Legit, this is the best homemade pumpkin bread I’ve ever had/made. It’s moist. It’s tasty. It’s chocolately. It makes good bread AND muffins. It stays good for a few days, just pop it in the microwave or toaster to heat up slices/muffins. Just do yourself a favor and make it already.
1 3/4 cup (1 15 oz. can) pureed pumpkin
1 1/2 cup brown sugar
1/2 cup (1 stick) butter, softened
3-4 cups all-purpose unbleached flour
2 tablespoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
2 cups chocolate chips
Preheat the oven to 350.
Combine the pumpkin, brown sugar, butter, and eggs and mix until creamy. In a separate bowl, combine all of the dry ingredients except the nuts or chocolate chips. Mix 3 cups of the dry ingredients into the wet ingredients, then add as much of the 4th cup as necessary to achieve the proper consistency (moist, but thick enough to stand a spoon in). Add the nuts or chocolate chips and stir in.
Pour or spoon the batter into greased muffin tins or bread pans (about 2 dozen muffins, or two loaf pans). Bake on the center rack until a toothpick poked into the center comes out dry. At sea level, muffins should take between 20 and 25 minutes to bake, small loaves between 25 and 30 minutes, and full sized loaves between 50 minutes and 1 hour.
Original recipe from here:
The Fresh Loaf: Pumpkin Bread