Pumpkin Chocolate Chip Bread
This Pumpkin Chocolate Chip Bread is moist, delicious, and easy to make, featuring the perfect flavors of Fall.
Equipment
- 8.5 x 4.5 inch loaf pans
- Electric mixer
- mixing bowls
Ingredients
- 2 cups granulated sugar
- ½ cup butter , softened
- 3 large eggs
- 2 teaspoons vanilla extract
- 15 ounces canned pumpkin
- 2 ¾ cups all-purpose flour
- ½ teaspoon baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- ¾ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- ½ cup milk
- 12 ounces chocolate chips package
Instructions
- Preheat oven to 350 degrees F. Line the bottom of two 8.5 x 4.5 inch loaf pans with a piece of parchment paper. Spray all over with cooking spray.
- Add the sugar and butter to a mixing bowl and beat with an electric mixer until well combined. Add eggs, pumpkin and vanilla and mix to combine.
- In a separate bowl mix together flour, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg.
- Alternately add flour mixture, then milk to pumpkin mixture, starting and ending with flour. Fold in chocolate chips at the end.
- Pour the batter into prepared pans. Bake at 350 degrees F for 45-55 minutes or until a toothpick inserted comes out clean. Cool for a few minutes in the pan before inverting onto a wire rack to cool.
- Mini loaves will bake for around 25-35 minutes.
Notes
Once cooled, store in an airtight container at room temperature for up to 5 days, or in the fridge for up to 10 days. Allow pumpkin bread to cool completely and store in a freezer-safe container or bag for up to 3 months.
Nutrition
Serving: 1sliceCalories: 241kcalCarbohydrates: 39gProtein: 3gFat: 8gSaturated Fat: 4gCholesterol: 36mgSodium: 221mgPotassium: 75mgFiber: 1gSugar: 26gVitamin A: 2950IUVitamin C: 0.8mgCalcium: 38mgIron: 1.2mg
Tried this recipe?Let us know how it was!