I just love when two great things go great together. In this case: Chocolate and pumpkin.
Wonder Twin Powers, activate! Form of…
Chocolate Chip Pumpkin Bread!
In this moist, tasty quick bread, the bite of the spices goes perfectly with the sweet creaminess of the chocolate. I highly recommend wrapping this up and saving it for a day before you eat it, so the flavors really develop. I know, I know, easier said than done.
Here’s the recipe!
Chocolate Chip Pumpkin Bread
This chocolate chip pumpkin bread is moist and flavorful, and makes perfect holiday gifts!
- 6 tablespoons unsalted butter (softened)
- 1 cup sugar
- 1/3 cup brown sugar
- 2 eggs
- 1 cup pure pumpkin puree - canned or homemade
- 1/3 milk (you can substitute water)
- 1 teaspoon vanilla
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons cinnamon
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground ginger
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon baking powder
- 1 cup chocolate chips
Preheat oven to 350 degrees
Grease 9 1/4 x 4 1/2 inch loaf pan
Beat the butter until creamy (approx. 30 seconds).
Add the sugars, and beat 3 - 4 minutes until light and creamy.
Add eggs one at a time.
Add pumpkin puree, blending on low speed just until combined.
Mix the milk and vanilla together in a separate bowl.
Sift the flour, baking powder, baking soda, and spices over the pumpkin mixture.
Mix the flour and pumpkin mixtures together, gradually pouring in the milk and vanilla. Mix just until well blended, scraping the sides of the bowl as necessary.
Stir in the chocolate chips.
Spread batter into pan(s).
Loaves take about 60 minutes to bake. I suggest starting the checking for little loaves at around 50. They're done when a toothpick inserted in the middle comes out clean.
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