Fall is not complete without making homemade pumpkin bread and this is the only recipe you will ever need. It’s moist, bursting with flavor, and full of semi-sweet and milk chocolate chips. You can omit the chocolate chips for a plain pumpkin bread. Either way this bread is delish!
Pumpkin Chip Bread
- ¾ cup salted butter, softened
- 1 ¾ cups sugar
- ¼ cup brown sugar
- 15 oz can pumpkin puree
- 3 eggs
- 1 teaspoon nutmeg
- 2 teaspoons cinnamon
- 2 teaspoons vanilla
- 2 cups flour
- ½ teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 cup milk chocolate chips
- 1 cup semi-sweet chocolate chips
Place the oven rack in the center of the oven. Preheat the oven to 325 degrees.
Spray two, 1 lb (8.5 x 4.5 inch) loaf pans, with non-stick cooking spray. Line both pans with parchment paper so that the parchment is hanging over the long sides of the pans for easy release. Set them aside.
Combine softened butter, sugar, and brown sugar in the bowl of a stand mixer. Beat with paddle attachment on medium-high for 2 minutes, scraping down the bowl as needed.
Add pumpkin puree, eggs, nutmeg, cinnamon, and vanilla. Beat on medium until combined. The mixture will look grainy.
Add flour, salt, baking soda, and baking powder. Mix for a few seconds on low just until about half of the flour is mixed in.
Add both chocolate chips. Mix on medium just until the flour is mixed in, being careful not to over mix the batter.
Use a large spoon or spatula to carefully mix the batter by hand to make sure there are no unmixed spots of pumpkin.
Evenly divide the batter between the two prepared pans.
Set both pans on the middle rack in the oven. Bake for 65-75 minutes or just until a toothpick inserted in the center comes out clean.
Remove both loaves from the oven. Let them sit in their pans for 5-10 minutes. Use the overhanging parchment to carefully lift the loaves out of the pan. Let loaves cool to room temperature.
Store bread in a sealed bag or container at room temperature.