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- 1 cup canned pumpkin puree - ½ cup vegetable oil - ½ cup brown sugar - ¼ cup granulated sugar - 2 large eggs - 1 teaspoon vanilla extract - 1 ½ cups all-purpose flour - 1 teaspoon baking soda - 1 teaspoon baking powder - 1 teaspoon ground cinnamon - ½ teaspoon ground nutmeg - ¼ teaspoon salt - 1 cup chocolate chips - ½ cup chopped pecans (optional) You need simple ingredients to make this tasty loaf. Canned pumpkin puree gives it a smooth texture and rich flavor. Vegetable oil keeps the loaf moist and fluffy. The brown sugar adds a nice hint of caramel, while granulated sugar sweetens it just right. You'll use two large eggs to bind everything together. Vanilla extract brings warmth and depth. All-purpose flour is your base, giving structure to the loaf. Baking soda and baking powder help it rise beautifully. Ground cinnamon and nutmeg add that perfect fall spice. A pinch of salt balances the sweetness. Chocolate chips bring joy, and optional pecans add a nice crunch. All these ingredients turn into a loaf that is sweet, satisfying, and perfect for breakfast! First, set your oven to 350°F (175°C). This is the ideal temperature for our loaf. Next, grease a 9x5-inch loaf pan. You can also line it with parchment paper for easy removal. In a large bowl, combine 1 cup of canned pumpkin puree, ½ cup of vegetable oil, and both sugars. I use ½ cup of brown sugar and ¼ cup of granulated sugar. Mix in 2 large eggs and 1 teaspoon of vanilla extract. Whisk until everything blends well. In another bowl, sift together 1 ½ cups of all-purpose flour, 1 teaspoon of baking soda, 1 teaspoon of baking powder, 1 teaspoon of ground cinnamon, ½ teaspoon of ground nutmeg, and ¼ teaspoon of salt. This step adds air and keeps the loaf light. Slowly add the dry mix to the wet ingredients. Stir gently until just combined. Do not overmix; this keeps the loaf soft. Now, fold in 1 cup of chocolate chips and ½ cup of chopped pecans if you choose. Pour this batter into your prepared pan, spreading it evenly. Bake for 50-60 minutes. Check for doneness with a toothpick; it should come out clean. When the loaf is done, let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack. This helps it cool completely and keeps it from getting soggy. Enjoy the aroma while it cools! Measuring ingredients well is key to great baking. When you weigh your ingredients, you ensure accuracy. For flour, spoon it into a cup gently, then level it off. Avoid packing it down. For liquids, use a clear measuring cup. Check the measurement at eye level for best results. Overmixing can make your loaf tough. Stir the wet and dry ingredients gently. Mix until just combined. The batter should look slightly lumpy. This helps keep your loaf light and fluffy. If you see dry flour, it's okay. Don't worry; it will bake well. Baking time can change based on your oven and pan size. Start checking your loaf at 50 minutes. Insert a toothpick in the center. If it comes out clean, it's done. If not, give it a few more minutes. Keep an eye on it to avoid overbaking. {{image_2}} You can easily make this loaf dairy-free. Instead of eggs, use flax eggs. To make one flax egg, mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water. Let it sit until it thickens. For milk, swap regular milk with almond milk or oat milk. Both work well and keep the loaf moist. If you need a gluten-free option, try a gluten-free flour blend. Look for blends that include rice flour and tapioca flour. These blends work in place of all-purpose flour. You may also need to add a bit of xanthan gum for better texture. Just follow the package instructions for the best results. To boost the flavor, try adding more spices. Ginger and cloves can add warmth. A pinch of allspice gives a nice kick, too. You can also mix in nuts or dried fruit. Walnuts or cranberries add great texture and taste. If you love variety, try different types of chocolate. Dark chocolate or white chocolate chips can change the whole vibe of your loaf! To keep your pumpkin chocolate chip breakfast loaf fresh, use these tips: - Cool it first: Let the loaf cool completely before storing. - Wrap it well: Use plastic wrap or aluminum foil to cover it tightly. - Use a container: Place it in an airtight container for extra protection. These methods help keep your loaf moist and tasty. Freezing is a great way to save leftovers. Here’s how to do it: 1. Slice the loaf: Cut it into individual pieces. 2. Wrap each slice: Use plastic wrap to cover each slice tightly. 3. Place in a bag: Store the wrapped slices in a freezer bag. For best taste and texture, enjoy the frozen loaf within 2-3 months. When you're ready to enjoy your loaf again, follow these steps: - Use the oven: Preheat it to 350°F (175°C). Place the slice on a baking sheet. Heat for about 10 minutes. - Try the microwave: Heat a slice for 15-20 seconds on a microwave-safe plate. After reheating, serve with a dusting of powdered sugar or a drizzle of chocolate sauce. Enjoy! Yes, you can use fresh pumpkin. Just cook the fresh pumpkin until soft. Then, mash or puree it until smooth. This option adds a fresh flavor. It may also change the loaf's texture slightly. The breakfast loaf stays fresh for about three days at room temperature. Wrap it tightly in plastic wrap. For longer storage, keep it in the fridge for up to a week. If you want to keep it longer, freeze it. You can try using butterscotch chips or white chocolate chips. Chopped nuts or dried fruit can also add nice flavors. If you want a healthier option, use cacao nibs. These give a chocolate flavor with less sugar. Yes, you can reduce the sugar. Try cutting the brown sugar by half. You can also use applesauce or mashed bananas for sweetness. This will change the flavor but still keep it tasty. Absolutely! You can use a mini loaf pan. Fill each mini pan about two-thirds full with batter. Bake for around 25-30 minutes. Check for doneness with a toothpick, just like the large loaf. This article has shared a simple and fun recipe for pumpkin chocolate chip loaf. You now know the key ingredients, step-by-step instructions, and useful tips for best results. Remember, you can customize the loaf with different flavors or adapt it for various diets. Use these insights to bake with confidence. Enjoy your delicious creation and share it with others. Your baking journey starts now, so have fun and make it your own!

Pumpkin Chocolate Chip Breakfast Loaf

A deliciously moist loaf made with pumpkin puree and chocolate chips, perfect for breakfast or a snack.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Breakfast
Cuisine American
Servings 10 servings
Calories 200 kcal

Ingredients
  

  • 1 cup canned pumpkin puree
  • 0.5 cup vegetable oil
  • 0.5 cup brown sugar
  • 0.25 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1.5 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon ground nutmeg
  • 0.25 teaspoon salt
  • 1 cup chocolate chips
  • 0.5 cup chopped pecans (optional)

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper.
  • In a large mixing bowl, whisk together the pumpkin puree, vegetable oil, brown sugar, granulated sugar, eggs, and vanilla extract until well combined.
  • In another bowl, sift together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
  • Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined. Be careful not to overmix.
  • Fold in the chocolate chips and chopped pecans (if using) until evenly distributed throughout the batter.
  • Pour the batter into the prepared loaf pan, spreading it evenly.
  • Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
  • Allow the loaf to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Notes

Slice the loaf and serve with a dusting of powdered sugar on top. Pair with a dollop of whipped cream or a drizzle of chocolate sauce for an extra indulgent treat!
Keyword breakfast loaf, chocolate chip, pumpkin