As the weather begins to get cooler, outcomes the pumpkin spices! My pumpkin bread recipe is a tender cake loaf with gorgeous notes of pumpkin spices (cloves, ginger, cinnamon, and nutmeg) packed with chocolate chips. Oh! I almost forgot! The pumpkin! It makes this cake so incredibly moist, it’s almost criminal. Toast it, add butter or just slice it up and eat it warm with your morning coffee, it’s so easy to make and such a treat!
Nick’s favorite thing…
Oh, where do I start! This cake is moist, soft, and just so yummy. I’d even go as far as saying it’s borderline addictive. It’s so light and ugh! I could go a slice right now. It also freezes and thaws really well, like fresh! And it’s great toasted. I think this might be my fave thing to eat on a weekend.
What does pumpkin bread taste like?
This pumpkin bread is packed full of yummy autumn sices. Cinnamon, warm ginger, cloves and fresh nutmeg. Pumpkin (of course). But I decided to
What are the ingredients I need?
All-purpose flour -also known as plain flour.
Cinnamon – I used powdered cinnamon. So yummy!
Cloves – I used powdered cloves. Brings a warmth to this recipe!
Ginger – I used powdered ginger. Brings a yummy citrusy flavor to this recipe!
Salt – I used fine salt.
Bicarb soda – also known as baking soda
Nutmeg – freshly ground is best!
Brown sugar – light or dark will work.
Caster sugar – also known as superfine sugar. Granulated will also work.
Pumpkin puree – I used canned puree. You can also make your own by roasting in the oven on 150C for 1 hour. Avoid using pumpkin pie filling.
Eggs – I used large eggs.
Vegetable oil – canola oil will also work.
Chocolate chips – I used dark chocolate chips.
Can you freeze pumpkin bread?
Yep! Wrap it up in a freezer bag and freeze for up to three weeks! To thaw, take out of the freezer and thaw for an hour or pop in the toaster or oven for 10 minutes
My Top Tips!
- If you’re like me and you love chocolate, then you’ll love the chocolate chips in this pumpkin bread. But keep in mind, they can be a little overpowering flavor wise. So if you’re a purist when it comes to pumpkin bread and you enjoy all the spices, then leave them out.
- Coating the chocolate chips in a little flour helps keep them from sinking to the bottom as the load bakes.
More Pumpkin Recipes You Might Like!
- These perfectly pair with my Pumpkin Patch Truffles! Give them a go!
- Chocolate And Pumpkin Cheesecake – a creamy cheesecake with chocolate!
- No-Bake Pumpkin Ombre Cheesecake – a yummy pumpkin cheesecake that is no-bake and visually gorgeous!
- Trendy Halloween Pumpkin Cake – A pink 3D pumpkin cake? Yep!
I hope you guys enjoyed this simple but delicious pumpkin bread recipe with me. Please comment in the comments section below, or feel free to share with your family and friends on social media.
I’ll see you all on the following recipe. Happy baking!
Chocolate Chip Pumpkin Bread
- 1 1/2 cups (225 g) all-purpose flour
- 1 tsp cinnamon
- 1/4 tsp cloves
- 1 tsp salt
- 1/2 tsp bicarb soda
- 1/2 tsp nutmeg, freshly ground
- 1/4 cup (50 g) brown sugar
- 3/4 cup (160 g) caster sugar
- 1 cup (290 g) pumpkin puree not pie filling
- 2 large eggs
- 3/4 cup (190 ml) vegetable oil
- 1/2 tsp vanilla extract
- 3/4 cup (150 g) dark chocolate chips + extra to sprinkle
Learn How To Make it! [VIDEO]
- Preheat your oven to 160°C / 320°F. Spray 8 x 4-inch loaf tin with oil spray and line the bottom and sides with baking paper. Set aside.
- Add the flour, nutmeg, cinnamon, ginger, cloves, baking soda and salt to a large mixing bowl. Use a whisk to mix together. Take 1 tbsp of dry ingredients and add into a bowl with the chocolate chips. Use a spoon to mix around to coat the chocolate chips. This will help stop them from sinking to the bottom as the cake bakes.
- Add the both sugars, pumpkin puree, oil, eggs and vanilla extract into a medium sized mixing bowl and use a whisk to combine until smooth. Pour into the dry ingredients and stir until everything is well combined. Add the chocolate chips and fold through the batter.
- Pour into the prepared baking tin and add an extra sprinkling of chocolate chips on top. Bake for 55-65 min, or until a toothpick inserted into the centre comes out clean. Allow to cool in the tin for 10 minutes, then transfer over to a cooling rack and allow to cool to room temperature before slicing.