Pumpkin Chocolate Chip Bread is the perfect bread to make this fall. Loaded with warm spices and delicious chocolate chips makes this a family favorite.
While the oven preheats, cream the butter and sugar in a large bowl until well combined and no chunks of butter remain.
Add the eggs, pumpkin puree, and milk to the creamed butter. Whisk the mixture together thoroughly, ensuring that the eggs are fully incorporated and the batter is homogenous.
Gently whisk in the baking powder, baking soda, flour, and cinnamon until no clumps of dry ingredients remain in the batter.
Fold in the chocolate chips so that they are evenly distributed throughout the mixture.
Pour the batter into a 9x5 inch loaf pan and bake for 45-50 minutes, or until a toothpick can be cleanly removed from the center of the bread.
Allow the bread to cool for 20 minutes before removing it from the pan.
Slice and enjoy!
Notes
Allowing the bread to cool will help prevent the bread from breaking or cracking when you remove it from the loaf pan. This also gives the bread a chance to finish baking completely.If you have a pumpkin spice mix, you can use that instead of ground cinnamon. We prefer to use salted butter in this recipe, but you can also use unsalted butter if you add a teaspoon of salt to the dry ingredients.This bread is best stored in an airtight container on the counter for up to 5 days. It can be enjoyed at room temperature or reheated in the microwave for 15-20 seconds if you want to remelt the chocolate.This bread is soft and moist. The crust of the bread may dry out a little bit when you store your leftovers, but the center of the bread will remain nice and moist thanks to the pumpkin puree.