Chocolate Chip Pumpkin Bread
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • ½ cup sugar
  • ½ cup brown sugar
  • 6 tablespoons butter, softened
  • 2 eggs
  • ¼ cup water
  • 1 cup canned pumpkin puree (NOT pumpkin pie filling) OR ½ cup canned pumpkin puree PLUS ½ cup spiced pumpkin butter
  • ⅔ cup PLUS 2 tablespoons mini-chocolate chips
  • 1 teaspoon sugar
  1. Preheat oven to 350 and spray the bottom of a 8x4 loaf pan with non-stick cooking spray.
  2. In a medium bowl, sift together flour, baking soda, salt, and pumpkin pie spice. Set aside.
  3. In the bowl of a stand mixer, beat together both sugars and butter until light and creamy. Add in eggs, 1 at a time, mixing well after each addition. Beat in water and pumpkin/pumpkin butter on low speed.
  4. Add in flour mixture and beat on low until mixture is just combined. Stir in ⅔ cup mini chocolate chips. Spoon batter into loaf pan. Sprinkle the top with remaining mini chocolate chips and 1 teaspoon sugar.
  5. Bake 65 to 75 minutes, or until a toothpick inserted in the center comes out clear. Allow to cool in pan for 10 minutes. Remove from pan and allow to cool completely on a baking rack.
recipe adapted from Betty Crocker
Recipe by Kitchen Meets Girl at