The Best-Ever Pumpkin Bread with Chocolate Chips

Every year around this time there is something that my whole family eagerly looks forward to:  the special delivery from a dear friend and neighbor of the Best-Ever Pumpkin Bread with Chocolate Chips!

We have known Anne, our thoughtful and caring neighbor, since we moved into this neighborhood 13 years ago.  Every year–without fail–she makes a batch of these delicious pumpkin breads with chocolate chips and she delivers them (or mails them) to a long list of grateful recipients near and far.  Not only she makes one for us, but she has been making one for each of our three children, once they left home for college and beyond.  Each one of these breads is wrapped with care and always addressed with a handwritten note from Anne.  What a treat!

This week, I am sharing the recipe for what I think is truly the best ever pumpkin bread with chocolate chips.  Over the years Anne has mentioned that she was using an old recipe from the Joy of Cooking cookbook which she had slightly tweaked to replace the nuts and dried fruit with loads of mini chocolate chips.  The kids (and adults) love the change.

The ingredients for the

 Best-Ever Pumpkin Bread with Chocolate Chips

The recipe for this delicious bread calls for staple ingredients that you most probably have in your pantry and refrigerator:  flour, eggs, milk, sugar, butter, cinnamon, cloves, and chocolate chips.  If, in anticipation for Thanksgiving, you also happen to have on hand some pumpkin (cooked or canned), then you are all set to make this moist, sweet bread this weekend!  I know it will become one of your favorite fall recipes, just as it has become one of ours!

5.0 from 1 reviews

The Best-Ever Pumpkin Bread with Chocolate Chips

 

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Prep time

15 mins

Cook time

1 hour

Total time

1 hour 15 mins

 

A delicious and easy to make fall treat that you can enjoy with your breakfast and your afternoon break all week long!

Author: Marilena Leavitt

Recipe type: Bread/Brunch

Cuisine: American

Serves: 1 loaf

Ingredients

• 1¾ cups all-purpose flour
• ¼ tsp. double-acting baking powder
• 1 tsp. baking soda
• 1 tsp. salt
• ½ tsp. ground cinnamon
• ¼ tsp. ground cloves
• ⅓ cup milk
• ½ tsp. vanilla extract
• 1⅓ cups granulated sugar
• ⅓ cup butter, softened
• 2 eggs
• 1 cup cooked or canned pumpkin
• ¾ to 1 cup of mini chocolate chips

Instructions

1. Preheat oven to 350ºF and grease a 9” x 5” loaf pan.
2. Sift together the flour, baking powder, baking soda, salt, cinnamon, and cloves and set them aside.
3. Stir the vanilla extract into the milk and set aside.
4. In a large bowl, beat the sugar, butter, and eggs until they are light and fluffy. Add the pumpkin to this mixture.
5. In three stages, add the sifted dry ingredients alternately with the milk to the pumpkin mixture, beating after each addition, until just blended. Be careful not to overbeat between each addition.
6. Stir in the chocolate chips then pour the mixture into your prepared loaf pan.
7. Bake for about 1 hour, or, until the bread tests done.

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