Easy Moist Chocolate Chip Pumpkin Bread

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Easy Moist Chocolate Chip Pumpkin Bread

The incredibly moist pumpkin bread has drops of semi-sweet chocolate scattered throughout for the perfect combination of sweet pumpkin cread and the

Prep Time35

Cook Time1

Cooling Time1

Total Time2 35

Course: Breakfast

Cuisine: American

Servings: servings

Calories: 405kcal

Author: Cheryl Norris

Equipment

Ingredients

1-3/4 cups (220 grams) unbleached all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon kosher salt
3/4 cup (150 grams) packed dark brown sugar
1/2 cup (100 grams) granulated sugar
1-1/2 tablespoons pumpkin pie spice
2 large (100 grams) large eggs room temperature
8 tablespoons (114 grams) unsalted butter melted
1 cup (227 grams) pumpkin puree Libby's recommended
1/4 cup (60 ml) buttermilk room temperature
2/3 cup (120 grams) semi-sweet chocolate chips or chopped semi-sweet chocolate

Instructions

Pumpkin Bread

Preheat the oven to 350°F (180°C). Rub butter along the sides and bottom of the loaf pan. Add flour to the pan and rotate it around to coat the sides and bottom. Line the pan with parchment paper and use clips to hold the paper in place. The parchment paper is used as a sling to lift the quick bread out of the pan when it’s done.
Melt the butter in a small saucepan over low heat to prevent splatter and reduce evaporation. Remove the butter from the heat and set it aside. Let it cool to about 85°F degrees.
Put the flour, salt, baking soda, and baking powder in a medium-sized bowl. Whisk for 30 seconds to combine. Add the chocolate chips and toss the chocolate until they're well coated by the flour mixture.
Place the granulated sugar, brown sugar, and pumpkin pie spice in a large bowl. Use a whisk to combine. Use your fingers to break up any brown sugar clumps.
Add the eggs and whisk until thoroughly combined. Add the melted butter, whisk until incorporated, and then add pumpkin puree and whisk to combine. Add the buttermilk and whisk until thoroughly incorporated. Let the batter sit for 10 minutes to allow the sugar to dissolve further.
Add half the flour mixture to the wet ingredients and mix with a silicone spatula until the dry ingredients are mixed in. Add the remaining flour mixture and fold it into the batter until no white bits of flour are visible. There may be a few lumps and that is okay. Do not overmix.
Pour the batter into a loaf pan and use an offset spatula to spread the batter evenly across the pan.
Bake for 60-70 minutes or until a long skewer inserted in the center comes out clean with no more than a few crumbs clinging to it or the center registers at 195-200°F (90-93°C).  Rotate the pan after the first 30 minutes of baking.
Remove from the oven and allow to cool in the loaf pan for 10 minutes on a wire rack. Run a butter knife along the edges of the bread that are next to the loaf pan. Lift the bread from the pan and place it back on the cooling rack. Allow the bread to cool for 1 hour before slicing.

Storage

Store the pumpkin bread at room temperature for two days in an airtight container or wrapped in plastic wrap. After two days, store it in the refrigerator for up to 1 week.

Notes

Weigh Dry Ingredients: For the best results weigh your flour or use the spoon and sweep method measure the flour.

Pumpkin Pie Spice: If you don't want to make your own pumpkin pie spice use the following for your pumpkin bread: 2 teaspoons ground cinnamon, 1 teaspoon ground nutmeg, 1/8 teaspoon ground cloves, 1/2 teaspoon ground ginger.

Pumpkin Puree: I recommend using Libby’s Pumpkin Puree. Libby makes their puree with a specific type of pumpkin that’s suitable for baking. I don’t recommend canned organic pumpkin puree because it tends to be watery as compared to Libby's puree.

Pan Size: If using a 9 x 5-inch loaf pan start checking the pumpkin bread for doneness after 40 minutes.

Freezing Pumpkin Bread: To freeze chocolate chip pumpkin bread, first let the loaf cool completely to room temperature to prevent moisture buildup and ice crystals. Wrap it tightly in two layers of plastic wrap, then place it in a freezer-safe bag or container and squeeze out as much air as possible before sealing. Label it with the date so you’ll remember when it was stored. For easy snacking, wrap individual slices before freezing so you can thaw just one at a time. Let the slice sit at room temperature for a few minutes, then toast it lightly if desired. The bread keeps best for up to 2 months; after that, the texture and flavor may start to fade.

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