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Chocolate Chip Pumpkin Bread
Chocolate Chip Pumpkin Bread is a must make every fall --- this pumpkin bundt cake is moist and tender with just the right amount of spice, and the chocolate chips take it from delicious to dynamite!
Dessert, quick bread
a standard bundt pan
can pumpkin puree
each of nutmeg
cinnamon and allspice (I was out of allspice so I substituted ginger)
& 3/4 cups flour
10-12 ounce bag of chocolate chips (I like dark chocolate)
Set oven to 350F
Spray a non-stick bundt pan with cooking spray.
Whisk the wet ingredients together with the spices and set aside.
Whisk together the dry ingredients.
Mix the dry into the wet until JUST combined. Fold in the nuts and chocolate chips.
Spoon into the bundt pan and even out slightly, if necessary.
Bake until a toothpick comes out without wet batter clinging to it, wet crumbs are fine, about 50-55 minutes. The range of baking time depends on your pan and your oven. Check early.
Cool briefly and turn out onto a plate or rack. It’s delicious hot, warm, or cold!
https://theviewfromgreatisland.com/chocolate-chip-pumpkin-bread-to-go/ December 1, 2018