Pumpkin Bread with Chocolate Chips
By America's Test Kitchen KidsPublished on March 17, 2023
Time
2 hours, plus 1¼ hours cooling time
Yield
Serves 10
WHAT KIDS ARE SAYING
“It reminded me of fall and Halloween. While I was cooking, the pumpkin smell was very mouthwatering!” —Ella, recipe tester, age 11
Ingredients
Vegetable oil spray 1¼ cups (6¼ ounces/177 grams) all-purpose flour 1 teaspoon baking powder ½ teaspoon baking soda 2 large eggs 2 tablespoons (1 ounce) milk ¾ cup canned unsweetened pumpkin puree ¾ teaspoon ground cinnamon ½ teaspoon table salt ⅛ teaspoon ground nutmeg ½ cup (3½ ounces/99 grams) granulated sugar ½ cup packed (3½ ounces/99 grams) light brown sugar ½ cup vegetable oil ¾ cup (4½ ounces/128 grams) chocolate chips
Instructions
- Adjust oven rack to middle position and heat oven to 350 degrees. Spray inside bottom and sides of 8½-by-4½-inch metal loaf pan with vegetable oil spray.
- In medium bowl, whisk together flour, baking powder, and baking soda. In small bowl, whisk together eggs and milk.
- In large saucepan, combine pumpkin puree, cinnamon, salt, and nutmeg. Cook over medium heat, stirring constantly with rubber spatula, until mixture just begins to bubble, 4 to 6 minutes.
- Turn off heat and slide saucepan to cool burner. Add granulated sugar, brown sugar, and oil to pumpkin mixture and whisk until combined. Let mixture cool for 10 minutes. Whisk again until mixture is very smooth.
- Add egg mixture to pumpkin mixture and whisk to combine. Add flour mixture and use rubber spatula to stir until just combined and no dry flour is visible. Stir chocolate chips into batter. Do not overmix.
- Use rubber spatula to scrape batter into greased loaf pan and smooth top. (Ask an adult for help—saucepan will be heavy.)
- Place loaf pan in oven. Bake until toothpick inserted in center of pumpkin bread comes out clean, 50 minutes to 1 hour.
- Use oven mitts to remove loaf pan from oven and place on cooling rack (ask an adult for help). Let pumpkin bread cool in pan for 15 minutes.
- Use oven mitts to carefully turn loaf pan on its side and remove pumpkin bread from pan. Let pumpkin bread cool on cooling rack for at least 1 hour. Transfer to cutting board, slice, and serve.
Time
2 hours, plus 1¼ hours cooling timeYield
Serves 10WHAT KIDS ARE SAYING
“It reminded me of fall and Halloween. While I was cooking, the pumpkin smell was very mouthwatering!” —Ella, recipe tester, age 11Ingredients
Vegetable oil spray
1¼ cups (6¼ ounces/177 grams) all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
2 large eggs
2 tablespoons (1 ounce) milk
¾ cup canned unsweetened pumpkin puree
¾ teaspoon ground cinnamon
½ teaspoon table salt
⅛ teaspoon ground nutmeg
½ cup (3½ ounces/99 grams) granulated sugar
½ cup packed (3½ ounces/99 grams) light brown sugar
½ cup vegetable oil
¾ cup (4½ ounces/128 grams) chocolate chips
Test Kitchen Techniques
Ingredients
Vegetable oil spray
1¼ cups (6¼ ounces/177 grams) all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
2 large eggs
2 tablespoons (1 ounce) milk
¾ cup canned unsweetened pumpkin puree
¾ teaspoon ground cinnamon
½ teaspoon table salt
⅛ teaspoon ground nutmeg
½ cup (3½ ounces/99 grams) granulated sugar
½ cup packed (3½ ounces/99 grams) light brown sugar
½ cup vegetable oil
¾ cup (4½ ounces/128 grams) chocolate chips
Test Kitchen Techniques
Ingredients
Vegetable oil spray
1¼ cups (6¼ ounces/177 grams) all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
2 large eggs
2 tablespoons (1 ounce) milk
¾ cup canned unsweetened pumpkin puree
¾ teaspoon ground cinnamon
½ teaspoon table salt
⅛ teaspoon ground nutmeg
½ cup (3½ ounces/99 grams) granulated sugar
½ cup packed (3½ ounces/99 grams) light brown sugar
½ cup vegetable oil
¾ cup (4½ ounces/128 grams) chocolate chips
Test Kitchen Techniques
Why This Recipe Works
Chocolate and spice make this pumpkin bread extra nice. This recipe uses both granulated (white) sugar and light brown sugar. Brown sugar is simply granulated sugar mixed with molasses. Dark brown sugar contains more molasses than light brown sugar, which gives it its darker color, moister texture, and deeper flavor. Have kids observe the granulated sugar and light brown sugar in this recipe (and some dark brown sugar, if you have it on hand). They can feel them with their fingers and take a tiny taste. What differences do they notice?
Want more? Read the whole storyInstructions
- Adjust oven rack to middle position and heat oven to 350 degrees. Spray inside bottom and sides of 8½-by-4½-inch metal loaf pan with vegetable oil spray.
- In medium bowl, whisk together flour, baking powder, and baking soda. In small bowl, whisk together eggs and milk.
- In large saucepan, combine pumpkin puree, cinnamon, salt, and nutmeg. Cook over medium heat, stirring constantly with rubber spatula, until mixture just begins to bubble, 4 to 6 minutes.
- Turn off heat and slide saucepan to cool burner. Add granulated sugar, brown sugar, and oil to pumpkin mixture and whisk until combined. Let mixture cool for 10 minutes. Whisk again until mixture is very smooth.
- Add egg mixture to pumpkin mixture and whisk to combine. Add flour mixture and use rubber spatula to stir until just combined and no dry flour is visible. Stir chocolate chips into batter. Do not overmix.
- Use rubber spatula to scrape batter into greased loaf pan and smooth top. (Ask an adult for help—saucepan will be heavy.)
- Place loaf pan in oven. Bake until toothpick inserted in center of pumpkin bread comes out clean, 50 minutes to 1 hour.
- Use oven mitts to remove loaf pan from oven and place on cooling rack (ask an adult for help). Let pumpkin bread cool in pan for 15 minutes.
- Use oven mitts to carefully turn loaf pan on its side and remove pumpkin bread from pan. Let pumpkin bread cool on cooling rack for at least 1 hour. Transfer to cutting board, slice, and serve.
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