Sure, you’ve heard of Pumpkin Chocolate Chip Muffins but have have heard of 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.
It’s the most amazing, easy-to-make (next to the Quick Amish Bread, that is!) bread that is perfect for fall and the holiday season!
PUMPKIN IS THE FLAVOR OF FALL
If there was one scent or flavor to describe Fall, I’m almost guaranteeing you that you’d say pumpkin. Pumpkin spice takes over everything in our lives as soon as the first leaf drops from the tree. There’s Pumpkin Spice Lattes, Pumpkin Pie Pancakes, Pumpkin Scones, Pumpkin Biscuit Loaf, Pumpkin Muffins, and even Pumpkin Mac & Cheese.
BREAD OR MUFFINS?
There are benefits of both muffins and bread. Muffins are portable. Bread you need to sit down with a plate and a fork to enjoy. Muffins bake faster. Bread seems to be a bit moister. You can’t go wrong with either one though.
But if you are short on time, you can definitely turn this recipe into muffins which bake WAY faster. If you decide to go the muffin route, divide the batter evenly into 12 muffin liners in a muffin tray and bake for 20-25 minutes.
NUTS OR NO NUTS
Chopped walnuts make this bread amazing but if you have a nut allergy in the house or kids like mine who just refuse to eat nuts, this recipe is still delicious sans nuts. I left them out of my bread today because the kids don’t like them but I still included them in the recipe because I do think they are a delicious addition. The glaze is also optional and you can definitely leave it off and the bread will still be amazing!
I hope you like this Pumpkin Chocolate Chip Bread recipe because it is one of my favorites for Fall or basically year-round.
Pumpkin Chocolate Chip Bread
- 1/2 cup butter softened
- 1 cup sugar
- 2 eggs
- 1 cup pumpkin puree canned
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp cinnamon
- 1 tsp pumpkin pie spice
- 1 tsp mini semi-sweet chocolate chips
- 1/4 cup walnuts chopped
- 1/2 cup powdered sugar
- 2-3 tsp milk
- 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.