Holiday Chocolate Chip Pumpkin Bread

The perfect treat for the holiday season! This scrumptious Holiday Chocolate Chip Pumpkin Bread combines the warmth of pumpkin, spice, and chocolate in a deliciously moist loaf, perfect for gift-giving or serving to your loved ones during the holidays.

Ingredients

• 1 cup canned pumpkin puree
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1 cup semi-sweet chocolate chips
• 1/2 cup chopped walnuts (optional)

Instructions

Preheat your oven to 350°F (175°C). Grease two 9×5-inch loaf pans and set them aside.

In a medium-sized bowl, whisk together flour, baking powder, salt, cinnamon, nutmeg, and ginger.

Set it aside. In a large bowl, use an electric mixer to cream together sugar and butter until light and fluffy, about 2 minutes.

Beat in eggs one at a time, followed by vanilla extract.

Add the pumpkin puree to the sugar mixture and mix until well combined. Gradually mix in the flour mixture until just combined, being careful not to overmix.

Stir in chocolate chips and walnuts (if using).

Divide the batter evenly between the prepared loaf pans and smooth the tops. Bake for 55-60 minutes or until a toothpick inserted into the center comes out clean.

Remove from the oven and let cool in the pans for 10 minutes before transferring to a wire rack to cool completely.

Slice and serve.

Notes

Pumpkin puree can be substituted with canned mashed pumpkin or cooked, mashed butternut squash if needed. For a stronger pumpkin flavor, use 1 1/2 cups of pumpkin puree.

To ensure even baking, rotate the loaf pans halfway through the baking time.

If using walnuts, toast them in a 350°F oven for 5-7 minutes or until fragrant to enhance their flavor. Chocolate chips can be substituted with an equal amount of chopped pecans or hazelnuts for a different flavor profile.

For a moist and tender crumb, avoid overmixing the batter.

If you want to make muffins instead, simply divide the batter evenly among 12 muffin cups and bake for 25-30 minutes. Store cooled loaves in an airtight container at room temperature for up to 5 days or freeze for up to 2 months.

Nutrional Value

• Calories: 320
• Total Fat: 14g
• Saturated Fat: 8g
• Cholesterol: 40mg
• Sodium: 250mg
• Total Carbohydrates: 43g
• Dietary Fiber: 2g
• Sugars: 24g
• Protein: 4g