Chocolate Chip Pumpkin Bread
Chocolate Chip Pumpkin Bread! Made with pumpkin puree and warm fall spices, sprinkled with chocolate chips. Great for an afternoon snack with coffee!
Confession: I am a late bloomer when it comes to my love for pumpkin.
My mom doesn’t really like pumpkin, so the only encounters that I had with it before adulthood were in the form of store-bought pumpkin pies in those crinkly aluminum tins topped with a dollop of partially frozen cool whip. Not exactly the tastiest introduction!
A Favorite Pumpkin Treat
Maybe it was fate, but I discovered my love of baking around the same time that a certain coffee chain debuted pumpkin spice to the masses. The two things inevitably collided and a late love of pumpkin baked goods was born!
These days, I tend to prefer pumpkin cakes, cookies, and breads over custardy pumpkin treats (too many bad childhood memories!). This chocolate chip pumpkin bread is a favorite.
Moist Pumpkin Chocolate Chip Bread
This is a super moist loaf with a bright orange, not-too-dense crumb. A sprinkle of mini chocolate chips in the batter creates a contrast between the sweet, tender crumb of the bread and almost bitter chocolate.
The barest hint of spice in the batter is amplified by the liberal coating of cinnamon sugar on top of the bread. This does double duty: it adds flavor and it turns into a crackly crust as the bread bakes (My tasters declared that as their favorite part.)
This bread keeps like a dream for at least a few days, wrapped well, on the countertop.
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