Pumpkin Chocolate Chip Bread

What better way to keep off the fall pumpkin spice season than a loaf of pumpkin chocolate chip bread. Chocolate is the perfect companion to pumpkin.

Course Bread

Cuisine American

Prep Time 15

Cook Time 50

Total Time 1 5

Servings slices

Calories 273kcal

Author Leigh Anne Wilkes

Ingredients

1 15 oz. can pumpkin puree
4 eggs
1/2 cup canola oil
1/2 cup sour cream
2/3 cup water
1 cup brown sugar
1 cup granulated sugar
3 1/2 cups all purpose flour
1 tsp vanilla
2 tsp baking soda
1 1/2 tsp salt
1 tsp cinnamon
1 tsp pumpkin pie spice
1 cup chocolate chips, semi sweet
1/3 cup toffee bits optional
1/3 cup toasted pecans chopped, optional

Maple Glaze - Optional

1 cup powdered sugar
1 tsp maple extract
1 Tbsp whipping cream or milk

Instructions

Preheat oven to 350 degrees F.
Grease and flour two 9 x 5" loaf pans
In a mixer, combine pumpkin puree, eggs, oil, sour cream, water, sugars, vanilla, and mix until well blended.
Add in flour, baking soda, salt, cinnamon and pumpkin pie spice. Mix until just combined
Divide between two loaf pans and bake in oven for about 50 minutes or until toothpick comes out clean.
Cool for 15 minutes in pan and then remove and finish cooling on rack.

Notes

Maple Extract - in place of maple extract you can use pure maple syrup. I use 1 Tbsp of maple syrup or to taste.

Maple Glaze - this is optional and is not pictured.

Add - ins - I like to switch it up and add in chocolate chips and toffee bits sometimes and for those who like nuts in their bake goods, toasted pecans are a good choice. If you are adding in all three, add in 1/3 cup of each. If you are adding in only one additional one, cut back on the chocolate chips to 2/3 cup.

Nutrition