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Pumpkin Chocolate Chip Bread Recipe

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4 from 4 reviews

This Pumpkin Chocolate Chip Bread is a moist and flavorful quick bread, perfect for fall or anytime you crave a deliciously spiced treat. Combining pumpkin puree, warm spices, and melty chocolate chips, this recipe yields two loaves of tender bread with a delightful balance of sweetness and spice.

Ingredients

Wet Ingredients

  • 2 cups granulated sugar
  • 1/2 cup butter, softened
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 15 ounces canned pumpkin
  • 1/2 cup milk

Dry Ingredients

  • 2 3/4 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg

Add-ins

  • 12 ounce package chocolate chips

Instructions

  1. Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Line the bottoms of two 8.5 x 4.5 inch loaf pans with parchment paper, and spray the pans with cooking spray to prevent sticking.
  2. Cream Butter and Sugar: In a mixing bowl, add the granulated sugar and softened butter. Beat them together with an electric mixer until the mixture is well combined and creamy. Then, add the eggs, canned pumpkin, and vanilla extract, mixing until all wet ingredients are fully incorporated.
  3. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, ground cloves, and ground nutmeg until evenly combined.
  4. Combine Wet and Dry Mixtures: Gradually add the flour mixture to the pumpkin mixture in alternating additions with the milk, starting and ending with the flour mixture. Fold in the chocolate chips gently to distribute them evenly throughout the batter.
  5. Bake the Bread: Divide the batter evenly between the prepared loaf pans. Bake in the preheated oven for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean. For mini loaf pans, reduce the baking time to 25-35 minutes. Let the loaves cool in the pans for a few minutes before inverting them onto wire racks to cool completely.

Notes

  • You can substitute pumpkin puree with homemade pureed pumpkin if preferred.
  • Make sure to not overmix the batter to keep the bread tender.
  • For added texture, consider adding chopped nuts like walnuts or pecans with the chocolate chips.
  • Store leftovers wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days.
  • To freeze, wrap the fully cooled bread in plastic wrap and then foil, and freeze for up to 3 months. Thaw at room temperature before slicing.

Find it online: https://simpleplatter.com/pumpkin-chocolate-chip-bread-recipe/