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- 1 cup canned pumpkin puree - ½ cup vegetable oil - ½ cup brown sugar - ½ cup granulated sugar - 2 large eggs - 1 teaspoon vanilla extract - 1 ½ cups all-purpose flour - 1 teaspoon baking soda - ½ teaspoon baking powder - ½ teaspoon salt - 1 teaspoon ground cinnamon - ½ teaspoon ground nutmeg - ½ cup chocolate chunks or chips - ¼ cup chopped walnuts The main ingredients make this bread rich and moist. Canned pumpkin puree gives it a lovely color and flavor. Vegetable oil keeps it soft, while the mix of brown and granulated sugars adds sweetness. Eggs help bind everything together, and vanilla gives it a warm aroma. The dry ingredients form the base of our bread. All-purpose flour provides structure. Baking soda and baking powder help it rise. Salt enhances the flavors, while cinnamon and nutmeg add warmth. For a fun twist, you can add chocolate chunks or chips. They melt and create gooey pockets of chocolate. Chopped walnuts add a nice crunch and nutty flavor. Feel free to mix and match based on your taste! {{ingredient_image_1}} First, preheat your oven to 350°F (175°C). This step is vital for even baking. Next, prepare a 9x5-inch loaf pan. You can grease it with cooking spray or line it with parchment paper. This will help you remove the bread easily later. Now, let’s mix the wet ingredients. In a large mixing bowl, combine 1 cup of canned pumpkin puree, ½ cup of vegetable oil, ½ cup of brown sugar, and ½ cup of granulated sugar. Whisk these ingredients together until smooth. Then, add in 2 large eggs one at a time, mixing well after each addition. Don’t forget to stir in 1 teaspoon of vanilla extract, which adds great flavor. Next, we will prepare the dry ingredients. In another bowl, whisk together 1 ½ cups of all-purpose flour, 1 teaspoon of baking soda, ½ teaspoon of baking powder, ½ teaspoon of salt, 1 teaspoon of ground cinnamon, and ½ teaspoon of ground nutmeg. Now, gradually add the dry ingredients to the wet mixture. Stir gently until just combined. This is key to keeping your bread soft. Be careful not to overmix. After that, fold in ½ cup of chocolate chunks. If you like, add ¼ cup of chopped walnuts for extra crunch and flavor. It’s time to pour the batter into the prepared loaf pan. Use a spatula to smooth the top. Now, place it in the preheated oven. Bake for 55 to 65 minutes. You can check for doneness by inserting a toothpick into the center. If it comes out clean, your bread is ready. Once baked, remove the bread from the oven. Let it cool in the pan for about 10 minutes. After that, transfer it to a wire rack to cool completely. This cooling step is important before slicing. Enjoy the delicious aroma as it fills your kitchen! For great pumpkin bread, the temperature of your ingredients matters. Use room temperature eggs and oil. This helps the batter mix better and gives a nice texture. When mixing, stir gently. Overmixing can make your bread tough. Mix just until you see no dry flour. You can change the flavor by swapping ingredients. Try using dark brown sugar for a deeper taste. If you want more spice, add ginger or cloves. For serving, I like to top slices with powdered sugar and a drizzle of chocolate sauce. It adds a fun touch and makes it feel special. Baking time is key. Overbaking can dry out your bread, while underbaking leaves it too wet. Keep an eye on it! Use a toothpick to check doneness. Also, don’t skimp on spices. They bring out the pumpkin flavor. Use enough cinnamon and nutmeg for the best taste. Pro Tips Use Fresh Spices: Freshly ground spices like cinnamon and nutmeg will enhance the flavor of your pumpkin bread significantly compared to pre-ground versions. Check Doneness: To ensure your bread is perfectly baked, test with a toothpick inserted in the center. It should come out clean or with a few moist crumbs. Experiment with Mix-Ins: Feel free to swap in different mix-ins like dried cranberries, chocolate chips, or pecans for a unique twist on the classic recipe. Store Properly: To keep your pumpkin bread moist, wrap it tightly in plastic wrap and store it at room temperature for up to 3 days or in the fridge for up to a week. {{image_2}} You can choose between dark chocolate and milk chocolate for this bread. Dark chocolate gives a deep flavor. Milk chocolate adds sweetness and creaminess. You can also add cocoa powder for a richer taste. Just mix in about ¼ cup with your dry ingredients. This will make the bread even more chocolatey. Want