Chocolate Chip Pumpkin Bread

September 30, 2020
10 Ratings
Photo by Michael Kartes
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

Watch This Recipe
Chocolate Chip Pumpkin Bread
  • Prep time 10 minutes
  • Cook time 35 minutes
  • Makes one 9x9 square loaf
  • 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
In This Recipe
  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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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!