Pumpkin Chocolate Chip Loaf makes for a perfect treat during the fall and winter seasons. Pumpkin and spices make for an earthy flavor with a sweet hint of chocolate with the chips.
This Pumpkin Chocolate Chip Loaf Cake has a chocolate drizzle over the top that will mix the soft texture with a slight crunch at the top. Perfect to pair with coffee and good friends.
How much fresh pumpkin equals a 15 oz can?
If you would like to substitute pumpkin puree with fresh pumpkin, you will need just under 2-cups.
How do you store Pumpkin Bread?
Storing Pumpkin Bread is very simple. Once the loaf is cooled, tightly wrap it with plastic wrap. Pumpkin loaf can stand at room temperature for up to five days. After that, you might want to store it in the fridge to prolong life and avoid molding.
How to Make Pumpkin Chocolate Chip Loaf Cake
Ingredients
- 2 cups granulated sugar
- 1/2 cup softened butter
- 3 large eggs
- 2 tsp vanilla extract
- 15 ounce canned pumpkin
- 2 3/4 cup flour
- 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/2 cup milk
- 12-ounce package of miniature chocolate chips
Pumpkin Chocolate Chip Loaf Recipe
Begin by greasing the bundt cake pan very well. You don’t want anything sticking to it once it is out of the oven. A well-greased pan ensures this.
Preheat the oven to 350 degrees F.
Mixing the Loaf Batter
Add sugar and butter to the mixing bowl and use an electric mixer to beat until well combined.
Add eggs, pumpkin, and vanilla extract and continue mixing. Mix everything until all ingredients are combined.
In a separate medium-sized mixing bowl, add flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Whisk together to combined.
With the electric mixer, slowly alternate pouring in the flour mixture and milk. End with the flour mixture and be sure to mix well. The batter should look like a cake mix.
Fold in the miniature chocolate chip morsels with a spatula. Ensure that all of the chocolate chips are well distributed through the entire mix.
Baking the Pumpkin Loaf
Carefully pour the pumpkin chocolate chip batter into the bundt cake pan. Make sure that it evenly distributed throughout the entire pan and use a spatula to smooth out the top. This ensures that the bread will sit evenly once baked.
Bake for about 50 minutes. You will want to check on the cake at around 40 minutes. Use a toothpick to insert into the bread and ensure that it comes out clean.
If the batter is being pulled from the toothpick, put the bread back into the oven to continue to bake in 5-minute segments.
Cooling and Garnishing
Let the bread cool for about 5 minutes before transferring to a wired rack.
Carefully flip over the bundt cake pan on top of the cooling rack and tap the bottom to move the bread out.
Let cool for about 20 minutes and add any toppings you wish. I personally like to warm a few chocolate chips in the microwave in 30-second increments to make a chocolate drizzle.
I then use a spoon to drizzle the chocolate over the top of the bread. It will harden after some time.
Store covered or simply enjoy at a dessert party. This pumpkin chocolate chip bread recipe is the perfect hostess gift or centerpiece to any gathering.Enjoy!
More Pumpkin Dessert Recipes:
Pumpkin Chocolate Chip Loaf Cake
Pumpkin Chocolate Chip Loaf Cake is a sweet and savory dessert that is easy to bake. Filled with miniature chocolate chips and the wonderful blend of pumpkin and spices. Perfect for a dessert party.
Ingredients
- 2 cups granulated sugar
- 1/2 cup softened butter
- 3 large eggs
- 2 tsp vanilla extract
- 15 ounce canned pumpkin
- 2 3/4 cup flour
- 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/2 cup milk
- 12-ounce package of miniature chocolate chips
Instructions
- Begin by greasing the bundt cake pan very well. You don't want anything sticking to it once it is out of the oven. A well-greased pan ensures this.
- Preheat the oven to 350 degrees F.
- Add sugar and butter to the mixing bowl and use an electric mixer to beat until well combined.
- Add eggs, pumpkin, and vanilla extract and continue mixing. Mix everything until all ingredients are combined.
- In a separate medium-sized mixing bowl, add flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Whisk together to combined.
- With the electric mixer, slowly alternate pouring in the flour mixture and milk. End with the flour mixture and be sure to mix well. The batter should look like a cake mix.
- Fold in the miniature chocolate chip morsels with a spatula. Ensure that all of the chocolate chips are well distributed through the entire mix.
- Carefully pour the pumpkin chocolate chip bread batter into the bundt cake pan. Make sure that it evenly distributed throughout the entire pan and use a spatula to smooth out the top. This ensures that the bread will sit evenly once baked.
- Bake for about 50 minutes. You will want to check on the pumpkin chocolate chip bread at around 40 minutes. Use a toothpick to insert into the bread and ensure that it comes out clean. If the batter is being pulled from the toothpick, put the bread back into the oven to continue to bake in 5-minute segments.
- Let the pumpkin chocolate chip bread cool for about 5 minutes before transferring to a wired rack.
- Carefully flip over the bundt cake pan on top of the cooling rack and tap the bottom to move the bread out.
- Let cool for about 20 minutes and add any toppings you wish. I personally like to warm a few chocolate chips in the microwave in 30-second increments to make a chocolate drizzle. I then use a spoon to drizzle the chocolate over the top of the bread. It will harden after some time.
- Store covered or simply enjoy at a dessert party. This pumpkin chocolate chip bread recipe is the perfect hostess gift or centerpiece to any gathering.
Notes
You may choose to use two loaf pans to bake in instead of a bundt cake pan. Please note to adjust the baking time to around 40-minutes and ensure to bake thoroughly before removing from oven.
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Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 475Total Fat: 18gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 68mgSodium: 461mgCarbohydrates: 77gFiber: 4gSugar: 50gProtein: 7g
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