Dark Chocolate Chip Pumpkin Bread Recipe
With harvest season almost at an end, there's no better time to enjoy your favorite gourd, the pumpkin. These winter squashes have often symbolized abundance and good fortune, especially since they are used in many ways. If you've never made your own pumpkin bread, you are missing out on one of the season's easiest and most delicious treats to make. This recipe boasts some of our favorite fall flavors mixed all together in one loaf of bread and then combined with dark chocolate chips. The melding of all these flavors comes courtesy of a family recipe graciously shared with us, and now we're sharing it with you! Now that's something to be grateful for this holiday.
- ⅔ cups salted butter
- 2⅔ cups sugar
- 4 eggs
- 1 can (16 ounces) pumpkin purée or make your own
- ⅔ cup room temperature water
- 3⅓ cups all-purpose flour
- 2 teaspoons baking soda
- 1½ teaspoons salt
- ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cloves
- ⅔ cup coarsely chopped walnuts (or pecans)
- ⅔ cup dark chocolate chips
- Move rack to lower third position and preheat oven to 350°.
- Grease the insides of two 9x5 pans. We also recommend lining the bottom and sides of the pan with parchment paper. This will help you later when removing the loaf.
- Hand whisk butter and sugar to mix, or use an electric mixer. Now add eggs, pumpkin puree, and water and mix until. Blend in flour, baking soda, salt, baking powder, cinnamon and cloves. Stir in nuts and dark chocolate chips.
- Pour into pans. Bake for about 1 hour. Check on your pumpkin bread by inserting a wooden pick into the center of the loaf. When the wooden pick comes out clean, you're done. Remove from the oven and place loaf pans on a wire rack to cool before removing the loaves from the pan.
- After about 20-30 minutes, loosen the sides of the loaves from the pans and use the parchment paper running up the sides of the pan to lift and gently remove. Place the loaves back on the wire rack and let cool until room temperature.
Properly storing your pumpkin bread:
Storing your pumpkin bread properly will make it last and preserve that moist texture! Wrap it in foil and store it in the refrigerator for 3-4 days. If you want to save it for an extended period of time, take the wrapped loaf and place it in a freezer bag so you can store it in the freezer. When you're ready to enjoy some pumpkin bread, remove it from the freezer, let it thaw naturally, and then enjoy at room temperature
Pumpkin bread pairs well with these:
Looking for a Fruitful Friendship this year? Pair it our hot cranberry tea.
Feeling Nutty? Go nuts with our vegan maple pecan latte.
Didn’t get enough pumpkin? Enjoy a delicious vanilla pumpkin spice latte to go with your pumpkin bread.