Pumpkin Chocolate Chip Bread (Edit recipe)

This homemade pumpkin chocolate chip bread is made from scratch and is super moist and delicious. This is the best recipe for Fall baking and pumpkin season!

15 minutes

1 hour

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	429
Fat:	19 g
Carbohydrates:	56 g
Protein:	9 g
Cholesterol:	25 g
Sodium:	126 mg
Fiber:	3 g
Sugars:	32 g
Calculated per serving.

by scarlatifamilykitchen

View original recipe

Serves: 10

Ingredients

1.5 cup Pumpkin Purée
8 Tbsp Unsalted Butter, melted & cooled
2 whole Eggs
.25 cup Whole Milk
.5 tsp Vanilla Extract
2 cups All Purpose Flour
.5 cup Granulated White Sugar
.5 cup Light Brown Sugar
1 tsp Baking Powder
1 tsp Ground Cinnamon
.5 tsp ground Nutmeg
.25 tsp ground Cloves
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.5 tsp Kosher Salt
1 cup Semi-Sweet Chocolate Chips

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat the oven to 350˚ and grease a 9 inch loaf pan with butter or baking spray.
In a large mixing bowl, combine the pumpkin puree, melted butter, eggs, milk, and vanilla extract and whisk together until smooth.
In a separate mixing bowl, whisk or sift together the flour, both sugars, baking powder, cinnamon, nutmeg, cloves, allspice and salt.
Add the dry ingredients into the wet ingredients and fold them together using a rubber spatula until they are just combined and no dry pockets remain.
Reserve a small handful of the chocolate chips to place on top of the bread and fold the remaining chips gently into the batter.
Pour the batter into the prepared loaf pan and smooth the top into an even layer. Sprinkle the top with the reserved chocolate chips and bake in the preheated oven for 50-60 minutes until a toothpick comes out clean when inserted into the middle.
Allow the bread to cool for 10-15 minutes in the pan and then gently move it to a cooling rack to finish cooling.

Notes

Nuts - Add in ½ cup of chopped walnuts or pecans to the batter. Dairy Free - Substitute the butter for a dairy free or plant based butter and the milk with a unsweetened dairy free milk. Mini Loaves - This batter will work to make in mini sized loaves and should make enough to fill three mini loaf pans.