Pumpkin Chocolate Chip Bread
This moist and flavorful Pumpkin Chocolate Chip Bread combines warm pumpkin and spices with rich chocolate chips for a delightful fall treat.
Ingredients
- 2 cups granulated sugar
- ½ cup butter softened
- 3 large eggs
- 2 teaspoons vanilla extract
- 15 ounces canned pumpkin
- 2¾ cups all-purpose flour
- ½ teaspoon baking powder
- 1½ teaspoons baking soda
- 1 teaspoon salt
- ¾ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- ½ cup milk
- 12 ounces chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and line two 8.5 x 4.5-inch loaf pans with parchment paper.
- Cream the granulated sugar and softened butter together until light and fluffy.
- Add the eggs one at a time, mixing well after each addition, followed by the pumpkin and vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg.
- Gradually add the dry ingredients to the pumpkin mixture, alternating with the milk, mixing until just combined.
- Fold in the chocolate chips gently.
- Pour the batter into the prepared loaf pans and smooth the tops.
- Bake for 45 to 55 minutes, or until a toothpick inserted in the center comes out clean.
- Allow to cool in the pans for a few minutes before transferring to a wire rack to cool completely.
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Notes
Enjoy your Pumpkin Chocolate Chip Bread warm or at room temperature!