This incredibly moist sweet bread is made with whole wheat flour and contains lots of pumpkin.
Well, everyone, there you have it. See that title? Look again; I finally broke down and gave a recipe a name that includes the words “pumpkin spice”. I swore I would never be so cliche and yet I have fallen victim. This is a terrible thing. 😉
I enjoy pumpkin spice to a degree, but I feel like the term is so overused every fall (particularly in regard to pumpkin spice lattes) that it makes me want to run away. “Run away! Run away!” (No, I did not just quote Monty Python and the Holy Grail. You’re imagining things.)
Note to pumpkin spice lattes everywhere: I will tolerate your existence, but not endorse it. Every autumn, you parade down the street in your sleek paper cups, with the false promises of colorful leaves fluttering in a crisp breeze, sweaters, scarves, and the smell of woodsmoke wafting through the air. Well, you entered our lives a few weeks ago now, and what has happened? Nothing. It’s still hot enough outside to fry eggs on the sidewalk.
Don’t bother explaining; I don’t want to listen. Instead, I will be over here eating some of this Pumpkin Spice Chocolate Chip Bread, because it’s better than any latte (in my personal opinion). However, considering that I don’t really like coffee, I may not be the best judge.
Ok, I’ll stop being goofy now. If you enjoy pumpkin spice lattes, you go right ahead and drink them. I’m not judging (not verbally anyway). 😉
One of my favorite things about this bread is how incredibly moist it is. Sometimes baking sweet breads can be tricky, because you want the entire loaf to be just right without the center being too gooey and the outsides being too done. (I’ve been there several times.) This loaf is an example of ultimate quick bread perfection.
Plus, it has chocolate in it. Enough said.
Pumpkin Spice Chocolate Chip Bread
- 1/4 cup butter, softened
- 1 1/4 cups whole cane sugar or Sucanat (or 1 cup regular sugar)
- 2 cups canned pumpkin (not pumpkin pie filling) or cooked, smashed pumpkin
- 2 large eggs
- 2 cups whole wheat flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 1 cup dark chocolate chips
Preheat oven to 350 degrees Fahrenheit and lightly grease a 9×5 inch loaf pan. In a large bowl, cream butter together with whole cane sugar until well mixed. Add pumpkin and eggs and beat until blended. In a separate bowl, stir together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and cloves. Add to wet mixture and stir until well mixed. Stir in chocolate chips.
Pour batter into loaf pan and bake for 50-60 minutes or until loaf begins to turn golden brown around the edges and a wooden pick inserted in the center comes out clean.
~K in the Kitchen