This Downeast Chocolate Chip Pumpkin Bread combines the warm taste of pumpkin with sweet and gooey chocolate chips, making a morning masterpiece.
Pumpkin bread is an American classic, but adding chocolate chips takes it to a whole other level. The smooth chocolate melts in your mouth, accentuating the pumpkin flavors.
My favorite fall treat is a Starbucks vanilla-spiced non-fat with foam steamer paired with this famous and amazing chocolate chip pumpkin bread. I use this pumpkin bread recipe that I got from Allrecipes because it pairs perfectly with milk chocolate. It isn’t too rich or sweet but leaves you with a great after taste leaving you to want to go back for more.
(PS: the vanilla spice is only a seasonal thing at Starbucks, I can’t wait for it to return!)
Enjoy! XOXO San
How do you make Downeast Chocolate Chip Pumpkin Bread?
My favorite kitchen tools used to make Downeast Chocolate Chip Pumpkin Bread:
This post may contain affiliate links. See my Full Disclosure for further details.
BREAD LOAF PAN: I have a few of these on hand and use them for more than just baking.
MIXING BOWLS: I love having a variety of sizes of mixing bowls. From small to large, I find that having at least 3 bowls of different sizes have been essential in my kitchen. I prefer Pyrex because of its durability.
MEASURING CUPS: Nothing beats a good set of measuring cups that last a long time. I love metal measuring cups because of its durability.
MEASURING SPOONS: I have to have a metal set of measuring spoons on hand. The plastic ones just don’t last long in our house thanks in large part to the garbage disposal.
Don’t forget to pin this to your favorite Pinterest board to save for later!
Downeast Chocolate Chip Pumpkin Bread
- 15 ounces canned pumpkin
- 3 1/2 cups flour
- 2 teaspoons baking soda
- 1 1/2 teaspoons salt
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 4 eggs
- 2/3 cup water
- 3 cups sugar
- 1 cup oil
- 3/4 cup milk chocolate chips
- Preheat oven to 350; grease 3 bread loaf pans or 2 larger loaf pans.
- Mix all dry ingredients together and set aside.
- Stir together wet ingredients and mix together until well combined. Completely combine with the dry mixture
- Pour into 2- 3 bread pans and bake at 350 for 45 minutes to 1 hour. Time may vary depending on the oven; insert a toothpick to make sure bread is done.
My review: Well it’s my favorite fall treat and weakness. I think that the number of spices and milk chocolate is what makes this a winner.
Kids review: Umm…the loaf is gone, need I say more?