This is a family favorite Mom made during the holidays. Once we smelled the wonderful aroma of this spiced pumpkin bread baking, we could hardly wait for her to slice it! —Michele McFie, Salem, Oregon
Recommended: 50 Cozy Bakes That Begin With Canned Pumpkin
VERIFIED BY Taste of Home Test Kitchen
- 1/2 cup butter, softened
- 1 cup sugar
- 2 large eggs
- 1 cup canned pumpkin
- 1-3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1 cup miniature semisweet chocolate chips
- 1/2 cup chopped walnuts
- In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and pumpkin. Combine the flour, baking soda, cinnamon, salt, nutmeg, ginger and cloves; gradually add to the creamed mixture and mix well. Stir in chips and walnuts.
- Pour into a greased 9x5-in. loaf pan. Bake at 350° for 65-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Yield: 1 loaf (16 slices).
Originally published as Pumpkin Chip Loaf in Taste of Home's Holiday & Celebrations Cookbook Annual 2003, p56
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Reviewed Nov. 3, 2010
"Makes a nice moist loaf. Enjoyed it very much."