Bake up a batch of this moist, sweet pumpkin bread and your house will be smelling like fall! The chocolate chips are a great kid-friendly addition, but feel free to add some chopped nuts for a little crunch. This recipe makes two loaves, but you can easily cut it in half or use the batter to make delicious pumpkin muffins. This recipe will make 48 mini muffins. No cupcake liners are needed, but make sure to grease the muffin pan well.
1 cup butter
2 cups sugar
4 eggs, beaten
3 ½ cups flour
2 tsp. baking soda
2 tsp. cinnamon
1 tsp. nutmeg
1 tsp. salt
1 small can pumpkin (15 oz)
1 ½ cups semisweet chocolate chips (we recommend mini chocolate chips)
Cream butter and sugar, then stir in beaten eggs. In a separate bowl, sift dry ingredients together.
Alternately, add dry ingredients and pumpkin to creamed mixture, ending with pumpkin. Fold in chocolate chips.
Pour batter into two greased 9x5 loaf pans. Bake at 350 degrees for 1 hour.
Let loaves cool in pan for ten minutes, then remove, and let stand on a baking rack until completely cooled.