Fall is my absolute favorite season of the year.  There is nothing like walking through crisp leaves in a hoodie and jeans with the wind slightly nipping at your nose looking at the warm oranges, yellows, reds and browns falling all around you .  And how about the comforting aromas of autumn soups and baking… are there better smells than pumpkin, apples, cinnamon and nutmeg? Since today is the first of September, I’m getting an early start, even if it is still 85 degrees outside. 🙂

One of my favorite things to make this time of the year is this Pumpkin Chocolate Chip Bread, and this recipe is super easy and can be mixed up in just a few minutes.  Then you can just sit back on the couch and let the scents of fall fill your home while you read a book for an hour… and your family comes home thinking you are the most wonderful mom in the world.  Seriously, does life get any better?

This quick bread recipe makes two beautiful loaves that pack a punch of pumpkin spice and are laden with chocolate chips.  It’s moist, tender, full of flavor, melt in your mouth deliciousness.  The perfect fall treat!

Ingredients:

• 1 (15oz) can pure pumpkin puree (NOT the canned pumpkin pie mixture)
• 1-1/2 cup packed brown sugar
• 1/2 cup granulated sugar
• 1/2 cup canola oil
• 1/2 cup sour cream
• 2 eggs, slightly beaten
• 2 Tbsp molasses
• 2 tsps vanilla extract
• 1 Tbsp pumpkin pie spice
• 1 Tbsp cinnamon
• 1 tsp ground nutmeg
• 3 cups flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 (12oz) bag mini chocolate chips (semi-sweet)

Instructions:

1. Preheat oven to 350 degrees.  Spray 2 9×5 loaf pans with non stick cooking spray.  (I like the bakers joy with flour for this.)
2. Mix the pumpkin, brown sugar, granulated sugar, oil, sour cream, eggs, molasses, vanilla extract, pumpkin pie spice, cinnamon and ground nutmeg until well combined.  
3. In a separate bowl, whisk together the flour, baking powder, baking soda and salt.  
4. Add the dry ingredients to the wet mixture and mix gently on low until just combined.  
5. Stir in the chocolate chips.
6. Divide the mixture between both of the pans, (I like to sprinkle a few of the chocolate chips over the top so it looks pretty.)
7. Bake for 50 minutes.  
8. Cool in the pan for 10-15 minutes, then run a knife around the edges and flip it out of the pans.
9. Allow to cool completely on wire racks before slicing.

*Photo updated Oct 27, 2019