This pumpkin bread is MOIST and full of CHOCOLATE! Just the way I like it! It can be made in a single loaf or mini loaf pans like I did. I love the mini loaf, perfect for sharing!
Ok, so be honest. Are you sick of pumpkin already? I really hope not because this recipe for pumpkin bread is simple and pretty perfect. It’s pretty easy to whip up and there is not topping or glaze involved which makes it even simpler. Usually I am all about the topping but this bread really doesn’t need it.
I am not a huge “bread” person. But give me some moist pumpkin bread loaded with chocolate chips? I’m sold. I was on the hunt for a great recipe. A classic pumpkin bread that wasn’t bland (I’m all about the spice) and wasn’t dry.
After looking around at a bunch of recipes, I went to my trusty America’s Test Kitchen Family cookbook I got as a wedding gift. It has never steered me wrong. I changed just a few things in their pumpkin nut bread recipe to get this decadent pumpkin bread with chocolate chips.
While I don’t dislike nuts, I much prefer chocolate with pumpkin. Who am I kidding, I almost always prefer chocolate over anything, haha. So I added chocolate chips instead of pecans. And a touch of ground cloves along with the other spices. I love the added spice cloves give.
So I did go a little heavy on the chocolate (surprise). Just look at all those melty chocolate chips in there. You could totally get away with 1 cup of chocolate chips and this bread would still be delicious. Add according to your preference.
The other change I made to the recipe was I used oil instead of melted butter. I seriously love butter (and start to panic if I run out, haha) but in pumpkin recipes I tend to like the moisture that oil gives.
The mini loaf is great for a few reasons. One, they cook a little faster than a single loaf. And two, they are the perfect size to package up and gift! And if not, they slice up great and look pretty on a platter. I took a plate of these to a bridal shower. Just try not to eat a whole mini loaf yourself! I cut one up to share with my kids and before we knew it, it was gone!
Do you like baking in mini loafs? What is your favorite pumpkin treat to make this time of year? I linked to a few other pumpkin favorites below the recipe! Happy baking!
- 2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon salt
- ½ teaspoon nutmeg
- ½ teaspoon ginger
- ⅛ teaspoon ground cloves
- 1 (15 ounce) can pumpkin puree
- 1 cup sugar
- ½ cup oil
- 2 large eggs
- 1 Tablespoon vanilla
- 2 cups semi- sweet chocolate chips
- Preheat your oven to 350 degrees. Spray your 9x5 loaf pan or mini loaf pan with cooking spray. Set aside.
- Whisk the flour, baking soda, baking powder, cinnamon, salt, nutmeg, ginger & cloves together in a medium sized bowl. Whisk the pumpkin, sugar, oil, eggs and vanilla together in a separate large bowl or stand mixer until frothy. Gently fold the flour mixture into the wet mixture with a rubber spatula until just combined. Fold in the chocolate chips (feel free to add less if you prefer, I tend to always go for more chocolate).
- Divide the batter evenly among the mini loaf pan or pour into large loaf pan smoothing the surface.
- Bake for 30 minutes (mini loaf pans) or 45-55 for large loaf pan or until a toothpick inserted into the center comes out with just a few crumbs.
- Let the loafs cool in the pan for 10 minutes before turning onto a wire rack to cool for an hour.
Recipe Source: slightly adapted from Americans Test Kitchen (I added chocolate chips instead of pecans and cranberries. A little ground cloves cause, yum. I also used oil instead of melted butter).