It’s officially pumpkin and apple season!
I’m starting this Fall season with an oldie but goodie recipe… with a little twist. A couple of years ago I shared a pumpkin bread recipe with you. It’s full of those traditional Fall time spices and pumpkin flavor and is simply amazing. Last year I made pumpkin chocolate chip cookies. Do you see where I’m going with this? I needed to make my pumpkin bread with chocolate chips.
Oh my goodness this pumpkin bread exceeded my expectations. I love the warm spices combined with the sweet chocolate. I have to admit that I thought it was weird when I first saw chocolate and pumpkin together in a recipe. But after trying it last year I’m totally hooked.
I reduced the amount of sugar in the original recipe to take into account the extra sweetness from the chocolate so if you want to skip the chocolate chips then use the original pumpkin bread recipe instead. I’m not sure why’d you want to skip the chocolate (chocoholic speaking here). 😉
But in all honesty, the cinnamon, nutmeg and allspice shine more when there’s no chocolate. So keep that in mind if you’re trying to decide between the two recipes and want the spices to be the star of the show.
If you make anything pumpkin-y this season you make must this bread (or the original version or both). It’s the easiest thing to whip up. In fact, most of the time spent is the baking time. So you quickly whip it up, pop it in the oven, go shopping online for some sweaters and scarves, and pop out the pine cones and pumpkins to decorate your home with while you wait for it to bake. Can you tell what I was doing while I waited? Well, it’s either that or press your nose against the oven door counting down the minutes until you can dig into this deliciousness. Seriously, don’t do that, it’s probably not good for your nose. 😉
Chocolate Chip Pumpkin Bread Recipe
(Makes 1 loaf)
- 3/4 cup white sugar
- 1/2 cup dark brown sugar
- 1 and 3/4 cups all-purpose flour (equivalent to 7.3 ounces)
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon allspice
- 1/8 teaspoon ginger
- 3/4 cup pumpkin puree
- 2 large eggs
- 1/2 cup oil
- 1/3 cup water
- 1 teaspoon vanilla extract
- 1 cup semi sweet chocolate chips
- Preheat the oven to 350 degrees F.
- Grease a 9 x 5 inch loaf pan and set it aside.
- In a large bowl, whisk together the white sugar, brown sugar, flour, baking soda, salt, cinnamon, nutmeg, allspice, and ginger.
- Add the the pumpkin puree, eggs, oil, water, and vanilla extract and stir all of the ingredients together.
- Stir in the chocolate chips. (If you want to get loads of chips on top like you see in the pictures I added half of the chocolate chips into the batter and sprinkled the remaining half on top after I poured the batter into the loaf pan. My husband was not a fan of this approach.)
- Pour the batter into the loaf pan.
- Bake for 55 to 60 minutes or until a tester inserted comes out clean.
- Let it cool in the loaf pan for about 5 minutes and then take it out of the pan and put it on a wire rack to cool.
Adapted from: The Baker Chick