Chocolate Chip Pumpkin Bread with Cream Cheese Frosting
Tis’ the season for pumpkin spice and everything nice!
Ok, I will level with you, I’m not usually part of the pumpkin spice club. It takes an exceptionally tasty pumpkin spice treat to get me on board.
In fact, until just a few years ago I wouldn’t have even considered anything pumpkin flavored.
But alas, my husband loves pumpkin bread, so I began tinkering with different recipes to create something we would both enjoy!
The first time I made this chocolate chip pumpkin bread it blew my mind! I don’t have much of a sweet tooth, but I could easily polish off a whole loaf in one sitting.
Something about the combination of Libby’s canned pumpkin (we all know it’s the best!), the perfect blend of spices, a touch of chocolate, and the savory sweetness of the cream cheese icing that takes this pumpkin bread to the next level!
It’s the perfect dessert, snack, breakfast, etc… you name it! It fits the bill!
Plus, this recipe is so easy and versatile. Make it with or without chocolate chips and frosting. Bake it into a couple of loaves, muffins for sharing, or a combination of both.
No matter your pumpkin bread preference, this recipe will have everyone coming back for another slice!
Chocolate Chip Pumpkin Bread with Cream Cheese Frosting
Pumpkin Bread
- 2 cups all-purpose flour (leveled-off)
- 1/2 tsp salt
- 1 tsp bakng soda
- 1/2 tsp baking powder
- 1 tsp ground cloves
- 1 tsp ground cinnamon
- 1 tsp ground nutmeg
- 3/4 cup unsalted butter (softened)
- 2 cups sugar
- 2 large eggs
- 15 oz can Libby's pure pumpkin
- 1 cup semi-sweet chocolate chips
Cream cheese Frosting
- 1 lb cream cheese (at room temp)
- 1/2 cup unsalted butter (at room temp)
- 2 tsp vanilla extract
- 2 cups confectioners' sugar (sifted)
Pumpkin Bread
Preheat oven to 325 F, and set oven rack in middle position.
Generously grease two 8 x 4 inch loaf pans and dust with flour, or line muffin tray with muffin liners.
In a medium bowl, combine flour, salt, baking soda, baking powder, cloves, cinnamon and nutmeg. Whick together to combine and set aside.
In a large bowl of an electric mixer, beat butter and sugar on medium speed until just blended. Add one egg at a time, beating well after each addition. Continue beating until light a fluffy (about 2-3 minutes). Add pumpkin and beat into mixture. The mixture may look curdled at this point but that's ok.
Gradually add the flour mixture into the wet mixture, mix on low speed until combined. Fold in chocolate chips.
Pour batter into prepared pans or muffin tins, dividing evenly. Bake loaves for 55-75 minutes (15-25 minutes for muffins), or until tester stick inserted in the center of loaf comes out clean. Let loaves cool in pans for about 10 minutes, then turn out onto a wire rack to finish cooling.
Cream Cheese Icing
In the bowl of an electric mixer fitted with the paddle attachement beat cream cheese, butter, and vanilla on medium-high speed until light and fluffy (about 2 minutes).
Gradually beat in the sugar and continue to mix until thoroughly combined, scraping down the sides of the bowl as needed.
Use immediately, or if the consistency is too soft, refrigerate frosting until it is spreadable (about 15 minutes).
Once loaves or muffins have fully cooled, apply frosting to the tops.
Frosting will keep in the refridgeratior for up to 3 days.
Note: loaves can be frozen for up to 3 months. After completely cooled, wrap in aluminum foil, freezer wrap or place inside a freezer bag. Thaw overnight in the refrigerator before serving.
