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American·Dessert

Chocolate Chip Pumpkin Bread

An incredibly light and tender quick bread that proves chocolate and pumpkin are a perfect match. This simple one-bowl method (mostly) results in a moist, spice-forward loaf with a crunchy pumpkin seed topping.

Prep

15m

Cook

70m

Total

85m

Serves

8

Method

  1. 01

    In a medium bowl, whisk together the dry ingredients: flour, salt, baking soda, cinnamon, ground ginger, freshly grated nutmeg, and ground cloves until evenly incorporated.

    Step 1
    Watch · 0:32
  2. 02

    In a separate large bowl, combine the pumpkin puree, white sugar, brown sugar, vegetable oil, milk, and eggs. Whisk for about a minute until the mixture is completely smooth.

    Step 2
    Watch · 2:08
  3. 03

    Add the dry ingredients into the wet mixture. Use a whisk to gently stir until just combined; do not overmix, just ensure no dry streaks of flour remain.

    Step 3
    Watch · 3:38
  4. 04

    Fold in the chocolate chips and pumpkin seeds until evenly distributed throughout the batter.

    Step 4
    Watch · 4:50
  5. 05

    Transfer the batter into a well-buttered loaf pan. Tap the pan firmly on the counter to release any large air bubbles. Bake in the center of a 350°F (175°C) oven for 60 to 70 minutes, or until a skewer inserted into the center comes out clean.

    Step 5
    Watch · 5:27
  6. 06

    Let the bread cool in the pan for 45 to 60 minutes before turning it out onto a wire rack. Allow it to cool completely to room temperature for the best taste and texture before slicing.

    Step 6
    Watch · 7:15

From Chef John

  • “Rituals are one of the most fun parts about cooking.”
  • “Should I tap that? For me this time... the answer was definitely yes.”
  • “It's basically dump stuff in a bowl, mix it up, and then bake it.”