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Hand cutting slices of Chocolate Chip Pumpkin Bread

As the weather begins to get cooler, out come 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!

Nicks 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 it 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?

Pumpkin Bread

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.

Vanilla ExtractAlways use good quality vanilla extract when baking, it makes a huge difference. I have a great recipe here for it if you’d like to try your own!

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!

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I hope you guys enjoyed this simple but delicious 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!

N x

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Hand cutting slices of Chocolate Chip Pumpkin Bread

Chocolate Chip Pumpkin Bread

Serves 8

5 from 1 vote
Prep Time: 10 mins
Cook Time: 1 hr
Total Time: 1 hr 20 mins
Course: Dessert
Cuisine: American

Ingredients

Pumpkin Bread

  • 1 1/2 cups 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 brown sugar
  • 3/4 cup caster sugar
  • 1 cup pumpkin puree not pie filling
  • 2 large eggs
  • 3/4 cup vegetable oil
  • 1/2 tsp vanilla extract
  • 3/4 cup dark chocolate chips + extra to sprinkle


Instructions

Pumpkin Bread

  • 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.

Notes

Storage
Pumpkin Bread can be stored in an airtight container for up to three days.

Nutrition

Calories : 287kcal
Carbonhydrates: 39g
Protein: 6g
Fat: 7g
Saturated Fat: 5g
Polyunsaturated Fat: 1g
Monounsaturated Fat : 1g
Trans Fat : 1g
Cholesterol: 41mg
Sodium: 399mg
Potassium : 250mg
Fiber: 2g
Sugar : 16g
Vitamin A: 4828IU
Vitamin C: 1mg
Calcium: 80mg
Iron: 2mg
Nutrition Disclosure

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