Pumpkin Chocolate Chip Bread

I have a weakness, and its name is pumpkin.

Not even kidding, the pumpkin craze has kicked in. I suddenly want pumpkin everything- pancakes, muffins, bread, oatmeal… you name it, it needs pumpkin.

Aldi had better watch out, because I’m about to stock up on canned pumpkin.

One of the worst (best) offenders right now is this Pumpkin Chocolate Chip Bread. I had intentions of freezing it, but let’s be honest- not all of it made it into the freezer. If it has pumpkin and chocolate chips, it’s for me.

What goes good in Pumpkin Bread?

The cool thing about quick breads is that you really can’t mess it up with the mix-ins. Here are some ideas:

• Walnuts
• Chocolate chips
• Cranberries
• Flaxseed (I use ground)

If you’re looking for some delicious toppings, I’ve got you covered there, too:

• Cream cheese (Pumpkin cream cheese is BOMB)
• Peanut butter or your favorite nut/seed butter
• Butter
• Apple/pumpkin butter

How long does Pumpkin Bread last?

If you keep this bread in an airtight container, here’s how long it’ll stay fresh:

• On the counter: 2-3 days
• In the fridge: 5-7 days
• In the freezer: Up to 3 months

Absolutely!

The best way to freeze this Pumpkin Bread is to slice it and lay the slices flat on a baking sheet lined with parchment paper.

Once they’re completely frozen, transfer them to a labeled gallon-size freezer bag.

In a medium bowl, add the dry ingredients and stir to combine.

In a large bowl, add the wet ingredients and stir to combine.

I accidentally added the chocolate chips here- it didn’t hurt anything, though!

Pour the dry ingredients into the wet and stir to combine. Pour into a greased 9×5 bread pan.

Bake at 350 degrees for 50-55 minutes until a toothpick comes out clean.

Let the bread sit for 15 minutes before transferring to a cooling rack to cool completely.

Slice into 8-10 slices and enjoy!

So you want some extra pumpkin recipes? I’ve got your back! Here are some of my favorites:

• Soft and Fluffy Pumpkin Muffins
• Pumpkin Pancakes
• Pumpkin Chocolate Chip Scones
• Pumpkin French Toast
• Pumpkin Oat Chocolate Chip Muffins

– 4 Weeks to Fill Your Freezer Week 1- Breakfast