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Our favorite pumpkin bread recipe! Add chocolate chips or leave it plain, everyone loves this! Bonus: it uses an entire can of pumpkin puree and makes two delicious loaves. Keep one, give one away or eat it all!! You’re gonna love this recipe.

a loaf of pumpkin bread

I hope you enjoy this recipe that has become a well-loved favorite here at Salted Seasons— where we celebrate seasonal eating and down to earth living. Thank you for being here and thanks so much for cooking with me! Until next time—

—Taylo

a loaf of pumpkin bread

Pumpkin Chocolate Chip Bread Recipe

AuthorTaylor
Our favorite pumpkin bread recipe! Add chocolate chips or leave it plain, everyone loves this! Bonus: it uses an entire can of pumpkin puree and makes two delicious loaves. Keep one, give one away or eat it all!!! You're gonna love this recipe.
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Ingredients  

  • 1.5 cups sugar I like 1 cup brown sugar, 1/2 cup white sugar
  • 1/2 cup salted butter softened
  • 3 large eggs
  • 3 teaspoons vanilla bean paste can sub extract but try the bean paste if you can!
  • 15 ounces organic canned pumpkin 1 whole can
  • 2 3/4 cups all-purpose flour I love using 50/50 AP and freshly milled wheat (spelt, kamut or soft white)
  • 1/2 teaspoon baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup whole milk
  • 3/4 to 1.5 cups chocolate chips optional, 3/4 cup per loaf, I prefer dark chocolate chips

Instructions 

  1. Preheat oven to 350 degrees F. Line the bottom of two loaf pans with a piece of parchment paper or grease with butter. Or do both.
  2. Add the sugar and butter to a mixing bowl and beat with an electric mixer until well combined. Add eggs, pumpkin and vanilla and mix to combine.
  3. In another bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg.
  4. Add half of flour mixture to wet ingredient bowl along with half of milk and gently stir. Add remaining flour mixture and milk and gently stir again. If using any type of whole wheat flour, I add an 1/4 cup extra milk if the batter seems dry. Fold in chocolate chips if desired (I wait until after I pour half of plain batter in one of loaf pans.)
  5. Bake at 350° F for 45-55 minutes or until a toothpick inserted comes out clean. Cool for a few minutes in the pan then remove by pulling edges of parchment and place onto cooling rack.

Notes

If making two chocolate chip loaves, add 1.5 cups chocolate chips. I often like to make one chocolate chip loaf and one plain pumpkin loaf topped with old fashioned oats. If you do this, pour half of the batter into one of the baking dishes, top with oats then add about 3/4 cup chocolate chips to remaining half of batter in bowl for second loaf. Fold in chocolate chips gently. 
Bread pan: 9×5 or 8.5×4.5 are great loaf pans to use. Sometimes I make a giant loaf in my mason cash bread dish which is really convenient. Mini loaves or muffins work too!
Storage Instructions: Once cooled, store in an airtight container at room temperature for up to 5 days, or in the fridge for up to 10 days.
Freezing Instructions: Allow pumpkin bread to cool completely and store in a freezer-safe container or bag for up to 3 months.
Pumpkin Chocolate Chip Muffins: This will make about 2 dozen muffins. Bake at 350 degrees F for 25-35 minutes, or until a toothpick inserted in the center comes out with few moist crumbs.

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If you make this Pumpkin Bread, let me know by leaving a comment and review down below! I love to hear from you guys. It’s so fun to share food stories & cook these recipes together. Also, take a picture and share it with me on Instagram – tagging @saltedseasons. It makes my day to see what y’all are whipping up in your own kitchens. Cheers to seasonal eating and handmade meals!

Love y’al

– Țaylo

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4 Comments

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