Yeasted Chocolate-Chip Pumpkin Bread
A few times a month my husband goes paintballing, and though we have a number of things in common – a love of SciFi, an interest in cooking, among other things – paintballing is not one of them. He tried to get me into it, offering to buy me my very own Tippmann A5 paintball marker and a camouflage outfit. He sat next to me at the computer and showed me all the different camo patterns, exclaiming: “It’ll be such a good experience for you baby. You’ll be a warrior baking babe!” After a few weeks of this I caved, renting camouflage and a marker for the day then braving the wilds of upstate New York along with a handful of the teens in my youth group. I played for about five hours and I admit, there’s a certain allure to the adrenaline rush that comes with running like a bat out of hell, terrified that the next popping sound you hear will shortly be followed by the impact of a high velocity paintball smacking your bum. But ultimately, it wasn’t for me. I’d rather stay home and bake.
That’s what I did today, starting a batch of dough while my husband was assembling his various paintball markers (yes, he has more than one) and donning his battle gear. As he got in the car and drove off I waved goodbye, then made myself a honey-vanilla latte, put Oreo on the treadmill and watched the Sex and the City movie, on loan from Netflix. Much more appealing start to the day if you ask me. Originally I was going to watch Baby Mama, but because my husband wants to watch it too I magnanimously agreed to wait for him. He’s already seen SATC, so that was fair game… and now you see what I mean about our being kindred spirits, except when it comes to paintball. 
The result of this morning’s baking was the loaf of yeasted chocolate-chip pumpkin bread you see here. I’ve been working on the recipe for a couple weeks now, experimenting with bread flour vs. all-purpose, vegetable oil vs. butter, this spice vs. that, conducting all manner of trials in my kitchen until I arrived at the recipe below. I know pumpkins are the thing in October and though I love the traditional pumpkin ‘quick’ bread, I wanted to create a lighter alternative to those dense, heavily spiced loaves. This yeasted version is sweetened with light brown sugar and spiced with an aromatic combination of cinnamon, nutmeg, cloves and ginger. When I first created the recipe I was adding cranberries and pecans to the bread, but eventually I decided semi-sweet chocolate chips were the way to go. It was a spur of the moment modification, but let me tell you, chocolate and pumpkin make a sweet pair. You should feel free to modify the amount of chocolate in the recipe according to your taste – the more you add (up to 3/4 cup) the sweeter each bite of bread will be! Use the best quality chocolate you can find.
Yeasted Chocolate-Chip Pumpkin Bread (My Recipe)
Ingredients: Makes 1 large loaf
- 4 to 4 1/2 cups all purpose flour
- 1/2 cup pumpkin puree
- 1 heaping tablespoon active dry yeast
- 1/3 cup light brown sugar, packed
- 1 teaspoon ground cinnamon
- 1 teaspoon freshly grated nutmeg
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1 teaspoon salt
- 1 cup low-fat milk, warm
- 1/4 cup melted butter (warm, not hot)
- 1 large egg, plus one more for the glaze
- 1/2 to 3/4 cup semi-sweet chocolate chips, according to taste
- 2 teaspoons olive oil
In the bowl of a stand mixer or in a large bowl, combine the warm milk, the yeast and 1 tablespoon of the flour. Allow to rest for 5 minutes.
Add the pumpkin puree, spices, light brown sugar, salt, egg, and melted butter. Mix until combined. Add the flour 1/2 cup at a time, mixing well between additions. After you have added 2 cups of flour, add the chocolate chips, then continue with the rest of the flour. When the dough begins to pull away from the sides of the bowl switch to your dough hook, or a wooden spoon if making bread by hand.
If using a stand mixer, knead the dough for 4 minutes, adding extra flour 1 tablespoon at a time, if needed – just enough to keep the dough from sticking to the sides of the bowl. If making the bread by hand, turn it out onto a lightly floured surface and knead 4-5 minutes, sprinkling with flour as needed to prevent sticking. *Note: Although I generally use my stand mixer to knead my dough, I always turn it out onto a floured surface and finish the kneading by hand, for the last minute or so. It’s the best way to know when the dough has been kneaded enough. The dough is done when it’s smooth and bounces back when you press your thumb into it.
