This easy chocolate chip pumpkin bread recipe is loaded with chocolate chips! Topped with an easy caramel glaze, it is the perfect fall treat. Eat it for a sweet breakfast, or serve it for a late night treat.
I love fall, it’s my favorite season. It’s the excitement of upcoming holidays, cooler weather, soup on the stove and pumpkins. It’s a return to comfort food and baking. I enjoy baking treats for family and friends when I have the time and this is the best pumpkin bread recipe I’ve ever made. It’s perfect for gift giving. Eat it for a sweet breakfast treat or spoon on some whipped cream or ice cream as a dessert.
Fall is a busy time in my home so being able to make something quick and easy is a must. This easy pumpkin bread recipe is the perfect thing to take to tailgates, fall parties, or take a loaf to your favorite teacher or co-worker. It’s time to get out your KitchenAid mixer and put it to use and while you’re at it whip up these yummy pumpkin cake cookies with a maple pecan icing.
The rich, decadent smell of this super easy chocolate chip pumpkin bread coming from the kitchen will have everyone running to see what is baking. It’s that sweet rich smell of chocolate with the savory smell of pumpkin wafting all over your kitchen. Pumpkin is so versatile in the fall; you can make desserts, savory dishes or even my pumpkin dip for a unique appetizer. If you are not crazy for pumpkin, you can also make it with pureed sweet potatoes instead.
I hope you love this easy chocolate chip pumpkin bread recipe as much as I do!
- 2 cups sugar
- 1 15 oz. can pumpkin puree
- 1/2 cup canola oil
- 3/4 cup of prepared fat-free vanilla pudding or 2 Jello brand snack cups
- 4 large egg whites
- 3 cups all-purpose flour
- 2 teaspoons cinnamon
- 1 1/4 teaspoons salt
- 1 teaspoon baking soda
- 1 cup semi-sweet chocolate chips
- 1 cup firmly packed light brown sugar
- 1 sticks or 1/2 cup butter
- 1/4 cup milk
- 1 teaspoon vanilla
- Preheat oven to 350 degrees.
- Combine the first five ingredients in a large bowl or mixer until fully incorporated.
- Combine flour, cinnamon, salt and baking soda in a medium bowl and mix together with a whisk.
- Add flour mixture to pumpkin mixture stirring just until mixed and moist.
- Fold in chocolate chips.
- Pour into 2 8x4 loaf pans, or 12 cup muffin pan sprayed with non-stick spray.
- Bake for 1 hour and 15 minutes or until a wooden skewer comes clean.
- If you use small loaf pans or muffin pans you will need to decrease your cooking time to 45 minutes.
- Start to melt butter in a small saucepan over medium heat.
- Add brown sugar and milk and stir constantly bringing to a boil over medium heat.
- Stir constantly for 1 minute.
- Remove from heat, add vanilla and stir constantly for 2 more minutes.
- Pour or brush on bread, muffins, or cakes
So there you have it! Now, please tell me: What is your favorite pumpkin recipe for fall?
