Pumpkin Chocolate Chip Bread

One of my favorite things to make in the Fall are pumpkin chocolate chip muffins. Ever since I was introduced to these amazing muffins during my days as a Claim Jumper server 15 years ago, I have been recreating the recipe.

Sometimes we get busy as moms and we just don’t have time to take the extra step to pour the batter into cupcake wrappers. That’s why today I thought we would turn it into bread. You have to cook the bread much longer than the muffins but it is so easy to whip up the batter, pour it in one pan and let the oven do the extra work.

NOTE: The nuts are optional in this bread. I leave them out because the kids don’t like them. The glaze is also optional and I don’t really think it is needed.

Ingredients:

BREAD:

1/2 cup butter, softened

1 cup granulated sugar

2 eggs

1 cup canned pumpkin (not pumpkin pie mix)

2 cups Gold Medal® all-purpose flour

1 teaspoon baking soda

1 teaspoon ground cinnamon

1 teaspoon pumpkin pie spice

1/2 cup miniature semisweet chocolate chips

1/4 cup chopped walnuts (optional)

GLAZE:

1/2 cup powdered sugar

2 to 3 teaspoons milk or whipping cream

Preparation:

1. Heat oven to 350°F. Grease bottom only of 9×5-inch loaf pan with shortening or cooking spray.

2. In large bowl, mix butter, granulated sugar, eggs and pumpkin with wire whisk. Stir in flour, baking soda, cinnamon and pumpkin pie spice. Stir in chocolate chips and walnuts. Spread in pan.

3. Bake 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 2 hours.

4. If you decide to add the glaze: In small bowl, stir powdered sugar and milk until smooth and thin enough to drizzle. Drizzle over loaf. Let glaze set up before slicing, about 30 minutes.

Pumpkin Chocolate Chip Bread

Skinny Not Skinny

Print Recipe Pin Recipe

Prep Time 10 mins

Cook Time 55 mins

Total Time 1 hr 5 mins

Course Bread

Ingredients

  

• BREAD:
• 1/2 cup butter softened
• 1 cup granulated sugar
• 2 eggs
• 1 cup canned pumpkin not pumpkin pie mix
• 2 cups Gold Medal® all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon pumpkin pie spice
• 1/2 cup miniature semisweet chocolate chips
• 1/4 cup chopped walnuts optional
• GLAZE:
• 1/2 cup powdered sugar
• 2 to 3 teaspoons milk or whipping cream

Instructions

 

• Heat oven to 350°F. Grease bottom only of 9×5-inch loaf pan with shortening or cooking spray.
• In large bowl, mix butter, granulated sugar, eggs and pumpkin with wire whisk. Stir in flour, baking soda, cinnamon and pumpkin pie spice. Stir in chocolate chips and walnuts. Spread in pan.
• Bake 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 2 hours.
• If you decide to add the glaze: In small bowl, stir powdered sugar and milk until smooth and thin enough to drizzle. Drizzle over loaf. Let glaze set up before slicing, about 30 minutes.

Recipe from Betty Crocker.