Description
Pumpkin Chocolate Chip Bread is a moist warmly spiced quick bread that pairs pumpkin puree with sweet chocolate chips for a crowd pleasing treat.
This Pumpkin Chocolate Chip Bread has a tender crumb and balanced spice making it perfect for breakfast dessert or a snack.
The recipe uses alcohol free vanilla flavor options such as Alcohol Free Simply Organic Vanilla or Watkins Clear Vanilla Flavor to keep flavors pure and home friendly.
Ingredients
2 cups granulated sugar
1/2 cup unsalted butter softened
3 large eggs
2 teaspoons alcohol free vanilla flavor (Alcohol Free Simply Organic Vanilla or Watkins Clear Vanilla Flavor)
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 ounces chocolate chips
Cooking spray
Parchment paper
Instructions
1. Preheat the oven to 350 degrees F then line the bottoms of two 8.5 by 4.5 inch loaf pans with parchment paper and coat the pans lightly with cooking spray
2. In a large mixing bowl beat the granulated sugar and softened butter with an electric mixer until creamy and smooth
3. Add the eggs one at a time mixing after each addition then add the canned pumpkin and the alcohol free vanilla flavor and mix until uniform
4. In a separate bowl whisk together the all purpose flour baking powder baking soda salt ground cinnamon ground cloves and ground nutmeg so the spices and leavening are evenly distributed
5. Begin combining the wet and dry ingredients by alternately adding portions of the flour mixture and the milk starting and ending with the flour mix and stir only until combined to avoid overmixing
6. Fold in the chocolate chips gently so they remain suspended in the batter
7. Divide the batter evenly between the prepared loaf pans smoothing the tops with a spatula
8. Bake at 350 degrees F for 45 to 55 minutes or until a toothpick inserted in the center comes out clean with a few moist crumbs
9. Let the loaves cool for a few minutes in the pans then invert onto a wire rack and cool completely before slicing
10. For mini loaves bake at 350 degrees F for about 25 to 35 minutes checking for doneness with a toothpick
Notes
This recipe performs well in 8.5 by 4.5 inch loaf pans a 9 by 5 inch pan or as one regular loaf plus two mini loaves
If the batter looks thin recheck measurements especially flour and pumpkin puree brands can vary slightly in moisture so use a reliable brand for consistency
To keep chocolate chips from sinking toss them lightly in a teaspoon of flour before folding them into the batter
For muffins this batter yields about two dozen bake at 350 degrees F for 28 to 38 minutes and test with a toothpick that should show a few moist crumbs
Let loaves cool completely before slicing for the cleanest cuts
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Breakfast, Dessert, Snack
- Method: Baking
- Cuisine: American