Last week’s delicious Carrot Loaf left me wanting more yummy quick bread loaves on the counter. Couple that with a request for more chocolate chip pumpkin muffins from Evan (which does not use an entire can of pumpkin) and I knew I needed to try a new pumpkin bread recipe. I adore the pumpkin muffin recipe I use but it has a light and fluffy quality that I don’t really look for in a loaf. After a search through the internet and a bit of tweaking, I made this moist, dense and delicious loaf that baked up beautifully. I predict this recipe for Pumpkin Chocolate Chip Bread will be a recipe that I will make again and again.
Thick slices will be wrapped for Evan’s lunch and I will enjoy it with a cup of afternoon coffee. The possibilities are endless. Stir in nuts, dried fruits or different chips (butterscotch or white chocolate anyone?). Pecans would be a delicious addition but we can’t send those to school so they are a no go here.
Nutrition Information:Yield: 8
Amount Per Serving:Calories: 429 Saturated Fat: 5g Cholesterol: 41mg Sodium: 471mg Carbohydrates: 54g Fiber: 3g Sugar: 32g Protein: 5g
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Daixers Silicone Bread/Loaf Pan Mold – Non Stick & Non Skid (Red)Autumn Paper Loaf Pan w/Cello Wrap 2 Per PackAnolon Advanced Nonstick Bakeware 2-Piece Loaf Pan SetWilton Easy Flex Silicone Four Cavity Mini Loaf PanQuick Bread Cookbook: 50 Delicious Recipes of Savory Quick Breads, Sweet Quick Breads and Classic Bread Recipes.Grandma’s Best Quick Breads: Grandma’s Best Recipes
Love the Pumpkin Chocolate Chip Bread and looking for more, great quick bread recipes? Check these out!