Pumpkin Chocolate Chip Bread

Breads, Breakfast, Seasonal

A fall staple. This bread is packed cinnamon, nutmeg, cloves and most importantly, pumpkin.

pumpkin-bread2

Hip hip hooray! It’s the first pumpkin recipe of the season. It’s time to start celebrating fall!

With September rolling in, I start to get giddy on the inside. I’m a sucker for the crisp colorful leaves, cooler weather, sweaters and boots.

And, everything pumpkin.

pumpkin-bread-batter

This is, by far, my favorite pumpkin bread recipe. Just one bite and you have that “can’t stop, won’t stop” feeling. Each slice is incredibly moist and filled with flavor.

In this recipe, there is a ton of pumpkin used: a whole 15oz can to be exact. Nothing bland here, just pure pumpkin flavor. And, of course, it’s packed with the classic fall spices: cinnamon, nutmeg and cloves.

To top it off, no mixer required! You read that right. Easy as a pumpkin loaf pie.

What are you waiting for? Go and make this right now. It’s gooooooooood.
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Pumpkin Chocolate Chip Bread

Prep Time: 15 minutes

Cook Time: 1 hour, 5 minutes

Yield: 1 loaf

A fall staple. This bread is jam packed cinnamon, nutmeg, cloves and most importantly, pumpkin.

Ingredients

  • 1 15oz can pumpkin puree (not pumpkin pie filling)
  • 3/4 cup granulated sugar
  • 1/4 cup packed light or dark brown sugar
  • 2 eggs, room temperature
  • 2 cups all-purpose flour
  • 1 and 1/4 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 and 1/2 ground cinnamon
  • 1/2 teaspoon ground nutmeg*
  • 1/2 teaspoon ground cloves*
  • 1 cup semi-sweet chocolate chips

Instructions

  1. Preheat the oven to 350F degrees. Take a 9x5 inch loaf pan and spray with non-stick spray. Set aside.
  2. In a medium mixing bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. In a large bowl, combine the pumpkin puree, sugars, and eggs. Whisk until combined. Pour the dry ingredients into the wet ingredients and mix together gently using a rubber spatula. Do not overmix. Gently fold in the chocolate chips.
  3. Pour the batter into the prepared loaf pan. Bake for 60-65 minutes. Don't forget to loosely cover the bread with foil half way through so the top doesn't get too brown.
  4. Start checking the bread at the 55 minute mark. The bread is done when you insert a toothpick into the center and it comes out clean with a few crumbs.
  5. Allow the bread to cool completely on a wire rack before slicing.
  6. Storing tip: store in an airtight container in the refrigerator or at room temperature for up to 7 days.
  7. *If you don't have these spices, you can substitute them with 3/4 teaspoon pumpkin pie spice.

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1 Comment

  1. cupcakes

    September 14, 2015 at 2:10 pm

    the look is perfect and i guess the teaste is delicous and yummy

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