If you've known me long enough, there's a strong chance I've brought you one of my very favorite fall treats, Chocolate Chip Pumpkin Bread. This is my go-to family recipe to make for parties and potlucks in the fall. My mom has been making this since long before pumpkin flavored sweets took over the world (and let's be honest, it's for a reason - they're so delicious!). Try it and soon you too will be coming up with excuses to make and share this rich, pumpkin-y treat!
- 1 3/4 cup flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp powdered ginger
- 1/4 tsp ground cloves
- 1/2 cup butter, softened
- 1 cup sugar
- 2 eggs
- 3/4 cup plus 1 tbsp canned pumpkin
- 3/4 cup semisweet chocolate chips
Preheat oven to 350 degrees. Grease and flour a loaf pan. Sift flour, baking soda, salt and all spices together in a mixing bowl and set aside. Meanwhile, cream butter and sugar together in a second mixing bowl. This is easiest using a mixer, but you can mix vigorously by hand to get the same effect.
Add eggs to the butter and sugar, and mix in. Next, add the dry ingredients and pumpkin, Mix well until all ingredients are incorporated. Gently stir in chocolate chips. Pour the mixture into your prepared loaf pan. Baked at 350 for 55-60 minutes. Be careful not to over bake - you want it to be moist and not too dry!
This recipe freezes well so it is great to double and save some in the freezer for next time. If by some miracle you don't eat it all quickly, use the leftovers to make pumpkin bread pudding. Cut into cubes and use this New York Times recipe as the base. It comes out delicious and is special enough for a unique Thanksgiving dessert!