why make this recipe
If you love the warm, cozy flavors of fall, then this is the recipe for you. The Most Pumpkin Pumpkin Chocolate Chip Bread combines rich pumpkin purée with sweet chocolate chips to create a delicious treat that’s perfect for any occasion. It’s simple to make, moist, and flavorful, making it a favorite among friends and family. Whether you enjoy it for breakfast, a snack, or dessert, this bread will surely delight your taste buds.
how to make The Most Pumpkin Pumpkin Chocolate Chip Bread
Ingredients:
- One 15-ounce can (425g) pumpkin purée
- 1 cup (198g) granulated sugar, divided
- 1 1/4 teaspoons cinnamon
- 1 1/4 teaspoons ginger
- Pinch of turmeric (optional, for color)
- 1 3/4 cups (210g) King Arthur Unbleached All-Purpose Flour
- 1 1/4 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon table salt
- 3 large eggs, at room temperature
- 1/2 cup (99g) vegetable oil
- 1/2 to 3/4 cup (85g to 128g) chocolate chips
- 1 tablespoon (12g) coarse sparkling sugar or turbinado sugar
Directions:
- Preheat the oven to 350°F (175°C).
- In a wide skillet or saucepan, combine the pumpkin, 1/4 cup (49g) of the sugar, cinnamon, ginger, and turmeric. Cook over medium-high heat, stirring frequently, until the pumpkin darkens in color and becomes thick enough to stick to the pan, about 12 to 15 minutes. Stir more often towards the end to avoid burning. Remove from heat and let it cool slightly; you should have about 1 1/4 cups (375g) of the pumpkin mix.
- Lightly grease an 8 1/2" x 4 1/2" or 9" x 5" loaf pan and line it with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, vigorously whisk the eggs with the remaining 3/4 cup (149g) sugar until thick and pale, 1 to 2 minutes. Gradually add the oil, mixing until shiny and combined. Then mix in the pumpkin mixture.
- Add the flour mixture, whisking until just combined. Stir in the chocolate chips.
- Pour the batter into the prepared loaf pan and smooth the top. Sprinkle with sparkling sugar or turbinado sugar.
- Bake for 50 to 60 minutes, until a toothpick inserted in the center comes out clean, and a digital thermometer reads at least 200°F (93°C).
- Once baked, let the bread cool in the pan for a few minutes before using the parchment to lift it out. Let it cool completely on a wire rack.
how to serve The Most Pumpkin Pumpkin Chocolate Chip Bread
Slice the pumpkin chocolate chip bread and serve it warm or at room temperature. It pairs wonderfully with a cup of coffee or tea. You can enjoy it plain, or add a bit of butter or cream cheese for extra flavor.
how to store The Most Pumpkin Pumpkin Chocolate Chip Bread
Store any leftover pumpkin chocolate chip bread in an airtight container at room temperature for up to 4 days. If you want to keep it longer, you can freeze it. Wrap the bread tightly in plastic wrap and foil before placing it in the freezer.
tips to make The Most Pumpkin Pumpkin Chocolate Chip Bread
- Ensure your eggs are at room temperature for a smoother batter.
- Don’t skip the step of cooking the pumpkin mixture; it intensifies the flavor.
- Feel free to adjust the amount of chocolate chips based on your preference for sweetness.
variation
For a nutty twist, consider adding chopped walnuts or pecans to the batter. You can also substitute half of the vegetable oil with applesauce for a lighter version of the bread.
FAQs
Q: Can I use fresh pumpkin instead of canned?
A: Yes, you can use fresh pumpkin. Just make sure to cook and purée it until smooth before adding it to the recipe.
Q: How can I make this bread gluten-free?
A: You can substitute the all-purpose flour with a gluten-free flour blend that can be used in baking.
Q: Can I add spices to enhance the flavor?
A: Absolutely! You can add nutmeg, cloves, or allspice for additional warmth and depth of flavor.