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I have been on a baking spree lately, and I love it!
Christmas time is coming and it is the perfect time to start baking and getting all of my treats in order before gifting time!
And I can guarantee, this yummy pumpkin chocolate chip bread will be on the list of baked goods! A delicious mix of gooey chocolate chips and pumpkin makes this bread moist and guaranteed to be a fan favorite!
For those of you who like pumpkin, but not too much pumpkin, this is for you! This bread is not overwhelmed with pumpkin but just enough to remind you that it is a pumpkin bread.
This pumpkin chocolate chip bread can also be made into miniature muffins. Simply bake them for 12 minutes in a miniature muffin tin. This makes it super easy to share with others and makes simple servings!
I am not clear on the origins of this recipe as I received it from a friend and thought it was too good not to share!
Pumpkin Chocolate Chip Bread
*This post may contain affiliate links. This means that if you choose to purchase something through one of my links I may receive a commission at no extra cost to you. Please note- I only recommend products that I use and LOVE myself!
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Pumpkin Chocolate Chip Bread
- 1 3/4 Cup All purpose flour
- 1 1/2 Teaspoon Pumpkin Pie Spice
- 1 Teaspoon Baking Soda
- 1 Teaspoon Baking Powder
- 3/4 Teaspoon Salt
- 1/2 Cup Unsalted Butter, softened (or room temperature)
- 1 1/4 Cup Sugar
- 3 Large Eggs
- 1 Cup Canned Pure Pumpkin
- 1 1/2 Teaspoon Vanilla Extract
- 1/3 Cup Milk
- 3/4 Cup miniature semi-sweet chocolate chips
- 1/4 Cup Milk Chocolate Chips (optional)
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Preheat the oven to 350F. Grease a 9x5x2 1/2 inch loaf pan. In a medium bowl sift together the first 5 ingredients. Using an electronic mixer, beat the butter in a large bowl until smooth. Gradually beat in sugar, then beat in eggs one at a time. Beat in pumpkin and vanilla. Beat dry ingredients into the pumpkin mixture alternately with milk. Stir in chocolate chips. Transfer batter to prepared pan.
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Bake loaf cake until tester inserted comes out clean, approximately 50-60 minutes. Cool in pan on rack for 15 minutes. Turn cake out onto a drying rack. Let cool completely.
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Notes: These can be made into miniature muffins. Prepare the same way, simply separate them into miniature muffin tins and bake for 12 minutes.
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Other Products That I Use and Loved With This Recipe:
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Stoneware Bread Pan: This loaf pan is amazing! I love ALL of my stoneware. It makes baking so much easier! And they last forever. No joke, my stoneware is over 10 years old and works perfectly AND bakes the same!
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Miniature Muffin Tin: If you choose to make muffins instead of a loaf, simply use this amazing muffin tin pan!
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Mixing Bowls: You will see these on every recipe I post. Thats because I use them with every recipe. Trust me, they are worth it!
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Stackable Cooling Racks: Like most of my bakeware, I have had these awesome cooling racks for years. Years. They can be stacked or used individually. I use them for cooling all of my cookies or baked goods and they are awesome. Easy to clean too.
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Electric Mixer: I have had a KitchenAid mixer since as long as I can remember. Yes, it is more expensive then most electric mixers, but if it lasts you `10+ years (which mine has) then it is well worth the money upfront.
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Flour Sifter: Sifter are important for baking, especially homemade cakes and breads.
This Pumpkin Chocolate Chip bread is definitely a contender for the holiday baking season! It is so gooey and delicious and reminds me of everything Fall! Plus, it is going to be a hit for everyone who tries it!
Let me know what you guys think! I love to hear your feedback! What is one of your favorite baking recipes?
Happy Baking!
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