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The Ultimate Double Chocolate Chip Pumpkin Bread

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This double chocolate chip pumpkin bread is a rich, tender, and deeply flavored chocolate bread where pumpkin works behind the scenes to keep it absurdly moist. It’s the perfect fall treat that satisfies chocolate cravings while being incredibly easy to make.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • ½ cup (50g) unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • ¾ cup (150g) granulated sugar
  • ½ cup (110g) packed light brown sugar
  • ½ cup (120ml) vegetable oil
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1 cup (240g) pumpkin puree
  • 1 cup (180g) semi-sweet chocolate chips, plus 2 tablespoons for topping

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick spray. Line it with a strip of parchment paper, leaving an overhang on the long sides.
  2. In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, salt, cinnamon, and pumpkin pie spice until evenly combined.
  3. In a large bowl, whisk together the granulated sugar and brown sugar. Add the vegetable oil and whisk until smooth. Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract.
  4. Add the pumpkin puree to the wet ingredients and whisk until smooth and glossy.
  5. Pour the dry ingredients into the wet ingredients. Use a rubber spatula to fold gently until just combined—do not overmix.
  6. Fold in 1 cup of chocolate chips until evenly distributed. Reserve about 2 tablespoons for the top.
  7. Pour the batter into the prepared loaf pan and spread evenly. Sprinkle the reserved chocolate chips on top.
  8. Bake on the middle rack for 55-65 minutes, until a toothpick inserted into the center comes out with a few moist crumbs. Let cool in the pan for 15 minutes, then transfer to a cooling rack to cool completely before slicing.

Notes

Do not overmix the batter; fold until just combined. Use room temperature eggs for best results. Check for doneness early; if top browns too quickly, tent with foil. Let bread cool completely before slicing to avoid a crumbly texture.

Nutrition

Keywords: double chocolate chip pumpkin bread, pumpkin bread, chocolate pumpkin bread, fall baking, easy pumpkin bread, moist pumpkin bread

Find it online: https://zoeplate.com/the-ultimate-double-chocolate-chip-pumpkin-bread/