Pregnancy + Food + Cravings = Chocolate Chip Pumpkin Bread—in the spring! The following recipe was passed onto me from a family member and remains one of MY TOP FAVORITE recipes ever! Traditionally we make this around Thanksgiving and Christmas, but persistent cravings for anything pumpkin and anything chocolate this week led me to make this treat a little early and share it with you all! Luckily for you, if you want to give it a try, the individual loaves make great gifts, share with friends, family, teachers or neighbors over the Easter holiday!
Recipe: Chocolate Chip Pumpkin Bread
- 3 ½ cups flour
- 2 tsp baking soda
- 2 tsp ground cinnamon
- 1 tsp salt
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- 1 cup unsalted butter (substitute light or yogurt butter for less calories)
- 2 cups sugar (or corresponding measurement for sugar substitute)
- 4 eggs, beaten
- 1 ½ cups pure pumpkin
- 1 ½ cup semi-sweet chocolate chips (substitute dark chocolate if you prefer or for less sweetness omit altogether)
- ¾ cup nuts, chopped (optional)
- Preheat oven to 350 degrees F.
- Spray or grease #6 mini loaf pans or #2 4×8 loaf pans.
- Begin by combining first 6 listed dry ingredients together in a mixing bowl, set aside.
- Mix and cream together butter and sugar with a hand mixer.
- Then add beaten eggs and pumpkin, mix well.
- In two or three intervals, add the dry ingredients and mix well.
- Once thoroughly combined, add the chocolate chips and nuts and stir it altogether.
- Fill loaf pans about 2/3 full and bake. Sm. Pans 45-50 minutes & Lg. Pans 65 minutes. (Remember temperatures and bake time may vary in each oven so watch carefully.)
- Wrap in cellophane bags and tie with twine or ribbon and give as a gift!
- Freezer friendly! They taste just as great later so make extra and freeze for future consumption.