Chocolate Chip Pumpkin Bread

Course Bread, Breakfast, Dessert

Cuisine American, Southern

Keyword chocolate-chip-pumpkin-bread, pumpkin-bread-recipe

Prep Time 10

Cook Time 1

Cooling time 2

Total Time 3 10

Servings servings (2 loaves)

Calories 443kcal

Preheat oven to 350°F. Spray two nonstick 9x5-loaf pans with baking spray or line with parchment paper. Set aside. (You can also use two 8x4-inch pans)
In a large mixing bowl, use an electric mixer on medium-high speed to cream together the butter, granulated sugar and brown sugar until light beige in color and fully combined.
To the bowl add eggs one at a time, beating well after each addition. Add pumpkin, oil and vanilla beating until thoroughly combined.
In a separate medium bowl, use a whisk to sift together flour, pumpkin pie spice, baking powder, baking soda and salt.
Lower the speed of the mixer and gradually add sifted flour mixture to the wet ingredients mixing until combined. Stir in 1 3/4 cups chocolate chips into the batter by hand until evenly distributed.
Divide batter between prepared pans. Sprinkle tops evenly with reserved chocolate chips.
Bake for 50-60 minutes or until a cake tester inserted into the center comes back clean. (Check at 40 minutes and lay foil on top to prevent over browning, if needed)
Cool in the pans for 20 minutes then remove pumpkin bread to a cooling rack to cool completely.
Store chilled in an airtight container chilled for up to 4 days or cool, wrap in freezer wrap and freeze for up to 3 months.

Chocolate Chips - You can use milk chocolate chips, dark chocolate chips or semi sweet chocolate chips in this recipe.
Nuts - You can replace the 1/2 cup of the chocolate chips with chopped walnuts or pecans. You could also make this recipe using nuts in place of chocolate chips.
Pumpkin Pie Spice - If this isn't something you keep on hand you can improvise use Cinnamon, nutmeg, ginger, cloves and allspice.
Check the Center for Doneness - When making pumpkin bread, you should always check the center with a cake tester or toothpick to be certain its baked all the way through prior to removing it from the oven. It's the same process as when baking a cake.
Yield - This recipe will make two loaves of pumpkin bread or six mini loaves. Mini loaves will bake much more quickly so check around 20 minutes for doneness and adjust the time from there.
Serving Options - You can serve this pumpkin bread with or without butter, softened cream cheese spread, copycat Texas Roadhouse Cinnamon Butter, Maple Cinnamon Butter or as a dessert with whipped cream.