Place the dough in a deep container greased with 1 tsp of olive oil. Turn the dough once to coat the top and cover with plastic wrap. Allow dough to rise at room temperature until doubled in bulk, about 1 1/2 to 2 hours.
Spray a spring-form cake pan with baking spray (such as Pam) and lightly flour. Sprinkle the flour on the bottom and along the sides, then invert the pan and tap out any excess flour.
Divide the dough into 3 equal portions, and roll each portion out into a smooth, thick strip about 15 inches long, with the ends slightly thinner than the middle. Be gentle with the dough or you’ll tear it, which wouldn’t affect the final flavor but would influence the way the finished loaf looks.
Lay the ropes side-by-side, not quite touching. Beginning in the middle and working towards you, braid the lower half of the three ropes. To braid, alternately move the outside ropes over the one in the center – left over, right over, left over – until you come to the end. Now go to the other side of your working space and braid the other half, this time moving the outside ropes under the center one. Braid tightly – you don’t want any gaps. When you finish braiding each side crimp the tapered ends together, then tuck them under. Twist the braid around itself, pinwheel fashion, gently pressing the outside end against the larger body of dough. Transfer to your prepared pan.
Whisk together 1 egg and 1 teaspoon of olive oil, this is going to be the glaze for your bread. Gently brush the dough with it. Loosely cover with plastic wrap and allow to rise until doubled in bulk, about 1 hour.
About 30 minutes before baking, preheat your oven to 350 degrees F.
Brush the dough with the egg mixture again. The dough will have stretched during rising, so be sure to get any spots that don’t have glaze on them.
Place the pan on a rack in the center of the oven and bake for 35 to 40 minutes, or until browned and the loaf sounds hollow when you tap it with your fingers. Allow to cool for about 10 minutes, then transfer the bread to a cooling rack. Allow to cool at least 20 more minutes before slicing.
120 Responses to “Yeasted Chocolate-Chip Pumpkin Bread”
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That bread actually looks really good–I’m not a chocolate person (unless it’s Nutella!), but I think that combo sounds like a good one. That’s neat that you like to experiment with finding your own recipes–I don’t have the patience for it–it really upsets me when something doesn’t turn out the way that I want it to!! And on that note, I was wondering if you had a recipe for chocolate hazelnut madeleines–there is a little bakery out here that I used to get them from, but then the stopped making them. They were so great–marbled, not too sweet, but with a defined chocolate & hazelnut flavor, but with the buttery flavor of a traditional madeleine. I have tried twice to replicate with no avail and haven’t found a recipe, just wondering if you had ever come across one!!!
Thanks for keeping your blog up!
ok – you said you were going to talk about pumpkin but you didn’t mention the chocolate! This sounds absolutely delicious….Hmm HMMMM It certainly does beat paintballing…. xx
Oh my gosh. I totally need to try this bread, too.
OMG, that bread is to die for! A delightful combination of yummy ingredients!
Kind Regards,
Rosa
Rosa’s last blog post -> WEEKEND CAT BLOGGING #174
Damn, I’m not a huge pumpkin fan, but if a slice of that was in front of me, I might try it. Doesn’t hurt that your photos of your food are all gorgeous.
Oh, and I slacked on the honey and apple – but I got the dutch apple streudel cheesecake from Cheesecake Factory, so that kind of counts, right?
Just what I need in the early morning with a hot cup of coffee
The pumpkin and chocolate combo sounds really good.
Paintballing, eh?? Interesting!! :0)
GORGEOUS bread!!
I received the book that I won in the mail today – THANKS AGAIN!!!!! I can’t wait to start reading it!!
VeggieGirl’s last blog post -> And Now, On With The Show
I watched SATC and ate leftover pizza today!
I wish I’d had THIS to eat, however! How yummy your home must have smelled!
Abby’s last blog post -> More Cash
This sounds like a lovely recipe. The structure reminds me of another type of bread an old friend used to make — is it anadama? I can’t remember. But I do have some frozen puree I made myself last fall. I wonder if it’s any good? My husband and son like to play paintball, too, but thankfully it’s only once in a while. They’re covered with ugly bruises in the morning and can barely move. Good choice to stay home, bake, and watch a movie!
kellypea’s last blog post -> Almond Plum Big Top Muffins
This sounds like a delicious combination! And your day of a latte, a run, a movie, and this bread sounds really nice!
