Pumpkin-Chocolate Chip Bread

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READY IN: 50mins
Recipe by periwinklejenn

A pumpkin quick bread with a hint of chocolate. The batter can also make muffins (baking instructions included). For a healthier bread, substitute whole wheat flour for some or all of the AP flour. Adjust amount of flour according to the moisture content of your pumpkin. Yields 12 muffins, 3 small loaves, or 1 large loaf.

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F.
  2. Cream the butter and sugar. Mix in pumpkin and eggs, until creamy and well combined.
  3. In a small bowl, combine chocolate chips with 1/4 cup of flour and set aside.
  4. In a separate bowl, combine baking powder, salt, spices, and 2 3/4 cup flour. Mix dry mixture into the wet ingredients; then add up to another cup of flour in order to achieve the proper consistency (moist, but thick enough to stand a spoon in). Stir in chocolate chips.
  5. Pour or spoon the batter into greased muffin tins or bread pans. Bake on the center rack until a toothpick poked into the center comes out dry.
  6. Baking times: Muffins 20-25 minutes, Small loaves 25-30 minutes, Full-sized loaves 50 minutes-1 hour.

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