Description
This moist, flavorful pumpkin chocolate chip bread is the ultimate fall treat. Easy to make, filled with warm spices and melty chocolate perfect for breakfast, dessert, or gifting.
Ingredients
Scale
- 2 cups granulated sugar
- 1/2 cup butter, softened
- 3 large eggs
- 2 teaspoons vanilla extract
- 15 ounces canned pumpkin
- 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
- 1/2 cup milk
- 12-ounce package chocolate chips
Instructions
- Preheat oven to 350°F. Line two 8.5×4.5-inch loaf pans with parchment and spray with nonstick spray.
- Beat sugar and butter together until fluffy. Add eggs, pumpkin, and vanilla. Mix until smooth.
- In a separate bowl, combine flour, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg.
- Alternate adding dry ingredients and milk to the wet mixture, starting and ending with dry.
- Fold in chocolate chips.
- Divide batter into pans. Bake for 45–55 minutes, or until a toothpick comes out clean.
- Cool in pans for 10 minutes, then transfer to a wire rack to finish cooling.
Notes
- Store in an airtight container for up to 5 days at room temperature or 10 days refrigerated.
- Freeze loaves for up to 3 months.
- To make muffins: bake 28–38 minutes at 350°F. Makes about 24.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 241
- Sugar: 26g
- Sodium: 221mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 36mg