fall bread

This Pumpkin Chocolate Chip Bread recipe is moist, delicious, and so easy to make! It has the perfect flavors of Fall and makes two regular loaves or several mini loaves; perfect for sharing or freezing!

Pumpkin Chocolate Chip Bread

sugar

butter (, softened)

eggs

vanilla extract

pumpkin

all-purpose flour

baking powder

baking soda

salt

cinnamon

cloves

nutmeg

milk

chocolate chips

Preheat oven to 350 degrees F. Line the bottom of two 8.5 x 4.5 inch loaf pans* with a piece of parchment paper. Spray all over with cooking spray.

Add the sugar and butter to a mixing bowl and beat with an electric mixer until well combined. Add eggs, pumpkin and vanilla and mix to combine. 

In a separate bowl mix together flour, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg.

Alternately add flour mixture, then milk to pumpkin mixture, starting and ending with flour. Fold in chocolate chips at the end.

Pour the batter into prepared pans. Bake at 350 degrees F for 45-55 minutes or until a toothpick inserted comes out clean. Cool for a few minutes in the pan before inverting onto a wire rack to cool.

Mini loaves will bake for around 25-35 minutes.

https://www.youtube.com/watch?v=54XYek--wAU

The BEST Pumpkin Bread that is easy to make, moist, and loaded with chocolate chips. This pumpkin bread recipe makes two loaves or several mini loafs.  Your family will love it!

🖨️ PRINT THE RECIPE

INGREDIENTS:
▢2 cups granulated sugar (402g)
▢1/2 cup butter , softened (113g)
▢3 large eggs
▢2 teaspoons vanilla extract (10ml)
▢15 ounces canned pumpkin
▢2 3/4 cups all-purpose flour (252g)
▢1/2 teaspoon baking powder (2.5g)
▢1 1/2 teaspoons baking soda (7.2g)
▢1 teaspoon salt (5.9g)
▢3/4 teaspoon ground cinnamon (2.07g)
▢1/4 teaspoon ground cloves (.55g)
▢1/4 teaspoon ground nutmeg (.59g)
▢1/2 cup milk (118ml)
▢12 ounce package chocolate chips

INSTRUCTIONS:
Grease and flour two 9x5 in loaf pans. (I also like to line the bottom of the pans with wax or parchment paper.)  Preheat oven to 350 degrees F.
Add the sugar and butter to a mixing bowl and beat them with an electric mixer until well combined. Add eggs, pumpkin and vanilla and mix to combine. 
In a separate bowl mix together flour, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg.
Alternately add flour mixture, then milk to pumpkin mixture, starting and ending with flour. Fold in chocolate chips at the end.
Pour the batter into prepared pans. Bake at 350 degrees F for 45-55 minutes or until a toothpick inserted comes out clean. Cool for a few minutes in the pan before inverting onto a wire rack to cool.
*For mini loaves, check them around 35 min of baking, then every 5 min. after that (if they need it) until they are done.

MORE TIPS FOR THIS RECIPE: https://tastesbetterfromscratch.com/pumpkin-chocolate-chip-bread/

🧑‍🍳EQUIPMENT USED IN THIS RECIPE:
Bread pans: https://amzn.to/2Z1w531
or Mini loaf pans: https://amzn.to/2YSsDr1

⏳TIMESTAMPS:
0:00 Intro
0:35 Cream butter and sugar
0:52 Add pumpkin, eggs and vanilla
1:20 Mix dry ingredients
1:47 Alternate adding milk and dry mixture
2:32 Stir in chocolate chip
2:54 Add to prepared loaf pans
3:20 Bake at 350 degrees F
3:36 Toothpick test
3:50 invert to cooling rack
4:00 Enjoy

SUBSCRIBE to my channel: http://www.youtube.com/c/TastesBetter... 
FACEBOOK: Tastes Better From Scratch
INSTAGRAM: tastesbetterfromscratch
PINTEREST: Lauren Allen {Tastes Better From Scratch}
TWITTER: Better From Scratch
CONTACT ME: Tastesbetterfromscratch@gmail.com

Perfect Pumpkin Bread

This bread is the perfect way to celebrate fall’s apple harvest, but it’s good any time of year! It is truly reminiscent of fried apple fritters with all those chunks of fresh apple in the batter.  You’ll need about 3 large apples to yield the 2 cups of chopped apple required for this recipe. The baker’s stand-by, Granny Smith, is great; however you can use whatever variety you have on hand.  Juicier apples will impart more moisture into the crumb, which is nice. I have used Gala, Pink Lady, and Golden Delicious with success.

Apple Fritter Bread with Boiled Cider Glaze

unsalted butter (softened)

eggs (at room temperature)

fine grain sea salt

milk (at room temperature)

apples (3 large, about 10 oz.)

brown sugar

pecans

confectioners’ sugar

boiled cider (or 2 tablespoons apple cider)

pecans (optional)

Preheat the oven to 350°F. Coat a 9x5 nonstick loaf pan flour-based baking spray (such as Baker’s Joy or Pam). Alternatively, grease and flour the pan.

In the bowl of an electric mixer (I used a hand-held mixer) cream together the butter and sugar. Add the eggs one at a time, mixing well with each addition. Mix in the vanilla extract.

In a separate mixing bowl, whisk together the flour, baking powder, and salt. Add it to the creamed mixture, beating on low speed, alternately with the milk. Begin and end with the flour mixture. Set aside.

Bread batter

Mix the apples, cinnamon, and sugar in a bowl.

Toss to coat.

Apple mixture

Mix the brown sugar, cinnamon, and pecans in a bowl.

Stir well to combine.

Cinnamon-brown sugar mixture

Spread 1/3 of the bread batter into the bottom of the prepared loaf pan. Top with 1/3 of the apples, and sprinkle over 1/3 of the cinnamon-brown sugar mixture. Tamp the mixture down with the back of a spoon.

Spread another 1/3 of the batter over the apples and brown sugar mixture. Do this with two spoons, placing dollops of batter over the sugared surface (see image in blog post), and spread using a mini spatula if you have one. Top with another 1/3 of apples and another 1/3 of the brown sugar mixture. Tamp down.

Finally, spread the last 1/3 of batter over the last layer (dolloping as before) and finish with the final 1/3 of apples and 1/3 of brown sugar mixture.

Bake for 1 hour, or until the top is deeply browned and crusty and a toothpick tester inserted near the center comes out clean. If the top starts to overbrown, tent with aluminum foil.

Let the bread loaf stand for about 10 minutes before turning it out to a cooling rack.

Assembly

In a medium bowl, whisk together the confectioners’ sugar and 1 tablespoon of boiled cider (or apple cider, if using). Add the milk and mix until a thick pourable glaze is formed (you may need more or less milk, add it a little at a time). Drizzle or pour the glaze over the loaf and sprinkle the center with chopped pecans.

Store the bread covered in plastic wrap at room temperature for up to 2 days. Refrigerate for longevity, up to a week. Bring bread slices to room temperature before serving.

Glaze and toppings

Top 2 fall bread recipes from across the web

The most viewed fall bread recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Pumpkin Chocolate Chip Bread

Apple Fritter Bread with Boiled Cid...

Top 2 fall bread recipes from across the web

The most viewed fall bread recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Pumpkin Chocolate Chip Bread

Apple Fritter Bread with Boiled Cid...

The most viewed fall bread recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine