Chocolate Chip Pumpkin Bread

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.

My husband 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. 

If you're looking for more pumpkin recipes then check out this delicious pumpkin snickerdoodle cobbler or this dark pumpkin pie.

Print Recipe

Chocolate Chip Pumpkin Bread

lightly adapted from Betty Crocker

Servings: 0

Ingredients

• 4 cups all-purpose flour
• 1 tsp Salt
• 2 tsp baking soda
• ½ tsp ground nutmeg
• 1 tsp Cinnamon
• 2 cups Sugar
• ¾ cup butter, soft
• ½ cup water
• 1 15.oz can Pumpkin
• 1 cup plus two tablespoons miniature semi-sweet chocolate chips
• 2 tbsp chopped pecans (optional)
• 2 tsp Sugar

Instructions

• Heat oven to 350°F
• Grease only the bottom of two 8x4 inch loaf pans with shortening; lightly flour over the tops of the shortening.
• In a medium bowl stir flour, salt, basking soda, cinnamon and nutmeg, set aside.
• In a large bowl beat 2 cups sugar and the butter with an electric mixer on medium speed for 1-2 minutes until creamy.

  Add eggs one at a time, beating well after each addition. Beat in pumpkin and water on low speed.
• Add flour mixture and beat on low speed for one minute. Stir in chocolate chips.

  Pour into the pans, evenly and top with the pecans and remaining chocolate chips and two teaspoons of sugar.
• Bake 1 hour and 5 minutes to 15 minutes, or until toothpick inserted in center comes out clean. Cool in pans for 10 minutes and remove to a cooling rack to continue to cool for a two hours.
• Wrap tightly in plastic wrap.