Pumpkin Chocolate Chip Bread
Pumpkin Chocolate Chip Bread – a heavenly combination of autumn flavors and rich chocolate. But what sets this recipe apart is the secret ingredient that elevates it to a whole new level of moistness and softness: mayonnaise! Yes, you read that right – mayo is the key to making this bread literally melt in your mouth.
Ingredients
- ½ cup butter melted
- ¾ cup brown sugar
- ¼ cup granulated sugar
- 1 egg
- 2 teaspoons vanilla extract
- 1 15 ounce can pumpkin puree
- ½ cup mayo or sour cream
- 1 ¾ cup all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- 12 ounce package chocolate chips
Instructions
- Preheat the oven to 350°F. Butter and flour a bread pan and set aside.
- In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar. Add the egg and vanilla and continue whisking until combined.
- Add the pumpkin puree and mayo and whisk until smooth.
- Add the flour, baking soda, salt, cinnamon, and nutmeg to the bowl and whisk for two minutes or until it is well blended.
- Fold in the chocolate chips and pour batter into the bread pan.
- Bake for 60 to 70 minutes or until a knife or toothpick inserted comes out clean. It took about 65 minutes in my oven.
- Once baked through, let cool in the pan for 30 minutes. Remove from the pan, slice and enjoy with some butter on top!