Pumpkin Chocolate Chip Bread
This irresistible Pumpkin Chocolate Chip Bread combines the cozy warmth of fall with decadent chocolate in every slice. Golden-hued, moist, and ready in just 55 minutes, it's the perfect balance of wholesome pumpkin and indulgent chocolate chips.
Equipment
- 8.5 x 4.5 inch loaf pans
- Electric mixer
- Mixing bowls
Ingredients
Wet Ingredients
- 2 cups granulated sugar
- 1/2 cup butter softened
- 3 large eggs
- 2 teaspoons vanilla extract
- 15 ounces canned pumpkin
Dry Ingredients
- 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 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.
Notes
Mini loaves will bake for around 25-35 minutes.
Nutrition
Calories: 241kcalCarbohydrates: 39gProtein: 3gFat: 8gSaturated Fat: 4gCholesterol: 36mgSodium: 221mgPotassium: 75mgFiber: 1gSugar: 26gVitamin A: 2950IUVitamin C: 0.8mgCalcium: 38mgIron: 1.2mg
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