Why did my pumpkin bread come out gummy?

If your pumpkin spice bread is gummy or undercooked in the center, it's typically because it either 1) needed more time to bake in the oven or 2) the batter was too wet, which led the bread to collapse in on itself a bit (this happens if you measure ingredients by volume, rather than by weight: it's easy to ...

Why is my pumpkin bread not cooking in the middle?

Setting the Oven Temperature Is Too Hot If your oven runs hot, your bread is likely to brown and bake up on the outside before the center has a chance to fully cook. Invest in a simple oven thermometer to help verify the temperature. Make sure you have other bread baking essentials in your kitchen, too.

Why did my pumpkin bread crack?

The thick, rough crack is a sure sign of insufficient steam . The crust wasn't moist enough to be flexible, so it hardened and set before the loaf was done expanding. Another possible reason is that your baking temperature was too high, resulting in the same effect.

Why does pumpkin bread sink in the middle?

Adding too much or insufficient leavening agents : Adding too much leaveners will cause your quick bread to sink in the middle. Baking at a high altitude: Adjust the amount of leaveners depending on your location. If you are baking at a high altitude, you need less baking powder or baking soda.

What happens if you put too much pumpkin in pumpkin bread?

You might think you could overcome the lack of flavor by adding more pumpkin purée to your recipe, but you'd be mistaken: By the time you've added enough purée to taste it, your baked good would have a soggy texture on account of all that moisture .

Why is my pumpkin bread not moist?

Try cutting the amount of flour, or adding more milk . It's also possible your oven was too hot, or you baked the pumpkin bread for too long. Try reducing the oven temperature and cutting the baking time.

What happens if you use too much baking soda in pumpkin bread?

It's important not to use too much baking soda in recipes, as it can result in a metallic, soapy flavor . It is much more powerful than baking powder – you only need about 1/4 teaspoon baking soda per cup of flour to leaven baked goods.

How to tell when pumpkin bread is done?

So, to know when pumpkin bread is done, look for the crack on the top of the bread, which is a tell-tale sign it's either done or close to being done . Then stick a skewer or toothpick into the center of the bread. If it comes out clean, it's ready to come out of the oven.

How to tell if pumpkin bread is undercooked?

The most important thing is to test with a toothpick before pulling the bread out . Every oven is different and times can differ. If a toothpick comes out clean it means the bread is fully cooked and will not sink.

How do you fix gummy bread?

During this experimentation window, you can try to save gummy loaves of bread by popping them back in the oven for a few minutes to cook some more . If the dough is too far gone and this does not work, however, it is best to simply toss out the bread to prevent illness or other issues that come with undercooked food.

What causes homemade bread to be gummy?

While a nice hot oven can produce a beautiful loaf with a crisp, golden crust, too hot of an oven will cause the crust to finish cooking long before the center of the bread. This will result in undercooked dough with a sticky, chewy texture rather than a fully risen crumb.

How do you prevent gummy bread?

The gummy line at the bottom of a sandwich bread or pan loaf is fundamentally about gravity — the crumb structure sinks downward. This can be avoided with a quicker heat-set of the structure, different shaping, and fermentation timing .

Pumpkin Chocolate Chip Bread (Easy Pumpkin Bread) Recipe

By: Becky HardinPosted: 8/29/18Updated: 10/25/22

This post may include affiliate links that earn us a small commission from your purchases at no extra cost to you.

Pumpkin Chocolate Chip Bread is the perfect fall recipe. It’s chocolatey, it’s pumpkiny, and it’s super delicious! This easy pumpkin bread recipe is simple enough to make any time you need a treat throughout the season, and it makes a fun holiday recipe too. This recipe for pumpkin bread with chocolate chips mixes everything I love about autumn!

Table of Contents

Pumpkin Chocolate Chip Bread

Pumpkin Chocolate Chip Bread is the ultimate fall treat! Make this easy pumpkin bread with chocolate chips recipe for Halloween, Thanksgiving, or any autumn weekend.

