I don’t make a lot of stuff with pumpkin. It’s not that I don’t like it – I like pumpkin a lot actually – it’s just not something that I choose to cook or bake with that often. The only two recipes I have here that use pumpkin are these Thanksgiving muffins and this AMAZING pumpkin cobbler. Last weekend I found a link to a recipe for chocolate chip pumpkin bread and knew immediately that I had to make it. I’ve never made pumpkin bread, but y’all all know how much I absolutely love bread of any kind, so of course I had to make this.
This quick bread is outstanding and takes no time to mix up. It’s very moist and just sweet enough. I made it a little more wholesome by using some white-wheat flour, but I think it could be made with all white-wheat flour or a combination of whole wheat and all-purpose flours. I used a 9×5 loaf pan and also made 4 muffins. I think you could put all the batter into the loaf pan, but you’ll need to increase the bake time and watch to make sure the top doesn’t get too brown.
If you’re looking for a fall breakfast treat, look no further than this chocolate chip pumpkin bread! Really, you need to make this. I just dropped a chocolate chip on my computer because I couldn’t stand to write about this bread and not eat any!
Chocolate Chip Pumpkin Bread
Print this recipe!
1 cup all purpose flour
3/4 cup white wheat flour
1/2 tablespoon cinnamon
1 teaspoon nutmeg
1 teaspoon baking soda
3/4 teaspoon salt
1 1/2 cups sugar
1/2 of a 15 oz can of pure pumpkin (NOT pumpkin pie filling)
1/2 cup vegetable or canola oil
1/3 cup water
1/2 teaspoon vanilla
1/2 semi-sweet chocolate chips
Preheat oven to 350º and grease a 9×5 loaf pan and 4 wells in a muffin tin with cooking spray, butter or oil.
In a small bowl mix the flours, cinnamon, nutmeg, baking soda, and salt. Set aside.
Add sugar, pumpkin, oil, water, and vanilla to a large bowl. Mix with a stand or hand mixer until combined. Add eggs, one at a time, and mix well. Slowly mix in the dry ingredients and stir until just combined. Stir in chocolate chips by hand.
Divide batter evenly among loaf pan and 4 wells in a muffin tin. Each should be about half full. Bake muffins for 15-20 minutes or until a toothpick comes out clean and they bounce back slightly when touched. Bake the loaf another 35-45 minutes, or until tester comes out clean. You may need to shield the top of the bread with foil to keep it from over browning during the last 10 minutes of the bake time.
Cool in pans on wire racks for 20 minutes then loose with a knife before turning out onto rack. Let loaf cool completely before slicing.
Adapted from Two Peas and Their Pod