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Pumpkin Chocolate Chip Bread

Julia Turshen

BY The Editors

PUBLISHED February 7, 2025

This bread gets all its stability from canned pureed pumpkin, not eggs (making it vegan, just FYI). It's the perfect thing to have on the counter for a quick breakfast on the way to school or work, or as a snack when someone comes home from either of those things (or anything). If you don't have pumpkin pie spice, just use 3/4 teaspoon each ground cinnamon and ginger plus 1/2 teaspoon nutmeg. Note that you will have a little pumpkin puree left over; you can freeze it for future loaves, or add it to just about any soup, stew, or braise. Or mix it into your dog's food! – Julia Turshen

 

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Pumpkin Chocolate Chip Bread

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Makes 1 loaf (8 to 10 slices) 1x

Units Scale

Ingredients

  • Baking spray
  • 2 cups all-purpose flour
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 2 teaspoons pumpkin pie spice (see headnote)
  • 1/2 cup water
  • 1/2 cup neutral oil (such as vegetable, grapeseed, or canola)
  • 1 cup canned pumpkin puree
  • 1 cup light brown sugar
  • 1 cup dark chocolate chips

Instructions

Preheat your oven to 350°F. Spray a 9-by-5 inch loaf pan with baking spray and line with a strip of parchment paper (leave enough overhang at each short end so you have “handles”).

Place the flour, salt, baking soda, baking powder, and pumpkin pie spice in a large bowl and whisk well to combine. Using a wooden spoon, stir in the water, oil, pumpkin puree, and brown sugar. Stir in the chocolate chips. The batter will be thick.

Transfer the batter to the prepared pan, spread the top smooth with a spoon or rubber spatula, and bake until a toothpick inserted into the center comes out clean, about 1 hour. Let the bread cool to room temperature before taking it out of the pan, slicing, and serving.

Leftovers can be stored at room temperature in a container or wrapped in plastic wrap for a few days.

– Recipe from What Goes with What: 100 Recipes, 20 Charts, Endless Possibilities

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