Chocolate Chip Pumpkin Quick Bread: An easy bread spiced with real pumpkin and spices and sweetened with brown sugar and chocolate chips.
Print Recipe

Chocolate Chip Pumpkin Quick Bread

An easy bread spiced with real pumpkin and spices and sweetened with brown sugar and chocolate chips.
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Servings: 1 loaf
Author: freshaprilflours.com

Ingredients

  • 1 and 3/4 cups all purpose flour
  • 1 and ½ teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon salt
  • cup packed brown sugar
  • ½ cup unsalted butter melted
  • 2 large eggs
  • 1 cup pumpkin puree
  • cup milk any
  • 1 and ½ teaspoons vanilla extract
  • 2/3 cup chocolate chips

Instructions

  • Preheat oven to 350ºF. Spray a loaf pan (9" x 5") with non-stick spray. Set aside.
  • In a large bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt. Set aside.
  • In a medium size bowl, whisk together the brown sugar and butter until no sugar lumps remain. Add the eggs, pumpkin, milk, and vanilla and whisk until smooth. Pour the wet ingredients into the dry ingredients and stir gently until just combined. Add the chocolate chips and stir to disperse evenly.
  • Pour the bread into the prepared loaf pan and bake for 55-60 minutes, or until a toothpick inserted in the center comes out mostly clean. Tent foil over the top of the loaf pan halfway through the baking time to prevent too much browning. Allow bread to cool completely in the loaf pan on a wire cooling rack before serving. Leftovers stay fresh at room temperature up to 4 days or in the refrigerator up to 1 week. Loaf may be frozen, up to 3 months. Wrap tightly in plastic wrap and foil before freezing. Thaw overnight in refrigerator.