Enjoy the Fall comfort of Chocolate Chip Pumpkin Bread – delightfully moist, brimming with sweet pumpkin spice flavors, and dotted with melty chocolate chips in every bite. This quick and easy recipe marries two classic favorites into one deliciously sweet treat. With no rise time required, you’ll be slicing into this tender, pumpkin-packed loaf in no time. Perfectly adaptable, bake it in 2 large loaf pans for sharing or multiple mini loaf pans for individual delights. Enjoy your chocolate fix with this irresistibly soft and simple pumpkin bread!
Bakeware options:
Ingredients:
- 1 3/4 cups all-purpose flour
- 1 1/4 cups brown sugar, packed
- 1 tbls baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon*
- 1/4 tsp ground allspice*
- 1/8 tsp ground cloves*
- 1 cup canned pumpkin
- 1/2 cup milk
- 1/2 cup vegetable oil
- 2 tablespoons of honey
- 1 cup chocolate chips
*Subsequently, substitute 1 tsp. pumpkin pie spice for the three spices.
Directions:
- Preheat oven to 400°F and lightly grease bread pans. (Since I used a Fat Daddio’s anodized aluminum pan I adjusted the temp to 375°F.) More Baking Tips Here!
- Mix flour, sugar, baking powder, salt, and spices together in a large bowl. In a separate smaller bowl, whisk together pumpkin, milk, oil, and honey.
- Pour wet ingredients into the dry and mix. Stir in chocolate chips.
- Fill the loafs two-thirds full. I greased this pan with a little soft butter on the sides and bottom.
- Bake 18-20 minutes, or until toothpick or knife inserted in center comes out clean. Wait 5 minutes and turn upside down onto a cooling rack. You may need to gently run a knife around the edges before turning over. Allow breads to cool on a cooling rack. I cut into one after about 10 minutes, and the chocolate melted in my hands.
