Julia McNeal's Chocolate Chip Pumpkin Bread

Millions of people will gather during the holidays to enjoy time with loved ones and a delicious holiday dinner. We reached out to our volunteers to get some of their favorite recipes to share with you. With cooking being the number one cause of home fires, check out these Red Cross fire safety steps: https://rdcrss.org/41hXvgS

Thanks to Julia McNeal for her chocolate chip pumpkin bread recipe. See details here: 

Chocolate chip pumpkin bread

- 2 c granulated sugar

- ½ c butter, softened

- 3 large eggs

- 2 tsp vanilla extract

- 15 oz canned pumpkin

- 2 ¾ c all-purpose flour

- ½ tsp baking powder

- 1 ½ tsp baking soda

- 1 tsp salt

- ¾ tsp cinnamon

- ¼ tsp ground cloves

- ¼ tsp ground nutmeg

- ½ c milk

- 12 oz chocolate chips

Preheat oven to 350 degrees F. Line the bottom of two 8.5 x 4.5 inch loaf pans* with a piece of parchment paper. Spray all over with cooking spray.

Add the sugar and butter to a mixing bowl and beat with an electric mixer until well combined. Add eggs, pumpkin and vanilla and mix to combine.

In a separate bowl mix together flour, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg.

Alternately add flour mixture, then milk to pumpkin mixture, starting and ending with flour. Fold in chocolate chips at the end.

Pour the batter into prepared pans. Bake at 350 degrees F for 45-55 minutes or until a toothpick inserted comes out clean. Cool for a few minutes in the pan before inverting onto a wire rack to cool.

Mini loaves will bake for around 25-35 minutes.