Run, Read, Repeat

The Best Pumpkin Chocolate Chip Bread!

The Best Pumpkin Chocolate Chip Bread!

Happy Friday!

I hope everyone has something fun planned for the weekend! Sadly I have to work all weekend but at least I’ll have this amazing pumpkin bread to cheer me up.

 

Fall is here and so is all things pumpkin, but trust me when I say you need to make this pumpkin bread. It’s moist, full of flavor, and the chocolate chips add just the right amount of sweet.

 

I always start by gathering all my ingredients together, just to make sure I’m not missing something I’ll need while making the batter.

 

In a bowl, combine all the dry ingredients until well mixed. Set aside.

 

In a large bowl, beat the butter, white sugar, and brown sugar until well mixed.

 

Next beat in the eggs one at a time. Then add the pumpkin and vanilla. The mixture will look a little lumpy at this point and that’s okay.

 

Slowly add the dry ingredients to the wet, mixing well. After everything is mixed well, fold in the chocolate chips.

 

This recipe makes two loafs of bread or 1 loaf and 12 muffins. I opted for 1 loaf and 12 muffins this time.

I also found that these recipe freezes well, so you can make 2 loafs and save one for later (although in my house food doesn’t last long so there was no need to freeze anything!)

This recipe was adapted from Once Upon A Chef

If you bought a large quantity of pumpkin puree, check out these other tasty pumpkin treats to use up the rest before it goes bad!

Pumpkin Granola

Pumpkin Spice Rice Krispies

Pumpkin Spice Cookies

 

Have a great weekend and make sure you stop to enjoy something pumpkin!

 

Pumpkin Chocolate Chip Bread

Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 2 Loaves

Ingredients

  • 2 cups all-purpose flour
  • ½ tsp salt
  • 1 tsp baking soda
  • ½ tsp baking powder
  • 1 tsp ground cloves
  • 1 ½ tsp ground cinnamon
  • 1 tsp ground nutmeg
  • ¾ cups unsalted butter 1 ½ sticks, room temperature
  • 1 cup white sugar
  • 1 cup brown sugar
  • 2 large eggs
  • 2 cups pumpkin puree you can just use 1 15 oz can which is a little less than 2 cups
  • 1 ½ tsp vanilla extract
  • 1 ½ cups chocolate chips

Instructions

  1. Preheat the oven to 350 F and grease your loaf or muffin containers (I use coconut oil and think it adds just a little something to the bread at the end)
  2. In a bowl combine the dry ingredients until well mixed (Flour, salt, baking soda, baking powder, cloves, cinnamon, and nutmeg). Set aside.
  3. In a large bowl beat the butter and sugars (white and brown) until combined. Add the eggs one at a time, mixing in between each until the mixture is fluffy. Mix in the pumpkin. Mix in the vanilla.

  4. Slowly add the flour mixture to the wet ingredients until well combined.
  5. Fold in the chocolate chips.
  6. Add the mixture into either the two loaf pans or into a combination of a loaf pan and muffin tins.
  7. Bake the loaf for 60 minutes, or until the fork comes out clean. Bake the muffins for 25 minutes, or until the fork comes out clean.

 

 

 



Leave a Reply

Your email address will not be published. Required fields are marked *


Social media & sharing icons powered by UltimatelySocial