Chocolate Chip Pumpkin Bread-Soft pumpkin bread filled with chocolate chips-the chocolate and pumpkin are a delicious combination.
I know blogging around here lately is sparse. I love blogging and need to make more time for it. However, I couldn’t let the pumpkin season go by without sharing a favorite recipe that I make this time of year.
Chocolate Chip Pumpkin Bread should be made sometime before we go full force into peppermint season. I’m not complaining though. I did spend most of the day yesterday decorating for Christmas minus the tree. Although, that’s happening sometime before we leave to go home for Thanksgiving.
Pumpkin and chocolate are a fabulous combination and this bread would make a great breakfast or snack on Thanksgiving Day. I’d suggest making it the day before, and wait for it to cool completely and then wrap in saran wrap and serve the next day. This will help save time and oven space on the actual big cooking day.
Jason, does not have the affection for pumpkin like I do. So, I assumed this bread would most be enjoyed by ahem, myself. Nope! I was wrong. He loved this chocolate chip pumpkin bread! We both loved it so much we had to give some away just to get it away from us.
- Dotted with chocolate chips, pumpkin bread is almost like a delightful dessert!
- Ingredients
- 4 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 2 cups sugar
- 3/4 cup butter, softened
- 4 eggs
- 1/2 cup water
- 1 can (15 oz) pumpkin (not pumpkin pie mix)
- 1 cup plus 2 tablespoons miniature semisweet chocolate chips
- 2 tablespoons chopped pecans
- 2 teaspoons sugar
- Heat oven to 350°F. Grease bottom only of two 8x4-inch loaf pans with shortening; lightly flour (or spray bottoms of pans with cooking spray; do not flour).
- In medium bowl, stir flour, baking soda, salt, cinnamon and nutmeg until mixed; set aside.
- In large bowl, beat 2 cups sugar and the butter with electric mixer on medium speed 1 to 2 minutes or until creamy. Add eggs, one at a time, beating well after each addition. Beat in water and pumpkin on low speed.
- Add flour mixture; beat on low speed about 1 minute or until moistened. Stir in 1 cup of the chocolate chips.
- Spread evenly in pans. Sprinkle tops with remaining 2 tablespoons chocolate chips, the pecans and 2 teaspoons sugar.
- Bake 1 hour 5 minutes to 1 hour 15 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans to cooling rack.
- Cool completely, about 1 1/2 hours.
- Bread may be wrapped up tightly with saran wrap and cut and served the next day.
- *I did not use pecans.
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