This sounds soooo good. I love pumpkin anything this time of year. We are actually experiencing fall for the first time in four years, so it is rather exciting and dreadful, lol.
I am not brave enough to experiment with yeast bread recipes, so I will be more than glad to piggyback off yours.
It’s beautiful! Since you experimented…does it work if you use oil instead of butter? We have a bunch of lactose intolerants over here!
Merav » Yes, you could use vegetable oil instead of butter (same amount) and switch the milk with warm water. When I used oil + water I used about 4 cups bread flour. Stick with AP flour since the final texture comes out better – sub the butter/water, then proceed with the steps adding the flour. Add flour until the dough pulls away from the sides of the bowl, then add it by the tablespoon until you can knead it, then as needed until you have a smooth dough that bounces back when you press your thumb into it.
Carla » I lived in California for years and never really experienced Fall until I moved to the east coast. Now I love the change from summer to autumn – the weather, the foods, everything! Hope you enjoy the fall and have fun with the recipe.
kellypea » Could be, you can shape most breads however you like.
Yes, my husband came home with bruises today, but he’s so proud of them!
VeggieGirl » So glad your book arrived! I hope you enjoy reading it. I linked to your site from the giveaway page – not that you’re lacking for readers or anything, lol.
Ariela, that’s one beautiful loaf! You sure know your way around yeasted breads!
Mari’s last blog post -> Got Leftovers? Make Pizza Pie!
Hi Ari,
I was just surfing around and found your blog for the first time. This bread sounds really great (along with a lot of your other recipes). I love pumpkin quick bread. Now I’ll have to give this one a try!
Janel
Maz » How can you be such a Halloween fiend and not like pumpkin?! It’s ok, I accept you despite your eccentricities. *hugs* Next time you’re up here we’re going to have to make some pumpkin recipes though, and yes, Cheesecake Factory totally counts for the High Holy Days!
Jane » I can’t give everything away on Twitter/Facebook….
Desiree » I have not come across a recipe for chocolate-hazelnut madeleines, but I’ve added it to my list of recipes to be developed. Seriously – it sounds like a delightful combination!
Janel » Thanks for stopping by Janel! I’m glad you found my site & hope you enjoy the recipe.
Mari » Thanks! Yeasted breads are my thing, but pies? That’s a whole ‘nother story.. and something I plan to work on this Fall.
After we finish the cake that I just made, I’m definitely baking this bread! I’m loving all the pumpkin flavored goods all over the blogsphere. A latte & Sex and the City sounds like a fantastic day to me
sharon’s last blog post -> Asian Cucumber Quinoa Salad, attempt #2
I absolutely cannot wait to try this recipe. Pumpkin is by far my favorite baking ingredient… i’m slightly obsessed. Chocolate of course is my favorite anything ingredient. So, combined I think they must be perfection! Thanks for posting it
Sarah’s last blog post -> Sequoia National Park & Kings Canyon {trip report}
Staying home with a latte and a good movie, and smelling this baking in the oven is my kind of day too!!
Marie’s last blog post -> Polenta with Spicy Sausage and Beans, and a Black Pepper Focaccia!!
Oh, wow, Ariela! I have been craving something pumpkin lately and this DEFINITELY hits the spot. Like you, I wasn’t in the mood for something heavy like pumpkin quick bread or a pumpkin roll. I know what I will be doing tomorrow!
Wow- how delicious! Yeasted breads always intimidate me, but I might give this one a whirl…
Emily’s last blog post -> Spring panzanella
Oh man Ariela, I’m now drooling over this!!! We’re having a Halloween Shabbat dinner at the end of the month so I’ll hopefully make this…I wonder if it could replace the challah?
I agree — your day sounds a whole lot more fun than paintballing!
Lydia (The Perfect Pantry)’s last blog post -> Whole wheat flour (Recipe: apple spice cake)
Hi Ariela!
