The Chocolate Chip Pumpkin quick Bread recipe is for the sweet tooth in all of us, you know that nagging tug on your senses, to eat something sweet. A treat that is both decadent, sweet, and extremely satisfying, a total treat to the senses.
Chocolate Chip Pumpkin Bread. will make your mouth water, just thinking about it. Go ahead lets pause here so you can see if thinking about the Chocolate Chip Pumpkin Quick Bread, causes your mind to wander as you start dreaming of a sweet treat, and that mouth watering sensation of taking your first bite.
Okay did it work? Did your mouth start to water as you thought about taking your first bite?
I know I’m trying to really control my cravings right now, and not run to the pantry to grab anything sweet so I can tame this beast!
Chocolate chip pumpkin quick bread is an easy quick bread to make, you start by gathering all the ingredients and utensils, lining the baking pan with parchment paper and preheating the oven.
I have found that using pumpkin pie filling, adds those pumpkin pie spices that this bread needs. I also add a pinch of nutmeg, cinnamon and cloves to the batter, I like to really taste the spices in the bread.
When the baking starts, its second nature to sift the dry ingredients together and in a separate bowl cream the wet ingredients together.
This way you can simply add the dry ingredients into the wet ingredients to start the mixing process.
Simply add the dry ingredient to the wet ingredients and fold in the chocolate chips, oh yeah don’t forget to lick the spoon when you are done, that’s the best part.
Once everything is blended together, simply add the batter to your prepared baking pans, and let the magic happen!
Sit back relax and in about 55-65 minutes grab a cup of coffee, butter and a knife, prepare to dig in, ( this is why I always bake two loaves) 1 loaf usually doesn’t make it thru the night!
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Chocolate Chip Pumpkin Quick Bread
Ingredients
Instructions
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Preheat and prepare baking pans
Preheat the oven to 350F degrees. Grease & flour the bottom and sides of a 9x5 inch loaf pan. Or for easy clean-up line the pan with parchment paper.
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Prepare dry and wet ingredients
In a medium bowl whisk together the flour, cinnamon, nutmeg, cloves, baking powder, baking soda & salt.
In a large bowl whisk together the oil and sugars until smooth. Then whisk in the eggs and vanilla extract.
Stir in the pumpkin. -
Fold in dry ingredients
Fold the flour mixture into the pumpkin mixture, then gently fold in the chocolate chips. I reserve about 1 tablespoon for sprinkling on top.
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Bake
Pour the batter into the prepared pan, optionally sprinkle the top with a few more chocolate chips.
Bake for 45-55 minutes or until an inserted toothpick comes out clean
Note
Moist Ooey Gooey Deliciousness in every bite
