Pumpkin Chocolate Chip Bread
User Reviews
4.9
Pumpkin Chocolate Chip Bread
Description
Pumpkin Chocolate Chip Bread is prepared by mixing creamed granulated sugar and softened butter with eggs, canned pumpkin, and vanilla extract for a moist and flavorful base. The dry ingredients including all-purpose flour, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg add warmth and leavening to the bread. Alternating the addition of dry ingredients and milk creates a balanced batter to support a tender texture.
The chocolate chips folded into the batter distribute sweetness and a slight melty texture in the finished bread. Baking at 350°F in greased or parchment-lined loaf pans produces a loaf with a golden crust and a soft crumb. Mini loaves can be made with adjusted baking times.
This pumpkin bread makes a satisfying breakfast treat, afternoon snack, or a sweet addition to a dessert spread, especially during fall. Serve sliced plain or with butter.
Store the cooled bread in an airtight container at room temperature for several days or refrigerate for longer freshness. The bread also freezes well. The recipe can be adapted to muffins with adjusted baking times.
Ingredients
- 2 cups granulated sugar
- 1/2 cup butter , softened
- 3 large egg
- 2 teaspoons vanilla extract
- 15 ounces pumpkin canned
- 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 cloves ground
- 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.
Notes
- This bread bakes best in 8.5 x 4.5 inch loaf pans, but 9 x 5 inch pans or mini loaves are possible with adjusted baking times.
- Store baked bread in an airtight container at room temperature up to 5 days or refrigerate for up to 10 days.
- Freeze cooled bread in freezer-safe bags or containers for up to 3 months; thaw in refrigerator before serving.
- To make muffins, portion the batter into muffin tins and bake at 350°F for 28–38 minutes until set.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 241 kcal
% 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.
User Reviews
Overall Rating
4.9
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