Sweet Things Remembered

This pumpkin chocolate chip bread is soft, moist, and full of warm fall spices, with sweet chocolate chips in every bite. It’s an easy homemade quick bread that’s perfect for cozy autumn mornings, afternoon snacks, or a little something sweet after dinner.

When it comes to quick bread, my grandma’s go-to was banana and my grandpa’s was zucchini (those recipes are here – Banana Bread and Zucchini Bread). While either of those are a great option year round, I felt it was only right to make pumpkin bread for the fall. My grandma actually had a recipe saved, tucked between all of the other papers in her cookbook. I don’t remember her ever making pumpkin bread, but I’m sure she tried out a recipe at some time or another. The one I found was a pumpkin pecan bread, but I swapped the pecans for chocolate chips.

Personally, I love any kind of quick bread (banana and pumpkin are my faves, though). I love the ease of whipping up a batter, popping it in the oven for an hour, and then having a sweet treat to enjoy. There are also so many flavor options and add-ins that can be used. The best thing about quick bread, though, is that it’s like having cake, but also feels enough like bread that you could have a slice with breakfast. I actually had some of this bread alongside my morning eggs this past week, and it felt like the perfect way to bring a little taste of fall to my morning. I hope you enjoy bringing that taste of fall to your kitchen, as well, with this delicious pumpkin chocolate chip bread.

Ingredients

• All-Purpose Flour
• Baking Powder
• Baking Soda
• Salt
• Pumpkin Pie Spice
• Semi Sweet Chocolate Chips
• Butter, softened
• Sugar
• Brown Sugar
• Eggs
• Pumpkin Puree
• Vanilla

Equipment

• Mixer with mixing bowl and paddle attachment
• Measuring Tools
• 2 Loaf Pans – The recipe is made for two 8.5×4.5 pans, but I have 9×5. I filled one pan about ⅔-¾ of the way for a normal sized loaf, and the other was about half full for a little bit shorter loaf. You could split the batter equally and have two smaller sized loaves, though.

How to Make Pumpkin Chocolate Chip Bread

• Preheat oven to 350° and grease two loaf pans.
• In a bowl, combine 2¾ cups flour, 2 tsp baking powder, 1 tsp baking soda, ½ tsp salt, 1 tbsp pumpkin pie spice, and 1 cup chocolate chips. Set aside.
  • Adding the chocolate chips to the dry ingredients helps keep them from sinking in the batter while the bread bakes.
• In a mixer bowl, cream 1 cup (2 sticks) softened butter with 1 cup granulated sugar and 1 cup brown sugar at medium speed until light and fluffy.
• Add 4 eggs to the mixer one at a time, beating well after each addition. Then, add 1 cup pumpkin puree and 1 tsp vanilla.
• Turn the mixer to low, and the dry mixture. Mix until just incorporated into the wet ingredients.
• Divide the batter between two loaf pans.
• Bake at 350° for 1 hour and 10 minutes. Check with a toothpick to make sure it is done.
• Cool 10 minutes in the pans, and then transfer loaves to a wire rack to cool completely. Enjoy!

Pumpkin Chocolate Chip Bread

Recipe by rebekahdearmond

0.0 from 0 votes

Difficulty: Easy

Servings

10

servings

Prep time

20

minutes

Cooking time

1

hour 

10

minutes

Ingredients

• 2¾ cups all-purpose flour

• 2 tsp baking powder

• 1 tsp baking soda

• ½ tsp salt

• 1 tbsp pumkin pie spice

• 1 cup semi-sweet chocolate chips

• 1 cup (2 sticks) butter, softened

• 1 cup sugar

• 1 cup brown sugar

• 4 eggs

• 1 cup pumpkin puree

Directions

• Preheat oven to 350° and grease two loaf pans.
• In a bowl, combine 2¾ cups flour, 2 tsp baking powder, 1 tsp baking soda, ½ tsp salt, 1 tbsp pumpkin pie spice, and 1 cup chocolate chips. Set aside.
• In a mixer bowl, cream 1 cup (2 sticks) softened butter with 1 cup granulated sugar and 1 cup brown sugar at medium speed until light and fluffy.
• Add 4 eggs to the mixer one at a time, beating well after each addition. Then, add 1 cup pumpkin puree and 1 tsp vanilla.
• Turn the mixer to low, and the dry mixture. Mix until just incorporated into the wet ingredients.
• Divide the batter between two loaf pans.
• Bake at 350° for 1 hour and 10 minutes. Check with a toothpick to make sure it is done.
• Cool 10 minutes in the pans, and then transfer loaves to a wire rack to cool completely. Enjoy!