Description
A moist, spiced pumpkin bread packed with melty chocolate chips—perfect for cozy fall mornings or sharing with friends.
Ingredients
- 1 cup pumpkin puree
- 1 cup sugar
- 1/2 cup butter, softened
- 2 eggs
- 1 tsp vanilla extract
- 1 3/4 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 cup milk
- 1 cup chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×5 inch loaf pan.
- In a large bowl, cream together the sugar and butter until light and fluffy.
- Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract and pumpkin puree.
- In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
- Fold in the chocolate chips.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 45–55 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- Store at room temperature for up to 5 days, or refrigerate for up to 10 days.
- Freeze for up to 3 months—thaw at room temperature or warm in microwave.
- Can substitute semi-sweet chips with dark or milk chocolate.
- Fold in chopped walnuts or pecans for added texture.
- Use 1:1 gluten-free flour blend to make it gluten-free.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 22g
- Sodium: 180mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 45mg
