Easy Chocolate Chip Pumpkin Bread Recipe

Easy Chocolate Chip Pumpkin Bread Recipe

Course: bread, Breakfast, Dessert

Cuisine: American

Prep Time: 10

Cook Time: 1

Total Time: 1 10

Servings: slices

Calories: 211kcal

Author: Becky Hardin - Easy Dessert Recipes

Chocolate Chip Pumpkin Bread is an autumnal delight that you don't want to miss out on! This quick bread recipe is moist and rich with real pumpkin and gooey chocolate chips.

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Equipment

Kitchen Scale (optional)
9x5-inch Loaf Pan
Stand Mixer

Ingredients

½ cup unsalted butter 113 grams, room temperature (1 stick)
1 cup brown sugar 213 grams
2 large eggs 100 grams
1 cup pumpkin puree 227 grams
1 teaspoon pure vanilla extract 4 grams
1½ cups all-purpose flour 180 grams
1 teaspoon baking powder 4 grams
1 teaspoon ground cinnamon 3 grams
½ cup chocolate chips 85 grams

Instructions

Preheat oven to 350°F. Line a 9x5-inch loaf pan with parchment paper or spray with nonstick spray.
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and brown sugar on medium speed until they are light and fluffy, about 2 minutes.
½ cup unsalted butter, 1 cup brown sugar
Add the eggs, pumpkin puree, and vanilla extract and mix to combine. Make sure to scrape down the sides of the bowl as needed.
2 large eggs, 1 cup pumpkin puree, 1 teaspoon pure vanilla extract
Add the flour, baking powder, and ground cinnamon and mix just until no large lumps remain-- you don’t want to overmix!
1½ cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon ground cinnamon
Gently fold in the chocolate chips.
½ cup chocolate chips
Pour the batter into the prepared pan and top with additional chocolate chips or coarse sugar, if desired.
Cover the loaf pan loosely with foil and bake for 20 minutes. Then, remove the foil and bake for an additional 40 minutes, or until a toothpick inserted into the center comes out clean.
Allow the pumpkin bread to cool to room temperature before removing it from the pan and slicing.

Notes

Make sure you're using pumpkin puree, not pumpkin pie filling. Pumpkin pie filling is way too sweet for this recipe.
If your butter isn't softened, it'll be impossible to cream. Remember to let the butter sit on your kitchen counter for a while before making this recipe.
Avoid over-mixing! You want your bread to rise a bit, so avoid over-mixing the batter.

Storage: Store chocolate chip pumpkin bread in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 1 week, or in the freezer for up to 2 months.

Nutrition