Fall baking is in full swing over here and I am excited to share our favorite recipe for (2 loaf) Chocolate Chip Pumpkin Bread. Truth be told, I have tried to blog this recipe to share long before now, but every time I do, the bread gets eaten before I even have a chance to photograph it! I hope you enjoy this recipe as much as we (obviously) do!
Last August my daughter checked out a recipe book in library at school and brought it home to look through. I guess the apple doesn’t fall far from the tree! Ha. Well, we had so much fun looking at all of these recipes from the 90’s and came across this one for chocolate pumpkin bread. I was thrilled it makes two loaves! We love to share one with a family member or friend.
With or without chocolate?
Chocolate chips are optional in this bread! We love the depth of flavor the chocolate adds, but I think without is really delicious too. I also think adding some chopped walnuts, toasted slivered almonds, or pecans would be delightful!
It just takes a few basic ingredients with some pumpkin spice and puree and viola! Delicious spiced chocolate chip pumpkin bread that fills your home with the scents and tastes of the season. I love fall and the coziness baking can bring to our kitchens!
PS- If you’re in the market for some new loaf pans, these are AMAZING! I’ll link them here. I can’t wait to use all of them for my seed bread recipe I’ll be sharing soon with you! It makes 4 loaves in one recipe so I purchased 4 of them. These pans are aluminum and baked these chocolate chip pumpkin bread loaves just perfectly.
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Ingredients
- 3 1/3 cups All purpose flour
- 3 cups Granulated sugar
- 4 teaspoons pumpkin pie spice
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1/2 teaspoon baking powder
- 4 eggs
- 1 can 15 oz solid-pack pumpkin puree
- 2/3 cup water
- 2/3 cup vegetable or canola oil
- 2 cups milk chocolate chips
Instructions
- Preheat oven to 350 °. In a large bowl, combine dry ingredients. Add wet ingredients and mix until blended.2. Stir in chocolate chips.3. Pour into two greased loaf pans (I like to line mine with parchment strips as well), and bake for 65-75 minutes (yes, it can take over an hour) or until toothpick test comes clean. My bread is usually done at 65-67 minutes. Cool for 10 minutes before removing from pans. Cool on a wire rack and allow to completely cool before slicing. 4. Loaves may be wrapped and frozen for up to 3 months.
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