This kid-friendly quick bread is wonderful to make with your little ones and tastes delicious.
When my kids were little, I tried everything to get vegetables and fruits into them. They each went through a picky phase where they seemed to only want starchy, plain food, and some days, it was a struggle getting them to eat fresh foods! For my youngest, pumpkin chocolate chip bread was a saving grace. Was it as healthy as a bowl of steamed broccoli? No. Was it made with real pumpkin? Yes. The bonus: he could help me make it!
Like a lot of quick breads, you don’t need a mixer to make pumpkin chocolate chip bread. All you really need are two bowls, and the fanciest tool you need is a whisk (but you could certainly substitute with a fork if you don’t have that). Because of the simple processes of measuring, whisking, pouring, and mixing, it’s a great recipe to get the kids in the kitchen.
You will love this pumpkin chocolate chip bread not just because of its appeal to little ones, but also because it is wonderfully moist and sweet and keeps very well. It’s a great recipe to have on hand to make extra loaves for friends and neighbors, whether you give them away right after baking or stick them in your freezer until you need them. The combo of warm, cozy pumpkin bread dotted with semi-sweet chocolate chips is just right (especially, but not limited to, the autumn months).
Using pumpkin purée in baking
Because of its high moisture content, canned pumpkin purée makes for a great ingredient in many baking recipes. Canned pumpkin flavor is actually a bit more intense than fresh, cooked pumpkin because of the canning process, but the overall flavor is still fairly neutral and mixes well with other spices and seasonings. The moist, silky texture can be a substitute for some of the oil in baked goods like this bread, pancakes, or cookies, and you get pumpkin’s natural vitamins and antioxidants as an extra!
How do I store leftovers?
Pumpkin chocolate chip bread stores in the freezer very well. Double-wrap it (sliced or whole) and freeze it for up to 2 months. Thaw on the countertop for about 30-60 minutes when ready to enjoy. If you have leftover bread, store it in a resealable plastic bag or other airtight container at room temperature for up to 3 days or in the fridge for up to 1 week.
Serving suggestions
Serve pumpkin chocolate chip bread at breakfast along with savory dishes like Healthy Baked Oatmeal or Sunny-Side-Up Eggs with Thick-Cut Bacon. At a larger-scale brunch gathering, make a big tray of baked goods, including slices of pumpkin chocolate chip bread, The Best Banana Bread Ever, Maple-Oatmeal Muffins, and Orange-White Chocolate Chip Muffins. But pumpkin chocolate chip bread is not just for mornings. Treat yourself to an at-home coffeehouse and have a slice along with a Copycat Starbucks Vanilla Spice Latte.
Pumpkin Chocolate Chip Bread
Ingredients
- 1 3/4 cups all-purpose flour
- 1 1/4 teaspoons baking soda
- 1/4 teaspoon salt
- 1 3/4 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 pinches ground cloves
- 1/4 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs
- 1 1/2 cups canned pumpkin purée
- 1/2 cup vegetable oil
- 4 1/2 tablespoons milk
- 1 1/4 teaspoons vanilla extract
- 3/4 cup semi-sweet chocolate chips
Instructions
- Preheat your oven to 350°F.
- In a bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, and cloves.
- In another bowl, mix granulated sugar, brown sugar, eggs, pumpkin purée, oil, milk, and vanilla until smooth.
- Add the wet ingredients to the bowl of dry ingredients. Stir gently until they are just mixed. Avoid overmixing the batter.
- Fold in the semi-sweet chocolate chips evenly throughout the batter. Grease a 9×5-inch loaf pan with cooking spray or butter.
- Pour the batter into the prepared loaf pan and spread the top so it is flat.
- Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
- Cool the bread in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
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