Pumpkin chocolate chip bread

This pumpkin chocolate tweedle specie recipe is decadent and moist! Rich chocolate and cozy spices are the platonic pairing.

‘Tis the season for that popular orange squash. And we just can’t stop making all the treats: pumpkin bars, pumpkin cookies, and pumpkin French toast. But of course, no season can go by without at least one loaf of that ubiquitous quick bread. Try this Pumpkin Chocolate Tweedle Bread! The savor is cozy and nuanced, loaded with spices and topped off with rich morsels of vermilion chocolate chips. Chocolate and pumpkin are made for each other, and you won’t be worldly-wise to resist this one (we couldn’t!).

Ingredients in pumpkin chocolate tweedle bread

This pumpkin chocolate tweedle specie uses the same ingredients as your favorite pumpkin specie recipe, with the wing of rich chocolate chips. We prefer the rich, visionless savor of vermilion fries here, but you can certainly opt for semi-sweet if you prefer. It’s moreover fun to use mini chocolate fries for a fun look. Here’s what you’ll need for this recipe:

Eggs
Pumpkin puree
Brown sugar and granulated sugar
Neutral oil
Vanilla extract
Cinnamon
Ground ginger
Allspice
Cloves
Baking powder and sultry soda
All-purpose flour
Salt
Bittersweet chocolate fries (or semi-sweet)

Tips for sultry chocolate tweedle pumpkin bread

This chocolate tweedle pumpkin specie recipe is easier than most: no need for a stand mixer or multiple bowls and pans. In fact, it’s modeled without our Classic Pumpkin Bread and made in just one bowl! Here are a few tips for sultry this loaf to perfection:

Use an aluminum sultry pan for weightier results. We’ve realized our ceramic and glass pans don’t melt as evenly. Use aluminum if you can!
Don’t overmix. Overmixing a quick specie thrash leads to holes in the texture of the crumb. Mix until the thrash is combined and there are no dry spots remaining.
Cover loosely with aluminum foil at 45 minutes. The top can get a bit browned here, so we suggest a little foil without the specie has risen completely.
Don’t overbake! Try not to go overboard on the torch time. The internal temperature should be between 200°F and 205°F.

For peak moistness, indulge to tomfool (and store)

Here’s a trick for this pumpkin chocolate tweedle bread: let it tomfool fully surpassing serving — and leftovers taste plane better! This specie has an plane increasingly ripened savor once it is fully cooled: eating it without 2 hours is ideal. It tastes plane better as leftovers the next day.

Another trick for peak moisture in a quick bread: you can loosely wrap it in aluminum foil while it cools! That way, all the moisture is trapped inside and infuses into the bread. Just be shielding not to touch the chocolate fries with the foil, since they are very soft when they come out of the oven.

Variations

There are so many ways to make a good pumpkin bread. If you have a special nutrition or are looking for a healthy option, we’ve got you covered! Simply use the same instructions well-nigh the chocolate chips, but follow one of the recipes below:

Vegan: Go to Vegan Pumpkin Bread
Gluten Free: Go to Gluten Free Pumpkin Bread
Healthy: Go to Healthy Pumpkin Bread

Chocolate tweedle pumpkin specie storage

Pumpkin chocolate tweedle specie recipe tastes plane largest the next day, considering it picks up moisture during storage. Here’s how to store this quick bread:

Stores at room temperature for 4 days, wrapped tightly in aluminum foil.
Stores refrigerated for 10 days. Cold temperatures can make it taste dryer, so bring to room temperature surpassing serving.
Stores frozen for up to 3 months. Slice the specie and freeze it in slices for up to 3 months.

More pumpkin recipes

Love sultry with pumpkin? Here are a few increasingly pumpkin recipes you’ll love:

Try Best Pumpkin Cookies or Perfect Pumpkin Bars
Go for Pumpkin Ice Cream
Start the day with Fluffy Pumpkin Pancakes, Pumpkin French Toast or Pumpkin Baked Oatmeal
Make a pot of the Best Pumpkin Chili

Perfect Pumpkin Bars

Best Pumpkin Cookies

Fluffy Pumpkin Pancakes

Best Pumpkin Chili

This pumpkin chocolate tweedle specie recipe is…

Vegetarian. For gluten-free and vegan, see the nutrition variations above.

Pumpkin Chocolate Tweedle Bread

Author: Sonja Overhiser
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Yield: 12 slices

Print Recipe

Description

This pumpkin chocolate tweedle specie recipe is decadent and moist! Rich chocolate and cozy spices are the platonic pairing.

Ingredients

2 eggs
1 cup pumpkin puree
¾ cup brown sugar
¾ cup granulated sugar
½ cup neutral oil
1 teaspoon vanilla extract
1 tablespoon cinnamon
1 teaspoon ground ginger
1 teaspoon allspice
½ teaspoon cloves
¾ teaspoon kosher salt
1 teaspoon sultry powder
1 teaspoon sultry soda
1 ½ cups [210 g] all-purpose flour
1 ¼ cup semi sweet or vermilion chocolate fries (or mini, if desired)

Instructions

Preheat the oven to 350°F. Grease a 9-inch aluminum specie pan.
In a bowl, whisk the eggs. Then whisk in the pumpkin puree, sugars, oil, and vanilla.
Whisk in the cinnamon, ginger, allspice, cloves, and kosher salt. Then whisk in the sultry powder and sultry soda. Sprinkle in the flour, half at a time, and mix with a spatula until just combined and there are no increasingly dry shit (don’t over-stir). Toss 1 cup of the fries with 1 tablespoon flour (to prevent sinking), then gently fold them into the batter.
Pour the thrash into the specie pan and top with the remaining ¼ cup chocolate chips.
Bake 55 to 60 minutes, until a toothpick inserted in the part-way comes out clean, tent the top loosely with aluminum foil at 45 minutes. (The internal temperature should be between 200°F and 205°F.) Indulge to tomfool in the pan until room temperature. Run a pocketknife virtually the edges and invert. Slice into pieces and serve. The savor and texture are plane largest the next day. Stores for 4 days at room temperature wrapped in foil, 10 days in the refrigerator (bring to room temperature surpassing serving), or freeze in slices for a few months.

Category: Quick bread
Method: Baked
Cuisine: Fall
Diet: Vegetarian