This quick pumpkin bread (loaf) is a favourite with my kids. It makes a great after-school snack or lunch box treat.
I must confess I would never have thought that pumpkin and chocolate go together, but it really does!
This bread freezes beautifully, so I like to cut the loaf into slices once cooled and then freeze, so I can grab a slice for a lunch box anytime (or microwave up for a quick afternoon snack).
Pumpkin Chocolate Chip Bread
Summary: This is a family favourite and a great snacking loaf. Freezes well.
- 1/3 cup butter, softened
- 3/4 cup granulated white sugar
- 2 eggs
- 1 cup pumpkin puree (not pie filling)
- 1 tsp. grated orange rind
- 2 cups all-purpose flour
- 1 tsp. baking soda
- 1/2 tsp. baking powder
- 1/2 tsp. cinnamon
- 1/4 tsp. salt
- Pinch ground cloves
- 1/4 cup water
- 6 oz. semisweet chocolate chips (or chopped from block chocolate)
- Preheat oven to 350° F. Prepare an 8×4-inch loaf pan by greasing well or lining with parchment paper. Set aside.
- In a large bowl, beat butter with sugar until fluffy. Beat in eggs, one at a time. Stir in pumpkin and orange rind.
- In a separate bowl, whisk together flour, baking soda, baking powder, cinnamon, salt and cloves. Stir into pumpkin mixture alternately with 1/4 cup water, making 3 additions of dry ingredients and 2 of the water. Fold in chocolate chips.
- Spread batter into prepared loaf pan. Bake in centre of 350° F. oven for about 1 hour or until cake tester inserted in centre comes out clean.
- Let cool in the pan on the rack for 10 minutes. Turn out onto rack and let cook completely.
Prep time: 15 min | Cook time: 55 min | Total time: 1 hour 10 min
Number of servings (yield): 12