Description

This Pumpkin Chocolate Chip Bread is a moist, flavorful quick bread perfect for fall or anytime you crave a comforting treat. Combining the warm spices of cinnamon and cloves with the sweetness of chocolate chips and the natural richness of pumpkin, this bread offers a delicious balance of flavors. It’s easy to prepare, bakes in under an hour, and makes great mini loaves for gifting or snacking.

Ingredients

Wet Ingredients

2 cups granulated sugar
1/2 cup butter, softened
3 large eggs
2 teaspoons vanilla bean paste
15 ounces canned pumpkin
1/2 cup milk

Dry Ingredients

2 3/4 cups all-purpose flour
1/2 teaspoon baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
3/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves

Add-ins

12 ounce package chocolate chips

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Instructions

Prepare pans: Preheat your oven to 350 degrees F. Line the bottom of two 8.5 x 4.5 inch loaf pans with parchment paper and spray all over with cooking spray to ensure easy release after baking.
Mix wet ingredients: In a large mixing bowl, combine the granulated sugar and softened butter. Using an electric mixer, beat until the mixture is well combined and creamed. Add the eggs, canned pumpkin, and vanilla bean paste, mixing thoroughly to form an even batter.
Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and ground cloves to evenly distribute the leavening and spices.
Incorporate dry and wet ingredients: Alternately add the flour mixture and milk to the pumpkin batter, beginning and ending with the flour mixture. Gently fold in the chocolate chips at the end to ensure they are evenly distributed without overmixing.
Bake the bread: Pour the batter evenly into the prepared loaf pans. Bake in the preheated oven at 350 degrees F for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean. Allow the bread to cool in the pans for a few minutes before inverting onto wire racks to cool completely.
For mini loaves: If using mini loaf pans, bake for approximately 25 to 35 minutes, checking doneness with a toothpick.

Notes

Be sure not to overmix the batter once the flour is added to maintain a tender crumb.
You can substitute vanilla extract if vanilla bean paste is unavailable.
For even distribution, fold in chocolate chips gently but thoroughly.
Loaf pans can be substituted with mini loaf pans; adjust baking time accordingly.
Make sure to line pans and spray well to prevent sticking.