Fall is upon us and so is pumpkin season! Pumpkins are popping up everywhere - pumpkin spice lattes, pumpkin soup, pumpkin pie and the fan favourite - pumpkin bread. My Chocolate Pumpkin Bread recipe is my go-to Fall dessert and snack and for good reason - it’s quick and easy to make and couldn’t be more delicious! Chocolate chips are added to the mix and take this pumpkin bread to new heights! This sweet treat is epitome of Fall, in bread form!
My Chocolate Pumpkin Bread recipe produces a loaf that is incredibly moist, perfectly spiced and full of BIG pumpkin flavour. A generous dose of semi-sweet chocolate chips are folded into the batter and transform this bread into a rich and satisfying treat! Bonus points - As the pumpkin bread bakes, the aroma of warming spices and pumpkin fill the kitchen. What could be better?!
Nothing quite compares to home cooked bread! So, why by store-bought when you can make your own at home using a handful of simple ingredients - such as canned pumpkin puree and chocolate chips! In just 70 minutes, you’ll have yourself a mouthwatering treat that’s too good to resist! Enjoy this quick bread for breakfast, lunch, dessert or as a snack. You really can’t go wrong! So, let me show you how it’s done. Grab a spoon and come and cook with me!
For more fun and exciting Fall recipe ideas, try my Roasted Delicata Squash and Kale Salad, Homemade Pumpkin Spice Latte, Butternut Squash Pasta, Apple Ginger Mocktail and Apple Crisp recipes!
Prep Time: 10 minutes
Cook Time: 60 minutes
Total Time: 70 minutes
Serves: 8 - 12
Ingredients:
1 1/2 cups all-purpose flour or gluten-free flour (See Notes below)
1 1/2 tsp baking powder
3/4 tsp baking soda
1 tsp ground cinnamon
1/4 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp kosher salt
2 large eggs
1/2 cup granulated sugar
1/4 cup brown sugar, packed
1 tsp vanilla extract
1 cup canned pumpkin puree (See Notes below)
1/2 cup sunflower oil (See Notes below)
1/2 cup plus 2 Tbsp semi-sweet chocolate chips
Instructions:
Preheat the oven to 350F and line a 9” x 5” metal loaf pan with parchment paper.
To a medium bowl, add the flour, baking powder, baking soda, cinnamon, ginger, nutmeg and salt and whisk until fully incorporated. Set aside.
To a large mixing bowl, add the eggs, brown and granulated sugar and vanilla and whisk for 1 minute or until light and fluffy. Then, add the pumpkin puree and sunflower oil and whisk until fully incorporated.
Toss in the dry ingredients and mix until combined. Then, fold in the semi-sweet chocolate chips, ensuring they are evenly distributed throughout.
Spread the batter into the parchment lined loaf pan and bake for 60 minutes or until a toothpick inserted comes out clean.
Let the Chocolate Pumpkin Bread cool in the loaf pan for 15 minutes. Then, remove it from the loaf pan and transfer it to a wire rack to finish cooling.
Once cool, cut it into slices and serve and enjoy!
Notes:
Make It Gluten-Free: To make this Pumpkin Loaf gluten-free, simply substitute the all-purpose flour in this recipe on a 1:1 basis with all-purpose gluten-free flour. I like using Cup4Cup's Multipurpose Flour. It's gluten-free and works beautifully in this recipe.
Not All Pumpkin Purees Are Alike: At the grocery store, you will find Pumpkin Puree and Pumpkin Pie Filling on the shelves. The latter is full of spices and sugar and using it in this recipe would result in an overly spiced and sweet loaf. So, stick with 100% pure Pumpkin Puree and you won’t be disappointed.
Substituting the Oil: If you don’t have sunflower oil on hand, you can simply substitute it with a neutral oil, such as avocado or vegetable oil. Avoid oils with strong flavours as they will drown out the pumpkin flavour in this dish.
