How To Make Chocolate Chip Pumpkin Bread
If you’ve got a hankering for pumpkin bread, this recipe will surely benefit you! A twist on a classic by adding chocolate chips aside from the usual.
Preheat the oven to 350 degrees F. Butter or spray a 9×5-inch loaf pan.
Whisk 3 tablespoons of sugar and ½ teaspoon of cinnamon together in a small bowl. Set aside
Combine the flour, baking powder, kosher salt, and cinnamon in a large mixing bowl.
In a separate medium-sized mixing bowl, whisk together the pumpkin, sugar, eggs, milk, melted butter, and vanilla extract until well combined.
Pour the pumpkin mixture into the flour mixture and fold to combine. Fold in the mini chocolate chips.
Transfer the batter into the loaf pan. Tap the pan a few times on the counter to remove air bubbles, then smooth the top with a spatula. Sprinkle with cinnamon sugar and more mini chocolate chips.
Bake for 50 to 60 minutes or until a toothpick inserted in the center of the bread comes out clean.
Remove from the oven and cool in the pan on a cooling rack for 20 minutes before removing and cooling completely.
- Calories: 533.61kcal
- Fat: 19.27g
- Saturated Fat: 11.52g
- Trans Fat: 0.57g
- Monounsaturated Fat: 4.12g
- Polyunsaturated Fat: 0.95g
- Carbohydrates: 83.85g
- Fiber: 2.61g
- Sugar: 53.35g
- Protein: 7.34g
- Cholesterol: 92.15mg
- Sodium: 361.74mg
- Calcium: 177.87mg
- Potassium: 161.24mg
- Iron: 2.82mg
- Vitamin A: 414.14µg
- Vitamin C: 1.58mg
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