Mel's Perfect Pumpkin Chocolate Chip Bread

If you’ve ever eaten dinner at my place, there’s a high chance the recipe I’ve used is from Mel’s Kitchen Cafe. This woman is a wizard of recipes and has kept me alive through college and early marriage. Her recipes are approachable and delicious and I love this recipe for chocolate chip pumpkin bread, especially now that we’re well into the fall season! This recipe can also be found on her website.

Mel’s Perfect Pumpkin Chocolate Chip Bread

Yield: Makes 2-3 loaves

Total time: 1 hour 5 minutes

INGREDIENTS

2 1/2 cups (12.5 ounces) white flour

1 cup (5 ounces) whole wheat flour (white wheat preferred)

3 cups (22.5 ounces) granulated sugar (see note)

2 teaspoons baking soda

2 teaspoons ground cinnamon

1 teaspoon ground nutmeg

1 teaspoon salt

1 (15-ounce) can pumpkin puree (not pie filling)

1 cup canola, vegetable, avocado or melted coconut oil (see note)

4 large eggs

2/3 cup water or buttermilk

1 to 2 cups semi-sweet chocolate chips

INSTRUCTIONS

Preheat the oven to 350 degrees F. Grease two 9-inch by 5-inch loaf pans or three 8 1/2-inch by 4 1/2-inch loaf pans.

In a large bowl, mix flours, sugar, baking soda, cinnamon, nutmeg and salt together. Set aside.

In a medium bowl or in a large liquid measuring cup, whisk together canned pumpkin, oil, eggs and 2/3 cup water (or buttermilk) until well combined and stir into dry ingredients, just until the dry ingredients are moistened and no dry streaks remain.

Stir in the chocolate chips. Pour batter in prepared pans.

Bake the bread for 50 to 70 minutes or until a toothpick inserted in the center comes out clean.

Remove the bread from the oven and let sit for 10-15 minutes. Run a knife gently around the edge of the bread and turn the bread out, right side up, onto a wire rack to cool completely.

This bread freezes beautifully. After cooling, wrap the bread in a layer of plastic wrap and then a layer of tin foil. Freeze for up to 2 months.

NOTES

This bread tastes best when it has cooled completely for a few hours and tastes even better the next day.

Over the years, I've decreased the sugar and the bread still tastes delicious. The ingredient list calls for 3 cups, but I often use 2 cups for a slightly less sweet bread.

You can easily replace part of the oil with applesauce (many commenters in the thread below have done so with great results). My favorite is 1/2 cup applesauce, 1/2 cup oil.

If you have trouble with the chocolate chips sinking to the bottom of the loaf, try tossing them with the dry ingredients before adding the wet ingredients.

We’ve created a printable recipe card of this recipe for you to add to your Golden Coil planner. Tape or paste it into your existing recipe page or tuck it safely in the pocket at the back of your planner. Click the image to download!

Enjoy!

xo - Emily