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Pumpkin Chocolate Chip Bread
This Pumpkin Chocolate Chip Bread recipe is moist, delicious, and so easy to make! It has the perfect flavors of Fall and makes two regular loaves or several mini loaves; perfect for sharing or freezing!
Prep Time
10 mins
Cook Time
10 mins
Total Time
55 mins
Servings: 24
Calories: 241 kcal
Course:
Dessert , Breakfast , Snacks
Cuisine:
American
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 package chocolate chips
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.
Cup of Yum
Notes
- Bread pan: this bakes pretty and tall in a 8.5x4.5 loaf pans, but 9x5 inch pans will also work, or one regular loaf and two mini loaves.
- Storage Instructions: Once cooled, store in an airtight container at room temperature for up to 5 days, or in the fridge for up to 10 days.
- Freezing Instructions: Allow pumpkin bread to cool completely and store in a freezer-safe container or bag for up to 3 months.
- Pumpkin Chocolate Chip Muffins: This will make about 2 dozen muffins. Bake at 350 degrees F for 28-38 minutes, or until a toothpick inserted in the center comes out with few moist crumbs.
Nutrition Information
Calories
241kcal
(12%)
Carbohydrates
39g
(13%)
Protein
3g
(6%)
Fat
8g
(12%)
Saturated Fat
4g
(20%)
Cholesterol
36mg
(12%)
Sodium
221mg
(9%)
Potassium
75mg
(2%)
Fiber
1g
(4%)
Sugar
26g
(52%)
Vitamin A
2950IU
(59%)
Vitamin C
0.8mg
(1%)
Calcium
38mg
(4%)
Iron
1.2mg
(7%)
Nutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 241
% Daily Value*
| Calories | 241kcal | 12% |
| Carbohydrates | 39g | 13% |
| Protein | 3g | 6% |
| Fat | 8g | 12% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 36mg | 12% |
| Sodium | 221mg | 9% |
| Potassium | 75mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 26g | 52% |
| Vitamin A | 2950IU | 59% |
| Vitamin C | 0.8mg | 1% |
| Calcium | 38mg | 4% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.