Pumpkin Chocolate Chip Bread
Make your home smell like fall with this delicious Pumpkin Chocolate Chip Bread! You will come back to this recipe year after year!
Equipment
- 9x5 Loaf Pans (x2)
- Mixing Bowl
- Whisk
- Spatula
Ingredients
- 1/3 cup Butter *softened or melted
- 2 Large Eggs
- 1 ½ cups Sugar
- 1 15oz can Pumpkin Puree
- 2 cups Flour
- 1 tsp Pumpkin Pie Spice
- ½ tsp Nutmeg
- ½ Tbs Cinnamon
- 1 tsp Vanilla
- 1 tsp Baking Soda
- 1 tsp Baking Powder
- ½ tsp Salt
- ½ cup Chocolate Chips *milk, semi-sweet, or dark chocolate chips
Instructions
- Preheat the oven to 325° and spray two bread loaf pans with cooking spray.
- In a mixing bowl, combine the butter, sugar, and eggs, whisk until fully combined. Add in the pumpkin puree and whisk to combine.
- Add all of the dry ingredients and spices into the bowl, whisk to combine.
- Fold in the chocolate chips with a silicone spatula or spoon. Pour half of the batter into each loaf pan. Place in the oven and cook for 55 minutes. Use a toothpick to insert once it is done cooking, if it comes out clean remove from the oven and let cool. If the toothpick is still wet add 2-5 more minutes of cooking time before removing from the oven. Let cool for 10 minutes and enjoy!
Notes
Store in a ziplock bag or airtight container at room temperature for 3-4 days, or store in the fridge for up to 7 days.