I’ve been on a pumpkin kick lately because FALL IS ALMOST HERE. I want pumpkin muffins, pumpkin brownies, pumpkin everything! Pumpkin Bread seemed like the perfect recipe to add to the lineup, but of course I had to add some chocolate. So Pumpkin Chocolate Chip Bread it is.

Fresh baked bread is such a comforting treat, and this is the perfect recipe to serve for a simple dessert or a fun snack throughout the fall season. I used chocolate chunks instead of regular chocolate chips because I just think it adds a better texture. This recipe for pumpkin bread is so easy too, so making a loaf of this is stress-free!

This easy pumpkin bread with chocolate chips is the ideal fall recipe. Fresh, warm, cozy, and super delicious! I love the mix of chocolate and pumpkin flavors so much–it’s the perfect balance! Serve this around Halloween, on Thanksgiving, or any weekend when you need an extra bit of fun. This also makes a beautiful gift for friends and family!

Easy Pumpkin Bread with Chocolate Chips

I love easy bread recipes for fun weekend baking. There’s nothing cozier during the fall months than freshly baked bread, straight out of the oven and into your mouth! This easy pumpkin bread recipe is perfect because you can make a couple of loafs on the weekend and eat it throughout the week for snacks, desserts, or even for a tasty breakfast. And of course it’s a great thing bring to parties, to serve on holidays, or to gift to a friend.

Pumpkin Chocolate Chip Bread is one of my new go-to fall recipes this season, along with some of my other favorite pumpkin recipes. I just can’t get enough of this stuff, and I know you all will love it too! What’s not to love about pumpkin bread with chocolate chips?!

Want more pumpkin recipes? Some of our favorites are Homemade Pumpkin Pie, Pumpkin Pie Monkey Bread, Vegan Pumpkin Soup, and Pumpkin Mac and Cheese. Plus 25 moreeasy pumpkin recipes right here.

How to Make Pumpkin Bread with Chocolate Chips

I’ve never thought of bread as being an “easy” thing to make, but now that I’ve made a few delicious recipes for this site, I realize that it’s never quite as complicated as it seems. You can have pumpkin chocolate chip bread without the hassle. This easy pumpkin bread recipe will be your new favorite this season!

How to Make Pumpkin Bread with Chocolate Chips:

Whisk together flour, salt, baking soda, baking powder, & pumpkin pie spice
In another bowl, whisk together melted butter, applesauce, granulated sugar, & brown sugar
Beat eggs then whisk them into the second mixture, then add pumpkin puree and mix
Fold the flour mixture into the butter/egg mixture until flour is no longer visible
Then fold in chocolate chunks, but do not over mix
Pour batter into bread pans (makes 2 loaves), then sprinkle chocolate shards on top
Bake pumpkin bread at 350°F for 65-75 minutes

This pumpkin chocolate chip bread comes out fresh, chocolatey, and warm. Let it cool in the pan for 10 minutes before transferring it to a cooling rack.

This Pumpkin Chocolate Chip Bread will be your go-to fall recipe this season. Pumpkin and chocolate are a match made in heaven, perfect for every autumn occasion. Pair a slice of this bread with a homemade pumpkin spice latte!

Pumpkin Chocolate Chip Bread

4.19 from 16 votes

Author: Becky Hardin

Prep: 15 minutes minutes

Cook: 1 hour hour 15 minutes minutes

Total: 1 hour hour 30 minutes minutes

Serves16 slices (2 loaves)

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Pumpkin Chocolate Chip Bread is the perfect fall recipe. It's chocolatey, it's pumpkiny, and it's super delicious! This easy pumpkin bread recipe is simple enough to make any time you need a treat throughout the season, and it makes a fun holiday recipe too. This recipe for pumpkin bread with chocolate chips mixes everything I love about autumn!

