Easy Moist Pumpkin Bread Recipe With Chocolate Chips
Wanted: A delicious, make ahead bread that can be served just as easily on Thanksgiving morning as it can for Thanksgiving dessert. This easy, moist, pumpkin chocolate chip bread is IT!
You know the drill – for weeks you worry about the Thanksgiving meal. Turkey: check. Sides: check. Pies: check. But when you finally hit the snooze button for the last time on Thursday morning, panic sets in as you realize that you have planned absolutely nothing for breakfast.
Let’s be real – Thanksgiving dinner is definitely the star today. But still, it’s nice to have something sort of special to start this day off right, especially if you have guests in town. And, on a day like today, where you’ll be using every last gadget, oven and resource your kitchen has to offer, it has to be easy.
Enter this easy pumpkin chocolate chip bread recipe. Easy to whip up, even the night before, and totally starts setting the mood for Thanksgiving dinner with that delicious warm pumpkiny taste. And, did I mention, this sweet bread can also double as a dessert after the big meal if you wish? Seriously – the best pumpkin bread recipe ever!!
This pumpkin bread is a basic quick bread recipe that requires minimal prep work and cooks in about an hour. Given that we’ll be consuming far too many calories today already, we’re eating it plain, but hey, you only live once, so if you want to dress it up with a light sugary glaze, go for it. It’s delicious that way too. The dark chocolate chips add an extra decadent layer to this bread and pairs great with the pumpkin.
So, there you go. Make this the night before, pair it with a pot of coffee, and Thanksgiving breakfast becomes one less headache you need to worry about. Check!
Easy Moist Pumpkin Bread Recipe With Chocolate Chips (Makes 2 loaves)
1 ½ Sticks unsalted butter (softened)
1 Cup white sugar
1 Cup light brown sugar
2 Large eggs
1 15 oz can pumpkin puree
1 Teaspoon vanilla
½ Cup milk
2 ¾ Cups all-purpose flour
½ Teaspoon salt
1 Teaspoon baking soda
½ Teaspoon baking powder
1 Teaspoon ground cloves
1 Teaspoon ground cinnamon
1 Teaspoon ground nutmeg
8 Ounces dark chocolate chips
Preheat the oven to 350 degrees F and grease 2 9x5 loaf pans.
Cream your sugar and butter together with a hand mixer until well combined.
Add the eggs, pumpkin, vanilla and milk to the butter/sugar mixer and continue mixing until combined.
In a separate, large bowl, mix the dry ingredients together (flour, salt, baking soda, baking powder, cloves, and cinnamon).
Slowly, add the dry ingredients to the wet ingredients and stir until just combined.
Fold the chocolate chips into the batter.
Pour the batter into the prepared loaf pans and bake at 350 degrees for about an hour, or until a toothpick inserted into the center comes out clean.
Allow to cool for a few minutes in the pan before removing the loaves.