This pumpkin bread recipe couldn’t be easier – one bowl and you’ll have the whole thing in the oven in less than 10 minutes. It’s flavored with cinnamon, nutmeg and cloves, plus studded with semi-sweet and white chocolate chips! And, of course, it’ll make your whole house smell like fall!
The first time I bought the pumpkin to make those pumpkin cookies, obviously, I had some leftover pumpkin (especially since I’d bought the bigger-sized can, what with it being less per ounce).
So I made these three mini loaves of this chocolate chip pumpkin bread.
Still more pumpkin? Yes. Obviously.
I made another batch of pumpkin bread, this time in a standard size loaf. We ate that one too.
I like pumpkin bread, actually, since pumpkin gives baked goods the texture I want from bread.
But my favorite part of any quick bread is a nice crisp top to go with the soft interior. And that can be hard to achieve with pumpkin which, as I’ve discussed at way too much length before, wants to make all baked goods soft.
In my mind, this pumpkin bread recipe is ideal.
One bowl, crunchy top with a very soft but not gooey middle, and plenty of chocolate chips.
And white chocolate chips, which I don’t even usually like, but. . . stick them with pumpkin? Two wrongs make a right.
Black and White Pumpkin Bread Recipe
Black and White Chocolate Chip Pumpkin Bread
- 1 cup granulated sugar
- 1 cup pumpkin puree
- 2 eggs
- 1/2 cup vegetable or canola oil
- 1 3/4 cups flour I use white-wheat
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1/2 cup white chocolate chips
- 1/2 cup semi-sweet chocolate chips
Preheat oven to 350 degrees. Grease one 9x5 loaf pan (or 3 mini-loaf pans) and set aside.
In a large mixing bowl, whisk together sugar, pumpkin, eggs, and oil until smooth.
Add the flour, soda, baking powder, salt, cinnamon, cloves, and nutmeg and whisk just until combined. Fold in chocolate chips.
Pour into greased pan(s) and bake until the top is browned and a toothpick comes out clean (about 40-45 minutes for mini loaves, 60-70 minutes for a standard-size loaf).
(adapted from Williams-Sonoma Muffins)
If you liked this pumpkin bread recipe, you might also like these recipes:
- Double Chocolate Pumpkin Cookies
- The best pumpkin muffins with chocolate chips
- Pumpkin crepes with cheesecake filling
Photos by Heather Mildenstein