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Laughing Spatula / Recipe Index / Bread / Pumpkin Chocolate Chip Bread

Pumpkin Chocolate Chip Bread

By Kathi & Rachel

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Pumpkin Chocolate Chip Bread! – Who knew chocolate and pumpkin was a thing…and that it is so good!

Pumpkin Bread with Chocolate Chips

Not gonna lie, the whole pumpkin recipe thing has been a little over done.  I don’t buy into much of it, but I had a can of pumpkin puree that was sitting in the pantry calling my name.  Cooookkkkk meeee! My pantry talks…it’s kinda cute.

This Pumpkin Bread with Chocolate Chips would make the perfect hostess gift.

And no, a ‘Hostess (or host for that matter), Gift is not old fashioned.  Please tell me you never go to someone’s house as a guest, empty handed…

Pumpkin Bread with Chocolate Chips

Pumpkin and chocolate?  Yup, I’m a believer!  With the addition of pumpkin pie spice blend this not too sweet bread was over the top!

I sprinkled it with a little bit of raw sugar to give it an extra crunchy topping. Like a lot of the stuff we make around here, we share.  We have to, it’s just too much food around here if we don’t.  This was a huge hit with our friendly taste testers!

We also love to make and share this Easy Pumpkin Sheet Cake recipe with cream cheese maple frosting!  (you can cheat and buy the frosting at the store and add the maple syrup).

And this Pumpkin Cream Cheese French Toast Casserole with chunks of cream cheese running through it!  This make ahead casserole is really special!

To Pumpkin that calls my name!

Clink!

Kathi

Pumpkin Chocolate Chip Bread
5 from 1 vote
Print Pin Recipe  Comment
Prep Time
10 mins
Cook Time
50 mins
Total Time
1 hr
 

Pumpkin and Chocolate are a flavor bomb in this easy to make bread!  

Course: bread, Breakfast, Dessert, holiday
Cuisine: American
Servings: 10 slices
: 408 kcal
: Kathi & Rachel
Ingredients
  • 1 3/4 cup all purpose flour
  • 1 teaspoon baking soda
  • 1 tablespoon pumpkin pie spice blend
  • 1 teaspoon salt
  • 2 eggs
  • 1/2 cup white granulated sugar
  • 3/4 cup dark brown sugar
  • 1 1/2 cups pumpkin puree 100% pumpkin not pumpkin pie filling
  • 1/2 cup vegetable oil
  • 1/4 cup milk
  • 1 cup semi sweet chocolate chips
  • 2 tablespoons sugar in the raw or Turbinado sugar to sprinkle on top optional
Instructions
  1. Preheat oven to 350 degrees and spray a loaf pan, 9 x 5, with non stick spray.

  2. In a large mixing bowl, combine eggs, white and brown sugar, pumpkin puree, vegetable oil and milk with an electric mixer or by hand with a whisk.

  3. In separate bowl combine flour, baking soda, pumpkin pie spice and salt.   

  4. Add dry ingredients to wet ingredients.  Mix until just blended being careful to not over mix the batter.  Over mixing can prevent the loaf from rising to its full potential!).

  5. Add all but a small handful of the chocolate chips and combine gently.  Sprinkle remaining chips on top of bread followed by the Turbinado sugar (optional).

  6. Pour into prepared loaf pan and bake for about 50-60 minutes or until a toothpick inserted in the middle comes out clean.

  7. Cool before removing from pan.

Recipe Notes

This also makes great muffins!  Bake for about 20 minutes at the same oven temp.

Because this bread is so moist it freezes really well too!

Nutrition Facts
Pumpkin Chocolate Chip Bread
Amount Per Serving
Calories 408 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 13g65%
Cholesterol 34mg11%
Sodium 365mg15%
Potassium 243mg7%
Carbohydrates 55g18%
Fiber 3g12%
Sugar 34g38%
Protein 5g10%
Vitamin A 5785IU116%
Vitamin C 1.6mg2%
Calcium 50mg5%
Iron 2.9mg16%
* Percent Daily Values are based on a 2000 calorie diet.

 

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Filed Under: Bread

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Comments

  1. Laura says

    October 31, 2019 at 8:29 am

    Can i use only brown sugar instead of both and use applesauce in place of oil> My daughter is a diabetic and cannot eat sugary stuff. I would have to cut the chips down to 1/;2 cup too; or would that change it too much? It is very hard to make stuff that she can eat.

    Reply
    • LaughingSpatula.com says

      October 31, 2019 at 8:39 am

      Hi Laura! I have not tried the recipe with those substitutions (always need to say that :). But in my opinion , yes. You should be able to do that just fine. You could probably cut the sugar back by 1/3 as well without missing it.

      Reply

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