There's something about the fall season that beckons us into the kitchen, ready to whip up warm, comforting treats. One such delight is the Pumpkin Chocolate Chip Bread – a heavenly combination of autumn flavors and rich chocolate. But what sets this recipe apart is the secret ingredient that elevates it to a whole new level of moistness and softness: mayonnaise! Yes, you read that right – mayo is the key to making this bread literally melt in your mouth.
Equipment
You won't need any fancy kitchen tools are gadgets to whip up this pumpkin chocolate chip bread. It's super easy to throw together!
Ingredients
- Butter
- Brown sugar
- Granulated sugar
- Egg
- Vanilla extract
- Pumpkin puree
- Mayonnaise (or sour cream)
- All-purpose flour
- Baking soda
- Salt
- Ground cinnamon
- Ground nutmeg
- 12-ounce package chocolate chips
Instructions
STEP 1: Preheat the oven to 350°F. Butter and flour a bread pan and set it aside, ensuring your kitchen is filled with the promise of the delicious treat to come.
In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar until the mixture is smooth. Add the egg and vanilla, continuing to whisk until well combined.
STEP 2: Incorporate the star ingredient – the pumpkin puree – into the mix. The mayo joins the party, adding a layer of moisture that takes this bread to a whole new level. Whisk until the batter is velvety smooth.
STEP 3: Time to bring in the dry team. Add the all-purpose flour, baking soda, salt, cinnamon, and nutmeg to the bowl. Whisk for about two minutes, ensuring the ingredients are thoroughly blended and the batter has a consistent texture.
STEP 4: Fold in the chocolate chips – because what's pumpkin bread without a generous scattering of chocolate? The marriage of pumpkin and chocolate creates a flavor symphony that will leave your taste buds singing.
STEP 5: Pour the batter into the prepared bread pan and let it work its magic in the oven for 60 to 70 minutes, or until a knife or toothpick inserted comes out clean. In my oven, it took about 65 minutes – your kitchen will soon be filled with the irresistible aroma of pumpkin and chocolate.
STEP 6: Once baked through, exercise patience and let it cool in the pan for 30 minutes. This allows the flavors to settle and the bread to achieve the perfect texture. Then, carefully remove it from the pan, slice, and indulge in a slice of autumnal bliss. For an extra touch, spread a dollop of butter on top and savor the symphony of flavors.
Variations & Substitutions
The beauty about this recipe is that you can make it both gluten and dairy free and it still holds all the delicious flavors! See the tips below for how to adjust the recipe for dietary restrictions.
Gluten Free
- Substitute the all-purpose flour with gluten free flour 1:1
Dairy Free
- Substitute the butter with margarine
- Use vegan mayo in place of regular mayo or sour cream
- Use dairy-free chocolate chips
Other Substitutions
- If you cannot eat eggs, substitute the egg with 1 pound applesauce
Pumpkin Chocolate Chip Bread Deliciousness
Incorporating mayonnaise into this Pumpkin Chocolate Chip Bread recipe might seem unconventional, but the result is nothing short of extraordinary. The mayo works its magic, making the bread unbelievably soft and moist, creating a treat that's bound to become a fall favorite. So, why wait? Embrace the autumn spirit and embark on a culinary adventure with this delightful recipe! If you love how soft this bread turns out, you should try my Banana Bread recipe as well - it's just as soft and delicious!
Pumpkin Chocolate Chip Bread
Ingredients
- ½ cup butter melted
- ¾ cup brown sugar
- ¼ cup granulated sugar
- 1 egg
- 2 teaspoons vanilla extract
- 1 15 ounce can pumpkin puree
- ½ cup mayo or sour cream
- 1 ¾ cup all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- 12 ounce package chocolate chips
Instructions
- Preheat the oven to 350°F. Butter and flour a bread pan and set aside.
- In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar. Add the egg and vanilla and continue whisking until combined.
- Add the pumpkin puree and mayo and whisk until smooth.
- Add the flour, baking soda, salt, cinnamon, and nutmeg to the bowl and whisk for two minutes or until it is well blended.
- Fold in the chocolate chips and pour batter into the bread pan.
- Bake for 60 to 70 minutes or until a knife or toothpick inserted comes out clean. It took about 65 minutes in my oven.
- Once baked through, let cool in the pan for 30 minutes. Remove from the pan, slice and enjoy with some butter on top!
Megan Vogelsberger
I love this bread! My husband is allergic to gluten and dairy and I made some adjustments to this recipe and it tasted just as good gluten and dairy free as the original! So freaking tasty!!
McKinley Hatch
I'm so glad you utilized the allergen friendly options for this recipe. It's a true staple for fall (or all year long!).