Fall in Love with Flavor: Homemade Chocolate Chip Pumpkin Bread

flavors of the season Jennifer Howard | Cottage on Bunker Hill

The Fall is the perfect time to bake up this delicious recipe for chocolate chip pumpkin bread. It captions the flavors of the season.

– 2 cups all-purpose flour – 1 teaspoon baking soda – 1/2 teaspoon salt – 1/2 teaspoon ground cinnamon – 1/4 teaspoon ground nutmeg – 1 cup sugar – 6 tablespoons butter, softened – 2 eggs – 1/2 teaspoon vanilla extract – 1/4 cup water – 1 cup canned pumpkin (not pumpkin pie mix) – 1/2 cup plus 1 tablespoon miniature semisweet chocolate chips – 1 tablespoon coarse sugar

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01. Dry Ingredients

02. Mix

Beat 1 cup of sugar and the softened butter until creamy. Add the eggs, one at a time. Mix in the water, vanilla, and canned pumpkin . Full Recipe

Stir In Choc. Chips

Top It Off

04 Sprinkle the top with miniature semisweet chocolate chips, and then sprinkle with coarse sugar. Full Recipe!

Bake in 350°F oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs attached.

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Fall in Love with Flavor: Homemade Chocolate Chip Pumpkin Bread

The Fall is the perfect time to bake up this delicious recipe for chocolate chip pumpkin bread. It captions the flavors of the season.

01. Dry Ingredients

In a medium bowl combine the dry ingredients, set aside.

02. Mix

Stir In Choc. Chips

Stir in the miniature semisweet chocolate chips. Pour the batter into the prepared 8x4 loaf pan and spread it evenly.

Top It Off

Bake in 350°F oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs attached.

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