A touch of cinnamon helps blend the flavors in this tender pumpkin chocolate chip bread. And since the recipe makes two loaves, you can send one to a bake sale and keep one at home for your family to enjoy. —Lora Stanley, Bennington, Kansas
Pumpkin chocolate chip bread is great for any time of day, and it’s the ultimate fall dessert. Craving something sweet for breakfast? Have a slice of this delicious fall creation. Need a quick dessert or late night snack? Break off a piece, and simply smear with some apple butter or honey.
Get ready to fill your entire house with the aromas of cinnamon, pumpkin and chocolate. And if you need even more sweater-weather treats, our mega-list of fall baking recipes should do the trick.
Ingredients for Pumpkin Chocolate Chip Bread
- Canned pumpkin: Of course, you can make your own pumpkin puree, but canned pumpkin is an easier and faster alternative. Plus, who wants to spend an hour or two pureeing pumpkins?
- Semisweet chocolate chips: Semisweet chocolate chips are made of dark chocolate and sugar. While there are other varieties to use like milk chocolate chips, semisweet chips add more depth of flavor to your bread.
- Canola oil: Canola oil and vegetable oil are similar plant-based oils, but canola oil is often preferred because it’s lower in saturated fat and won’t alter the taste of your bread.
- Cinnamon: A hearty dose of classic cinnamon perfectly marries the flavors of pumpkin and chocolate, ensuring your bread will taste like autumn in every bite.
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Directions
Step 1: Combine the dry ingredients
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