Pumpkin Chocolate Chip Bread
Let’s make a recipe that combines two of the best flavors of the season into one perfect loaf: Pumpkin Chocolate Chip Bread. This incredible recipe comes from the brilliant team at @tastesbetterfromscratch and was created by Lauren Allen.
This isn’t just a quick bread; it’s a slice of pure comfort. Imagine an incredibly moist and tender pumpkin bread, perfectly spiced with warm notes of cinnamon and nutmeg, and studded with rich, melty pockets of chocolate chips in every bite. The aroma alone will have you feeling all the cozy, autumn vibes.
It’s a simple recipe that delivers on big-time flavor. Whether you’re enjoying a slice with your morning coffee or sharing it with friends, this is a bake that will have everyone reaching for seconds. It’s the perfect way to bring the taste of fall into your home, no matter what the weather is like outside!
Ready to get baking? Let’s dive in!
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 24 servings 1x
- Category: Bread
Ingredients
- 2 cups granulated sugar
- 1/2 cup butter, softened
- 3 large eggs
- 2 tsp vanilla
- 15 ounce canned pumpkin
- 2 3/4 cups flour
- 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 3/4 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp ground nutmeg
- 1/2 cup milk
- Optional: 12 ounce package chocolate chips (I used 1 cup only and then sprinkled the top with a few extra. You could also use chopped nuts or just leave it plain and sprinkle cinnamon sugar on top for a thin sweet crust!)
Instructions
Part 1: Prep & Mix Wet Ingredients
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Preheat your oven to 350°F. Line the bottom of two 8.5 x 4.5 inch loaf pans with a piece of parchment paper, and then lightly spray the entire pan with cooking spray.
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In a mixing bowl, use an electric mixer to beat the sugar and butter together until they are well combined.
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Add the eggs, pumpkin, and vanilla to the bowl and mix until everything is fully combined.
Part 2: Combine & Fold
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In a separate bowl, mix together the flour, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg.
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Gradually add the flour mixture to the pumpkin mixture, alternating with the milk. Be sure to start and end with the flour mixture.
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Gently fold the chocolate chips into the batter.
Part 3: Bake
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Pour the batter evenly into the prepared pans.
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Bake at 350°F for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
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Let the bread cool in the pan for a few minutes before inverting it onto a wire rack to cool completely.
Notes
First: Be sure to head over to http://www.tastesbetterfromscratch.com for more awesome recipes!
Tips & Variations
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Pan Size: An 8.5×4.5-inch loaf pan will give you a pretty, tall loaf, but a 9×5-inch pan works just as well. You can also make one regular-sized loaf and two mini loaves.
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Storage: Once the bread has cooled completely, store it in an airtight container at room temperature for up to 5 days, or in the refrigerator for up to 10 days. For longer storage, you can freeze the cooled bread in a freezer-safe container or bag for up to 3 months.
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Muffins: This recipe will make about 2 dozen muffins. Bake them at 350°F for 28-38 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
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Customizations: You can easily customize this recipe! Feel free to leave out the chocolate chips or replace them with chopped nuts. For a simple and delicious finish, sprinkle a thin layer of cinnamon sugar on top of the batter before baking.
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Keywords: Bread, Pumpkin, Chocolate Chip
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