Pumpkin Chocolate Chip Quick Bread

This bread is wonderfully moist and very tasty.
To me, it’s more of a dessert than a bread – but feel free to enjoy this snack any time of the day. 🙂


Pumpkin Chocolate Chip Quick Bread

1 3/4 cups all-purpose flour
1 cup Libby’s 100% Pure Pumpkin
3/4 cup firmly packed brown sugar
1/2 cup butter, softened
1/2 cup Lucerne Best of the Egg, Egg Beaters or other egg substitute (or 2 large eggs)
2 1/2 teaspoons pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
3/4 cup chocolate chips

Preheat oven to 350 degrees. Grease a 9×5 loaf pan.

Combine flour, pumpkin, brown sugar, butter, egg substitute, pumpkin pie spice, baking soda, salt and baking powder in large mixing bowl. Beat at medium speed for 1 to 2 minutes until well mixed. Stir chocolate chips into batter. Spoon batter into prepared pan.

Bake for 45 to 55 minutes or until a toothpick inserted in center comes out clean. Cool in pan for 10 minutes. Remove to wire rack and cool completely.

3 Responses

  1. YUM! This sounds so good…and so easy to make 🙂 I think I probably have all of these ingredients on hand already!
    It fits the season so well…can’t wait to make some 🙂

  2. It really does fit the season well, doesn’t it? I had a craving for something with pumpkin in it, but I wasn’t quite ready for pumpkin pie. This is a really good bread/dessert and my family gobbled it up in no time flat. 🙂

  3. This is a good recipe.I don’t really like pumpkin pie but I think this pumpkin bread sounds yummy. 🙂

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