Classic Pumpkin Bread (With Mini Chips)
This Classic Pumpkin Bread (With Mini Chips) is buttery, moist, and soft like cake! It’s lightly spiced and chock-full of chocolate, making it an ideal “dessert for breakfast” option! It’s the perfect sweet treat for a cool autumn morning, especially alongside a cup of coffee, and comes together super simply and quickly with pantry staples. You’ll want to make this one again and again!
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RECIPE NOTES:
Loaf Pan: I used a ceramic loaf pan for this recipe, and that is definitely what I would recommend! (Glass, metal, and ceramic all conduct heat differently.)
Parchment Paper: Parchment paper is a must for both easy cleanup as well as preventing the loaf from sticking! Be sure to leave yourself a little extra paper on the sides to easily grab and cleanly lift the loaf from the pan once cooled.
Storage: This loaf can be stored airtight at room temperature. I usually continue to store it in the loaf pan, simply covering it tightly with some plastic wrap to keep things easy.
INGREDIENT NOTES:
All-Purpose Flour: All-purpose flour is my go-to neutral flour for loaves. I love using an unbleached variety! (Measuring Tip: Measure the flour by scooping it into the measuring cup with a spoon to keep it from getting overly packed, then gently leveling it out on top with the spoon at the end.)
Ground Saigon Cinnamon, Cloves, & Allspice: Cinnamon and warming spices are a must to flavor anything pumpkin! I highly recommend using Saigon Cinnamon because it’s so much more flavorful and sweet than traditional cinnamon!
Baking Soda: Baking soda helps the bread rise.
Salt: Salt is important to help the batter develop. I used sea salt ground on a medium setting.
Unsalted Butter: My favorite thing about this recipe is how buttery the loaf is, making it almost cake-like! You’ll want to use unsalted butter as there is already salt added as a separate ingredient.
Pumpkin Puree: You need a plain, 1-ingredient, pumpkin puree for this recipe. (Not “pumpkin pie mix” which would be far too sweet and flavored!)
Cane Sugar: This is my preferred/tested type of granulated sugar to use.
Eggs: The eggs are placed out on the counter right at the start of baking to ensure they come to room temperature by the time they’re added to the batter! If your kitchen or climate is especially cold, feel free to take them out to warm up a little bit early before you begin.
Mini Semi-Sweet Chocolate Chips: Mini chocolate chips are the way to go! They scatter so nicely throughout the bread to perfectly distribute the flavor.
Kitchen Equipment:
- Ceramic Loaf Pan (approx. 10” x 5”)
- 1 Medium + 1 Large Bowl
- Cooling Rack
Servings: 1 Loaf / 8 Slices
Ingredients:
- 1 1/2 Cups All-Purpose Flour
- 1 Teaspoon Ground Saigon Cinnamon
- 1/2 Teaspoon Ground Cloves
- 1/4 Teaspoon Ground Allspice
- 1/2 Teaspoon Baking Soda
- 1 Teaspoon Ground Sea Salt, medium grind
- 1 Cup Unsalted Butter, melted and cooled
- 1 Cup Pumpkin Puree
- 1 Cup Cane Sugar
- 2 Eggs, room temperature
- 3/4 Cup Mini Semi-Sweet Chocolate Chips, + 2 Slightly Heaped Extra Tablespoons To Sprinkle On Top
Directions:
PREP
Let the eggs come to room temperature
Line the loaf pan with parchment paper
BAKE
Preheat the oven to 325º
In a medium bowl, stir the flour, cinnamon, cloves, allspice, baking soda, and salt together with a spoon. Set aside
In a large, microwave-safe bowl, melt the butter in the microwave, then let it cool for 15 minutes (stirring occasionally to keep fluid)
Add the pumpkin, then sugar, then eggs into the large bowl with the butter, then beat them together with a hand-mixer on low until combined
Stir the dry ingredients into the wet ingredients with a spoon, then finish combining them with the mixer on low to remove the lumps, pressing the beaters against the side of the bowl. Take care not to overmix!
Fold in the 3/4 cup of mini chocolate chips
Add the batter into the prepared pan
Sprinkle the extra mini chocolate chips on top
Bake for 70 minutes, or until a toothpick near the center comes out clean
Place the pan on a cooling rack and let the bread fully cool in the pan
Once fully cooled, slice and enjoy!
[Leftovers can be stored airtight at room temperature.]