Holy deliciousness.
This Chocolate Chip Pumpkin Bread recipe is SO good. I’ll definitely be hanging on to this one and making it on repeat every fall. AND it’s pretty easy to make – I was able to whip it up with a stir-crazy two and a half year old running through my house (rain, rain, go away). So, toddler or not, you should be good to go.
Here’s what you’ll need:
An 8 inch loaf pan
Parchment paper
Coconut oil cooking spray
1 can of pumpkin puree (15 oz.)
3 tablespoons unsalted butter, softened
2 large eggs
2 tablespoons milk (can use any milk, almond, coconut, etc. I actually used heavy cream this time around)
½ cup brown sugar
1 ¾ cup all-purpose flower
2 teaspoons pumpkin pie spice
1 teaspoon baking soda
1 teaspoon baking power
¼ teaspoon sea salt
¼ teaspoon almond extract/emulsion
Pinch of vanilla beans (can use ¼ teaspoon of vanilla extract instead)
1 cup dark chocolate chips (can use semi-sweet or milk chocolate if preferred)
Directions:
Preheat oven to 350° F. Line the bottom of your pan with parchment paper and lightly spray all sides with coconut oil spray.
In a medium bowl, combine flour, baking soda, baking powder, pumpkin pie spice, and sea salt. Put aside.
In a large bowl, gently whisk together softened butter, brown sugar, and eggs – adding one egg at a time. Next, add the pumpkin puree, milk, almond extract, and vanilla. Gently whisk until combined.
Using a spatula, gently fold the dry ingredients into the wet until combined. Then, fold in the chocolate chips.
Bake the bread for 40 minutes or until golden brown and firm to the touch. Let cool before removing from pan – and enjoy!
Note: You can add your choice of nuts (½ to ¾ cup) to the mix too! I think I may try to add walnuts next time.
Let me know what you think!
