My easy chocolate chip pumpkin loaf is a pumpkin cake masquerading as a pumpkin bread ~ so rich and decadent, but we love it for breakfast!
And the seasons, they go round and round…
Here we are again in my favorite season ~ pumpkin season!! If you know me you know I’m doing a happy dance for this gorgeously golden delicious squash. So alright, I admit there are other pumpkin breads that have come out of the Great Island kitchen over the years. But I can’t stop developing new recipes for my favorite fall flavor just because of a Perfect Pumpkin Bread here or a Pumpkin Snickerdoodle Bread there. And anyway, veggie breads (can I call them veggie breads??) are so wholesome and comforting, you can never have too many recipes for them. At least that’s what I tell myself. This chocolate chip pumpkin loaf might just become a new tradition in your family ~ and then won’t you be thanking me!
ingredients for chocolate chip pumpkin loaf
This is a classic from the pantry recipe, you’ll use the whole can of pumpkin (you’re welcome) and it’s naturally dairy free.
- canned pumpkin
- I buy Libby’s, but use what you like. This recipes calls for a 15-ounce can of pure pumpkin: don’t accidentally grab a can of pie filling.
- we use golden brown and white sugar in this recipe.
- I used a shortcut with pumpkin pie spice. You can also use a combo of cinnamon, nutmeg, cloves, ginger, and allspice, but if you do a lot of fall baking, the spice blend comes in handy.
- salt, baking soda and baking powder
- chocolate chips
the easy method
You can do this in your sleep, with no special equipment needed, just a bowl and a whisk.
- Whisk together the wet ingredients.
- Whisk together the dry ingredients.
- Combine the two.
- Fold in the chocolate chips and bake!
choosing the right pan
This is a full sized loaf and requires a full sized loaf pan. A standard 9×5 pan will work but don’t choose anything smaller. A pan with a nice wide bottom works best as this recipe makes a good amount of batter and it takes 70-80 minutes to bake. The loaf pan I used is from Emile Henry.
what to expect from this chocolate chip pumpkin loaf
- The loaf rises well and domes nicely.
- It has a plush moist cake texture, which is why I purposely didn’t call it a bread. This is my favorite texture in any muffin, quick bread, or loaf cake. I think it’s partly due to the extra pumpkin and the brown sugar in the recipe.
- It has a bright golden pumpkin-y color ~ very pretty to serve and verrrry fallish!
- A lightly spiced batter lets the pumpkin and chocolate shine.
- Even though it does take a minute to bake through, the edges don’t get hard and crusty, which is a plus.
can we change it up?
Bump up to 2 teaspoons of pumpkin pie spice for a spicier chocolate chip pumpkin loaf.
Add chopped walnuts or pecans in place of or along with the chocolate chips.
Up the nutrition a notch by using whole wheat or white whole wheat flour.
If you want to use fresh pumpkin puree be sure to drain it well so it has the same thick consistency as canned pumpkin.
Mini-mize it ~ bake as mini loaves or muffins. Mini loaf pans differ in size, so check them at 20 minutes and go from there. For muffins check at 18 minutes.
Sue’s Styling Tips
For that ‘chocked full of chips‘ look, I sprinkle extra chips on top of the batter before baking. They’ll stay on top and make the loaf look extra tempting.
Chocolate Chip Pumpkin Loaf
- full sized 9×5 loaf pan, do not use anything smaller
- parchment paper (optional)
- 1 cup chocolate chips, plus more to sprinkling on top. Use milk, semi sweet, or dark chocolate chips, I love dark.
- Preheat oven to 350F. Spray a 9×15 pan and line with a parchment paper sling for easy removal after baking. The parchment paper is optional.
- In a large bowl whisk together the wet ingredients well.
- In a smaller bowl whisk together the dry ingredients.
- Add the dry ingredients to the wet and fold in until no dry flour remains. Fold in the chocolate chips.
- Turn the batter into your prepared pan and spread out evenly. Top with an optional sprinkle of extra chocolate chips.
- Bake the cake in the preheated oven on the middle rack for 70-80 minutes, or until a toothpick inserted near the center comes out without wet batter on it (moist crumbs are fine.) I like to lay a loose piece of foil over the top toward the end of baking to avoid the top getting too brown while the center gets baked through.