Pumpkin Chocolate Chip Harvest Loaf

Baystateparent Magazine
Pumpkin Chocolate Chip Harvest Loaf


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.