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Pumpkin Chocolate Chip Bread
by
Whisked Away
(IC: instagram)
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
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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Published October 31st, 2021 12:30 PM
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