This Pumpkin Chocolate Chip Bread is seriously the best! But don’t take my word for it. Let the images do the talking.
You know how everyone seems to think they have the best…. or ….. you fill in the blank. Well I really believe that my mom’s Pumpkin Chocolate Chip Bread could go down in history as the softest, most perfect and delicious of its kind.
I mean, common, it doesn’t get much better than a sweet loaf with some of the finest flavors of fall…pumpkin, a plethora of beautiful spices, and a luscious white glaze.
I usually make a large batch and freeze a few loaves to thaw and wrap up as last-minute gifts later. This bread is complete perfection!
As you can see, it’s not lacking on moisture or good looks. I can speak for the flavor, because you eyes can’t configure that from the photos. Think of the happiest day you’ve ever had, and if you could translate those feelings into a dessert, it would be this bread. Enough said.
PUMPKIN CHOCOLATE CHIP BREAD}
Yields 2 loaves
3 1/2 c. all-purpose flour
2 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. cloves
2 c. sugar
1 1/2 c. canned pumpkin
2 tsp. baking soda
1 tsp. salt
1/2 tsp. ginger
1 c. butter, softened
1 1/2 c. chocolate chips
1/2 c. powdered sugar
1/8 tsp. cinnamon
1/8 tsp. nutmeg
1-2 Tbsp. milk
Stir together flour, cinnamon, nutmeg, cloves, baking soda, salt, and ginger in a bowl. In the bowl of an electric mixer, cream together sugar, pumpkin, butter and eggs. Add dry mixture and mix until combined. Fold in chocolate chips.
Pour into two greased loaf pans and bake at 350 degrees Fahrenheit for approximately 45 minutes, or just until a toothpick inserted into the center comes out clean. Baking to a perfection is key in order for the bread to come out soft and moist! I usually set the timer for 35 minutes and then check it every three minutes or so until it’s done, just to ensure that I don’t over-bake it.
Remove from oven and let cool in pans for 10-15 minutes, then carefully remove loaves to a cooling rack. Let cool completely, then make the glaze.
To make the glaze, whisk together powdered sugar, nutmeg, and milk. I start with 1 Tbsp. milk and add a few more drops at a time, as necessary, to reach the desired consistency. You don’t want it to be too runny or so thick that it won’t easily pour. Drizzle over bread and let glaze set. Try not to let too much of the glaze pool in the center or it will get soggy. Freezes well.
This Pumpkin Chocolate Chip Bread is everything a dessert bread should be and more! I hope it becomes a favorite fall tradition for you like it is for our family!