Chocolate Chip Pumpkin Bread
Moist and flavorful Chocolate Chip Pumpkin Bread loaded with warm spices and melty chocolate chips. The perfect easy fall baking recipe for breakfast or dessert.
Nutrition Facts
439 kcalCalories
5 gProtein
64 gCarbs
19 gFat
Ingredients
Instructions
Preheat the oven to 350°F. Spray 2 small loaf pans with nonstick spray.
In a medium bowl, whisk together the flour, sugar, baking soda, baking powder, and salt.
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Continue Reading at Whatsgabycooking →Chef's Notes
I recommend freezing one loaf for later. Keeping it whole will keep it fresher in the freezer.
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Reviews from the Original Source
Yum Yum Yum! This is delicious! I did have to bake it much longer than the recipe called for (I used one ceramic loaf pan and 1 glasss loaf pan). Whatever the case.. this chocolate pumpkin loaf is awesome! I did add some chopped walnuts (I love nuts in breads). Thank you again Gabby!
This recipe is beyond delicious
Absolutely DELICIOUS!!! Thank you!
I've made this recipe every fall since finding it a few years back. This time I decided instead of making 2 loaves, I'd make one loaf and use the rest of the batter for muffins. I popped the muffins in the oven about halfway through the bread baking, waiting for results now. If the smell is any indication, it will be fantastic as all of your recipes are!
This is perfect for any time of the year!!!
So easy and great for the fall.
I made this last week and have been meaning to review. This pumpkin recipe is the best! I mean throw away any other recipe you've been using. The only change I made was reduced cloves to 1/2 tsp and upped the pumpkin pie spice to 1 tsp. I am not a huge clove fan. Seriously this is a good one. Made two loaves and they were gone in two days. Don't wait for "pumpkin season" to make.
Amazing! Perfect year round
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