Chocolate Chip Pumpkin Bread
Grandpa's base batter studded with semisweet chocolate chips — the variation most requested by kids.
Origin: Iowa, USA
- Prep
- 15 min
- Cook
- 62 min
- Total
- 1 hr 17 min
- Servings
- 2 loaves (10 slices each)
- Difficulty
- Easy
- quick bread
- chocolate
- kid-favorite
Ingredients
- 1 batch Grandpa's Classic Pumpkin Bread batter (see base recipe)
- 2 cups semisweet chocolate chipsShop semisweet chocolate chips ↗
- 1 tbsp all-purpose flour, for tossing chips
Method
- 1Prepare the classic pumpkin bread batter through the point of combining wet and dry ingredients.
- 2Toss chocolate chips with 1 tbsp flour to help suspend them in the batter, then fold in gently.
- 3Divide batter between two greased and floured 9x5-inch loaf pans.
- 4Bake at 350°F (175°C) for 62–72 minutes, until a toothpick comes out mostly clean (a little melted chocolate is fine).
- 5Cool in pans 10 minutes, then transfer to a wire rack to cool completely.
Tips
- Mini chocolate chips distribute more evenly than standard-size if you prefer chocolate in every bite.
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