a lighter version? Use applesauce instead of vegetable oil. This swap keeps the bread moist and cuts calories. You can also reduce the sugar. Try using half the brown sugar and granulated sugar. Alternatively, use honey or maple syrup for sweetness without refined sugar. Add some seasonal flair! You can mix in cranberries or raisins for a fruity twist. These dried fruits bring extra sweetness and chewiness. Adding spices like ginger or clove can also excite your taste buds. Just a pinch can enhance the warm flavors of pumpkin and chocolate. To keep your chocolate chunk pumpkin bread fresh, wrap it well. You can store it at room temperature for up to three days. Make sure to place it in an airtight container. If you want it to last longer, put it in the fridge. It will stay good for about a week. Just remember that cold storage may change the texture a bit. Freezing is a great way to save your pumpkin bread. First, let the bread cool completely after baking. Then, wrap it tightly in plastic wrap. After that, place it in a freezer bag or container. It can stay frozen for up to three months. When you want to enjoy it, just take it out and let it thaw in the fridge overnight. To get the best taste, reheat your bread gently. You can use the oven or microwave. For the oven, preheat it to 350°F (175°C). Wrap the bread in foil and heat for about 10-15 minutes. If you use the microwave, heat individual slices for 15-20 seconds. This keeps the chocolate gooey and the bread soft. Enjoy your warm slice with a cup of tea or coffee! Yes, you can easily make this recipe vegan. To replace the eggs, use flaxseed meal or applesauce. For each egg, mix one tablespoon of flaxseed meal with two tablespoons of water. Let it sit for five minutes. For dairy, use plant-based milk instead of regular milk. You can also swap vegetable oil with coconut oil or any other plant oil. To make this recipe gluten-free, use gluten-free flour blends. Look for a blend that includes xanthan gum. This will help the bread rise and hold together. Almond flour or oat flour can also work well. Just mix it with a starch like tapioca or potato starch for better texture. You can get creative with any leftover pumpkin bread. Try making a bread pudding by soaking it in a mix of eggs and milk, then baking it. You can also toast slices and spread cream cheese or nut butter on top. Another fun idea is to crumble it into yogurt for a quick snack or breakfast. This blog post covers how to make delicious pumpkin bread. You learned about key ingredients like pumpkin puree, eggs, and spices. I shared step-by-step instructions to mix, bake, and store the bread. Tips helped you avoid common mistakes for the best results. You discovered fun variations and ways to accommodate diets. Experiment with flavors or toppings to make the recipe your own. Enjoy each bite and share your love for baking!

Chocolate Chunk Pumpkin Bread

A moist and flavorful pumpkin bread loaded with chocolate chunks and warm spices.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Course Dessert
Cuisine American
Servings 10
Calories 200 kcal

Ingredients
  

  • 1 cup canned pumpkin puree
  • 0.5 cup vegetable oil
  • 0.5 cup brown sugar
  • 0.5 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1.5 cups all-purpose flour
  • 1 teaspoon baking soda
  • 0.5 teaspoon baking powder
  • 0.5 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon ground nutmeg
  • 0.5 cup chocolate chunks (or chips)
  • 0.25 cup chopped walnuts (optional)

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan with cooking spray or line it with parchment paper for easy removal.
  • In a large mixing bowl, combine the canned pumpkin puree, vegetable oil, brown sugar, and granulated sugar. Whisk until smooth.
  • Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  • In another bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
  • Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix.
  • Fold in the chocolate chunks and the optional chopped walnuts for added crunch and flavor.
  • Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
  • Bake in the preheated oven for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean.
  • Once baked, remove the bread from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely before slicing.

Notes

Serve slices with a dusting of powdered sugar on top and a drizzle of chocolate sauce or a dollop of whipped cream for an extra indulgent touch!
Keyword chocolate, fall recipes, pumpkin bread