Today’s recipe for Pumpkin Bread Recipe is loaded with warm spices and chocolate chips. This recipe will become one of your fall favorites.
There are so many things to love about October in the south. Fall is finally here. With that comes cooler temperatures and fall colors in our beautiful trees. I absolutely love the bright yellow leaves the most. I live on the coast, so most of our trees are evergreen with a few deciduous thrown in. Not too many of those lemon yellow beauties here, so when I find one, I stop everything and drink it in. I also love spending time lingering over all things pumpkin spice! So believe me when I tell you how this recipe will become one of your fall favorites. Right up there with gazing at those yellow trees! I think it’s the white chocolate baked into the bread.
And what’s a fall blog post without the mention of pumpkin? Let’s be real. Pumpkin is absolutely every where right now. And with good reason! It’s a fun color and you can do so much with this snappy little (or huge) gourd. Jack-O-Lanterns are ubiquitous with fall and especially Halloween. But did you know you can also create a beautiful floral arrangement with a pumpkin? For more on that lovely little treasure, please visit my blog post where I show you how to make this special table arrangement.
Today, let’s talk about baking with pumpkin. How about something like this?
I know the world is awash with pumpkin spice lattes right now. So how about something a little bit different? This Chocolate Chip Pumpkin bread is not exactly a bread and not exactly a cake. It’s somewhere in between and it’s utter perfection!
This Pumpkin Bread recipe travels really well. If you bake it with Parchment paper covering the bottom and sides and spilling out over top, you can easily take your bake to it’s destination in the baking pan. No spilled cakes here! When you get to your destination, lift the bread from the pan using the paper. Place it neatly on your serving dish and discard the paper. Slice and serve. It doesn’t get a lot more low stress than that, people.
The texture of this Pumpkin Bread is incredibly moist! And the surprise of the chocolate chips inside make it an absolutley delightful treat! I was inspired by my baking guru, Sally of Sally’s Baking Addiction with this recipe. I started with her instructions and then made a few adjustments to suit my taste.
Isn’t that what baking and knitting and sewing is really about? We start with a recipe, and then adjust things to suit our own taste from there.
So the big thing with this recipe is getting the flour right. Honestly, that’s the key to any successful bake. The ingredients need to be absolutely spot on for the chemical reactions that occur in baking to happen. Otherwise, things can go awry pretty fast. This is why so many bakers weigh their dry ingredients when they get serious about it. And truly, once you’ve started cooking this way, you will not want to go back! It becomes an easy process to increase or decrease batches when you are dealing with whole numbers in the form of weights and not fractions in terms of cups.
If you knit, chances are pretty good you already have a scale to weigh out your yarn. If you aren’t weighing your yarn or your FOs, then you might want to consider making that change. Sounds like a good topic for an upcoming video! The bottom line is that you need the darn scale. You will use it in your baking as well as your knitting. I bought the Premium Winding Kit from Knit Picks when I was ready to step up to my own swift and ball winder, and it included the scale. But any food scale with work! For breads and cakes, weighing your ingredients is the only way to go!
Delicious Pumpkin Bread that includes the surprise of chocolate chips. This recipe is a little more than a bread, but not quite a cake. It’s delicious and travels really well!
- 220g (1 3/4 cups) all purpose flour
- 1 tsp baking soda
- 2 tsp cinnamon
- 1/2 tsp freshly ground nutmeg
- 1/4 tsp ground cloves
- 3/4 tsp salt
- 2 large eggs
- 150g (3/4 cup) granulated sugar
- 150g (3/4 cup) brown sugar
- 340 g (1 1/2 cups) pumpkin puree
- 120 ml (1/2 cup) vegetable oil
- 120 ml (1/2 cup) half and half (nut milk also works)
- 1 tsp vanilla
- 120 g (2/3 cup) milk chocolate chips
- 150g (3/4 cup) white chocolate chips
1. Lower the oven rack to the lower third. Lowering your rack lets your bread bake without over browning the top. The recipe bakes a LONG time so extra care must be taken in terms of how you position the bread in the oven and how you protect the top.
2. Preheat oven to 350 Degree F
3. Butter a 5×9 loaf pan. Tear a long piece of parchment paper so that the bottom and sides are covered with the paper. Leave enough hanging over both sides to make it easy to transfer your finished bread from the baking pan to serving dish. I also buttered the paper to make sure nothing sticks. Plus, butter.
4. In a large bowl whisk together the dry ingredients and the spices. Set aside.
5. In a mixer fitted with the paddle attachment add the eggs and beat on medium until sunny yellow.
6. Add the sugars and beat on medium until well incorporated.
7. Add the vanilla, pumpkin, oil and milk. Add each one and mix until well incorporated before adding the next ingredient. Allow this to mix on medium until well incorporated.
8. Fold in the dry ingredients, mixing until just incorporated. Lumps are ok at this stage.
9. Fold in the chocolate chips until just incorporated.
10. Pour batter into prepared pan.
11. Bake for about 30 minutes. At the 30 minute mark, tent the top of the bread with aluminum foil to keep it from over browning. Continue to bake. At the 55 minute mark, check the bread by inserting a toothpick in the center. If it comes out clean, your bread is done. If it’s not clean, bake another 5 minutes. Check your bread in this manner every 5 minutes until the toothpick comes out clean. It’s not exact, so stay close and watch your bread closely at this point.
12. When the bread is completely baked, remove it from the oven and allow it to cool on a wire rack completely IN THE PAN.
13. When cool, use the paper to lift the bread from the pan and place it on the serving dish or cutting board of your choice. This yummy delicious bread is fresh on the counter for 2 or 3 days or up to 10 days in the fridge. Store it in an airtight container.
If you have a pot luck event, this is a perfect dish to take! Unlike a cake or cupcakes, it’s not going to get ruined on the drive over. You can bake this a day ahead and transport it in the baking dish. Lift it out of the dish and slice and serve it on your platter or cutting board when ready. No muss and no fuss!
If you love fall as much as I do, then I know you will want to stay in touch! Sign up for my fun email list and you will always know when I publish a new recipe or knitting project.