Bake

Chocolate Chip Pumpkin Bread

by:
September 30, 2020
3
10 Ratings
Chocolate Chip Pumpkin Bread
Photo by Michael Kartes
  • Prep time 10 minutes
  • Cook time 35 minutes
  • Makes one 9x9 square loaf
Author Notes

I’ve abandoned the loaf pan. Don’t worry, loaf pan, it’s not you; it’s me. I cannot handle sunken, overbaked loaves anymore. My loaf pans overflow, and honestly, the only loaves that ever turn out are the good ol’ standbys: banana bread or zucchini bread. So, farewell, loaf pan. I need to spread out a little more. As it turns out, a square bakes so much more evenly. No threat of overbaked corners with only insides that are tender. The square 9x9-inch cake pan has changed the way I bake. My snack cakes are tender and perfectly moist. It’s far easier to slice and pack up, ready to be shared with anyone you love. I adore snack cakes for just this reason: They are the easiest to share.

This recipe is a less sweet pumpkin chocolate bread, not a pumpkin spiced cake. It’s lovely for breakfast and snacking! Please note that this bread bakes best in a metal pan. If you are baking in a glass 9 by 13 it may take 45-50 minutes to bake. If you prefer less chocolate, by a all means feel free to add less and make it your own. —Danielle Kartes

What You'll Need
Watch This Recipe
Chocolate Chip Pumpkin Bread
Ingredients
  • 1/2 cup (113 grams) soft butter, plus more for the pan
  • 1 3/4 cups (224 grams) all-purpose flour, plus more for the pan
  • 1 3/4 cups (323 grams) PACKED dark brown sugar
  • 2 tablespoons neutral oil
  • 3 eggs, at room temperature
  • 1 cup (227 grams) pumpkin purée
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon kosher salt
  • 1 tablespoon baking powder
  • 1/2 tablespoon baking soda
  • one 12 ounces (340-gram) bag semisweet chocolate chips
  • 1/2 cup (123 grams) full-fat buttermilk
Directions
  1. Heat oven to 350°F.
  2. Generously butter and lightly flour your baking pan and set aside. Cream butter and sugar on low speed using a hand or stand mixer.
  3. Add the oil and eggs, one at a time, mixing on low speed after each addition. Add the pumpkin, vanilla, cinnamon, and salt. Mix until just combined. Add the flour, baking powder, baking soda, and chocolate chips, then mix by hand gently until flour is just incorporated. Add the buttermilk last and gently combine. Do not overmix.
  4. Pour the batter into the prepared baking pan and bake for 25 minutes, then check the cake. Bake an additional 5 to 10 minutes or until the cake is completely cooked but not overbaked.
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  • Sum Ting Wung Ferguson
    Sum Ting Wung Ferguson
  • Makenzie Eyler
    Makenzie Eyler
  • Danielle Kartes
    Danielle Kartes
  • Champe
    Champe
Danielle Kartes
Danielle Kartes is an Author and Foodstylist/Recipe developer living in Seattle Wa with her sweet 4 year old son Noah & her Photigrapher hubbs Michael Kartes. She loves food, awkward comedy & farmers markets!

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12 Reviews

Sum T.
Sum T. October 12, 2020
I always read the reviews prior to following the recipe. Sometimes I take the advise and sometimes not. On this recipe, everything that's was written is true. The cooking time certainly need to be adjusted. The amount of chocolate, depending on your taste, should be modified. In our case, I have already reduced the amount and it still drowned out any other flavors. I used a 9x9 baking pan and it took 55 minutes at convection 375F to cook through. Certainly will not call it the best chocolate chip pumpkin bread recipe.
 
Champe
Champe October 11, 2020
I made mine yesterday. I tested early, like requested, but had to go far beyond the 5 to 10 min more. More like 50. I could tell without the toothpick because the middle was jiggling quite a bit, very liquid at 25 min. Mine was baked in a 9" square metal pan. I enjoy the cake, but would prefer more pumpkin. I was too subtle. Perhaps the brand of pumpkin makes a difference. If I try it again, I don't know if I'd have to adjust the recipe at all if I used the full can of pumpkin. It's all research, right? I used milk that I soured with lemon, instead of buttermilk.
 
