Last month I baked a batch of chocolate chip pumpkin muffins and they were such a hit a thought I’d try a similar idea and make a pumpkin loaf. Loaded with lots of pumpkin, warming winter spices, brown butter, and chocolate chips, this recipe is sure to be a hit with family and friends. The best part is bitting into a chunk of dark chocolate! My chocolate chip pumpkin bread is the perfect treat to serve your family and friends on a cozy weekend morning!

Why we love it!

• When you bake our pumpkin loaf your home will smell warm and cozy
• Very easy to make
• You won’t need to pull out your mixer
• Makes a wonderful Hostess gift
• Our pumpkin loaf is kinda healthy, pumpkin is full of vitamins and the maple syrup is a healthier option for baking
• Freezes well
• Tastes even better the next day, similar to our chocolate chip pumpkin muffins
• Chocolate chunks in every bite

Hostess Gift Idea

I love the idea of giving something homemade as a gift. These bread boxes are a great idea for gifting. They come in a variety of sizes and can be used so many different ways.

Here I’ve take the small – 7.5″ x 3″ x 1.5″; set of 4 and added my chocolate chip pumpkin loaf along with a note pad and one of these cute linens.

Chocolate Chip Pumpkin Loaf

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Ingredients

• 1/2 cup butter, browned and cooled slightly
• 1 cup brown sugar
• 1/4 cup granulated sugar
• 2 eggs
• 1 can pumpkin puree (not pumpkin mix)
• 2 tsp vanilla extract
• 2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1 tbsp pumpkin pie spice
• 1/2 tsp salt
• 1 cup semi-sweet chocolate chips

Instructions

1. Preheat oven to 325 degrees F. Line loaf pans with parchment paper.
2. In a small saucepan, brown the butter over medium heat until it gets bubbly and turns golden. Remove from heat and allow to cool.
3. In a large bowl, whisk brown butter, brown sugar, and granulated sugar until smooth.
4. Whisk in eggs, one at a time, and then add the pumpkin puree and vanilla extract.
5. In a separate bowl, whisk flour, baking soda, baking powder, and salt.
6. Gently fold the dry ingredients into the wet mixture until just combined. Avoid overmixing.
7. Stir in chocolate chips, reserving a few for the top.
8. Pour batter into prepared baking loaf pans. Smooth the top and add a few chocolate chips.
9. Bake for about 50 minutes or until toothpick inserted into the center comes out clean (a few crumbs is fine).
10. Cool for about 15 minutes, transfer to wire rack and cool completely.

Notes

I used these loaf pans. Small Size is 7.5" x 3" x 1.5"; set of 4 They are available in two sizes and come with a parchment liner. For gift giving, I put the smaller one into the larger one and add a tea towel and note pad.

If you will be enjoying your pumpkin loaf immediately, cover and leave out on the counter for 2 days. You can also refrigerate or freeze for longer storage.