Pumpkin Chocolate Chip Bread

This Pumpkin Chocolate Chip Bread is a show stopper.

Not only it looks like a real pumpkin but it makes your mouth water just smelling the fragrance of delicious fall flavors: pumpkin, cinnamon, chocolate and raisins.

The best part? It doesn’t require any special equipment or tedious preparation.

In fact, this pumpkin shaped bread is made WITHOUT a mold.

All it takes is a few simple ingredients and little bit of time to let the dough rise.

The result? Soft, fluffy Pumpkin Chocolate Chip Bread that tastes like brioche. What can be better than this on a cold winter morning?

Now let’s see some tips and tricks and answers to common questions to get the perfect loaf.

Can I make a bigger pumpkin bread?

You absolutely can! Ingredients indicated in the recipe is enough for a huge pumpkin. However I find it cooks better and LOOKS better to when the dough is divided into 2 parts. As a result you’ll have not one, but two medium size pumpkin bread.

Can I use chocolate instead of chocolate chips?

Yes, just chop chocolate into pieces. Size of a chocolate chip is ideal.

Can I skip raisins?

Sure. Skip raisins or even chocolate chips for that matter. They add extra flavor but this pumpkin bread with a touch of cinnamon is absolutely delicious baked plain.

Canned Pumpkin or Fresh Pumpkin?

You can easily use both. Canned pumpkin is an easy, ready-to-make option.

If you have a real pumpkin, all you need to do is cut it in slices, bake in the oven until soft, cool and puree it with a blender or food processor.

Approximate yield of fresh pumpkin with skin is 3:1, meaning from 15 oz of raw uncooked pumpkin you’ll get 5 oz on pumpkin puree, obviously without skin.

How To Make Pumpkin Chocolate Chip Bread Step By Step

Dissolve yeast in lukewarm water. In a large bowl or mixer bowl add flour, sugar, yeast water. Mix well. Add pumpkin puree, an egg, orange zest and vanilla extract. Continue kneading until all ingredients are well combines. Lastly add in butter cut in cubes.

Continue working the dough on a worktop or in a stand mixer until it becomes smooth, silky and will non longer stick to the bowl (photo 1).

Transfer the dough to a large greased bowl. Cover with a plastic wrap and a kitchen towel and let rise at room temperature (between 75-85F or 25-30C). It’ll take about 2 hours for the dough to double in size (photos 2, 3, 4).

Lightly flour the worktop, turn the bowl upside down and let the dough come out, helping it with a spatula if needed.

Gently punch down the dough and divide into 2 pieces (photo 5).

Give each piece sort of a square shape (photo 6).

Top with chocolate chips and raisins pressing them into the dough (photos 7, 8).

Fold the edges into the center, then fold again sealing well (photos 9, 10).

Cut a long piece of kitchen twine (approx), grease it and run it under and around the dough ball in a way that the ball is divided into 8 parts (photos 11, 12).

Do not tie the ball too tightly as it will continue to rise a lot more during the second rise and in the oven.

Repeat the same process with the second piece of the dough.

Transfer your pumpkin bread onto a baking sheet lined with parchment paper. Cover with a linen towel and let rise for 30-60 minutes (photos 13, 14).

Preheat the oven to 350F (180F).

Beat an egg with some milk and gently brush the bread with egg wash. Cut off excess of kitchen twine (photos 15, 16).

Place your pumpkins in a preheated oven and bake it for about 30 minutes.

Check on the bread at 25 minute mark and adjust baking time depending on the coloring of the bread. It should have a nice golden color.

Carefully remove kitchen twine. Dust with confectioneers sugar and insert a cinnamon stick imitating a pumpkin stem.

Let cool before serving.

Full Recipe

Pumpkin Chocolate Chip Bread

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This Pumpkin Shaped Chocolate Chip Bread is the most delicious fall brioche bread you can easily make at home.

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Prep Time10 minutes mins

Cook Time30 minutes mins

Resting Time4 hours hrs

Course: Bread, Dessert

Ingredients

• ▢ 3 ½ cup all purpose flour , approx 430 g
• ▢ ⅔ cup pumpkin puree , approx 150 g
• ▢ 1/2 tsp dry yeast
• ▢ ¼ cup water , approx 60 g
• ▢ 1.5 oz butter , cut in cubes
• ▢ ⅓ cup sugar , approx 80 g
• ▢ 1 egg
• ▢ 1 orange , zest only
• ▢ 1 tsp cinnamon powder
• ▢ ⅔ cup chocolate chips , approx 115 g
• ▢ 1 cup raisins , approx 100 g
• ▢ 1 tbsp vanilla extract

For egg wash

• ▢ 1 egg
• ▢ 1 tsp milk

For decoration:

• ▢ Confectioneers sugar
• ▢ Cinnamon Stick

Instructions

• Dissolve yeast in lukewarm water. In a large bowl or mixer bowl add flour, sugar, yeast water. Mix well. Add pumpkin puree, an egg, orange zest and vanilla extract. Continue kneading until all ingredients are well combines. Lastly add in butter cut in cubes.
• Continue working the dough on a worktop or in a stand mixer until it becomes smooth, silky and will non longer stick to the bowl.
• Transfer the dough to a large greased bowl. Cover with a plastic wrap and a kitchen towel and let rise at room temperature (between 75-85F or 25-30C).
• It’ll take about 2 hours for the dough to double in size.
• Lightly flour the worktop, turn the bowl upside down and let the dough come out, helping it with a spatula if needed.
• Gently punch down the dough and divide into 2 pieces.
• Give each piece sort of a square shape.
• Top with chocolate chips and raisins pressing them into the dough.
• Fold the edges into the center, then fold again sealing well.
• Cut a long piece of kitchen twine (approx), grease it and run it under and around the dough ball in a way that the ball is divided into 8 parts.
• Do not tie the ball too tightly as it will continue to rise a lot more during the second rise and in the oven.
• Repeat the same process with the second piece of the dough.
• Transfer your pumpkin bread onto a baking sheet lined with parchment paper. Cover with a linen towel and let rise for 30-60 minutes.
• Preheat the oven to 350F (180C).
• Beat an egg with some milk and gently brush the bread with egg wash.
• Place your pumpkin in a preheated oven and bake it for about 30 minutes.
• Check on the bread at 25 minute mark and adjust baking time depending on the coloring of the bread. It should have a nice golden color.

  Carefully remove kitchen twine. Dust with confectioneers sugar and insert a cinnamon stick imitating a pumpkin stem.

  Let cool before serving.

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Pumpkin Chocolate Chip Bread makes a perfect gift as well.

Don’t forget to save it for later!

More of Fall Recipes with Pumpkin:

• Creamy Pumpkin Soup With Mushrooms & Chestnuts
• Pork Chop Casserole With Herbs, Pumpkin & Potatoes
• Tortelli Mantovani {Pumpkin Tortelli from Northern Italy} – traditional Christmas dish.
• Pumpkin Wedges Wrapped In Speck With Balsamic & Honey Glaze
• Pumpkin Pizza With Prosciutto & Gorgonzola Cheese

Buon Appetito!