Description
Pumpkin Chocolate-Chip Bread is my easy quick bread recipe, simple to make ahead for snacks, cozy breakfasts, or sharing at fall gatherings.
Ingredients
- 1¾ cups granulated sugar
- ½ cup unsalted butter, softened
- 3 large eggs
- 1½ teaspoons vanilla extract
- 1 can (15 oz) pumpkin puree
- 2½ cups all-purpose flour
- 1 teaspoon baking powder
- 1¼ teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon nutmeg
- ⅓ cup milk
- 1½ cups chocolate chips
Instructions
- Preheat oven to 350°F. Grease two 8½ x 4½ inch loaf pans and line with parchment.
- Cream butter and sugar until fluffy, about 3 minutes.
- Beat in eggs, vanilla, and pumpkin until smooth.
- Whisk together all dry ingredients in separate bowl.
- Alternately add flour mixture and milk to pumpkin mixture, beginning and ending with flour.
- Fold in chocolate chips gently.
- Divide batter between prepared pans.
- Bake 50-60 minutes until toothpick comes out with few moist crumbs.
- Cool 10 minutes in pans, then turn out onto wire racks.
Notes
Store wrapped at room temperature up to 5 days or freeze up to 3 months. For muffins, bake 18-22 minutes.
- Prep Time: 15 minutes
- Cook Time: 55 minutes