Chocolate chips make this moist and perfectly delicious Pumpkin Bread even more irresistible! Serve this bread as an appetizer at any fall or winter gathering. Nothing is better than a loaf of delicious bread when the air outside is cool and crisp. Great option for your Thanksgiving dinner spread, too!
If you could pick a word to describe someone who makes nearly a thousand cookies within a five-day span, would “insane” come to mind? Because I’m feeling insane. My hands and feet hurt and everything I glance at resembles a cookie. In between batches of delicious cookies from Cookie Remix, I’ve managed to squeeze in a few loaves of this incredible Chocolate Chip Pumpkin Bread.
Now, listen. I’ve tasted a lot of pumpkin bread in my life. Some bad, some ok and some good. But before now I’d never tasted a recipe that made my heart sing. This pumpkin bread makes my heart sing. It is moist, pumpkin-packed, chocolatey and irresistible. Omit the chocolate chips for a more organic experience, but I promise the chocolate adds a touch of delicious.
I made one loaf and wanted more, so I made another. Then I realized I should include more in my diet than cookies and pumpkin bread, so I sent the remains to work with Dan. And now I want to make another loaf. I’m a mess.
HOW TO MAKE PUMPKIN CHOCOLATE CHIP BREAD
Are you a fan of anything pumpkin flavored? This is such an easy and great recipe to use up pumpkin puree. Add a touch of sweetness by adding chocolate!
Preheat oven to 350 degrees F. Coat a 9×5 loaf pan with cooking spray.
In a large bowl combine the butter, sugars, eggs, vanilla, pumpkin and sour cream. Using a stand mixer fitted with a paddle attachment or a hand-held mixer, mix on medium speed until creamy and free of lumps.
In a separate mixing bowl, combine the dry ingredients: flour, baking soda, cinnamon, nutmeg and salt. Mix well. Gradually add to the butter mixture until combined. Fold in the chocolate chips.
Pour the batter into the prepared loaf pan and spread evenly using a spatula. Bake at 350 for 60 minutes, or until a toothpick inserted into the center comes out clean.
Before serving yourself a slice, let it cool on wire racks. Let cool completely before putting it an airtight container. for 10 minutes before slicing and serving!Promise me that you will add this pumpkin bread to your Thanksgiving menu this year. Your guests will love you. ENJOY and thank you for being here! Have a great start to your week!
If you want to make this loaf a little healthier, substitute wheat flour for all purpose.
This recipe would be fun when turned into mini loaves. Note that the baking time will be shorter as they are smaller portions.
Roughly chop up a 1/4 to 1/2 cups of walnuts or pecans for a nice crunch in your loaf!
HOW TO STORE PUMPKIN BREAD
Store completely covered, either wrapped in foil or plastic wrap or zipped up into a ziploc bag. It will stay fresh at room temperature for 2 to 3 days.
CAN YOU FREEZE PUMPKIN BREAD
This loaf can be frozen for up to 3 months when wrapped in foil or plastic wrap, then placed into a resealable freezer bag. Remember to thaw overnight in the refrigerator when ready to serve and allow it come to room temperature before serving.
SUBSTITUTE FOR PUMPKIN PUREE
Equal parts of cooked, mashed sweet potatoes or butternut squash is a great substitution and you might not even be able to tell the difference!
IS CANNED PUMPKIN AND PUMPKIN PUREE THE SAME THING?
Canned pumpkin is straight-up pumpkin that has been put into a can. Some pumpkin puree contains other ingredients that flavors it, making it pumpkin-pie ready. Read your labels to see what you’re getting in your next can of pumpkin!
QUICK BREAD RECIPES
Reese’s Banana Bread – Add Reese’s peanut butter cups to Banana Bread to make it a delectable treat! You’ll never look at a loaf of banana bread the same ever again.
Best Beer Bread – This is the easiest, most delicious Beer Bread recipe you will find! Only a handful of ingredients are required for this no-fail, flavorful loaf of bread.
Blueberry Zucchini Bread – This bread does not disappoint! It is super moist and delicious!
Pull-Apart Cheesy Onion Bread – Put together a unique and savory bread for your next dinner or gathering. Filled with cheesy goodness and flavorful onions, enjoy how the poppyseeds give it a fun look and delicious nutty flavor and consistency. This is the perfect addition to any meal!
PERFECT FALL TREATS
Best Pumpkin Bars -These bars make the perfect fall dessert. They are moist, irresistible and full of yummy pumpkin flavor, almost a pumpkin cake. Great for your next fall gathering.
Roasted Pumpkin Seeds – Don’t let those delicious little pumpkin seeds go to waste when carving pumpkins! Learn how to prepare those raw pumpkins seeds. Season and roast them, they’re easy to make! They turn into a delicious little fall snack that will get gobbled up by all.
Halloween Snack Mix – This sweet and salty Halloween Snack Mix is a great Fall snack to have on hand. It is perfect for a handful on the run or a great snack for kiddos after school! It’s also great for Fall- or Halloween-themed parties! Mix and match the snacks you have on hand to build your snack mix.
Salted Caramel Apple Cheesecake -The only thing better than salted caramel apples is Salted Caramel Apple Cheesecake! This is the perfect fall treat and a great way to use up any type of apples.
Best Apple Crisp – This delicious Apple Crisp recipe is the best. It is tried, tested and NEVER fails! It is the perfect way to use up apples in the fall. You’ll love the oatmeal brown sugar topping and the flavors of the apples dusted with cinnamon shines through. It also tastes great with a scoop of vanilla ice cream!
Salted Caramel Apple Cupcakes – Salted Caramel Apple Cupcakes are the tastiest way to use up apples! Salted caramel oozes over apple cupcakes that are topped with apple-infused icing. These are irresistible!
Pumpkin Cookies with Cream Cheese Frosting – Introducing the only Pumpkin Cookie recipe you’ll ever need in your life. These cookies are DELICIOUS and so soft, pillowy, light and fluffy. The Cream Cheese Frosting complements them absolutely perfectly. This is the perfect easy dessert to bring to any fall gathering!
Chocolate Chip Pumpkin Bread
- 3/4 cup butter softened (1 1/2 sticks)
- 3/4 cup dark brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 tsp. vanilla
- 15 oz. can pure pumpkin
- 1/2 cup sour cream
- 2 cups all-purpose flour
- 2 tsp. baking soda
- 2 tsp. cinnamon
- 1/2 tsp. nutmeg
- 1 tsp. salt
- 1 1/2 cups dark chocolate chips
- Preheat oven to 350 degrees F. Coat a 9×5 loaf pan with cooking spray.
- In a large mixing bowl combine the butter, sugars, eggs, vanilla, pumpkin and sour cream. Using a stand mixer fitted with a paddle attachment or a hand-held mixer, mix on medium speed until creamy and free of lumps.
- In a separate bowl, combine the flour, baking soda, cinnamon, nutmeg and salt. Mix well. Gradually add to the butter mixture until combined. Fold in the chocolate chips.
- Pour the batter into the prepared loaf pan and spread evenly using a spatula. Bake uncovered in the preheated oven for 60 minutes, or until a toothpick inserted into the center comes out clean. Let cool for 10 minutes before slicing and serving!