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Taste of Fall

Nothing says fall like the smell of baking pumpkin bread! It’s one of the most welcoming smells around. Before fall slips into winter, try making a fragrant loaf of this moist pumpkin chocolate chip bread. Actually, I love pumpkin bread year ‘round even though it’s most popular in the fall. 

I learned to make pumpkin bread when I was 9. It was actually the first recipe I typed on a card to put in my recipe box. I typed it on my dad’s old German typewriter and I still have the original recipe. It makes me smile every time I come across the recipe card because I spelled it “pumkin”. I’ve been making pumpkin bread a long time!

What extra ingredients could I add to pumpkin bread?

This quick pumpkin chocolate chip bread is moist, dense and flavorful. You can add all sorts of yummy things to the recipe: nuts, grated apples, dried fruit, toffee chips. At our house there’s a debate. I’m the purist who likes my pumpkin bread without the extras. The rest of my family likes added chocolate chips. You get to choose!

Mix it up!

When mixing the batter, you’ll start by measuring your dry ingredients into a separate bowl. We suggest using this method to measure your flour. Next beat together the sugar and shortening and then add eggs, milk and vanilla until well blended. Be careful you don’t over mix the batter. Stir just until the dry ingredients disappear.

How to avoid making tough pumpkin bread

The secrets to avoid tough pumpkin bread are simple. Most importantly, don’t over-mix the batter. Mixing too much with give you a tougher product and may even create a peak. Sugar and shortening, in our recipe are both tenderizing agents which will help the bread have a tender crumb. 

Line your pan

If you line the bottom of your loaf pan with parchment paper, the loaf will come out easier and cleaner. Gently pour your batter over the parchment paper and bake according to recipe.

Can you freeze pumpkin bread?

The answer is yes! Our pumpkin bread will stay fresh at room temperature for about three days. You can put it in the refrigerator up to a week. If you’d like to freeze it, we have some easy tips.

• Make sure the loaf of pumpkin bread is completely cool.
• Wrap the bread in Saran Wrap and seal (a tight first layer will prevent ice crystals from forming and keep it fresh).
• Wrap a second layer of foil over the bread and fold down seams.
• Label the pumpkin bread with it’s name and bake date.
• To serve; completely thaw pumpkin bread before trying to slice it.
• Serve at room temperature.
• Plan to eat it the chocolate chip pumpkin bread within three months. 

Let the pumpkin chocolate chip bread rest

It’s true that pumpkin bread is better a few hours later or even the next day when the flavors have had a chance to blend. If, you can wait that long! Anyway you slice it, making this bread will put a smile on your face! Happy holidays!

Enjoy,

Dianna

You may enjoy one of these delicious fall recipes!

• Cinnamon Pull Aparts
• Quick Peach Cobbler
• Brown Sugar Muffins
• Banana Upside Down Cake
• Carrot Apple Soup

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Yield: 1 full size loaf or 2 small loaves

Pumpkin Chocolate Chip Bread

Print

Easy to make pumpkin bread is moist and delicious. Add chocolate chips or other add-ins for extra flavor.

Prep Time 10 minutes

Cook Time 50 minutes

Total Time 1 hour

Ingredients

• 1 cup granulated sugar
• 2/3 cup vegetable shortening
• 2 large eggs
• 1 cup canned pumpkin (not pie filling)
• 1/3 cup milk
• 1 teaspoon vanilla
• 1 2/3 cups flour
• ¾ teaspoon baking powder
• ½ teaspoon salt
• ¼ teaspoon baking soda
• 1 teaspoon cinnamon
• ¼ teaspoon allspice
• ¼ teaspoon cloves
• ¾ cup semi sweet chocolate chips (optional)

Instructions

1. Preheat oven to 350 degrees.
2. Lightly grease bottom of 1 standard loaf pan or 2 small loaf pans. Next, line with parchment paper (trace bottom of pan for outline.) Set aside.
3. Measure dry ingredients (flour, baking powder,salt, baking powder, cinnamon, allspice, cloves and chocolate chips) into a medium size mixing bowl and set aside.
4. In a large mixing bowl combine sugar and shortening; beat about one minute with electric mixer.
5. Add eggs and beat until creamy.
6. Then add pumpkin, milk and vanilla and beat until well blended.
7. Slowly add dry ingredients into pumpkin mixture and mix just until dry ingredients disappear (don’t over beat.)
8. Pour mixture into the prepared loaf pan.
9. Bake at 350 degrees about 30 minutes for small loaves and 50 minutes for large loaf, or until a knife inserted in the center comes out clean.
10. Cool in pan about 10 minutes, then removed bread from pan (you may need to loosen sides with a knife.) Cool completely on a wire wrack.

Nutrition Information:

Yield:

14

Serving Size:

1
Amount Per Serving: Calories: 263Total Fat: 14gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 33mgSodium: 140mgCarbohydrates: 34gFiber: 2gSugar: 20gProtein: 3g

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originally posted November 25, 2018