Description
This Pumpkin Chocolate Chip Bread is a moist and flavorful quick bread perfect for fall and holiday seasons. Combining the rich taste of pumpkin with warm spices and sweet chocolate chips, it makes a delightful treat for breakfast, snack, or dessert. The recipe yields two loaves with a tender crumb and an inviting aroma, baked to golden perfection.
Ingredients
Wet Ingredients
- 2 cups granulated sugar
- 1/2 cup butter, softened
- 3 large eggs
- 2 teaspoons vanilla flavoring
- 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
- Prepare Baking Pans: Preheat your oven to 350°F (175°C). Line the bottom of two 8.5 x 4.5 inch loaf pans with parchment paper and spray the pans with cooking spray to prevent sticking.
- Mix Butter and Sugar: In a mixing bowl, beat together the granulated sugar and softened butter using an electric mixer until the mixture is well combined and creamy.
- Add Eggs, Pumpkin, and Vanilla: Add the eggs one at a time, followed by the canned pumpkin and vanilla flavoring. Mix thoroughly until the wet ingredients are fully incorporated.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, ground cloves, and ground nutmeg to evenly distribute the spices and leavening agents.
- Mix Dry and Wet Ingredients Alternately: Gradually add the flour mixture to the pumpkin mixture alternately with the milk, beginning and ending with the flour mixture. Stir gently to combine without overmixing.
- Fold in Chocolate Chips: Carefully fold in the chocolate chips ensuring they are evenly distributed throughout the batter.
- Fill Loaf Pans and Bake: Pour the batter evenly into 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 loaves, bake for approximately 25 to 35 minutes.
- Cool the Bread: Let the baked bread cool for a few minutes in the pans before inverting onto wire racks to cool completely, allowing the flavors to set and the texture to firm.
Notes
- Ensure the butter is softened to room temperature for easier mixing.
- Use canned pumpkin puree, not pumpkin pie filling, for the best flavor and texture.
- Parchment paper and cooking spray help prevent the bread from sticking to the pans.
- Check the bread with a toothpick towards the end of baking to avoid overcooking.
- The bread can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- Mini loaves reduce baking time and are great for portion control or gifts.
- Prep Time: 15 minutes
- Cook Time: 45-55 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
