Today we’re talking all about chocolate chip pumpkin bread in this family recipe.

I’m not sure why I wait until fall + winter to make all of my favorite foods, but something about the cooler weather and the changing leaves always gets me excited to bake.

I’m excited to be sharing our favorite fall/holiday treat, a recipe that has been in our family for generations. On the first page of the dessert section in the family recipe book, it’s called Harvest Loaf Cake, but I feel better about eating it for breakfast when I call it Chocolate Chip Pumpkin Bread, so we’ll go with that. 😉

This year Lincoln and I have already made these mini loaves a couple of different times and you can bet they’ll be making another appearance ASAP. It is so fun passing on these traditions, and dancing around the kitchen to Christmas music while they bake.

If you’re looking for a delicious chocolate chip pumpkin bread recipe that is moist, sweet, and delicious, this is your new go-to!  

Chocolate Chip Pumpkin Bread Recipe

What You’ll Need:

• 1/2 cup butter, softened
• 1 cup sugar
• 2 eggs
• 1 1/2 cup flour
• 1 tsp baking soda
• 1 tsp cinnamon
• 1/2 tsp salt
• 1/2 tsp nutmeg
• 1/4 tsp ginger
• 1/4 tsp cloves
• 3/4 cup pumpkin
• 3/4 cup chocolate chips

For the Glaze:

• 1/2 cup powdered sugar
• 1/2 tsp cinnamon
• 1/2 tsp nutmeg
• 1 to 2 tbsp warm water (or cream)

What You’ll Do:

• Cream butter and sugar; add eggs and beat until fluffy.
• Sift dry ingredients together.
• Add dry ingredients alternately with pumpkin.
• Add chocolate chips.
• Pour into greased and floured loaf tin. I have also been making these as muffins in greased muffin tins. I glaze individually and shorten the bake time.
• Bake at 350 for one hour.
• Glaze while warm.