“Take it, it’s very sweet!” said the seller at the Saturday farmers’ market and handed me a medium-sized bright orange pumpkin shaped like a huge pear.
I agreed, as I remembered the moist pumpkin chocolate chip bread I had been wanting to try making for a long time. The pumpkin harvest season was already in full swing, so I had to hurry up with pumpkin dishes.
I brought this pear-pumpkin home. I had to spend some time explaining to my son why we would not carve a jack-o’-lantern out of this particular pumpkin for the upcoming Halloween. And yes, I had to buy another pumpkin of the right shape for my son’s plans. Moms are like that)
So, within a few hours, the smell of boiled pumpkin was spreading through the house. Of course, I figured that the pumpkin puree needed to cool before making the bread, so I quickly peeled the vegetable, cut it up, boiled it, and mashed it, and set aside the baking of the pumpkin chocolate chip bread for the next day.
I had a feeling that the moist pumpkin chocolate chip bread would be delicious, looking at the ingredients. So I set up a shooting set to take video and photos of the process for my subscribers (the video is already in my Instagram, Youtube and Tik-Tok).
The cooking was easy and fairly quick. And the recipe doesn’t require any appliances (except for the oven). This is important to me at the moment, as we don’t have any small kitchen appliances where we live now.
When the pumpkin chocolate chip bread had been in the oven for about half an hour, I could tell by the smell that it would not only be delicious, but at least be on par with the one bowl banana bread, and I can tell you that’s a very high rating.
Of course, we started eating the pumpkin chocolate chip bread while it was still warm, because the smell was so good that it was impossible to resist. And, my gosh, what a pleasure it was! Incredibly juicy moist crumb, warm viscous chocolate, crispy crust, mmm… The taste and textures made me want to close my eyes and dance a little.
In short, I sincerely advise you to make this moist pumpkin chocolate chip bread during the pumpkin season. I guarantee you’ll make it more than once and get tired of sharing the recipe! So bookmark it and get cooking!
As with all my other pumpkin recipes (for example, colorful Pumpkin Cheesecake with Chocolate Crust, the most delicate Pumpkin Cottage Cheese Cake or eggless Pumpkin Sponge Cake), you can’t feel the pumpkin taste in this sweet bread either. After all, no one in my family likes the taste of this autumn vegetable, so I have to disguise it.
How to make homemade pumpkin puree?
- Peel the pumpkin from the skin.
- Cut it in half lengthwise.
- Peel out the seeds (life hack: it’s convenient to do this with an ice cream scoop).
- Cut the pumpkin into pieces.
- And then there are 3 options: bake in the oven, boil in a little water, or cook in the microwave for a few minutes. The result is the same, it’s all about convenience. I’m used to boiling.
- Next, mash the ready-made soft pumpkin with a potato masher or punch it with a blender (it will be more homogeneous).
How long to cook a pumpkin for puree?
It depends on pumpkin, you just need to wait until it is soft and easy to mash.
How to store pumpkin puree?
Store in a tight container in the refrigerator for several days or in the freezer for several months.
How to freeze pumpkin puree?
Yes, pumpkin puree can be frozen, which is very convenient. I make it into cubes in an ice cube tray, then put them in a freezer bag and use it when needed, it’s so convenient to weigh out the right amount.
So, let’s make a moist pumpkin chocolate chip bread
The ingredients listed are for a regular loaf bread tin, but you don’t have to bake the pumpkin bread just in that tin. You can make it in muffin tins, in a ring mold, or in a regular round pan. The only thing is that the pumpkin chocolate chip bread should be tall, so if your baking dish is large enough, it’s better to increase the amount of ingredients.
ground dried ginger
chocolate drops (can be replaced with any filling: nuts, cranberries, pumpkin seeds)
pecans or walnuts for garnish
- Turn on the oven to preheat to 170°C.
- Mix the pumpkin puree, eggs, oil, both sugars and vanilla extract. Mix thoroughly. It’s convenient to mix after adding each ingredient, but it doesn’t matter, the main thing is to combine everything.
- Add the dry ingredients: flour, baking soda, baking powder, salt and spices. Mix thoroughly.
- Prepare a baking dish for baking the pumpkin bread: grease the walls with vegetable oil, put a strip of parchment in the middle as wide as the long side of the dish. This will make it easy to remove the finished pumpkin chocolate chip bread from the mold.
- Pour the batter into the mold and bake at 170ºC for 50 to 70 minutes, depending on your oven. Starting at the 50th minute, check the doneness of the bread with a wooden skewer, it should come out dry.
- Take the finished pumpkin bread out of the oven, remove it from the mold after 5 minutes and cool it on a wire rack.
Enjoy your meal!
What do you think about this moist pumpkin chocolate chip bread? Did you like it? I am happy to share my experience with you and waiting for your feedback!
Moist Pumpkin Chocolate Chip Bread | YellowMixer.com Pastry BlogPrint Recipe
- 315 g pumpkin puree
- 2 eggs
- 120 g vegetable oil
- 100 g sugar
- 100 g brown sugar
- 1/2 tsp vanilla extract
- 215 g all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 tsp ground dried ginger
- 1/4 tsp ground nutmeg
- 100 g chocolate drops (can be replaced with any filling: nuts, cranberries, pumpkin seeds)
- A few pecans or walnuts for decoration
Turn on the oven to preheat to 170°C.
Mix the pumpkin puree, eggs, oil, both sugars and vanilla extract. Mix thoroughly. It's convenient to mix after adding each ingredient, but it doesn't matter, the main thing is to combine everything.
Add the dry ingredients: flour, baking soda, baking powder, salt and spices. Mix thoroughly.
Prepare a baking dish for baking the pumpkin bread: grease the walls with vegetable oil, put a strip of parchment in the middle as wide as the long side of the dish. This will make it easy to remove the finished pumpkin chocolate chip bread from the mold.
Pour the batter into the mold and bake at 170ºC for 50 to 70 minutes, depending on your oven. Starting at the 50th minute, check the doneness of the bread with a wooden skewer, it should come out dry.
Take the finished pumpkin bread out of the oven, remove it from the mold after 5 minutes and cool it on a wire rack.