Harvest Moon Yeast Risen Chocolate Chip Pumpkin Bread
Celebrate the cozy flavors of fall with this indulgent Harvest Moon Yeast Risen Chocolate Chip Pumpkin Bread. This recipe combines the tender, fluffy texture of yeast-leavened bread with the rich flavors of spiced pumpkin puree, melted butter, and a hint of sweetness from granulated and brown sugars. Brimming with aromatic cinnamon, nutmeg, and ginger, each slice is studded with decadent mini semi-sweet chocolate chips for a delightful twist. Perfectly golden and slightly crisp on the outside, this loaf is ideal for breakfast, brunch, or an afternoon treat. With its warm spices and melt-in-your-mouth crumb, this pumpkin bread is a showstopper for autumn gatherings or a cozy treat at home—plus, it’s easy to make ahead and stays soft for days. Whether served warm with a pat of butter or as-is, it’s a recipe you’ll be reaching for all season long.
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Ingredients
- 2.25 teaspoons active dry yeast
- 0.25 cups warm water (110°F/45°C)
- 1 cups canned pumpkin puree
- 0.5 cups milk
- 0.25 cups unsalted butter, melted
- 0.33 cups granulated sugar
- 0.25 cups light brown sugar, packed
- 2 large eggs
- 4 cups all-purpose flour
- 1.25 teaspoons salt
- 1 teaspoons ground cinnamon
- 0.5 teaspoons ground nutmeg
- 0.25 teaspoons ground ginger
- 1.5 cups mini semi-sweet chocolate chips
- 1 tablespoon vegetable oil or melted butter (for greasing)
Directions
Step 1
In a small bowl, combine the active dry yeast and warm water. Stir gently and let sit for 5-7 minutes until foamy and activated.
Step 2
In a large mixing bowl, whisk together canned pumpkin puree, milk, melted butter, granulated sugar, light brown sugar, and eggs until smooth and well combined.
Step 3
Add the activated yeast mixture to the wet ingredients and mix gently.
Step 4
In a separate bowl, whisk together all-purpose flour, salt, ground cinnamon, ground nutmeg, and ground ginger.
Step 5
Gradually add the dry ingredients to the wet ingredients, stirring with a wooden spoon or using a stand mixer with a dough hook attachment on low speed. Mix until the dough comes together, then knead for about 8-10 minutes (by hand or with the stand mixer) until the dough is smooth and slightly sticky.
Step 6
Fold in the mini semi-sweet chocolate chips until evenly distributed.
Step 7
Lightly grease a large bowl with vegetable oil or melted butter. Place the dough in the bowl, turning it to coat in oil. Cover the bowl with plastic wrap or a clean kitchen towel and let the dough rise in a warm place for 1.5-2 hours, or until doubled in size.
Step 8
Grease a 9x5-inch loaf pan with vegetable oil or melted butter. Punch down the risen dough and transfer it to a lightly floured surface. Shape the dough into a loaf and place it in the prepared pan.
Step 9
Cover the loaf pan with plastic wrap or a kitchen towel and let the bread rise again for 45 minutes to 1 hour, or until it has risen slightly above the edges of the pan.
Step 10
Preheat the oven to 350°F (175°C). Once preheated, bake the bread for 30-35 minutes, or until the top is golden brown and the bread sounds hollow when tapped.
Step 11
Remove the bread from the oven and allow it to cool for 10 minutes in the pan. Then, transfer the loaf to a wire rack to cool completely before slicing.
Step 12
Serve warm or at room temperature. Store leftovers in an airtight container for up to 3 days.
Nutrition Facts
| Serving size | (1572.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4901.0 |
| Total Fat 188.7g | 0% |
| Saturated Fat 103.6g | 0% |
| Polyunsaturated Fat 2.0g | |
| Cholesterol 517.0mg | 0% |
| Sodium 3202.3mg | 0% |
| Total Carbohydrate 742.5g | 0% |
| Dietary Fiber 48.5g | 0% |
| Total Sugars 334.0g | |
| Protein 97.8g | 0% |
| Vitamin D 135.7IU | 0% |
| Calcium 677.2mg | 0% |
| Iron 41.0mg | 0% |
| Potassium 2591.7mg | 0% |
Source of Calories