Pumpkin Chocolate Chip Bread

This was by far one of my most requested recipes this fall but I didn't want to rush it and just post any ole' pumpkin bread. I tested and tested and tested this until it was perfectly moist, soft, and irresistible! Can you tell I love you guys a lot?

Adding a little bit more spice and pumpkin on the FOURTH try, I finally found the winning loaf and it's a recipe I'll pass on to my grandchildren one day. Ok now I'm crying.

I love breakfast breads like this because they're super simple to whip up.

How to:

First, preheat the oven to 350 degrees and grease 2 loaf pans. Sometimes I'll grease the pans with softened butter and then flour which works like a charm but I also like to line mine with parchment paper for easy removal. If you line it with parchment paper on the bottom and up the sides, you don't have to grease it at all! (PSA-wax paper is NOT parchment paper. Never use wax paper.)

Next, cream the softened butter and sugar together for a minute or two until light and fluffy and then add the eggs, pumpkin puree, and vanilla. Mix to combine.In another bowl, combine the flour, baking powder, baking soda and spices. Whisk to combine. Turn the mixture to low speed and add 1/3 of the flour mixture until combined, then 1/2 of the milk. Keep alternating, ending with the flour mixture, being careful not to overmix or the bread will be dense. I like to stop my mixer when the flour is almost mixed in but still has a little bit showing and then stir in the chocolate chip and chopped chocolate. I always add a few extra chocolate chips on top of the batter for a pretty presentation :)Pour into the loaf pans and bake for 45-55 minutes or until a toothpick is inserted and comes out clean.This recipe makes 2 large loaves or several small loaves which is perfect for wrapping up and sharing!

My favorite large loaf pans are the goldtouch non-stick ones from Williams Sonoma. They also make these cute little loaf pans which I love!

Happy baking!

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Pumpkin Chocolate Chip Bread

Yield: 2 large loaves or several smaller loaves

Author: Elisabeth & Butter

Prep time: 15 MCook time: 50 MTotal time: 65 M

Ingredients:

• 2 cups granulated sugar
• 1/2 cup salted butter, softened to room temperature
• 3 large eggs
• 2 teaspoons vanilla extract
• 1 (15 oz.) can pure pumpkin pureè, not pumpkin pie filling (I prefer Libby’s)
• 2 & 3/4 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1 & 1/2 teaspoons baking soda
• 1/2 teaspoon salt
• 1 & 1/2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 cup milk (I used whole)
• 1 cup semi-sweet chocolate chips
• 1/2 cup chopped chocolate (I used Ghiradelli dark chocolate bar)

Instructions:

1. Preheat the oven to 350 degrees and grease two large loaf pans with butter and flour or line the pans with parchment paper. Set aside.
2. In a mixing bowl fitted with a paddle attachment or with a hand mixer, cream the sugar and softened butter at medium-high speed for 2 minutes. Add the eggs, pumpkin and vanilla extract and mix until combined.
3. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg and cloves.
4. Turn the mixer to low speed and add about 1/3 of the flour mixture to the pumpkin mixture and alternate with 1/2 of the milk. Continue alternating, ending with the flour mixture until almost combined, being careful not to over-mix. Stir in the chocolate chips and chopped chocolate.
5. Pour into prepared loaf pans, place a few extra chocolate chips and chunks on top of the batter and bake for 50-60 minutes, making sure to loosely cover the bread with aluminum foil halfway through to prevent the top from getting too brown. The bread is done when a toothpick is inserted and comes out with a few small moist crumbs on it, not wet. For smaller loaves, bake for 30-35 minutes or until a toothpick comes out clean. Cool in the pan for 15 minutes and then remove the loaves and let cool on a drying rack.

Notes:

This bread stays fresh for 3 days wrapped in plastic wrap at room temperature or it can be frozen for up to 3 months if wrapped several times.

Created using The Recipes Generator