Welcome Fall with a loaf of Chocolate Chip Pumpkin Bread fresh from the oven! This copycat Starbucks bread recipe is filled with real pumpkin, autumn spices and a sprinkle of chocolate chips and pecans for a sweet finish.
½cupsemi sweet chocolate chips + extra to top the bread
Instructions
Preheat oven to 350 degrees. Prepare a 9x5 loaf pan with non-stick baking spray. For easy removal, you can line the pan with parchment paper and then spray the pan and paper.
In a small bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Set aside.
In a large bowl, using a hand or stand mixer, mix the pumpkin, sugar, oil, and eggs. Pour half of the dry mixture into the pumpkin mixture and mix until combined. Add in the rest of the dry mixture and mix again until combined. Fold in the chocolate chips and pecans with a spatula.
Pour the batter into the prepared loaf pan, top the batter with a few extra chocolate chips and pecans and bake for 60 minutes. At 50 minutes, check on the bread if it’s starting to brown too much you can put a foil tent over the top for the remaining 10 minutes. Check with a toothpick for doneness.
Cool in the pan for 10 minutes and then remove to a cooling rack.
Serve warm or cooled. Store covered at room temperature.
Notes
FREEZE: To freeze, slide cooled bread into airtight container or freezer safe ziploc bag. Thaw overnight at room temperature.
You can also make this recipe as muffins or mini muffins:Grease or spray a muffin tin with baking spray then ladle the batter into the tins, filling about 3/4 of the way to the top. Bake regular sized muffins for 20 – 25 minutes or until a toothpick inserted in the center comes out clean.