Description
Experience the ultimate fall comfort with this moist, spiced Pumpkin Chocolate Chip Bread. Combining earthy pumpkin purée with sweet, melted chocolate morsels, this loaf is the perfect treat for chilly mornings or holiday gatherings. It is incredibly easy to whip together, ensuring you spend less time in the kitchen and more time enjoying every delicious, fragrant slice of this seasonal masterpiece.
Ingredients
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 cup pumpkin purée
1 teaspoon vanilla extract
1 cup semi-sweet chocolate chips
Instructions
Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
In a large bowl, cream together the softened butter and sugar until light and fluffy.
Add the eggs one at a time to the butter mixture, beating well after each addition.
Stir in the pumpkin purée and vanilla extract until smooth.
Gradually fold the dry ingredients into the wet mixture until no streaks of flour remain, being careful not to over-mix.
Gently fold in the chocolate chips.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
Store the bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to one week for longer shelf life.
- Prep Time: 15
- Cook Time: 60
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 26g
- Sodium: 210mg
- Fat: 14g
- Saturated Fat: 8g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg