Pumpkin Chocolate Chip Bread

Moist and filled with spices and chocolate, this Pumpkin Chocolate Chip Bread is the perfect fall treat! Great for breakfast, dessert, or when you just need a snack.

Course Bread

Cuisine American

Prep Time 10

Cook Time 1

Total Time 1 10

Servings servings

Calories 333kcal

Author Deborah Harroun

Ingredients

1 3/4 cups all-purpose flour
1 1/2 cups granulated sugar
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon nutmeg
1 cup pumpkin puree
2 eggs
1/2 cup butter melted and slightly cooled
1 cup chocolate chips

Instructions

Preheat the oven to 350ºF. Line a 1 pound loaf pan with parchment paper or spray with nonstick cooking spray.
In a bowl, whisk together the flour, sugar, baking soda, cinnamon, salt, baking powder, and nutmeg.
1 3/4 cups all-purpose flour, 1 1/2 cups granulated sugar, 1 teaspoon baking soda, 1 teaspoon cinnamon, 1/2 teaspoon salt, 1/4 teaspoon baking powder, 1/4 teaspoon nutmeg
In a large bowl, combine the pumpkin, eggs, and melted butter. Mix to combine.
1 cup pumpkin puree, 2 eggs, 1/2 cup butter
Add the dry ingredients to the pumpkin mixture. Mix until mostly combined, then add the chocolate chips and stir just until fully combined.
1 cup chocolate chips
Transfer the batter to the prepared loaf pan. (You can add a few extra chocolate chips on top, just to make it pretty, if desired.)
Bake in the preheated oven until a tester comes out mostly clean, about 60-70 minutes. If the bread starts to brown too much, tent a piece of foil and put over the top of the bread.
Let the bread cool for 15-20 minutes before removing from the pan.

Notes

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.

Nutrition