Can I make this recipe with less sugar?

Yes, you can typically reduce the granulated sugar to 1 cup without significantly affecting the texture of the pumpkin chocolate chip bread . The resulting loaf will be less sweet and slightly less moist, but still delicious.

What can I use instead of chocolate chips?

You have many options! You can substitute the chocolate chips with an equal amount of chopped nuts, dried fruit, toffee bits, butterscotch chips, or peanut butter chips. A mix of several of these can also be delicious.

How do I know when my pumpkin bread is fully cooked?

The most reliable method is the toothpick test. A wooden skewer or a long toothpick inserted into the thickest part of the loaf (the center) should come out clean, with no wet batter attached. A few moist crumbs are okay. Additionally, the top of the pumpkin chocolate chip bread should spring back when you gently press on it.

Pumpkin Chocolate Chip Bread: How To Bake 1 Perfect Loaf

Description

A simple, reliable, and delicious base recipe for a classic pumpkin chocolate chip bread. This loaf is consistently moist, tender, and perfectly spiced, making it the perfect canvas for creative variations.

Ingredients

Scale

1 ¾ cups all-purpose flour

1 teaspoon baking soda

2 teaspoons ground cinnamon

½ teaspoon salt

½ teaspoon ground nutmeg

¼ teaspoon ground cloves

¼ teaspoon ground allspice

2 large eggs

½ cup vegetable oil

1 ½ cups granulated sugar

1 cup 100% pure pumpkin puree

1 cup semi-sweet chocolate chips

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Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.

2. In a medium bowl, whisk together the flour, baking soda, cinnamon, salt, nutmeg, cloves, and allspice.

3. In a separate large bowl, lightly beat the eggs. Whisk in the vegetable oil, granulated sugar, and pumpkin puree until the mixture is smooth.

4. Pour the dry ingredients into the wet ingredients and use a spatula to mix until just combined. Do not overmix.

5. Gently fold in the semi-sweet chocolate chips.

6. Pour the batter into your prepared loaf pan and spread it evenly. Bake for 60-65 minutes, or until a wooden skewer inserted into the center of the loaf comes out clean.

7. Let the bread cool in the pan for about 10 minutes before carefully inverting it onto a wire rack to cool completely before slicing.

Notes

Ensure you are using 100% pure pumpkin puree, not pumpkin pie filling.

The key to a moist loaf is not to overmix the batter once the wet and dry ingredients are combined.

Allow the bread to cool completely before slicing to ensure clean cuts and prevent crumbling.

Prep Time: 15 minutes
Cook Time: 65 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 290 kcal
Sugar: 28g
Sodium: 210mg
Fat: 14g
Saturated Fat: 3g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 2g
Protein: 4g
Cholesterol: 30mg