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chocolate chip pumpkin bread

Chocolate Chip Pumpkin Bread

Mindy Johnson
The perfect pumpkin bread loaded with chocolate chips.
5 from 1 vote
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Prep Time 10 mins
Cook Time 1 hr
Total Time 1 hr 10 mins
Course Breakfast, Dessert
Cuisine American
Servings 10

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.

Nutrition

Calories: 252kcal | Carbohydrates: 46g | Protein: 5g | Fat: 6g | Saturated Fat: 3g | Monounsaturated Fat: 0.4g | Cholesterol: 7mg | Sodium: 30mg | Potassium: 15mg | Fiber: 1.6g | Sugar: 26g
This information comes from online calculators and these figures are only estimates.
Keywords bread, chocolate chip pumpkin bread, mint chocolate chip, mint chocolate chip cake, pumpkin, quick bread
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