Are you ready for me to pumpkin ALLTHETHINGS?!
Because pumpkin season is in full swing, I have a week’s worth of pumpkin recipes for you guys this week. And this Chocolate Chip Pumpkin Bread is starting us off right.
I’ve already told you about how I’m the worst packer. Well now I’m officially the worst unpacker because I’ve been back from a Seattle conference trip for almost a week and I still have yet to unpack.
My suitcase is just lying open and unwanted in the living room and has remained untouched for days. In it, contents of swag, a couple pairs of shoes, receipts piled up everywhere and conference materials strewn about.
But when I walk by it, I just can’t muster up the desire to unpack it. I just walk by it and shoot resentful daggers at it from my eyeballs because unpacking is like, the worst chore ever. Aside from emptying the dishwasher. And putting away laundry. And dusting. And every other chore because let’s face it, I’m no Cinderella.
And at this point the suitcase has become like a focal point in our living room. I imagine it’d look great with a pile of pumpkins surrounding it for Halloween, and come Christmastime, it’d look lovely draped in a half-assed pile of colorful Christmas lights.
Just kidding. Kind of.
Anyway, instead of cleaning up my suitcase I have made this Pumpkin Bread and I have to say, making pumpkin bread was much better. This bread is moist, super soft, plush and has amazing texture. Plus, it’s a cinch to make and even easier to eat. You don’t wanna miss this!
*from my pumpkin bread recipe
Chocolate Chip Pumpkin Bread
- 1/2 cup (1 stick) butter softened
- 1 cup dark brown sugar
- 1 cup pumpkin puree pure pumpkin, not pumpkin pie filling
- 2 eggs
- 2 tsp ground cinnamon
- 1 heaping tsp pumpkin pie spice
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1½ cups all-purpose flour
- 1 cup semi-sweet chocolate chips
- Preheat oven to 350 degrees F. Liberally grease an 8-or-9" loaf pan with cooking spray and set aside.
- Meanwhile, in a large bowl combine all of the bread ingredients except for the chocolate chips and stir until just barely combined. Gently fold in the chocolate chips. Do not overmix as this will lead to tough bread. Spread into the prepared baking pan.
- Bake for approx. 40-50 minutes or until a toothpick inserted near the center comes out clean or with moist crumbs. Cool completely in the pan before inverting onto a wire rack to slice and serve.
Tender, moist, packed with pumpkin flavor and studded with sweet chocolate chips, this super fluffy bread will soon become a family favorite in your house! Spread it with butter, toast it up, or top with Nutella for an extra indulgent treat. Either way, make this bread happen, please?
Have a super sweet day!
Yes!! I want all the things pumpkins starting with this bread!!
Jessica @ Sweetest Menu says
Oooh look how soft and moist that bread is! It looks wonderful!!
Thanks so much Jessica!
Gail Smith says
Scrumptious! My son made French toast out of his share. The same recipe makes terrific muffins, too!
This would be AWESOME French toast bread. Thanks for the tip, Gail! xoxo!
Julie @ Julie's Eats & Treats says
I literally never unpack my suitcase all summer that I take to the cabin on the weekends. I just shove it in my closet, throw a few new items in and grab it again 🙂 Love that you are going to pumpkin all the this. This bread is a terrific way to start!
Haha thanks Julie!
Rachel @ Bakerita says
I definitely approve of making pumpkin bread instead of unpacking!! This looks so delicious…I’m all about pumpkin in everyyything right now.
You and me both, girl! Love this bread (and pumpkin) so much!
You crack me up, Haley! I’m no Cinderella either! But I guess I’d wash a few pans to get a loaf or two or three of your marvelous pumpkin bread into my paws 🙂
Haha thanks a bunch Liz!
Laura @ Laura's Culinary Adventures says
The longer you procrastinate unpacking, the longer you can relive your trip 🙂
You’re so right!
Hi there, I have tried several times to enter my email and get your recipes delivered right to my email. It doesn’t seem to work. I’ve tried several times. Can you help me?
Carla, try inputting your email into the pink bar at the very top of the home page. That should work. Thanks!
Sherri Boekweg says
I followed the recipe and expected the bread to turn out the color it is in the picture, but instead it was quite dark — looked more like chocolate bread than pumpkin. There was no pumpkin color at all. Maybe it’s because of all the brown sugar and spices. But did you really put all of the spices in the pumpkin bread in the pictures? What brand of pumpkin did you use? I wish mine had turned out better. I was disappointed. However, I do like the amount of chocolate chips in the recipe.
Hi Sherri, perhaps you used dark brown sugar? I used Libby’s pumpkin brand.
Sherri Boekweg says
I used light brown sugar. Maybe next time I’ll use the Libby brand of pumpkin. It still tasted good. I love all the chocolate chips. In fact, I have really been enjoying the bread warmed up in the microwave so the chocolate chips are melted.
The gooey chocolate chips sound fantastic!
I love this recipe made as muffins! The only issue I have is the butter stays chunky when blended together. Does anyone experience this? It doesn’t affect the taste but just makes the muffin liners greasy.