Pumpkin Chocolate Chip Bread by
Ingredients
2 cups granulated sugar
1/2 cup butter , softened
3 large eggs
2 teaspoons vanilla extract
15 ounces canned pumpkin
2 3/4 cups all-purpose flour
1/2 teaspoon baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
3/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/2 cup milk
12 ounce package chocolate chips
Instructions
Preheat oven to 350 degrees F. Line the bottom of two 8.5 x 4.5 inch loaf pans* with a piece of parchment paper. Spray all over with cooking spray.
Add the sugar and butter to a mixing bowl and beat with an electric mixer until well combined. Add eggs, pumpkin and vanilla and mix to combine.
In a separate bowl mix together flour, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg.
Alternately add flour mixture, then milk to pumpkin mixture, starting and ending with flour. Fold in chocolate chips at the end.
Pour the batter into prepared pans. Bake at 350 degrees F for 45-55 minutes or until a toothpick inserted comes out clean. Cool for a few minutes in the pan before inverting onto a wire rack to cool.
Notes
Bread pan: this bakes pretty and tall in a 8.5x4.5 loaf pans, but 9x5 inch pans will also work, or one regular loaf and two mini loaves.
Storage Instructions: Once cooled, store in an airtight container at room temperature for up to 5 days, or in the fridge for up to 10 days.
Freezing Instructions: Allow pumpkin bread to cool completely and store in a freezer-safe container or bag for up to 3 months.
Pumpkin Chocolate Chip Muffins: This will make about 2 dozen muffins. Bake at 350 degrees F for 28-38 minutes, or until a toothpick inserted in the center comes out with few moist crumbs.
Mini loaves will bake for around 25-35 minutes.
Add the sugar and butter to a mixing bowl and beat with an electric mixer until well combined. Add eggs, pumpkin and vanilla and mix to combine.
In a separate bowl mix together flour, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg.
Alternately add flour mixture, then milk to pumpkin mixture, starting and ending with flour. Fold in chocolate chips at the end.
Pour the batter into prepared pans. Bake at 350 degrees F for 45-55 minutes or until a toothpick inserted comes out clean. Cool for a few minutes in the pan before inverting onto a wire rack to cool.
Notes
Bread pan: this bakes pretty and tall in a 8.5x4.5 loaf pans, but 9x5 inch pans will also work, or one regular loaf and two mini loaves.
Storage Instructions: Once cooled, store in an airtight container at room temperature for up to 5 days, or in the fridge for up to 10 days.
Freezing Instructions: Allow pumpkin bread to cool completely and store in a freezer-safe container or bag for up to 3 months.
Pumpkin Chocolate Chip Muffins: This will make about 2 dozen muffins. Bake at 350 degrees F for 28-38 minutes, or until a toothpick inserted in the center comes out with few moist crumbs.
Mini loaves will bake for around 25-35 minutes.