This delicious pumpkin chocolate chip bread is calling your name! Flavored for fall, but delicious year-round. It’s a bread you will want to make again and again.
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Hello, my friends!
I’m excited to share this delicious pumpkin chocolate chip bread recipe with you.
Pumpkin bread is one of those things that I can eat for any (and every) meal of the day. It is delicious for breakfast, for brunch, with lunch, as a snack, or for an after-dinner dessert. I know some people are loyal to pumpkin treats in the fall, but around here we eat them year round.
Let’s talk about how to make it
I like to use a hand mixer for this recipe. This one is my very favorite (aff. link).
Use it to beat the softened butter and sugar.
Then add the eggs one at a time and beat until fluffy.
Now it’s time to mix together the dry ingredients in a separate bowl:
- flour
- salt
- baking soda
- spices (cinnamon, ginger, nutmeg, cloves)
To combine, add 1/3 of the dry ingredients and mix. Then add 1/3 of the pumpkin puree and mix. Repeat those steps two more times, then stir in the vanilla and chocolate chips (I like to leave a few to throw on top for looks).
Place the batter in a 9×5-inch bread pan that’s been lined with parchment paper and sprayed. I like to leave a little parchment paper overhang so it’s easy to take out of the pan. I’ve never tried an 8-1/2×4-1/2-inch pan, but I would probably divide the batter with a smaller loaf pan or it may get too full and possibly spill over.
Don’t forget to sprinkle the chocolate chips on top.
Bake the pumpkin chocolate chip bread in a preheated 350 degree oven for 65 to 80 minutes. That may seem like a big range of time to give, but every oven will cook different and the type of loaf pan you use will affect the cooking time as well. I’ve used metal pans and glass pans for this recipe and the metal pans seem to bake a little more evenly. Sometimes the glass pans will get a little extra brown before they are full cooked in the middle, but you can always tent the bread with foil when it starts to get too brown to avoid that.
Watch the smaller loaves because they will take less than the 65 minutes.
The bread will be done when a toothpick inserted in the middle comes out clean.
How long does it last?
Well the answer is probably only a few minutes if I’m around ;).
But if not it this pumpkin bread will keep for a couple of days at room temp. It will freeze well for up to 2 or 3 months (or more).
Sometimes I freeze it whole (in a ziplock freezer bag) and sometimes I slice it and place the slices in sandwich bags and freeze those in a ziplock freezer bag.
My favorite way to eat it, is warm with a glass of milk. It won’t last long that way.
Truly a perfect fall treat. Enjoy, my friends.
Pumpkin Chocolate Chip Bread
This delicious pumpkin chocolate chip bread is calling your name! Flavored for fall, but delicious year-round. It's a bread you will want to make again and again.
Ingredients
- ¾ cup (1 ½ sticks) butter room temperature
- 1 cup (7.5 ounces) granulated sugar
- 2 large eggs
- 2 cups (10 ounces) all-purpose flour
- ½ teaspoon salt
- 1 teaspoon baking soda
- 1 ½ teaspoons cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon nutmeg
- ¼ teaspoon ground cloves
- 1 cup (8 ounces) pumpkin puree see note
- 1 teaspoon vanilla extract
- 1 cup (6 ounces) chocolate chips, divided
Instructions
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Preheat oven to 350 degrees F (or alternately can use 325 for convection bake ovens). Line a 9X5-inch loaf pan with parchment allowing for a 1-inch overhang on each side. Spray parchment and sides of the pan with cooking spray and set aside.
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In a large bowl, cream softened butter and granulated sugar with a hand mixer until well mixed. Add eggs, one at a time and beat until fluffy.
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To a medium bowl add flour, salt, baking soda, cinnamon, ginger, nutmeg, and cloves together and whisk until well mixed.
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Add a third of the flour mixture to the wet ingredients and beat with a hand mixer until no flour streaks remain. Add a third of the pumpkin puree to the batter and beat with a hand mixer until well incorporated.
-
Repeat with half of remaining flour and half of remaining pumpkin, one at a time, alternating as before.
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Repeat with remaining flour and remaining pumpkin, alternating one at a time again. Stir in vanilla extract and ¾ cup chocolate chips.
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Add batter to prepared bread pan and sprinkle remaining ¼ cup chocolate chips on top. Bake in preheated oven for 65 to 80 minutes or until a toothpick inserted in the center comes out clean. Let bread cool in pan on cooling rack 5 minutes before removing from pan. Let cool completely before slicing. See note for freezing instructions.
Recipe Notes
1. I’ve tested this recipe with the Libby brand of pumpkin puree and it works great. I’ve also made it with homemade pumpkin puree with success.
2. This pumpkin bread freezes great. Cool completely then pack the entire loaf into a freezer bag. I’ve also had success with slicing the bread first, putting it in individual lunch bags (or not) and then packing it into a large ziplock freezer bag. It will freeze well for up to 2 or 3 months (or more).
3. I prefer dark or semi-sweet chocolate chips (the Ghirardelli brand is my favorite).
Recipe Source: Heather @ The Cook’s Treat
All images and text ©The Cook’s Treat
Disclaimer: post contains affiliate links for items on Amazon.
