Easy Moist Pumpkin Bread 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!
Ingredients
- 1 ½ sticks unsalted butter (softened)
- 1 cup white sugar
- 1 cup light brown sugar
- 2 large eggs
- 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 oz dark chocolate chips
Instructions
- 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, cinnamon, and nutmeg).
- 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 the bread to cool for a few minutes in the pan before removing the loaves.
Tried this recipe?Let me know how it was!