Description
Indulge in the perfect balance of pumpkin and chocolate with this moist and delectable Pumpkin Chocolate Chip Bread. Baked to perfection in just 30 minutes, this quick and easy treat is sure to become a family favorite.
Ingredients
– 1 3/4 cups all-purpose flour
– 1 teaspoon baking soda
– 1/2 teaspoon salt
– 1 1/2 teaspoons ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/2 cup unsalted butter, softened
– 1 cup granulated sugar
– 2 large eggs
– 1 cup canned pumpkin puree
– 1 teaspoon vanilla extract
– 1 cup semi-sweet chocolate chips
Instructions
1. – Preheat oven to 350°F. Grease a 9×5-inch loaf pan with butter or non-stick cooking spray.
2. – In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg. Set aside.
3. – In a large bowl, beat the butter and sugar together until light and fluffy, about 2-3 minutes. Beat in the eggs one at a time, then stir in the pumpkin and vanilla extract.
4. – Slowly add the dry ingredients to the wet ingredients and mix until just combined. Fold in the chocolate chips.
5. – Pour the batter into the prepared loaf pan and bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean.
6. – Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
– For a more pronounced pumpkin flavor, use 1 1/4 cups pumpkin puree.
– Substitute white chocolate chips or chopped nuts for the semi-sweet chocolate chips, if desired.
– Wrap tightly and store at room temperature for up to 5 days or in the freezer for up to 3 months.
- Prep Time: 10
- Cook Time: 55
- Category: Dessert
- Method: Baking
- Cuisine: American