FriendsGiving Chocolate Chip Pumpkin Bread

FriendsGiving Chocolate Chip Pumpkin Bread is perfect for a fall snack. My recipe makes two loaves, so keep one to enjoy and brighten someone’s day with the spare. With this recipe there’s plenty of delicious spicy, pumpkiny goodness to go around.

Normally, when I make this bread, I usually transfer it to a plastic storage container. Then during those busy school mornings, I’ll cut a slice for the kids as breakfast and serve with a glass of milk. Quick and painless.

With house full of pumpkin bread lovers, the saddest moment is usually when the first loaf is gone. However, the happiest moment is when I pull out the second loaf. It’s a roller coaster of emotion!

FRIENDSGIVING CHOCOLATE CHIP PUMPKIN BREAD TIPS & TRICKS

While we’re a family that loves semi-sweet chocolate chips, I’m sure other substitutions would be just as tasty. Try nuts, white chocolate chips or eliminate the chips altogether and go for a simple pumpkin bread you can top with a little jam or butter.

When baking, it takes about an hour and then I leave the loaves out to cool for at least 10 – 15 minutes before serving or covering with aluminum foil.

This recipe is ideal for the fall (Thanksgiving, FriendsGiving – see what I did there), but it’s really delicious any time of year. I think pumpkin really deserves to be enjoyed in the spring and summer just as much as its loved in the cooler seasons. Don’t you?

If you’re looking for more pumpkin recipes? Try my Mini Pumpkin Cheesecakes or Pumpkin Spice Baked Donut Holes, but if you’re in the mood for another quick bread, try my Chocolate Chip Banana Bread.

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FriendsGiving Chocolate Chip Pumpkin Bread

Prep Time

20 mins

Cook Time

1 hr

cool

10 mins

Total Time

1 hr 30 mins

 

What could be better than one loaf of Pumpkin Bread? How about two! My FriendsGiving Chocolate Chip Pumpkin Bread makes two loaves, one to keep and another to give to someone special. 

Course: Breakfast, Dessert, Snack

Cuisine: American

Servings: 2 loaves

ingredients

• 3-1/2 cups all-purpose flour
• 2 tsp baking soda
• 2 tsp salt
• 1 tsp baking powder
• 3 tsp pumpkin pie spice
• 4 eggs
• 2 cups sugar
• 2 tsp vanilla
• 1/2 cup oil
• 1/2 cup applesauce
• 2/3 cup water
• 1 cup semi-sweet chocolate chips
• 1 can 14.5 oz pumpkin puree

instructions

1. Pre-heat the oven on 350-degrees. Then in a large bowl mix together flour, baking soda, salt, baking powder and pumpkin pie spice. Put aside.

2. In another large bowl blend eggs, sugar, vanilla, oil, applesauce and pumpkin puree. 

3. Pour the pumpkin mixture into the flour mixture and then add in the water. Mix everything thoroughly until it's smooth and not lumpy. Then stir in the chocolate chips. 

4. Pour the mixture into 2 greased loaf pans and bake the loaves for about 55 -65 minutes or until a toothpick inserted in the center comes out clean. Pull the loaf pans out and cool for about 15 minutes before enjoying.

Recipe Notes

Note: Chocolate chips are optional. You can also add in 1 cup of oil, but I like to use a little applesauce to make it a bit healthier. I’ve also used 1-1/2 cups of sugar and it was still delicious.