Wow, have I mentionned how much I love your blog? I’m checking it now on a regular basis! Baking is my favorite hobby, and your posts are so cute! That bread looks delicious and I will definitely be making it this month! Quick question: did you use pumpkin puree from a can, or from an actual pumpkin?
Thanks and have a great weekend!
This is a must try recipe. I think I might sub sweet potato for the pumpkin though. Where I am, pumpkin puree is an imported luxury item.
My husband and I loved Baby Mama. So much that we watched it again the following weekend. But we are major tina fey fans.
it’s like you read my mind because i am launching into pumpkin-everything mode now. i’m off to the market to buy a bunch of cans of pumpkin and then i’ll spend many happy fun hours on the couch sifting through all my cookbooks i don’t touch nearly enough to choose recipes with pumpkin. or i find pumpkin recipes by Ari.
Marni’s last blog post -> Country Plum Tart
That bread is just so beautiful! Now I’m wishing I’d gotten up a little earlier, that could have been ready for tea!
Shellyfish’s last blog post -> Vegan MoFo Day 4 : Lovley Leaves & Hawt Dogs!
The bread looks delicious. However, I am caught up in the sentence about putting your dog on the treadmill. How exactly does that work?
beastmomma’s last blog post -> Friday Fill-In #92: VeganMoFo #3 and Voting
beastmomma » She gets on the treadmill and jogs just like I do.
I learned how to train her to do this from watching the “Dog Whisperer” on the National Geographic channel. It’s kinda hard to explain in a comment, but if you watch a few episodes of the DW you’re bound to see Ceasar Milan teach someone how to train their dog to use a treadmill. It’s one of his top behavioral tips because an exercised dog is usually a well-behaved dog!
Marni » I love sitting on the couch and browsing through cookbooks too.
Kristina » We watched it last night and it was a cute movie! I love Tina Fey.
Shellyfish » Ooo, this would be a delightful bread to serve at tea!
Tara » Thank you! I’m so glad you like my blog and are coming back frequently.
And to answer your question, you could use either pumpkin puree from a can or homemade puree from an actual pumpkin. I used canned puree though, it was too much work yesterday to make my own.
sharon » It was a pretty awesome morning that’s for sure. SATC, a honey-vanilla latte and the apartment all to myself!
Sarah » My pleasure! I love pumpkin this time of year too and chocolate is always a good thing.
Cyndi » Yay! Have fun.
Emily » Quick it a try and if you have any questions email or IM me. I’m happy to help out.
Melanie » It sure could and what an awesome shabbat idea!
Lydia (The Perfect Pantry) » I’ll never understand why my husband loves coming home all bruised and exhausted, but to each his own right?
I’m not much of a pumpkin fan but after reading the recipe I almost feel as though this could convert me. I’m going to give it a try and I’ll let you know how it goes…..
I’m so impressed that you created a yeasted bread. Good for you! I haven’t experimented much in that arena. This looks rather good. I don’t know that I’ve ever had chocolate in a yeasted bread, but I’d be willing to give it a shot. Nice job
RecipeGirl’s last blog post -> Caramel- Pecan Brownies
Oooooh Ariela. This is an exciting loaf & your blog is really addictive. Pumpkin here I come!! Cheers Deeba
Deeba’s last blog post -> COFFEE GLAZED CHOCOLATE-CHIP SCONES…A delicious mouthful!
my my, this sounds so good!!! and i did have to smile at your paintball story
i’ve never tried, but there’s not much desire there!
This sounds truly wonderful. I’m so glad October is here bringing in all those winter squashes. This bread is on my list for fall baking. Thanks for a beautiful recipe.
rainbowbrown’s last blog post -> TWD Créme Brûlée
I love anything with pumpkin. This looks wonderful. Will have to make it !
cindy’s last blog post -> Don’t be fooled
Ari, I am definitely going to make this!
Cynthia’s last blog post -> Macaroni Pie – It’s not ordinary
I just bought a can of pumpkin puree and was thinking about what to do with it. This looks great!! can’t wait to try it! Thanks for posting the recipe! -kk
kk’s last blog post -> Espresso chocolate shortbread cookies
Wow, that looks amazing. I would have to use some fresh roasted pumpkin.
