Description
Moist pumpkin chocolate chip bread made with a full can of pumpkin, warm fall spices, finely ground oats and mini chocolate chips. The loaf is tender, warmly spiced and filled with soft pockets of chocolate.
Ingredients
Ingredients
1½ cups white whole wheat flour or whole wheat pastry flour
½ cup old-fashioned rolled oats, blended into a fine flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon fine salt
2 teaspoons ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
1 (15-ounce) can 100% pure pumpkin puree
2 large eggs, preferably at room temperature
⅓ cup pure maple syrup
⅓ cup packed light or dark brown sugar
⅓ cup mild olive oil, avocado oil or melted coconut oil
1 teaspoon vanilla extract
¾ cup semisweet or dark mini chocolate chips, divided
½ cup chopped pecans or walnuts, optional
Instructions
Instructions
- Position an oven rack in the center of the oven and preheat to 350°F. Lightly grease a 9 × 5-inch metal loaf pan. Line it with parchment paper, leaving an overhang along the long sides.
- Blend the rolled oats until they resemble a fine flour.
- In a medium bowl, whisk together the oat flour, white whole wheat flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg and cloves.
- In a large bowl, whisk together the pumpkin puree, eggs, maple syrup, brown sugar, oil and vanilla until smooth.
- Add the dry ingredients to the pumpkin mixture. Fold gently with a rubber spatula, scraping the bottom and sides of the bowl. Stop when only a few small flour streaks remain.
- Reserve approximately 2 tablespoons of chocolate chips for the top. Fold the remaining chocolate chips and the optional nuts into the batter.
- Transfer the batter to the prepared loaf pan. Spread it gently into the corners and smooth the surface without pressing it down. Scatter the reserved chocolate chips over the top.
- Bake for 55–65 minutes, beginning the doneness check at 50 minutes. If the top browns too quickly, cover it loosely with aluminum foil.
- The bread is ready when a toothpick inserted near the center comes out with a few moist crumbs but no raw batter. The center should register approximately 200–205°F on an instant-read thermometer.
- Let the bread cool in the pan for 15–20 minutes. Lift it out using the parchment paper and transfer it to a wire rack. Cool for at least another 45 minutes before slicing.
Notes
Notes
Use 100% pure pumpkin puree—not pumpkin pie filling.
The batter should be thick and spoonable rather than thin and pourable.
Avoid overmixing once the flour is added. Stop folding as soon as the dry ingredients disappear.
If the toothpick hits melted chocolate, test the loaf again in another spot.
Let the loaf cool before slicing. Cutting it too soon can compress the center and make it appear gummy.
Store the cooled bread in an airtight container at room temperature for up to 3 days or refrigerate it for approximately 5 days.
Freeze individually wrapped slices for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 55–65 minutes
- Category: Breakfast, Dessert, Snack
- Method: Baking
- Cuisine: American