Pumpkin Chocolate Chip Bread

Neil says this recipe is one of my top three desserts of all time. That’s high praise coming from a guy that doesn’t really like desserts. Back in 2015, we did a sponsored post in collaboration with Cuisinart and featured a recipe that makes two mini loaves of pumpkin chocolate chip bread. They’re delicious and adorable but most of the time I don’t want two loaves. I researched pumpkin bread recipes and realized almost every recipe on the internet make TWO loaves! I don’t want two loaves. I want one loaf. I also don’t want 1/4 of a can of leftover pumpkin puree sitting in the fridge this holiday season next to an opened half-used bag of chocolate chips. So, I created my own recipe that solves all of those problems. ONE loaf! A whole can of pumpkin! And yes… A WHOLE BAG OF CHOCOLATE CHIPS.

Now don’t freak out. This bread needs to bake for 90 minutes. Yes, you read that correctly (I said don’t freak out). It’s worth the wait.

I like using a disposable loaf pan for this bread. Easy to deliver to someone as a gift, bring to a holiday event, or you can just cover it with foil and the bread will stay good for several days.

Look at all those chocolate chips!! We used semi-sweet chocolate for this recipe, but I’d be interested to hear how milk or dark tastes. Another thing I like about this recipe is that we only used cinnamon. No clove, no nutmeg, just kept it simple and it was delicious.

I hope you enjoy this easy peasy holiday bread recipe! If you try it, we’d love to hear how it turns out!

Pumpkin Chocolate Chip Bread:

Prep Time: 15 min. Cook Time: 90 min. Cool Time: 30 min.

Ingredients:

2 eggs

1/2 cup vegetable oil

1 1/2 cups sugar

15-oz. can pumpkin puree

1 tablespoon vanilla extract

2 cups flour

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon kosher salt

2 tablespoons ground cinnamon

12-oz. bag semi-sweet chocolate chips

Preparation:

Preheat oven to 350°. Butter and flour a disposable foil 9″ x 5″ loaf pan and set aside.

In the bowl of an electric mixer, whisk together the first five ingredients (eggs, oil, sugar, pumpkin, vanilla) until smooth. In a separate medium bowl, combine the next five ingredients (flour, baking soda, baking powder, salt, cinnamon).

Add 1/2 of the dry mixture to the wet mixture and turn electric mixer on low to combine. Then, add the remaining 1/2 of the dry mixture and mix again, scraping the bowl of the mixer with a spatula if needed.

Fold in chocolate chips with a spatula.

Pour batter evenly in the loaf pan. Place loaf pan in the oven and place another baking sheet on the rack below, just in case your batter spills. Ours didn’t, but I don’t want your oven to be a mess if that happens. Bake for 90 minutes or until a knife inserted in the middle of the loaf comes out with only melted chocolate chips (no batter). Cool for at least 30 minutes in the pan. Serve warm.