Pumpkin Chocolate Chip Bread

Pumpkin Chocolate Chip Bread

There are so many endless recipes out there for pumpkin breads and muffins that all are very similar.

This recipe was put out in 2010 by Betty Crocker. I really love the density of this bread. Some pumpkin breads are a bit, what's the word, mushy? This one bakes up a bit firmer and I like it. The recipe calls for mini chocolate chips, but dried cranberries would easily replace those (maybe not as delicious but a bit healthier).

As for the glaze, it sweetened it up a bit, but I think they included it for looks. If you are baking this to enjoy for yourself or your family, I say omit the glaze and save yourself some sugar. If you're gifting it or bringing it to a party and you want it to look a little extra special, drizzle on the glaze.

1/2 cup softened butter
1 cup sugar
2 eggs
1 cup canned pumpkin
2 cups flour
1 tsp baking soda
1 tsp ground cinnamon
1 tsp pumpkin pie spice
1/2 c mini semi-sweet chocolate chips or dried cranberries

Mix the butter, sugar, eggs, and pumpkin with a wire whisk. Stir in the flour, baking soda, cinnamon, and pumpkin pie spice. Stir in chocolate chips or cranberries.

Spread in a 9x5 loaf pan (grease the bottom first).

Bake at 350 degrees for 55-65 minutes.

If you are adding the glaze, stir 1/2 cup powdered sugar with 2-3 tsp of milk until you get a consistency you can drizzle. Drizzle over the bread and let it sit and harden about 30 minutes before slicing.