That recipe looks delicious, I love autumn and I even picked up pumpkins this week to bake up, so I will have to set aside some for this yummy looking bread.
Llamabean’s last blog post -> September is flying by…
Mmmm … I’ve got a can of organic pumpkin puree just sitting waiting to be opened and I think I’ve found a reason to open it. Lovely!
Ivonne’s last blog post -> I will miss you, little tomatoes!
Oh a yeast version. How fabulous. I made a pumpkin brioche once and that was tasty, I bet this is tasty as well.
peabody’s last blog post -> A non-sweet for my sweetie…
this looks fantastic! do you think butternut squash would be an apt replacement for the pumpkin?
grace’s last blog post -> pop, crackle, and snap
grace » It’s not a substitution I’ve tried, but that doesn’t mean it wouldn’t come out good. If you try it let me know how it tasted!
peabody » I love pumpkin brioche. In fact, it’s the first thing I blogged about after my husband bought me a stand mixer.
RecipeGirl » Ha, thanks. It’s not my first original bread recipe though so I had a bit of practice, you shouldn’t be too impressed.
That is amazing! I love baking with yeast, Ari, but have never tried it with pumpkin. Love the golden color!
Patricia Scarpin’s last blog post -> Brownie roll-out cookies and Bon Appétit has disappointed me. Again
your pictures are very appetizing, I want to print the pictures along with the recipe, like this when I look for recipes in my cookbook, I see the pictures and it pulls me to start baking.
However, when I press print to print the recipe, the pictures don’t come onto the page. II also tried copying the entire post, and pasting into Misrosoft word, but instead of pictures I get links. Is there a way I could print the recipes along with the picture?
My husband and I are a lot alike, but I like having a few things that we can do on our own – just so I can have days like this one!! This bread looks wonderful – a great alternative to the “normal” pumpkin bread!
Deborah’s last blog post -> German Apple Pancake
cookingenthusiast » I haven’t included photos in the “Print” option because usually people don’t want to use extra ink, but I’m so glad you like my images enough to include them with a print out. I don’t know why the images aren’t copying and pasting into Word… that’s strange because when I try it on my computer they do show up. You could simply print the entire post page by printing whats on your screen when you’re browsing my site. I know it’s not an ideal solution but that’s all I can think of right now! Sorry I’m not more of a Microsoft word whiz.
Hi! I just came across your site for the first time . . . one of my friends “shared” this post via Google Reader.
Anyway — this bread looks absolutely amazing. AMAZING! I can’t wait to see what else you make.
And PS: I love that you share your workouts on your blog. It’s certainly a great way to stay motivated. Keep at it (I’m a fellow runner)!
– A
Ashley M’s last blog post -> "Top of the Muffin to You!"
Oh my gosh. Delicious and beautiful. I don’t think my loaf would look as lovely as yours, but I’m printing the recipe out. As soon as it cools down here, I’d love to get back to baking bread. And pumpkin and chocolate is a combo that just works for me.
That’s a lovely loaf of bread. Pumpkin and chocolate sound decadent together, YUM!
Reeni’s last blog post -> Forty Year Old Corn Fritters & a Giveaway
Very interesting. I am not a huge pumpkin fan (I know, I am pretty much the only one who isn’t) but my son will love this. I am also thinking it will make some great french toast.
That bread is beautiful! I want to go home and make it right now! Thanks for sharing the technique you used for braiding the bread – it adds a cool visual touch to the loaf.
There is nothing more beautiful than that bread!
Ashley M » I’m glad that you decided to drop by! And hey you’re a runner too.
Yes, I’ve found that posting my workouts online is an excellent motivator… then if I go too long without working out I’m not the only one who knows about it. Public humiliation baby!
Rachel » Awesome, I hope you enjoy it. Pumpkin & chocolate go so well together, I hadn’t realized it before, but now I’m hooked on the combination.
Nicole Hughes » Thanks! And glad my description of the braiding process was helpful/easy to visualize. One of these days I’ll take step-by-step photos, but usually I’m too eager to finish making the food so I can eat it.
