Pumpkin Chocolate Chip Bread
Banana, Zucchini & Fruit Loaf Breads
Warmly spiced pumpkin bread with melted chocolate chips in every bite. The ultimate fall comfort bake.
Prep Time
15 min
Bake Time
55 min
Servings
10
Calories
265
Ingredients
- 1¾ cups all-purpose flour
- ¾ cup granulated sugar
- ⅓ cup unsalted butter, melted
- 2 large eggs
- 1 tsp baking soda
- 1 tsp vanilla extract
- ½ tsp salt
Instructions
- 1
Prepare
Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
- 2
Mix Wet
Combine butter, sugar, eggs, and vanilla.
- 3
Add Dry
Add flour, baking soda, and salt. Fold gently until just combined.
- 4
Add Fruit
Fold in the featured fruit or mix-ins.
- 5
Bake
Pour into pan. Bake 50–55 minutes until a toothpick comes out clean. Cool 10 minutes, then turn out.
Baker's Notes
“Toss fruit in a tablespoon of flour before folding into the batter — it prevents the fruit from sinking to the bottom of the loaf.”
— Baker Thomas Moreau
Nutrition Facts
265
cal
8g
Protein
9g
Fat
26g
Carbs
4g
Fiber
281mg
Sodium
Tips & Tricks
- •Toss fruit in a tablespoon of flour before folding in to prevent sinking.
- •Let the bread cool completely before slicing — cutting too early releases steam and changes texture.
- •Fruit breads freeze beautifully for up to 3 months.
Reviews (5)
Excellent recipe. I followed the instructions to the letter and the result was perfect. My wife loved it. The best homemade bread I've made.
Made this last weekend and my family loved it! The bread came out perfectly golden with a beautiful crust. Will definitely be making this again.
This recipe is a keeper. The Baker's Notes really helped me understand the technique. My new favourite bread to bake on weekends.
So glad I found this recipe. The instructions are clear and the result is consistently great. I've made it four times already and it's perfect every time.
Bakery-quality bread at home. I followed the recipe exactly and it turned out amazing. The proofing tips really helped.
Baker Thomas Moreau
Head Baker & Recipe Developer
Red Seal Certified Baker
