Pumpkin Chocolate Chip Bread Recipe

This Pumpkin Chocolate Chip Bread, like most quick breads, is easy to make and is excellent for sharing as an edible gift throughout the holiday season. It’s a terrific slightly sweet treat. Try toasting it up to enjoy with a cup of tea! Delicious!

Easy Pumpkin Chocolate Chip Bread Recipe | shewearsmanyhats.com

Pumpkin puree combines with simple ingredients like cinnamon, ginger, brown sugar and of course, chocolate chips, to create this tasty Pumpkin Chocolate Chip Bread that is the perfect partner for tea or coffee.

This pumpkin bread batter comes together very easily. Dry ingredients are whisked together, then added to butter, sugar, eggs and pumpkin mixture and mixed until smooth. Chocolate chips are added, then the scrumptious batter is spread into a 9×4 inch loaf pan and baked until done. It takes a little less than an hour to bake, depending on your oven, of course. Let bread cool slightly before serving. You can also let the bread cool completely then wrap it up to share with friends or family for a delightful edible gift. The batter can also be divided and baked as muffins or mini loaves to share. Just be sure to adjust bake times accordingly.

Easy Pumpkin Chocolate Chip Bread Recipe | shewearsmanyhats.com

My husband says that this Pumpkin Chocolate Chip Bread has “an old fashioned taste.” “In a good kinda way,” he says. It reminds him of something his grandmother would have baked. I don’t know about you but that’s just about as good of a testimony that I will ever need. I hope you enjoy this bread as much as we have. Happy baking!

Easy Pumpkin Chocolate Chip Bread Recipe | shewearsmanyhats.com

More pumpkin recipes you will enjoy:

Pumpkin Chocolate Chip Bread Recipe | shewearsmanyhats.com

Pumpkin Chocolate Chip Bread

Pumpkin puree combines with simple ingredients like cinnamon, ginger, brown sugar and of course, chocolate chips, to create this tasty Pumpkin Chocolate Chip Bread that is the perfect partner for tea or coffee.

Ingredients:

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 4 ounces (1 stick) butter, softened
  • 3/4 cup packed light-brown sugar
  • 2 large eggs
  • 1 cup pumpkin puree
  • 1 teaspoon vanilla extract
  • 3/4 cup semi-sweet chocolate chips*
  • optional: melted chocolate for drizzling

Directions:

  1. Preheat oven to 350-degrees F. Grease or coat with baking spray one 9-inch loaf pan.
  2. In a mixing bowl whisk together all-purpose flour, baking powder, baking soda, salt, cinnamon and ginger. Set aside.
  3. Using an electric mixer, in a separate mixing bowl, beat together butter and sugar until lighter and fluffy, about 4 minutes; stop to scrape sides of bowl down a couple of times. Add eggs, one at a time; beat to incorporate after each addition. Add pumpkin puree and vanilla; mix until smooth.
  4. Gradually stir in flour mixture, and chocolate chips; mix until just combined. Do not over mix.
  5. Spread batter evenly into prepared loaf pan.
  6. Bake at 350-degrees F until cake tester or wooden toothpick/skewer inserted in center comes out clean, about 50-55 minutes.
  7. Allow cake to cool in pans for about 10-15 minutes, then carefully remove and transfer to wire rack. Serve warm or allow cake to finish cooling completely before storing. Optional: drizzle top with melted chocolate.

*I like to use mini chocolate chips for this bread. They distribute throughout the batter nicely for itty bitty chocolatey bites.