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 when we walked into my parents for Thanksgiving weekend, the whole house smelled like pumpkin, with a fresh batch just out of the oven. It is so fun passing on these traditions, and dancing around the kitchen to Christmas music while they bake.

Also worth noting, Adelaide TRIED a piece of pumpkin bread! Willingly! She decided she didn’t like it (which is unbelievable to me) but we’re still calling it a huge win. Trying new things is not something that part of our family does often.

(p.s. Adelaide is 2, don’t trust her judgement on the pumpkin bread)

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.
• Bake at 350 for one hour.
• Glaze while warm.