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.
Pumpkins and chocolate go together beautifully. I love this bread because I always have the ingredients on hand.
Pumpkin Chocolate Chip Loaf
Ingredients
Instructions
Nutrition Information:
Yield: 8
Amount Per Serving:
Calories: 429Saturated Fat: 5gCholesterol: 41mgSodium: 471mgCarbohydrates: 54gFiber: 3gSugar: 32gProtein: 5g
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