You know a chocolate chip pumpkin bread recipe is good when it bakes two loaves and they’re both gone within a week.
That may not seem that fast to those of you with large families, but there are only two people living here. It was fast!
I usually give pumpkin the solo spotlight, but when I was gathering spices from my pantry for the recipe, I caught sight of a bag of chocolate chips.
Oooooo! The only problem was that I had no idea if chocolate and pumpkin went together.
So I decided to make one loaf with the chocolate chips and one without, but then I threw caution to the chocolate winds and added chips to everything!
Yolo. Or somethin’.
Thank goodness it worked — delicious!
The best thing about this chocolate chip pumpkin bread recipe is that it freezes and reheats well. Once the loaves are completely cooled, I cut them into slices, place in loaf form inside a freezer bag and freeze. To reheat, grab a slice from the freezer, place it on a paper towel or plate and microwave for about 20 seconds. The chocolate chips get all melty in the warm bread, and it tastes absolutely scrumptious!
Check out my other pumpkin recipes too, including my extremely popular Pumpkin Pie with Brown Sugar Oatmeal Cookie Crust and these pumpkin cookies with raisins and cinnamon icing.
Chocolate Chip Pumpkin Bread
Chocolate Chip Pumpkin Bread
Ingredients
- 2 ¼ cups flour
- ½ tsp cinnamon
- ¼ tsp nutmeg
- 2 tsp baking powder
- ½ tsp salt
- 2 eggs
- 2 cups sugar
- 1 15 oz can pure pumpkin
- ½ cup vegetable oil
- 1 cup chocolate chips
Instructions
- Combine flour, cinnamon, nutmeg, baking powder and salt in mixing bowl.
- Add eggs, sugar, pumpkin and oil. Mix until well blended. Stir in chocolate chips.
- Spoon batter into two greased and floured 9×5-inch loaf pans
- Bake at 350 for 55-60 minutes or until done
- Cool for 5-10 minutes; remove from pans and cool completely on wire rack before slicing.
