Pumpkin Chocolate Chip Bread
It’s September so you know what that means…everything PUMPKIN! ♥
I have been making this bread for my husband for years and I’m finally getting around to sharing my Pumpkin Chocolate Chip Bread with all of you. My husband always says, “it’s not Fall until I enjoy a slice or two of pumpkin bread.” So I always try to make it as soon as September hits. This Pumpkin Chocolate Chip Bread makes a perfect fall snack, dessert, or if you are like my husband, for breakfast. Start the start of fall off right by making this delicious Pumpkin Chocolate Chip Bread.
JUST A FEW BAKING TIPS:
✓ DO NOT OVER MIX: It’s super easy to overmix this pumpkin chocolate chip bread batter because the batter is on the “thinner side”. So it’s super important when adding the flour mixture to the wet ingredients to only mix until just combined. Meaning you will still see some flour in your mixing bowl. Overmixing leads to dense, dry, yucky bread!
✓ PUMPKIN: Just a reminder, make sure you use 100% pure pumpkin, not pumpkin pie filling.
✓ MAKE AHEAD: This bread freezes very well for up to 3 months. When ready to enjoy, place bread in the refrigerator overnight to thaw. Then place the bread on your kitchen counter top for about 30-60 minutes to allow it to come to room temperature before slicing and enjoying.
STEP-BY-STEP GUIDE ON HOW TO MAKE THIS PUMPKIN CHOCOLATE CHIP BREAD:
Pumpkin Chocolate Chip Bread
Yield: 2 loafs
Prep Time: 10 minutes
Cook Time: 50-55 minutes
Total Time: 1 hour 5 minutes
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 5 eggs, beaten
- 1 1/4 cup vegetable oil
- 1 (15oz.) can pure pumpkin
- 2 cups granulated sugar
- 2 (3oz.) pkg. cook and serve vanilla pudding
- 1 cup semi-sweet chocolate chips
PRE-STEP: Preheat oven to 375F degrees. Spray two 9 inch loaf pans with non-stick cooking spray. Set aside.
STEP 1: In a medium bowl, whisk together flour, baking soda, cinnamon and salt. Set aside.
STEP 2: In a large bowl, using an electric or stand mixer mix together eggs, oil and pumpkin. Add sugar and dry pudding, mix until combined.
STEP 3: Slowly, add flour mixture to pumpkin mixture.
STEP 4: Fold in chocolate chips.
STEP 5: Pour the batter into prepared loaf pans. Bake at 375F for 15 minutes. REDUCE heat to 350F and bake for an additional 40-45 minutes or until toothpick inserted into center comes out clean.
STEP 6: Let cool completely before removing from loaf pans.
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