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Matt Lewis

Pumpkin Chocolate Chip Loaf

Preparation info
  • Yield:

    2

    ( 9-By-5-By-3 Inch ) Loaves
    • Difficulty

      Easy

Appears in
Baked: New Frontiers in Baking
Baked

By Matt Lewis and Renato Poliafito

Published 2008

  • About

Our Pumpkin Chocolate Chip Loaf Recipe Came to our Bakery via Matt’s Mother, Gail. She was neither a cook nor a baker nor a kitchen hobbyist (she preferred ordering in), but she enjoyed making this quickbread, as it is extremely easy and the results are impressive. The loaf is incomparably moist, and the pumpkin and chocolate chips pair well together for the perfect accompaniment to a hot cup of coffee or tea.

Ingredients

Method

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Sarah Hodge
from United States

This has been my go to recipe for over a decade; coworkers always rave about how delicious this bread is! My one recommendation and personal preference is to reduce the amount of sugar to 2 cups. I also use the optional ginger. Love to bake this in decorative Bundt pans and give as gifts in the fall!

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