Chocolate Chip Pumpkin Bread
Fall is by far my favorite season, in part due to all things pumpkin flavored. My chocolate chip pumpkin bread recipe is really moist and loaded with pumpkin and chocolate (I actually had to dial it back on the chocolate which is a first for me). I’ve tried a lot of chocolate chip pumpkin bread recipes before and most are good but none have stuck with me enough to want to make again. So I was just messing around in the kitchen and sort of winging it with some pumpkin bread and happened to create something I loved. The problem was I took terrible notes. The next day I made 3 more loaves trying to replicate it and I think I came really close. This bread is great for breakfast with your coffee or tea, and also makes a good afternoon snack.
chocolate chip pumpkin bread method
The batter comes together really quickly. Similarly to a cake batter start by creaming the butter and sugars together. I use a stand mixer for this to really get it light and fluffy. Next you’ll add all the wet ingredients. I’m using milk just because its something most people, including me generally have on hand. In particular I’m using vanilla almond milk, but you can use whatever you have. You can also substitute buttermilk or probably sour cream or yogurt (though I haven’t tested it with this recipe). The bourbon is optional but I think it adds a nice flavor to the final loaf.
Next you’ll add in the dry ingredients and mix just until combined. I started with 3/4 cup of chocolate chips and dialed it back to 2/3 cup but add more or less to taste. Bake for 55-65 minutes and the let cool before slicing. I wrap the cooled loaf in plastic wrap and store at room temperature for a few days to snack on, but you can also wrap and freeze for a longer shelf life.
Chocolate Chip Pumpkin Bread
Ingredients
- ½ cup butter, softened
- ½ cup granulated sugar
- ½ cup light brown sugar
- 2 eggs
- 1 cup canned pumpkin puree
- 1 tbsp bourbon, optional
- 1 tsp vanilla extract
- ⅓ cup milk (I used almond milk, but any will work)
- 1 ¾ cups flour
- 1 tsp baking soda
- ½ tsp baking powder
- 1 tsp cinnamon
- 1 tsp pumpkin pie spice
- ½ tsp salt
- ⅔ cup semisweet chocolate chips
Instructions
- Preheat oven to 350°. Line a loaf pan with parchment paper set aside.
- Cream the softened butter and sugars together with a mixer until light and fluffy. Add the eggs and mix to combine, scraping down the sides of the bowl as needed.
- Add the pumpkin, milk, vanilla and bourbon if using. Mix on low to combine. The mixture will look a but lumpy but it will come together with the dry ingredients.
- Add all dry ingredients, except chocolate chips, and mix until smooth. Stir in the chocolate chips.
- Spread batter evenly into the prepared loaf pan.
- Bake for 55-65 minutes or until a toothpick or knife inserted into the center comes out clean.
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