Alright, we’re back on the pumpkin wagon today! If you have missed my recently pumpkin recipes, you’re going to want to pause and check those out: soft oatmeal pumpkin cookies and pumpkin spice coffee cake.
If you’re looking for an easy, delicious pumpkin recipe for fall – then this pumpkin bread with chocolate chips is exactly what you’re looking for. It’s soft, tender, extra-moist and packed with flavor thanks to the pumpkin and chocolate chips.
For the longest time, I actually wasn’t too sure about the combination of pumpkin and chocolate. I had seen so many pumpkin chocolate recipes on Pinterest that seemed super popular, but I wondered if it would be a bit of a flavor overkill with both flavors combined. Delicious on their own? Absolutely. But pumpkin AND chocolate together? I wasn’t quite sure.
But, my curiosity got the better of me and I had to try it. Let’s just say that I wish I hadn’t waited so long because pumpkin and chocolate are so delicious together!
If a bread isn’t your thing…
Can I make muffins with this recipe?
Yes! Muffins are a great way to get an easy grab and go snack instead of having to slice the loaf. This recipe will yield about 12 regular sized muffins.
How to store pumpkin bread?
- To store pumpkin chocolate chip bread or muffins, place them in a plastic bag or airtight container at room temperature for up to 3 days.
- To freeze, wrap bread or muffins in foil then place them in a freezer bag and keep frozen for up to 3 months. Thaw overnight, and reheat in the oven at 350 degrees for about 15 minutes if desired.
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