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Ingredients

▢ 2 cups all-purpose flour 240 grams
▢ 1 teaspoon kosher salt 3 grams
▢ 1 teaspoon baking soda 6 grams
▢ ½ teaspoon baking powder 2 grams
▢ 1 tablespoon pumpkin pie spice 9 grams
▢ ½ cup unsalted butter 113 grams, melted (1 stick)
▢ ¼ cup unsweetened applesauce 63 grams, room temperature
▢ 1 cup granulated sugar 200 grams
▢ 1 cup brown sugar 213 grams
▢ 3 large eggs 150 grams, room temperature and beaten lightly
▢ 15 ounces pumpkin puree 425 grams (1 can), Libby's 100% Pure Pumpkin recommended - NOT pumpkin pie filling
▢ 4 ounces semisweet chocolate chunks 113 grams
▢ 2 ounces semisweet chocolate shards 57 grams, optional, for topping

Recommended Equipment

Kitchen Scale (optional)
2 9x5-inch loaf pan

Instructions

Preheat oven to 350°F (325°F if using glass pans). Spray 2 9x5-inch loaf pans with nonstick baking spray and set aside.
In a medium bowl, whisk the flour, salt, baking soda, baking powder, and pumpkin pie spice together; set aside.
2 cups all-purpose flour, 1 teaspoon kosher salt, 1 teaspoon baking soda, ½ teaspoon baking powder, 1 tablespoon pumpkin pie spice
In a large bowl, stir the melted butter, applesauce, granulated sugar, and brown sugar together.
½ cup unsalted butter, ¼ cup unsweetened applesauce, 1 cup granulated sugar, 1 cup brown sugar
Add the beaten eggs and whisk until well incorporated.
3 large eggs
Add the pumpkin and whisk until well incorporated.
15 ounces pumpkin puree
Fold in the flour mixture and mix, with a rubber spatula or wooden spoon, until no flour is visible. The mixture will be a little lumpy.
Gently fold in the chocolate chunks. Do not overmix.
4 ounces semisweet chocolate chunks
Pour the batter into the prepared pans. The batter should not fill the pans more than ⅔ full. If desired, sprinkle chocolate shards on top.
2 ounces semisweet chocolate shards
Bake for 65-75 minutes, or until a toothpick inserted in the center comes out clean (except for some melted chocolate).
Cool the loaves in the pans for 10 minutes, then transfer the bread to a wire rack to cool. The bread can be served warm or room temperature.

Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!

Becky’s tips

This recipe makes 2 loaves.
If you choose to use salted butter, omit the salt.
You can use any kind of chocolate you like, such as milk, dark, or white chocolate.
To make this bread into muffins, divide evenly into muffin tins, filling ⅔ full. Bake for about 25 minutes, or until a toothpick inserted into the center comes out clean.

Storage:Store pumpkin chocolate chip bread in an airtight container at room temperature for up to 4 days, in the refrigerator for up to 1 week, or in the freezer for up to 2 months.

Nutrition Information

Serving: 1slice Calories: 293kcal (15%) Carbohydrates: 46g (15%) Protein: 4g (8%) Fat: 11g (17%) Saturated Fat: 6g (38%) Polyunsaturated Fat: 1g Monounsaturated Fat: 3g Trans Fat: 1g Cholesterol: 47mg (16%) Sodium: 246mg (11%) Potassium: 169mg (5%) Fiber: 2g (8%) Sugar: 31g (34%) Vitamin A: 4366IU (87%) Vitamin C: 1mg (1%) Calcium: 44mg (4%) Iron: 2mg (11%)

Did You Make This?I want to see! Be sure to upload an image below & tag @thecookierookie on social media!

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Pumpkin Chocolate Chip Bread (Easy Pumpkin Bread) Recipe - The Cookie Rookie® (2024)

Pumpkin Chocolate Chip Bread

Easy Pumpkin Bread with Chocolate Chips

How to Make Pumpkin Bread with Chocolate Chips

Pumpkin Chocolate Chip Bread

Email This Recipe

Ingredients

Recommended Equipment

Instructions

Becky’s tips

Nutrition Information

Claim your free ebook!

FAQs

Why did my pumpkin bread come out gummy? ›

What causes homemade bread to be gummy? ›

References