I’m not into seasonal decorations—much to my daughters’ disappointment. I can barely get my act together to do basic cleaning and household errands, let alone think about decorating. But if my kids want some sort of special, seasonal treat, I make an effort to give them something they like. So, when my daughter, Sofia, wanted something Halloween-ish, I knew what I would be doing with my Sunday night…make Pumpkin Chocolate Chip Bread.

Pumpkin Chocolate Chip Bread Main Ingredients

Canned pumpkin
Pumpkin spices
Chocolate chips

Pumpkin Chocolate Chip Bread is a basic recipe that looks and smells fantastic with all the cinnamon, cloves, and nutmeg that go into it.

Start by mixing in all the wet ingredients: canned pumpkin, eggs, butter, and sugar. Then, in another bowl, mix the dry ingredients: flour, salt, baking soda.

The chocolate chips make this a really decadent bread.

What I like about this recipe is that the pumpkin makes it dense and almost chewy. Halloween is a few days away, and though we don’t have a single decoration up yet, I think this recipe earned me a little reprieve.

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Pumpkin Chocolate Chip Bread

Lightly sweetened bread takes a seasonal turn when adding canned pumpkin and pumpkin spices, making for a delicious fall treat.

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Prep Time: 10

Cook Time: 1

Total Time: 1 10

Servings: loaves

Author: Four to Cook For

Equipment

(2) 9" x 5" loaf pans

Ingredients

2 cups sugar
1/2 cup butter, softened
15 ounce canned pumpkin
2 3/4 cup all-purpose, unbleached flour
1/4 teaspoon baking powder, plus 1/8 more
1/2 teaspoon baking soda
1 teaspoon salt
3/4 teaspoon cinnamon
1/4 teaspoon cloves
1/4 teaspoon nutmeg
1/2 tablespoon vanilla extract
12 ounces semi-sweet chocolate chips

Instructions

Turn oven on to 350 degrees Fahrenheit.
Spray oil into two 9x5 loaf pans. Set aside.
Cream together sugar and butter in a large bowl. Add eggs and mix well. Add pumpkin and mix again.
In a separate bowl, mix flour, baking powder, baking soda, salt, and the spices.
Alternating, add flour-spice blend, milk, and vanilla to pumpkin mixture.
Fold in chocolate chips.
Pour batter into the loaf pans.
Bake in oven about 55 minutes or until a toothpick inserted comes out clean.
Cool on wire racks before slicing and serving.

Notes

Can use 4 mini loaf pans, too (5.5 x 3 inch). If so, check at 30 minutes and thereafter regularly every 5 minutes until they are done.

Tried this recipe?Leave a comment below or tag @fourtocookfor and hashtag #fourtocookfor on Instagram.

Recipe adapted from Tastes Better from Scratch.

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