The added chocolate in this pumpkin bread will satisfy any sweet tooth and best of all, it’s low in sugar. However, feel free to omit the chocolate if you’d rather this be more of a breakfast bread. Dried cranberries or cherries are the perfect variation! This Pumpkin Chocolate Chip Bread could also be made into mini-loaves to give as a fun little gift.
In a medium bowl, combine all of the ingredients. Mix until just combined.
Transfer dough to a 8in. x 4in. loaf pan, greased (line with parchment paper for easy removal). Sprinkle with pumpkin spice, few chopped nuts and chocolate chips. May also use a 9 x 5 loaf pan.
Bake in oven for 50-65 minutes (or 40-55 mixtures for 9 x 5 pan) or until center is firm. Check bread halfway through baking time, if top begins to burn, cover edges with foil.
Remove bread from oven and allow to cool for 15-20 minutes in the pan. Then carefully transfer bread from the pan onto a wire rack to cool for another 10-15 minutes before cutting into slices. The cooling time is an important step with this recipe so be patient and wait until the bread is cooled before slicing.
Serving Size:1 slices