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pumpkin chocolate chip bread
Photos by Julia Turshen

Recipe: Pumpkin Chocolate Chip Bread

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Noted cookbook author and Hudson Valleyite Julia Turshen offers up a recipe for pumpkin chocolate chip bread that’s ideal for breakfast and snacking alike.

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Hudson Valley-based food writer Julia Turshen knows a thing or two about crafting great meals—and The New York Times-bestselling cookbook author loves sharing her kitchen wisdom with others. The home cook extraordinaire has five books under her belt, writes a weekly newsletter, hosts the podcast “Keep Calm & Cook On” with Julia Turshen (which has received award nominations from the International Association of Culinary Professionals), and teaches cooking classes most Sunday afternoons.

Julia Turshen

In What Goes With What, Turshen’s latest title, home cooks will learn everything about the foundations of cooking with the help of detailed charts and easy-to-follow recipes. Once readers feel comfortable with a dish, Turshen encourages them to stray from the recipe and use their newfound culinary knowledge to get creative and switch things up according to personal tastes. Read on for three recipes from the cookbook, which hit shelves this past October.

Julia Turshen

Pumpkin Chocolate Chip Bread

Recipe by Julia TurshenCourse: Breakfast, SnacksCuisine: AmericanDifficulty: Easy
Makes

1

loaf
Prep time

10

minutes
Cooking time

1

hour 
Total time

1

hour 

10

minutes

This bread gets all its stability from canned pureed pumpkin, not eggs (making it vegan, just FYI). It’s the perfect thing to have on the counter for a quick breakfast on the way to school or work, or as a snack when someone comes home from either of those things (or anything). If you don’t have pumpkin pie spice, just use ¾ teaspoon each ground cinnamon and ginger plus ½ teaspoon nutmeg.

Ingredients

  • Baking spray

  • 2 cups all-purpose flour

  • ½ tsp kosher salt

  • ½ tsp baking soda

  • ½ tsp baking powder

  • 2 tsp pumpkin pie spice (see headnote)

  • ½ cup water

  • ½ cup neutral oil (such as vegetable, grapeseed, or canola)

  • 1 cup canned pumpkin puree

  • 1 cup packed light brown sugar

  • 1 cup dark chocolate chips

Directions

  • Preheat your oven to 350°F. Spray a 9-by-5-inch loaf pan with baking spray and line with a strip of parchment paper (leave enough overhang at each short end so you have “handles”).
  • Place the flour, salt, baking soda, baking powder, and pumpkin pie spice in a large bowl and whisk well to combine. Using a wooden spoon, stir in the water, oil, pumpkin puree, and brown sugar. Stir in the chocolate chips. The batter will be thick.
  • Transfer the batter to the prepared pan, spread the top smooth with a spoon or rubber spatula, and bake until a toothpick inserted into the center comes out clean, about 1 hour. Let the bread cool to room temperature before taking it out of the pan, slicing, and serving.
  • Leftovers can be stored at room temperature in a container or wrapped in plastic wrap for a few days.

  • Makes 8-10 slices.

Related: Recipe: Buckwheat and Mixed Berry Muffins

Hudson Valley Restaurant Week is back this October 28 to November 10!