The Art of Pumpkin Chocolate Chip Bread Perfection

Spice Blending Mastery

Learn to properly combine and distribute warm fall spices throughout the flour, ensuring every slice has perfectly balanced flavor without spice clumps.

Sugar Emulsification Technique

Master the method of thoroughly incorporating sugars with pumpkin and oil to create a smooth base that produces ultra-moist bread with even texture.

Gentle Folding Method

Understand the critical technique of minimal mixing that prevents gluten overdevelopment, resulting in tender bread rather than tough, chewy texture.

Even Chocolate Distribution

Develop the skill of folding chocolate chips throughout the batter so every slice has the perfect amount of chocolate without sinking to the bottom.

Doneness Assessment

Perfect the art of testing for that ideal baking point where the bread is fully cooked but maintains maximum moisture for the best texture.

Master Baker's Secrets for Perfect Pumpkin Bread

Pumpkin Selection: Always use pure pumpkin puree, not pumpkin pie filling which contains added sugars and spices that will throw off the recipe balance and make the bread too sweet.

Temperature Matters: Bring eggs to room temperature before mixing by placing them in warm water for 5 minutes - this helps create a smoother batter and better rise.

Moisture Test: The bread is done when a toothpick comes out with a few moist crumbs but no wet batter - overbaking will dry it out, while underbaking leaves a gummy center.

Storage Success: Wrap cooled bread tightly in plastic wrap and store at room temperature for up to 3 days, refrigerate for up to 1 week, or freeze for up to 3 months.

Chocolate Variations: Try dark chocolate chips for a more sophisticated flavor, white chocolate for extra sweetness, or a combination of milk and dark for complex chocolate notes.

Mixing Mistake: Don't overmix once you add the wet to dry ingredients - stir just until combined to prevent a tough, dense bread with tunnels throughout.

Moist Pumpkin Chocolate Chip Bread with Warm Fall Spices and Semi-Sweet Chocolate

Name: Moist Pumpkin Chocolate Chip Bread with Warm Fall Spices and Semi-Sweet Chocolate
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 1 loaf (10-12 slices)
Cuisine: American
Ingredients: For the Dry Ingredients:; 1 3/4 cups all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon baking powder; 1/2 teaspoon salt; 1 teaspoon ground cinnamon; 1/2 teaspoon ground nutmeg; 1/4 teaspoon ground ginger; 1/4 teaspoon ground cloves; For the Wet Ingredients:; 1 cup pumpkin puree, not pumpkin pie filling; 1/2 cup vegetable oil or melted coconut oil; 1 cup granulated sugar; 1/2 cup packed brown sugar; 2 large eggs, room temperature; 1 teaspoon vanilla extract; 1/4 cup milk or non-dairy alternative; For the Mix-ins:; 1 cup semi-sweet chocolate chips; 2 tablespoons chocolate chips for topping; For Special Equipment:; 9x5 inch loaf pan; Parchment paper; Mixing bowls; Wire cooling rack

The ultimate pumpkin chocolate chip bread featuring pure pumpkin puree, warm cinnamon, and rich chocolate chips. This moist quick bread combines the cozy warmth of autumn spices with the decadent sweetness of melted chocolate, creating an unforgettable baking experience that elevates the classic pumpkin bread to extraordinary heights perfect for breakfast, afternoon tea, or any time you crave the perfect balance of seasonal comfort and chocolate indulgence.

Prep Time

15 Minutes

Cook Time

60 Minutes

Total Time

75 Minutes

Chef

JUE

Ingredients

Custard Cream

For the Dry Ingredients:

1 3/4 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/4 teaspoon ground cloves

For the Wet Ingredients:

1 cup pumpkin puree, not pumpkin pie filling

1/2 cup vegetable oil or melted coconut oil

1 cup granulated sugar

1/2 cup packed brown sugar

2 large eggs, room temperature

1 teaspoon vanilla extract

1/4 cup milk or non-dairy alternative

For the Mix-ins:

1 cup semi-sweet chocolate chips

2 tablespoons chocolate chips for topping

For Special Equipment:

9x5 inch loaf pan

Parchment paper

Mixing bowls

Wire cooling rack

Instructions

Preheat your oven to 350°F (175°C) and prepare a 9x5 inch loaf pan by greasing it thoroughly and lining with parchment paper, leaving overhang on the sides for easy removal.

In a large mixing bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves until evenly combined and no clumps remain.

In a separate bowl, combine the pumpkin puree, vegetable oil, granulated sugar, and brown sugar, whisking vigorously until the mixture is smooth and the sugars are well incorporated.

Add the eggs one at a time to the pumpkin mixture, beating well after each addition, then stir in the vanilla extract and milk until fully blended.

Pour the wet ingredients into the dry ingredients and gently fold together using a rubber spatula, mixing just until no flour streaks remain - avoid overmixing to maintain a tender crumb.

Reserve 2 tablespoons of chocolate chips for topping, then fold the remaining 1 cup of chocolate chips into the batter, distributing them evenly throughout.

Pour the batter into the prepared loaf pan, smoothing the top with a spatula, then sprinkle the reserved chocolate chips over the surface.

Bake for 55-65 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs attached - the top should be golden brown and spring back when lightly touched.

Remove from the oven and allow the bread to cool in the pan for 15 minutes, then use the parchment overhang to lift it out and transfer to a wire rack to cool completely before slicing.

Moist Pumpkin Chocolate Chip Bread with Warm Fall Spices and Semi-Sweet Chocolate

JUE

Essential Ingredients Selection

Creating Your Masterpiece

The Art of Pumpkin Chocolate Chip Bread Perfection

Moist Pumpkin Chocolate Chip Bread with Warm Fall Spices and Semi-Sweet Chocolate

Ingredients

Instructions