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Chocolate Chip Pumpkin Bread with Cream Cheese Frosting

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Servings 2 loaves

Ingredients
  

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

Instructions
 

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.

Notes

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. 
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