Chocolate Chip Pumpkin Bread is a must make every fall — the cake is moist and tender with just the right amount of spice, and the chocolate chips take it from delicious to dynamite!
When my oldest went off to college a few years ago, I went care package crazy. I was not only sending the standard cookies and brownies, I was creating themed boxes for holidays and looking for any excuse to send off a package. It was fun for both of us for a while, but the day came when she timidly asked me to slow down the pace. She already had all the nail polish, Halloween face paint, Valentine confetti and bags of mini candy she needed. And the packaging was starting to pile up in the dorm room.
I had pretty much forgotten about care packages altogether when my youngest, just a few weeks into the college year, put in a request for some of my chocolate chip pumpkin bread. This is a wonderful recipe that’s been a family fall staple forever. It’s fool proof, and really really delicious. It’s one of those recipes that you’ll get asked for again and again.
- 1 cup pumpkin puree*
- 1/2 cup vegetable oil
- 2 eggs
- 1/4 tsp each of nutmeg, cinnamon and allspice (I was out of allspice so I substituted ginger)
- 1 1/2 cups flour
- 1/2 tsp salt
- 1 cup sugar
- 1 tsp baking soda
- 1/2 cup chopped walnuts
- 1 cup chocolate chips
- Set oven to 350F
- Spray a non-stick bundt pan with cooking spray.
- Whisk the wet ingredients together with the spices and set aside.
- Whisk together the dry ingredients.
- Mix the dry into the wet until JUST combined. Fold in the nuts and chocolate chips.
- Spoon into the bundt pan and even out slightly, if necessary.
- Bake until a toothpick comes out without wet batter clinging to it, wet crumbs are fine, about 40-50 minutes. The range of baking time depends on your pan and your oven. Check early.
- Cool briefly and turn out onto a plate or rack. It’s delicious hot, warm, or cold!
- If you’re like me and think that more is more when it comes to chocolate, don’t be tempted to add more than 1 cup of chocolate chips to the batter. Too much chocolate overwhelms the pumpkin and upsets the fabulous balance of flavors in this cake.
I’ve found this recipe to be just about foolproof as long as you follow the amounts carefully, and don’t over mix it before putting it in the oven. It’s always moist with wonderful pumpkin flavor, and you’d be surprised at how delicious the pumpkin and chocolate combination is.
This cake keeps well and is sturdy, so it’s perfect for shipping. I slice it up and wrap the individual pieces.
Of course I saved a piece for me.
* If you want to make fresh pumpkin puree, take a small eating pumpkin and cut it in half. Scoop out the seeds and set face down on an oiled baking sheet. Bake at 350 until it’s tender when pierced.
Having gone through all this, I can tell you that it just wasn’t worth the extra trouble. There was no difference in taste. And I have read that canned pumpkin is actually higher in nutrients than fresh. Go figure.