248g) canned pumpkin
- 1/3 cup (80ml) apple juice (preferably room temperature)
- 1 tsp vanilla extract
Preheat oven to 350 degrees. Spray a 9 by 5-inch loaf pan with non-stick cooking spray, set aside.
In large mixing bowl whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Mix in chocolate chips.
Make a well in center of flour mixture then set aside.
In a separate medium mixing bowl whisk together granulated sugar, brown sugar, melted butter and vegetable oil.
Add in eggs then whisk until blended. Add in pumpkin, apple juice and vanilla and whisk until well combined.
Pour pumpkin mixture into well in flour mixture and fold and stir with a rubber spatula just until combined. Pour into prepared loaf pan.
Bake in preheated oven until toothpick inserted into center comes out practically clean (a moist crumb or two is fine, but no batter), about 55 - 60 minutes.
Cool in pan for about 5 minutes then run a knife around edges of loaf to ensure it's loose. Invert onto a wire rack then turn upright.
Cool on wire rack about 30 minutes then transfer to an airtight container to cool completely. Note that it's even better the second day.
Recipe source: Cooking Classy