So I realize May 25th isn’t typically a day where you wake up and think, “I am dying to make some Pumpkin Chocolate Chip Bread,” but it should be because this recipe is AWESOME!

A couple months ago my friend Sara shared a loaf of this bread with me and my kids liked it so much that I got the recipe from her and basically I can’t stop making it now.

I’ve made a couple very minor changes to the recipe she game me, one of which is sprinkling the top with cinnamon sugar before I bake it. It gives the top a delicious little crunch and is pretty much perfection.

MY PERSONAL FEELINGS ABOUT PUMPKIN CHOCOLATE CHIP BREAD:

I don’t like the chocolate chips to overtake the pumpkin bread so I leave a hand full out of the batter and sprinkle them on top. It’s kind of fun. But do whatever makes you happy.

I have also made this with half wheat flour, half white flour and it still comes out delicious. It does dry out a little fast, but this rarely makes it past a day and a half at my house so that really hasn’t been a problem.

If you are concerned you won’t eat it fast enough just put a loaf in the freezer and when you pull it out at a later date, it will be perfect and fresh.

This recipe is slightly adapted from the Betty Crocker Website. I just love Betty. She has some of the very best recipes.

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Pumpkin Chocolate Chip Bread

 

Print

Prep time

10 mins

Cook time

45 mins

Total time

55 mins

 

The perfect combination of pumpkin and chocolate with a sprinkle of cinnamon sugar that makes for a delicious light crunch on the top crust. This recipe makes two really large loaves, or five mini loaves.

Author: Slightly adapted from Betty Crocker

Recipe type: Quick Bread

Ingredients

• 1 cup butter, softened
• 2 cups granulated white sugar
• 4 eggs
• 1 15 ounce can of pureed pumpkin
• 4 cups all-purpose flour
• 2 tsp cinnamon
• 2 tsp baking soda
• 1 cup chocolate chips, I prefer semi-sweet
• cinnamon sugar for sprinkling (about 2 tbsp)

Instructions

1. Preheat oven to 350 degrees and grease 5 mini loaf pans or 2 large loaf pans and set aside
2. In your stand mixer or with a hand mixer cream butter, and sugar.
3. Add eggs one at a time and then add pumpkin. Mix until well combined.
4. Add flour, cinnamon, and baking soda.
5. Mix until well combined
6. Add chocolate chips and mix until just combined. I like to save a handful of chocolate chips to sprinkle on the top.
7. Evenly distribute batter into the prepared pans. Depending on the size of your large pansyou may need a third pan.
8. Sprinkle cinnamon sugar on the top of each loaf and then place in the 350 degree oven and bake.
9. If using mini loaf pans bake for 40-45 minutes. If using large pans bake for 55-65 minutes or until toothpick comes out of the center clean.
10. Remove form pans and cool on cooling rack.

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