Wow! I absolutely love pumpkin bread and have never thought to try a yeasted version! It looks absolutely amazing, and after reading through the recipe (the directions seem very easy to follow!), I am definitely going to try this very soon.
Rebecca’s last blog post -> Cupcakes, cookies, and dough! Oh my!
Hi Ari! Just found your blog thru Tastespotting and this bread looks to die for! I love pumpkin bread, and yeasted breads, so this sounds like a perfect combination. Can’t wait to try it!
Thanks for sharing!
Kate @ Life As I Live It’s last blog post -> Chalk It Up
The pumpkin bread looks fantastic
i applaud your effort. no one can tell you that you never tried! I’d much rather stay at home and bake too. this bread looks lovely for fall. and I had no idea Baby Mama was out yet. cannot wait to watch that!
I like the idea of a lighter version of pumpkin chocolate chip bread than the sweet breads I have made in the past. Yeasted breads make the house smell better, too. I think I will try this this weekend while doing yard work. Hummmm…coming in to the house with it smelling like pumpkins and yeast; heaven.
That looks so wonderful!!!! I love it.
Blond Duck’s last blog post -> Confessions of a Lonley Baker
This looks fabulous! I love all things pumpkin. I recently stumbled across your blog last week and I think it’s awesome. Baking and books are two of my favorite things!
Sara’s last blog post -> Does Anyone Else Find this Creepy?
This looks perfect – all your efforts paid off! I think this would make an excellent gift bread – to bring to a hostess or for a “welcome to the neighborhood”-type of thing. Great job!
Sandy S’s last blog post -> TWD: Caramel Peanut Brownie Cake, Pt. 1
It looks like your hard work creating this recipe paid off. This bread looks delicious!!
We would love to feature your recipe on our blog and possibly on the first ever digital recipe reader! If interested email haleyglasco@gmail.com
p.s. your husband is a good man if he watched the sex and the city movie with you!
Haley’s last blog post -> Blueberry Buttermilk Panna Cotta
What a great combo of ingredients, and I love the use of yeast!
Madam Chow’s last blog post -> “You Want Pies With That?†– A Wonderful Plum/Nectarine Galette
I had no idea that you were a sci-fi fan too! My husband is too, but I’d much rather watch SATC (as you did), and am only recently beginning to show some more interest in his Star Trek reruns on Spike TV. It seems that this chocolate chip pumpkin bread would go well with both types of movie genres though!
Passionate Eater’s last blog post -> Wham, Bam, Ala-Kazam at Emeril’s Nola
Passionate Eater » Yes, I love SciFi. Star Trek TNG used to be my favorite show, but now it goes 1) Battlestar Galactica, 2) Stargate SG-1, 3) Star Trek TNG and 4) Stargate Atlantis.
The Spike TV re-runs are the best!
Haley » Thanks very much for your interest in publishing my recipe on your site. At this time I’m not interested, but I appreciate your taking the time to ask!
Sara » I’m so glad you dropped by! I love all things pumpkin too, it’s a bit of a craze around here… it’s all I can do from posting pumpkin recipes all of October, lol.
Leslie » Yeasted breads do smell amazing in the oven. Non-yeasted breads smell great too, but there’s a certain something to that rising dough.
Kate @ Life As I Live It » Glad you found me! I hope you have fun with the recipe, it was my pleasure sharing it with you.
Rebecca » Awesome! It’s an easy bread to make for sure.
i can’t wait to try this one!
Mmmm, that looks delicious!! I will have to try that soon.
My bread is in the oven right now and it smells amazingggggg!
Rebecca’s last blog post -> Cupcakes, cookies, and dough! Oh my!
Rebecca » How exciting! Thank you for dropping by to let me know.
fall is definitely a great time to begin making delicious breads again!
chocolate and pumpkin??!! i would not have put the two together~
My boys came home from a friend’s yesterday with the little paintballs they’d been hurling at each other. My 9 year old said he wanted to try it for his 10th birthday. So it begins!
Your pumpkin bread looks fantastic!!!!
Zoë François’s last blog post -> An Ode to Illy, Mocha Chip Cookies!
What a combo – chocolate & pumpkin. I am in heaven!!