How to Make Chocolate Chunk Pumpkin Bread
This Chocolate Chunk Pumpkin Bread is a family favorite often requested at holiday times. It's a moist, flavorful quick bread made with warm spices, rich pumpkin, and generous chunks of melty chocolate. It's the perfect fall treat, offering a delicious balance of sweetness and spice in every bite.
Equipment
- stand mixer with paddle attachment - or hand held mixer
- work bowl - or large bowl
- Parchment paper
- wooden skewer or cake tester - I use a thin bamboo skewer - it works perfectly!
- scissors - to cut parchment rounds
Ingredients
Cream Together:
- ⅔ cup butter
- 2 ⅔ cup sugar
Wet Ingredients:
- 4 eggs
- 15 oz. canned pumpkin puree
- ⅔ cup water
- 1 tsp. vanilla extract
Dry Ingredients:
- 3 ⅓ cups all purpose flour
- 2 tsp. baking soda
- ½ tsp. baking powder
- 1 ½ tsp. salt
- 1 tsp. cinnamon
- 1 tsp. nutmeg
- 1 tsp. allspice
- 12 oz. chocolate chips (or chunks, or chocolate of choice)
Instructions
- Preheat oven to 350 °F
To Prepare The Pans
- Cut two circles out of parchment paper - tear off a large enough piece to be able to place each pan on the parchment, trace the bottoms, and cut out the circles. These will go on the bottoms of each pan to prevent the bread from sticking and ensure that the bread releases well from the pan.
- Lightly butter or spray the bottom and sides of each pan and place the parchment rounds on top. Repeat process of buttering or spraying the bottom of each pan. Flour lightly, tapping the sides and bottoms of the pan to distribute the flour evenly.
For Dry Ingredients
- Collect and mix together the dry ingredients: 3 ⅓ cups all purpose flour, 2 tsp. baking soda, ½ tsp. baking powder, 1 ½ tsp. salt, 1 tsp. cinnamon, 1 tsp. nutmeg, and 1 tsp. allspice. Set aside.
To Make the Batter
- In the work bowl of a stand mixer (or in a large bowl using a hand mixer), add the softened ⅔ cup butter and 2 ⅔ cup sugar and beat until well combined, light and fluffy. 1 ½ tsp. salt
- Add 4 eggs, one at a time, mixing well after each addition.
- Add 15 oz. canned pumpkin puree, ⅔ cup water, and 1 tsp. vanilla extract and mix well. At this point the batter will look "broken up" but that's ok.
- Remove beater and add dry ingredients to wet ingredients. Using a spatula, gently combine (fold over onto itself several times until batter shows no dry ingredients and is mixed together). DO NOT over mix or the final bread will be dense!
- Gently stir in 12 oz. chocolate chips (or choice of chocolate chips, mini chips, chopped chocolate squares, etc.)
- Pour batter into prepared pans and bake for approximately 40 min. Bread is finished baking when wooden skewer (I use bamboo) or cake tester inserted into the center of each pan comes out clean or with a couple moist crumbs.
- Remove from oven.
- Cool in pan for 10 minutes.
- Turn cake rounds out into the palm of your hand, remove parchment paper from bottom of bread, and place bread onto cooling rack.
- Allow to cool completely before cutting (will be more flavorful and spices more pronounced, but you may not be able to resist sneaking a piece before it's totally cooled!) Cut into squares or wedges.
- ENJOY!
Notes
- Prepare your baking pans by greasing the bottom and sides, placing the parchment rounds, regreasing and then lightly flouring your pans. This ensures that the bread releases and does not stick to the pan.
- Use a kitchen scale and weigh your dry ingredients in grams, especially the flour. By weighing ingredients, you reduce the risk of over or under measuring, leading to better, more reliable results.
- Make sure your ingredients (butter & eggs) are at room temperature. When baking, this is an important step, as it ensures even mixing (smooth batter), better blending/texture (butter with sugar), faster and more even baking (helps the batter start cooking at the same rate throughout), and improves rise (cold ingredients can cause the baking process to take longer and lead to uneven cooking or undercooked centers.
- Do not overmix the batter. Remove beater before mixing in dry ingredients. Overmixing will create a dense bread. Fold in the dry ingredients with a spatula just until blended.
- Set your timer 5-10 minutes earlier than stated time on recipe and check for doneness - no two ovens are the same and may differ in temperature by several degrees. It's better to be safe than sorry!
- Let baking pans sit for 10 minutes to cool before removing pumpkin bread from pan - then let cool on a cooling rack.
YOUR OWN NOTES
Nutrition
Calories: 311kcalCarbohydrates: 54gProtein: 4gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 61mgSodium: 442mgPotassium: 52mgFiber: 1gSugar: 34gVitamin A: 299IUVitamin C: 0.1mgCalcium: 28mgIron: 1mg
Disclosure
The provided nutritional information should only be used as a general guideline rather than an exact representation of the nutritional content of the prepared dish. Individual nutritional needs and dietary preferences may vary, and we encourage our readers to use their discretion and consult with a qualified healthcare professional or nutritionist for personalized dietary advice.
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