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Pumpkin Chocolate Chip Bread

Pumpkin Chocolate Chip Bread

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Pumpkin Chocolate Chip Bread This pumpkin chocolate chip bread is the loaf I bake as soon as the first cool morning arrives. It brings together the classic flavors of fall, warm cinnamon and cloves with plenty of chocolate in every slice, and one batch yields two standard loaves or several mini loaves.

  • Total Time: 55 min
  • Yield: 24 1x

Ingredients

Scale

Ingredients
2 cups granulated sugar
1/2 cup butter, softened
3 large eggs
2 teaspoons vanilla extract
15 ounces canned pumpkin
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
1/2 cup milk
12 ounce chocolate chips

Instructions

1-Preheat oven to 350 degrees F: 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.
2-Add the sugar and butter to a: 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.
3-In a separate bowl mix together flour,: In a separate bowl mix together flour, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg.
4-Alternately add flour mixture, then milk to: Alternately add flour mixture, then milk to pumpkin mixture, starting and ending with flour. Fold in chocolate chips at the end.
5-Pour the batter into prepared pans: 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.
6-Mini loaves will bake for around 25-35: Mini loaves will bake for around 25-35 minutes.

Last Step:

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  • Prep Time: 10 min
  • Cook Time: 0 min
  • Method: bake

Nutrition

  • Calories: 241
  • Sugar: 26g
  • Sodium: 221mg
  • Fat: 8g
  • Saturated Fat: 4g
  • Carbohydrates: 39g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 36mg