A little sweet and a little spicy, this pumpkin bread is the perfect combination of both. It’s a taste of fall with a sprinkling of chocolate chips to take it to the next level!
Delicious pumpkin bread with just the right balance of spice and dotted with chocolate chips. It is a fun fall treat that is sure to be a family favorite at your house like it is at ours. Served for breakfast, at tea time or a simple dessert it is great any time of day!
Hasn’t pumpkin week been delicious so far? Have you had a chance to click around and check out some of the recipes?
I just love the change of season (unless that change is into winter!) I love how after wanting to hibernate for months, all of the sudden things get warm and green in the spring. I love all of the fresh fruits and veggies.
But by the time mid-September comes around there is always a part of me that is ready to move on. By then the novelty of shorts has left and the feeling of taking a steam bath every time you open the door has worn on your last nerve.
Those tomatoes that we were anxiously awaiting in the first weeks of July have turned into more of a chore than a treasure. That’s when it happens.
Mother Nature sees our frustration and gives us those first few cooler day. A sign that fall is coming and it is time to break out the soup pots, casserole dishes and of course the PUMPKIN! Woohoo!
For as long as I can remember, my mom made pumpkin bread with chocolate chips. It has always been a favorite in our family. It is like a taste of childhood and a harbinger of fall all in one bite.
Of course it doesn’t have to be fall in order to enjoy a slice. A nice slice would be good any time of year. Luckily this recipe makes 2 loaves. With a family as big as ours, we never had an issue eating both loaves in no time at all.
But not every family has 8 hungry mouths hanging around. So you can keep one and give the other away. You can also freeze a loaf for eating later if you’d rather.
- 3 cups flour
- 1 tsp baking soda
- 1 tsp salt
- 2 tsp cinnamon
- 1/4 tsp cloves
- 1/4 tsp nutmeg
- 4 eggs
- 2 cups sugar
- 15 oz can pumpkin
- 1 1/4 cup oil
- 1 1/2 cup chocolate chips (I used mini semi-sweet)
- Preheat oven to 350° F and spray 2 loaf pans.
- In a medium bowl, whisk together flour, baking soda, salt and spices until they are well mixed and any lumps are gone.
- In a large bowl, mix together eggs, sugar, pumpkin and oil. Stir in dry ingredients until just incorporated, then stir in the chocolate chips.
- Divide batter among the two prepared pans and bake for 60-70 minutes or until a toothpick tests clean.
- Cool for 10 minutes and then turn out of the pan. Finish cooling on a wire rack.
Amount Per Serving: Calories: 293Total Fat: 16gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 31mgSodium: 163mgCarbohydrates: 37gFiber: 1gSugar: 23gProtein: 3g
All nutritional information is estimated and will depend on the exact ingredients you use.
Chocolate Chip Pumpkin Mug Cake from The Bitter Side of Sweet.
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Pumpkin Donuts from Palatable Pastime