When I think of fall I think of the beautiful colorful leaves falling to the ground and hearing them crunch under my feet as I walk in the cooler weather. I think of hay rides, pumpkin patches, jeans, hoodies, boots and of course one of my very favorites is PUMPKIN everything! You can’t go wrong with this yummy pumpkin bread topped with chocolate chips!
Perfect Pumpkin Chocolate Chip Bread
Ingredients:
- 2 cups all-purpose flour
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cloves
- 1 1/2 tsp ground cinnamon
- 1 tsp ground nutmeg
- 2 cups sugar
- 3/4 cup butter, softened
- 2 large eggs
- 1 15-ounce can of pure pumpkin
- 1 cup mini chocolate chip morsels
Instructions:
Preheat oven to 325 degrees. Spray 2 loaf pans with cooking spray and dust with flour, shaking all access flour out of pan. In large mixing bowl, beat butter and sugar together until well blended.
Add eggs, one at a time. Beat a couple minutes or until light and fluffy. Add pumpkin.
Use a whisk to combine flour, salt, baking powered, baking soda, cloves, cinnamon and nutmeg in a separate mixing bowl.
At a low speed, beat in flour mixture until well combined.
Pour batter into prepared pans. Sprinkle chocolate chip morsels over batter.
Bake for an hour or until knife inserted in center comes out clean. Edges will brown which gives it a delicious crisp crust. Allow the pan to cool for 10 minutes then place your loaf on wire cooling rack.
Enjoy the delicious taste while the smell of fall permeates your home!
Hint: If you forget to soften the butter ahead of time, I have a little trick I use instead of melting the butter. Just pour very hot water in a glass cup. Allow the glass to get warm. Empty water and immediately set the glass upside down over the stick of butter. This traps the warmth from the cup inside allowing it to evenly warm the butter without completely melting it.
Prep time:
Cook time:
Total time:
Serves: 2 loaves
- 2 cups all purpose flour
- ½ tsp salt
- ½ tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cloves
- 1½ tsp cinnamon
- 1 tsp ground nutmeg
- 2 cups sugar
- 1½ sticks butter
- 2 large eggs
- 1 15 ounce can pumpkin
- 1 cup mini chocolate chip morsels
- Preheat oven to 325 degrees
- Generously grease 2 loaf pans and dust with flour
- Beat butter and sugar at medium speed
- Add one egg at a time. Beat for several minutes until light and fluffy
- Add pumpkin and mix well
- Combine flour, salt, baking powder, baking soda, ground cloves, cinnamon and nutmeg in separate bowl
- On low speed, beat flour mixture into batter
- Pour batter into prepared pans
- Sprinkle batter with chocolate chips
- Bake 1 hour or until edges are browned and knife comes out clear from center.
