Pumpkin and Chocolate Chip Bread
Exactly the Pumpkin Chocolate Chip Bread You've Been Craving, pumpkin and spice, and everything nice!
Ingredients
- 220 g All-Purpose Flour
- 1 teaspoon Baking Soda
- ½ teaspoon Baking Powder
- ¾ teaspoon Sea Salt
- 2 teaspoon Ground Cinnamon
- ½ teaspoon Ground Nutmeg
- ½ teaspoon Ground Cloves
- ½ teaspoon Ground Ginger
- ½ tsp Vanilla Extract
- 100 g Granulated Sugar
- 150 g Light Brown Sugar
- 120 ml Vegetable Oil
- 2 Large Eggs
- 340 g Pumpkin Puree
- 80 ml Water
- 80 g Chocolate Chips
- 80 g Chopped Pecans
Instructions
- Preheat the oven to 175°C (350°F). Grease a 23x12.5 cm (9x5-inch) loaf tin and place a parchment paper.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves until combined. Set aside.
- In a large bowl, whisk together the granulated sugar, light brown sugar, and oil until well combined.
- Add the eggs, one at a time, beating well after each addition.
- Add the pumpkin puree, vanilla extra, and water to the mixture and stir until well combined.
- Gradually add and sieve the dry ingredients to the pumpkin mixture. Gently mix using a spatula until just combined. Do not over-mix.
- Add the chocolate chips and pecans to the pumpkin batter and gently fold in.
- Pour the batter into the prepared loaf tin and smooth the top with a spatula.
- Sprinkle some chocolate chips and pecans on the top.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the pumpkin bread cool in the tin for 1 hour on a wire rack.
- Then remove it from the tin and transfer it to a wire rack to cool completely.
- Slice and serve the pumpkin bread once it has cooled down.
Notes
Use Room Temperature Ingredients: Let your eggs come to room temperature before using them. This helps everything mix well and gives your bread a better rise.
Be Gentle When Mixing: Once you add the dry ingredients to the wet ones, fold them together gently until just combined. Over-mixing can make the bread tough and dense.
Choose Good Chocolate Chips: Using high-quality chocolate chips makes a big difference in flavor. Try mixing dark and semi-sweet chips for a richer taste.
Prepare Your Pan Properly: Grease the pan and line it with parchment paper to ensure your bread comes out easily and doesn’t stick.
Check for Doneness Early: Start checking your bread at the 50-minute mark. If a toothpick inserted in the center comes out clean or with a few moist crumbs, it’s done. If not, keep baking but check every 5 minutes to avoid over-baking.
Let It Cool: Allow the bread to cool in the pan for an hour before removing it. This helps it set and makes slicing easier.
Store It Well: Once cooled, wrap the bread tightly in plastic wrap or keep it in an airtight container. It’ll stay fresh at room temperature for up to 4 days. You can also freeze it for up to 3 months; just wrap it well to prevent freezer burn.
Enhance the Flavor: Pumpkin and spice flavors often get better the next day. If you can, bake it a day ahead for even better taste.
Use Pure Pumpkin Puree: Be sure to use 100% pure pumpkin puree, not pumpkin pie filling, which has added sugars and spices.
Adjust the Spices: Feel free to tweak the spices to your liking. If you love cinnamon, add a bit more!
Richer Flavor Option: For a richer taste, you can replace the water with milk or buttermilk.
Nutrition
Calories: 494kcal | Carbohydrates: 64g | Protein: 6g | Fat: 25g | Saturated Fat: 5g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 41mg | Sodium: 406mg | Potassium: 233mg | Fiber: 3g | Sugar: 38g | Vitamin A: 6681IU | Vitamin C: 2mg | Calcium: 72mg | Iron: 3mg