Ingredients
Scale
- 2 cups granulated sugar
- 1/2 cup butter, softened
- 3 large eggs
- 2 teaspoons vanilla extract
- 15 ounces canned pumpkin
- 2 3/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/2 cup milk
- 12 ounce package chocolate chips
Instructions
- Preheat oven to 350°F. Line two 8.5×4.5 inch loaf pans with parchment and spray with cooking spray.
- Beat sugar and butter until combined. Add eggs, pumpkin, and vanilla; mix well.
- In a separate bowl, combine flour, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg.
- Alternately add flour mixture and milk to pumpkin mixture, starting and ending with flour. Fold in chocolate chips.
- Pour batter into pans and bake 45–55 minutes (mini loaves: 25–35 minutes) until a toothpick comes out clean. Cool in pan for a few minutes, then invert onto a wire rack.
Notes
- Use 9×5 inch loaf pans or make mini loaves if desired.
- Store in airtight container at room temperature up to 5 days, or in fridge up to 10 days.
- Freeze fully cooled bread up to 3 months.
- For muffins: make about 2 dozen, bake 28–38 minutes at 350°F.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Breakfast, Dessert, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian