Name: Pumpkin Chocolate Chip Bread Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: One Loaf
Cuisine: American
Ingredients: 1/3 Cup Butter, melted; 3/4 Cup Sugar; 1 Cup Pumpkin Puree; 1 Egg; 1 tsp Baking Powder; 1 tsp Baking Soda; 1/2 tsp Salt; 3 tsp Pumpkin Pie Spice; 1 1/2 Cups Flour; 3/4 Cups Chocolate Chips (plus a small handful to sprinkle on the top)

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Looking for the perfect pumpkin bread recipe? My Pumpkin Chocolate Chip Bread is an easy quick bread recipe that’s full of flavor and never dry.

I’ve already shared a bunch of pumpkin recipes like Pumpkin Waffles or Pumpkin Sheet Cake, so this time I thought I’d share my recipe for Pumpkin Chocolate Chip Bread! It’s a one bowl quick bread recipe that’s perfectly delicious as well as soft and moist. And just in case you missed them check out my recipes for Pumpkin Pie Syrup, Pumpkin Chocolate Chip Cookies, and Pumpkin Cream Pie!

How to make Pumpkin Chocolate Chip Bread:

Start by preheating your oven to 350 degrees and lightly spraying your bread loaf pan with non stick cooking spray.
In a mixing bowl, stir the melted butter and sugar together.
Stir in the pumpkin puree and the egg.
Mix in the baking powder, baking soda, salt and pumpkin pie spice.
Mix in half the flour.
Add the chocolate chips with the last half of the flour and mix just until no white streaks remain.
Spread the pumpkin bread batter into the prepared loaf pan and sprinkle the top with some chocolate chips.
Bake at 350 for 35-40 minutes. A toothpick should come out with moist crumbs on it.
Cool on a wire rack.

How do you keep pumpkin bread moist?

The most important this to do to keep your pumpkin bread moist is too not over bake it. Check your pumpkin bread at 35 minutes of baking. You want moist crumbs on your toothpick. Second, once completely cooled, wrap it in saran wrap to keep it from drying out.

How long will pumpkin bread keep?

Wrapped in saran wrap and kept on the counter top it will last 3-4 days. Wrapped in saran wrap and kept in the fridge it will last 5-6 days.

Can you freeze pumpkin bread?

Absolutely! Wrap a cooled loaf in saran wrap, then in a layer of tin foil. Pop in the freezer. Thaw and eat within 6 months.

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Pumpkin Chocolate Chip Bread Recipe

Author: Mindee
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Yield: One Loaf
Category: Quick Bread
Method: Baking
Cuisine: American

Description

Looking for the perfect pumpkin bread recipe? My Pumpkin Chocolate Chip Bread is an easy quick bread recipe that’s full of flavor and never dry.

Scale

Ingredients

1/3 Cup Butter, melted
3/4 Cup Sugar
1 Cup Pumpkin Puree
1 Egg
1 tsp Baking Powder
1 tsp Baking Soda
1/2 tsp Salt
3 tsp Pumpkin Pie Spice
1 1/2 Cups Flour
3/4 Cups Chocolate Chips (plus a small handful to sprinkle on the top)

Instructions

Preheat your oven to 350 degrees and lightly grease a loaf pan with non-stick cooking spray.
In a mixing bowl, melt the butter.
Stir in the sugar.
Stir in the pumpkin puree and egg.
Add the baking powder, baking soda, salt and pumpkin pie spice.
Mix in the half the flour.
Add the chocolate chips with the last half of flour.
Dump the batter in the prepared loaf pan and sprinkle with additional chocolate chips.
Bake at 350 degrees for 35-40 minutes.
Cool in the loaf pan on a wire rack for 15 minutes at least before loosen the edges and turning out.
Cool and eat!

Keywords: quick bread, pumpkin bread

ANY NUTRITIONAL ANALYSIS ON THIS SITE IS BASED ON AN ESTIMATE, CALCULATED BY NURTIFOX PLUGIN (OR OTHER THIRD-PARTY SOURCE) FROM THE INDIVIDUAL INGREDIENTS IN EACH RECIPE. VARIATIONS MAY OCCUR FOR VARIOUS REASONS, INCLUDING PRODUCT AVAILABILITY AND FOOD PREPARATION. WE MAKE NO REPRESENTATION OR WARRANTY OF THE ACCURACY OF THIS INFORMATION.

Last Updated on October 24, 2019