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I don’t know about you, but autumn is my favorite season. The cool air, the golden sunlight, and of course, the beauty of fall foliage. I can’t think of a flavor that better encapsulates autumn for me than spiced pumpkin. My family has been making this chocolate-chip pumpkin bread recipe since I was a kid. It was everyone’s favorite, and even though it makes two loaves, they never lasted long!
The best part is, it is so simple to make. Most of the ingredients you probably already have, and prep time is short. The simplicity also lends itself well to a family activity, something you can do together with the kids.
Without further ado, let’s dive into this delicious fall treat.
Cozy Autumn Pumpkin Loaf
Equipment
- 2 Mixing Bowls medium to large
- 2 Loaf Pans 9x5x3 (you can use 8.5 x 4.5 as well just adjust cook time)
- 1 Electric Mixer Optional – You can whisk and mix by hand if necessary, just takes more elbow grease!
- 1 Flour Sifter Optional
Ingredients
- 2 cups All Purpose Flour
- ½ tsp Salt
- ½ tsp Baking Powder
- 1 tsp Baking Soda
- 1 tsp Ground Cloves
- 1 tsp Ground Cinnamon
- 1 tsp Ground Nutmeg
- 2 cups Sugar
- ¾ cup Butter or Regular Margarine softened
- 2 Eggs
- 15 oz Pumpkin puree Make sure it is puree, NOT pumpkin pie mix!
- ½ cup Semi-sweet Mini Morsels I start with a handful but you can really go light or heavy on these, it's up to you!
Instructions
- Preheat Oven to 325℉
- Lightly grease two 9x5x3 (or closely sized) loaf pans
- Mix Dry Ingredients: In a bowl sift together or whisk together the flour, salt, baking powder, baking soda, ground cloves, cinnamon and nutmeg. (Note: you aren't adding the sugar here!)
- Combine Wet Ingredients: In a large bowl mix together the sugar and softened butter using an electric mixer, just until blended. Add in the eggs one at a time, beating well after each. Beat until light and fluffy. Now add the pumpkin and mix until smooth.
- Combine Mixtures: Slowly add the dry ingredients to the pumpkin mixture and beat until fully mixed. Once mixing is complete, add in as many mini chocolate morsels as you'd like and stir them in with a spatula.
- Bake: Divide the batter evenly between the greased loaf pans. Bake 1 hour and 15 minutes, or until cake tester/toothpick inserted into the center comes out clean.
- Cool: Let cool in pans for 10 minutes, then remove and transfer to wire rack to finish cooling.
Notes
Storage & Serving Tips:
This will stay moist and delicious out on the countertop for 3-5 days. When not cutting a slice, wrap tightly in plastic wrap or keep in a tupperware to prevent it from drying out.
If you have the willpower to save a loaf for later, you can freeze it! Wrap in tin foil and freeze for up to 3 months. Tip: write the date on the foil so you aren’t left guessing. Then place in the fridge overnight to thaw, or just allow to come to room temperature on the counter for a few hours.
