Description
This chocolate chip pumpkin bread is moist, spiced, and dotted with melty chocolate chips. Perfect for breakfast, snack time, or dessert, it’s an easy recipe that makes two loaves — ideal for sharing or freezing for later.
Ingredients
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 ounces chocolate chips
Instructions
1. Preheat oven to 350°F. Line two 8.5 x 4.5-inch loaf pans with parchment paper and spray with cooking spray.
2. In a mixing bowl, beat sugar and butter until well combined.
3. Add eggs, pumpkin, and vanilla extract; mix until smooth.
4. In a separate bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg.
5. Alternately add the flour mixture and milk to the pumpkin mixture, starting and ending with flour.
6. Fold in chocolate chips until evenly distributed.
7. Divide batter between prepared pans and smooth the tops.
8. Bake 45–55 minutes, or until a toothpick inserted in the center comes out clean.
9. Cool in pans for a few minutes, then transfer to a wire rack to finish cooling.
10. For mini loaves, bake 25–35 minutes.
Notes
Can be baked in 8.5 x 4.5-inch pans, 9 x 5-inch pans, or one large loaf plus two mini loaves.
Store in an airtight container at room temperature for up to 5 days, or in the fridge for up to 10 days.
Freeze cooled loaves up to 3 months in freezer-safe packaging.
Makes about 2 dozen muffins; bake at 350°F for 28–38 minutes.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Breakfast, Dessert, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 241
- Sugar: 26g
- Sodium: 221mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 36mg