Pumpkin Chocolate Chip Bread

Last week’s delicious Carrot Loaf left me wanting more yummy quick bread loaves on the counter. Couple that with a request for more chocolate chip pumpkin muffins from Evan (which does not use an entire can of pumpkin) and I knew I needed to try a new pumpkin bread recipe. I adore the pumpkin muffin recipe I use but it has a light and fluffy quality that I don’t really look for in a loaf. After a search through the internet and a bit of tweaking, I made this moist, dense and delicious loaf that baked up beautifully. I predict this recipe for Pumpkin Chocolate Chip Bread will be a recipe that I will make again and again.

Thick slices will be wrapped for Evan’s lunch and I will enjoy it with a cup of afternoon coffee. The possibilities are endless. Stir in nuts, dried fruits or different chips (butterscotch or white chocolate anyone?). Pecans would be a delicious addition but we can’t send those to school so they are a no go here.

Pumpkin Chocolate Chip Loaf

Pumpkins and chocolate go together beautifully. I love this bread because I always have the ingredients on hand. 

5 from 1 vote

Print Pin Rate

Course: Baking

Cuisine: American/Canadian

Prep Time: 15 minutes

Cook Time: 1 hour 10 minutes

Total Time: 1 hour 25 minutes

Servings: 8

Calories: 429kcal

Author: Adapted from [this recipe|http://thetwistedchef.wordpress.com/2011/01/03/pumpkin-loaf-5ways/]

Ingredients

• 3/4 cup + 1 TBSP all purpose flour
• 3/4 cup + 1 TBSP whole wheat flour
• 1 tsp cinnamon
• 1/3 tsp nutmeg
• 1/4 tsp allspice
• 1/3 tsp ground ginger
• 1 tsp baking soda
• 1 tsp salt
• 3/4 cup + 2 TBSP pureed pumpkin not pumpkin pie filling
• 1/2 cup canola oil
• 1/2 cup white sugar
• 1/2 cup light brown sugar
• 2 eggs
• 1 tsp vanilla extract
• 1/3 cup water
• 3/4 cup semi sweet chocolate chips

Instructions

• Preheat oven to 350 degrees.
• Prepare a large loaf pan by buttering and flouring it.
• In a small bowl, combine flours, cinnamon, nutmeg, allspice, ginger, soda and salt.
• In a large bowl, whisk together the oil and pumpkin puree.
• Add sugars, then eggs, then vanilla and water, whisking after each addition.
• Add in dry ingredients and stir together with a rubber spatula. Do not over mix.
• Fold in chocolate chips.
• Pour in to prepared loaf pan.
• Bake for 1 hour and 10 minutes or until a toothpick inserted comes out clean.
• Cool for 5 minutes in the pan. Run a knife around the edge and remove from pan. Cool completely on a wire baking rack.

Nutrition

Calories: 429kcal | Carbohydrates: 54g | Protein: 5g | Fat: 22g | Saturated Fat: 5g | Cholesterol: 41mg | Sodium: 471mg | Potassium: 229mg | Fiber: 3g | Sugar: 32g | Vitamin A: 72.8% | Vitamin C: 1.2% | Calcium: 4.3% | Iron: 14.7%

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