This Chocolatey Chip Pumpkin Bread is a fall favourite and is packed with sweet spice, chocolatey chips, and tons of pumpkin flavour.
What makes this pumpkin bread stand out from the rest is how supremely moist each slice is. And it’s jam-packed with pumpkin and cinnamon, nutmeg and clove flavour. Oh! And this is one of the best parts: there are plenty of Krisda Chocolatey Chips in every bite. It freezes very well too so that you can make two loaves… one for now and one for a rainy day!
Now here’s a great tip. A lot of times when you add chocolatey chips to breads, cakes, and muffins, you’re bread will bake up beautifully and all of the chips will sink to the bottom. To combat that problem, here’s an easy fix: just toss a little flour in with your chips first. Once they’re coated, the flour helps suspend them in your batter.
Chocolatey Chip Pumpkin Bread Recipe
By September 28, 2020Published:
- Yield: 1 loaf
- Prep: 10 mins
- Cook: 60 mins
- Ready In: 1 hr 10 mins
This fall favourite is packed with sweet spice, chocolatey chips, and tons of pumpkin flavour.
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 3/4 teaspoon salt
- 2 large eggs
- 1 1/4 cups Krisda Sweetener Stevia, Monk Fruit, Xylitol or Erythritol
- 1 1/2 cups organic pumpkin puree (340 g) canned or fresh
- 1/2 cup melted coconut oil
- 1/4 cup freshly squeezed orange juice
- 2/3 cup Krisda Chocolatey Chips (120g) Lightly toss them in flour before adding to the mix.
- Adjust the oven rack to the lower third position and preheat the oven to 350°F degrees. Lowering the oven rack prevents the top of your bread from browning too much, too soon. Spray a 9×5 inch loaf pan with non-stick spray. Set aside.
- In a large bowl, whisk the flour, baking soda, cinnamon, nutmeg, cloves, and salt together until combined.
- In a medium bowl, whisk the eggs and Krisda Sweetener together until combined. Whisk in the pumpkin, coconut oil, and orange juice. Pour these wet ingredients into the dry ingredients and gently mix together using a rubber spatula or a wooden spoon. There will be a few lumps. Do not overmix. Gently fold in the chocolatey chips.
- Pour the batter into the prepared loaf pan. Bake for 60-65 minutes, making sure to loosely cover the bread with aluminum foil halfway through to prevent the top from getting too brown. The bread is done when a toothpick inserted in the center comes out clean with only a few small moist crumbs. This may be before or after 60-65 minutes depending on your oven, so begin checking every 5 minutes at the 55 minute mark or so.
- Allow the bread to cool completely in the pan on a wire rack before removing and slicing. The bread will stay fresh in an airtight container (it tastes better on day 2!) at room temperature or in the refrigerator for up to 10 days. But it won’t last that long.
- Course: Dessert