GINGER WROOT

Dig It

  • Home
  • Food & Drink
  • Health & Beauty
    • Beauty Products
    • Exercise
    • Fashion
    • Perfume reviews
    • What the Wroot Wore Wednesday
  • Casa & Crafts
    • DIY crafts and projects
    • Garden
    • Gift Ideas
    • Home Decor
    • Product Reviews
  • Books Movies & Music
    • Book Reviews
    • Movie reviews
    • Music Reviews
  • Inspired
    • Family and Friends
    • Humor

Pumpkin Chocolate Chip Bread

October 18, 2015 3 Comments

Pumpkin and chocolate chips are a perfect match in this gorgeous loaf bread

Pumpkin and chocolate chips are a perfect match in this gorgeous loaf bread

If you like pumpkin and if you like chocolate, then I’m betting that you’ll love this pumpkin chocolate chip bread.

Pumpkin chocolate chip bread rocks

Pumpkin chocolate chip bread rocks

It really is better than the sum of its parts. What do I mean by that?

A slice with plenty of chocolate chips: pumpkin bread with plenty of pumpkin also!

A slice with plenty of chocolate chips

Well, it’s the incredible interplay of the pumpkin and the warm fall spices of cinnamon, allspice and nutmeg with the creaminess and ever-so slight bite of the chocolate chips. I found that the chocolate chips gently and uniquely call my attention to those gorgeous golden spices, while the pumpkin in the background is an ever-present but subtle layer of taste surrounding the creamy chocolate.

I used milk chocolate chips for this pumpkin bread recipe

I used milk chocolate chips for this pumpkin bread recipe

I used Hershey’s milk chocolate chips for this recipe, for a couple of reasons. First, my daughter and I generally prefer milk chocolate to dark or semi-sweet chocolate. Secondly, I like the way the creamy, more “relaxed” taste of these milk chocolate chips don’t overwhelm the fall spices and subtle taste of the pumpkin. Others, my friend included, think that the milk chocolate gets lost in the other flavors of the bread, and prefer semi-sweet chocolate chips. Just go with the chocolate chips of your preference!

Pumpkin bread has warm fall spices and chocolate chips

Pumpkin bread has warm fall spices and chocolate chips

I’ve made regular pumpkin bread many times, but I had never made pumpkin chocolate chip bread before. I was amazed by how the addition of chocolate chips ratchets up the overall deliciousness of this quick bread.  As I write this, it’s the day after I first made this pumpkin chocolate chip bread, and I’m still sort of in awe by how wonderful this is.  The crust is dark golden and chewy, the inside moist and rich with fall spices and creamy chocolate chips.

Pumpkin and chocolate chips batter ready to bake

Pumpkin and chocolate chips batter ready to bake

I decided to double this recipe, since I wanted to make a loaf to give to a neighbor. The next time that I make this pumpkin chocolate chip bread recipe, even if I don’t plan to give away a loaf, I’ll definitely make a double batch and just freeze one of the loaves. Conveniently, a double batch recipe uses almost exactly one of those 29 ounce cans of pumpkin puree and one of the 11.5 ounce bags of chocolate chips!  My friend told me that she and her daughter make their pumpkin chocolate chip batter into muffins and freeze them. Then for breakfast, they love to let the muffins thaw just partway and eat them half-frozen!

A slice of moist pumpkin chocolate chip bread: it's moist with a chewy and delectable crust

A slice of moist pumpkin chocolate chip bread

On the other hand, my daughter likes to microwave her slice of pumpkin chocolate chip bread just until steamy warm, and then slather it with some butter or margarine.

Chocolate chips raise pumpkin bread bar

Chocolate chips raise pumpkin bread bar

Anyway you slice it or serve it, this pumpkin chocolate chip bread is marvelous. Here’s the recipe:

Pumpkin Chocolate Chip Bread
 
Save Print
Prep time
15 mins
Cook time
55 mins
Total time
1 hour 10 mins
 
Dense pumpkin bread with fall spices is made even better with the addition of chocolate chips.
Author: Ginger Wroot
Recipe type: Dessert quick bread
Cuisine: American
Serves: 1 loaf
Ingredients
  • If you want to make two loaves, then just double the amounts below:
  • 1½ cups flour
  • ½ teaspoon of salt
  • ⅞ cup sugar
  • 1 teaspoon baking soda
  • ¾ teaspoon cinnamon
  • ¾ teaspoon nutmeg
  • ¾ teaspoon allspice
  • 1¼ cups canned pumpkin purée
  • scant ½ cup olive oil
  • 2 eggs, beaten
  • 3 tablespoons water
  • 5 to 6 oz. (approx. 1 cup) chocolate chips, milk chocolate or semi-sweet
Instructions
  1. Preheat oven to 350°F (180°C).
  2. In a large bowl, sift together the flour, salt, sugar, baking soda, cinnamon, nutmeg, and allspice.
  3. In a separate bowl mix together the pumpkin purée, the olive oil, beaten eggs, and 3 tablespoons water.
  4. Add wet ingredients and chocolate chips to the dry ingredients and stir until just combined and there is no more dry flour in the batter, being sure not to over-mix.
  5. Butter the inside of an 8 x 4 x 3 -inch loaf pan. Pour the batter into the loaf pan, smooth the top, and place pan in the middle rack of the oven.
  6. Bake for 45 to 60 minutes, depending on your oven and the color of your loaf pan, until a tester (like a skewer or chopstick) poked in the center of the loaf comes out clean.
  7. Remove bread from oven, let cool in the pan for 5 minutes.
  8. Invert pan to loosen loaf from the pan, and put the loaf on a rack to cool completely.
  9. Recipe can easily be doubled and freezes well.
3.4.3177

Chocolate chip pumpkin quick bread is easy to make

Chocolate chip pumpkin quick bread is easy to make

Enjoy!

–G

 

Filed Under: Breads Sweet, Breakfast, Desserts, Recipes, Vegetarian Tagged With: pumpkin

« Handling 999 Degrees F with Aplomb
What the Wroot Wore Wednesday: Snakeskin Pumps and Thrifted Scarf »

Trackbacks

  1. Low Carb Pumpkin Cheesecake rocks with few carbs and rich taste! says:
    January 6, 2018 at 8:31 pm

    […] you love all things pumpkin, then you might want to try my Pumpkin Chocolate Chip Bread or Pumpkin Pie […]

    Reply
  2. Pumpkin Pie Smoothie with cream on top...a perfect fall breakfast! says:
    November 6, 2017 at 12:18 am

    […] people who loves pumpkin, and has no problem eating it any time of year, whether it’s in my Pumpkin Chocolate Chip Bread, Gluten Free Pumpkin Muffins, Low Carb Pumpkin Bars, or yeah, this Pumpkin Pie  […]

    Reply
  3. Trader Joes GF Pumpkin Muffin Mix earns 5 out 5 stars rating! says:
    November 15, 2016 at 12:30 am

    […] chocolate chips to these Trader Joe’s Gluten Free Pumpkin Muffins. You might remember my Pumpkin Chocolate Chip  Bread recipe that I posted last year. I’m still impressed by how perfectly chocolate chips […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

Dig the Ginger here too

  • Email
  • Facebook
  • Google+
  • Instagram
  • Pinterest
  • Twitter

Search by Word

Search by Category

Copyright © 2021.Ginger Wroot . Genesis Framework by StudioPress . Powered by WordPress