Pumpkin Chocolate Chip Bread

1 loaf
1 hr 15 min

Pumpkin Chocolate Chip Bread. 🎃I have a pretty good stock of Trader Joe’s pumpkin puree goin’ on right now so I have moved out of hoarding mode into let’s actually use this stuff mode. Trader Joe’s has my favorite pumpkin puree but it is seasonal so that’s why I stock up! The extra egg yolk makes the bread a little bit richer and more tender. I always use Ghirardelli bittersweet chocolate chips. Trust me on this. It absolutely makes a difference. I bet you don’t make it past 5 minutes of cooling before you cut into this delish Pumpkin Chocolate Chip Bread!

Pumpkin Chocolate Chip Bread

Recipe details

  • 1  loaf
  • Prep time: 15 Minutes Cook time: 1 Hours Total time: 1 hr 15 min
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Ingredients


  • 1 ½ cups flour
  • ½ teaspoon salt
  • ¾ teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon cinnamon
  • ½ cup unsalted butter at room temperature
  • ¾ cup brown sugar
  • ½ cup granulated sugar
  • 2 eggs + 1 egg yolk, at room temperature
  • 1 cup pumpkin puree
  • 1 cup bittersweet chocolate chips, reserving ¼ cup for the top

Instructions


Preheat oven to 350ºF. Grease a 9x5-inch loaf pan.
Line with parchment paper.
In as medium bowl, whisk together the flour, salt, baking soda, baking powder, pumpkin pie spice and cinnamon.
In the bowl of an electric mixer, cream butter and sugars on medium speed for between 3-5 minutes. Add eggs and yolk one at a time until blended.
Add the flour mixture and the pumpkin puree alternately, starting and ending with the flour. Fold in ¾ cup of the chocolate chips.
Transfer to the loaf pan. Top with the remaining chocolate chips and bake for 55 minutes-1 hour or until a wood skewer comes out with crumbs still attached.
Let cool in pan for 5 minutes. Transfer to cooking rack. Serve warm!

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