It wouldn't be autumn unless we had some pumpkin related recipes and I am so excited about this one! This Pumpkin chocolate chip bread is soft, chocolatey and very very autumnal. The pumpkin adds a wonderful flavour and texture, making this bread moist and soft. Combined with the sweet, melting chocolate chips, this is the perfect treat for the cosy months ahead.
This pumpkin chocolate chip bread reminds me a little bit of banana bread. It holds a similar texture and flavour, with the addition of a beautiful pumpkin flavour and orange colour! If you were a fan of my white chocolate and blueberry banana bread or classic chocolate chip banana bread, then I think you will LOVE this recipe too.
This recipe is pretty simple. All you need is one big bowl, a loaf baking tin and something to mix it all up with! Based on this being a one bowl recipe, the preparation time is short. It could take less than 10 mins to make your batter before 50 minutes in the oven. This means that the effort needed for this recipe is very minimal!
Add the chocolate to the pumpkin
Bake and slice
Add to the baking tin
Here is what you need for your pumpkin bread:
- Pumpkin puree
- Baking soda
- Baking powder
You can enjoy this pumpkin chocolate chip banana bread straight out of the oven whilst the chocolate is still melting, or you can enjoy it in the days following. The bread remains soft and moist for a few days due to the use of pumpkin! Meaning this is perfect for packed lunches or just weekend snacks.
I hope you love this recipe as much as I do and are enjoying the autumn/ fall recipes! Let me know if you have any questions in the comments section below. Enjoy!
Pumpkin Chocolate Chip Bread
- 290 g Pumpkin puree from a can
- 75 ml Vegetable oil
- 200 g Sugar white, super-fine
- 195 g Flour all-purpose, white
- 1 teaspoon Baking soda bicarbonate of soda
- ¼ teaspoon Baking powder
- 200 g Chocolate chunks I use a mix of dark and milk
- Pre-heat your oven to 180°C/ 356°F. Grease a standard loaf baking tin with some vg butter.
- To a large bowl, add your pumpkin puree. Then add the oil, sugar, baking soda, baking powder and flour to the bowl, in that order. Whisk together after each ingredient addition.
- Pour your chocolate chunks into the mixture and combine with a spoon.
- Spoon the batter into the greased baking tin. Bake the pumpkin bread for 50 minutes, or until a knife comes out of the middle clean. If a knife comes out of the middle wet, keep the pumpkin bread in the oven for further minutes, until it is completely cooked. This may be due to your oven temperature/ heat spots.
- Leave your pumpkin bread to cool briefly before removing from the baking tin. Then cut it up and enjoy whilst it is still warm or in the days to come (store in an air-tight container at room temp). I served mine with some biscoff spread, biscuit crumb and pecans- it was dreamy! Enjoy 🙂