Champe
Champe October 11, 2020
I made mine yesterday. I tested early, like requested, but had to go far beyond the 5 to 10 min more. More like 50. I could tell without the toothpick because the middle was jiggling quite a bit, very liquid at 25 min. Mine was baked in a 9" square metal pan. I enjoy the cake, but would prefer more pumpkin. I was too subtle. Perhaps the brand of pumpkin makes a difference. If I try it again, I don't know if I'd have to adjust the recipe at all if I used the full can of pumpkin. It's all research, right? I used milk that I soured with lemon, instead of buttermilk.
 
Annika
Annika October 11, 2020
I had been drooling for the recipe all week. Unfortunately, the chocolate chips sunk to the bottom of the pan while baking. Every single one.
I will have to troubleshoot and make a second attempt.
I will try to adjust
 
Kristen
Kristen October 4, 2020
Other than it was a little flat in flavor because I forgot the salt (ugg!), this is a pretty solid recipe. The texture in mine is a little lighter than my usual pumpkin bread and I found it a nice change of pace. Even missing the salt, I’d just call it a little flat in flavor so I’m definitely looking forward to making again, with salt. Mine was ready to come out of the oven at 50 minutes.
 
merlimed
merlimed October 3, 2020
Was very excited about this - watched the video and everything. I baked it for ~32 minutes (oven preheated) after which the toothpick test came out right. I was in a rush so I took it out. I come back later to check on it and the inside was COMPLETELY raw - like Paul saying on the great british baking show 'Mary don't try this'. So then i had to cook it for another 30-40 minutes and now it's barely baked. Yada yada yada all ovens are different, but this cooking time is waaaaay off and seems like I'm not the only one experiencing this. Also I used <10 oz chocolate chips and thought it was on the borderline of too much.

Love Food52 usually and the baker in the video seemed lovely, but if I would advise people to bake it longer (especially if you're using a glass pan maybe go for ~45 minutes), use less chocolate and I'd probably try to spice it up a bit in the future - maybe some ginger, molasses? Pumpkin flavor is not too strong but I agree more would not work great and would probably throw off the baking time even more.
 
Makenzie E.
Makenzie E. October 3, 2020
Delicious!!! Though I will warn like other reviewers, it took more like 50 minutes for ours to bake through...and that was in a 9x13 loaf pan, so the batter was spread thinner. Definitely will make again, just prepare for a longer bake time!
 
Dianna
Dianna October 2, 2020
I just made this delectable pumpkin bread it had the right amount of crumble and sweet and salty taste was tastey sure to satisfy all in your fam mmmmmmm
 
Danielle K.
Danielle K. October 2, 2020
Hi guys, it’s really important with every recipe to note that baking times may differ. The recipe says to check the cake at 25 minutes and continue to bake for 5-10 minutes depending on your oven and cake. Chocolate preference is a very personal thing and we love chocolate! Happy baking!
 
Yvonne
Yvonne October 2, 2020
I made this as per recipe except used half the amount of choc. chips as 12oz seemed like a lot. Also no measure given for cinnamon so assumed 1/2 teaspoon as thought 1/2 tablespoon would be excessive. I baked it for close to 40 minutes(my oven is a little slow). The middle was very liquid at 25 minutes. It is a very good snacking cake, moist and tastes delicious.
 
Maureen
Maureen October 2, 2020
I made this bread last night but couldn’t get it to bake thru. The middle stayed too mushy. 🤣
I used White lily flour and sour cream. Do you think that’s why???
 
Danielle K.
Danielle K. October 2, 2020
A sunken cake can happen for many reasons. Opening the oven door or testing the cake to early. Sour cream is definitely dense and a 1/2 cup would most definitely make for a dense cake prone to sinkage. I’m glad you liked the cake! Happy Baking!