Ohhhh my goodness everyone – the holidays are approaching! Heck, the holiday season is technically here! I always think about the holiday season starting with Halloween, and now that the frightfully fun day is behind us, it is onward to Thanksgiving, Christmas, and beyond. It’s enough to send almost anyone into panic mode – so much happening! So little time! Thankfully, today is all about EASY holiday entertaining, and I am bringing pumpkin chocolate chip bread to the mix.
Ok, so here’s the thing: so much of the holidays (for me) revolves around food…and so much of the focus tends to be on the big meal of the day. That huge Thanksgiving dinner, that big gathering for Christmas Eve, etc. etc. But what about breakfast? In my house, I feel like it tends to fall by the wayside when we are so centered on the evening meal. But what about preparing in advance? Why not, I say! Pumpkin chocolate chip bread to the rescue.
After all, it is pumpkin EVERYTHING season, right? I don’t know if I’m quite as pumpkin spice crazed as the average person, but I really do enjoy it in my baked goods during the holiday season. Pumpkin chocolate chip bread, pumpkin muffins, pumpkin pie…maybe even some pumpkin ravioli. Delicious. It makes me think of fall, family, and get togethers. I get all warm and fuzzy just thinking about it.
What is pretty fabulous about this bread is that it can serve a number of purposes: breakfast, a snack, and even dessert. Yep. It’s super tasty on its own in the morning…and I am notorious for adding a scoop of vanilla ice cream on top of my pumpkin chocolate chip bread for a seriously delectable dessert.
And I do have to confess a funny story about this bread: it does look a little – short, doesn’t it? Well, I recently added these pretty new loaf pans to my collection and what I didn’t realize is that they are based on European sizing or something like that. What does that mean exactly? Well, they are almost two inches longer than a traditional loaf pan that I’m used to…which is 8.5 inches x 4.5 inches. My new pans are 11 inches long, but still 4.5 inches wide. And of course, that ended up making for a “shorter” loaf of bread in the end since the batter spread out longer. I think it made the bread a bit more cake-like, so I’m not mad about it whatsoever. But yeah…I definitely am going to have to keep that in mind when I bake again in the future. Sheesh!
This pumpkin chocolate chip bread falls under the “easy” category for me because it only requires a few simple ingredients. PLUS you can work in advance of your holiday celebrations and make the bread a few days (or week even) ahead of time. All you have to do is pop the finished product in the freezer (just like you can with banana bread) and pull it out when you need it. Either wrap the entire loaf tightly with plastic wrap and aluminum foil, or slice it into individual pieces before you wrap if you’re like me and want to just have a piece at a time on hand. With the bread already made, you can put your focus on creating your epic main meal of the day and still enjoy an equally fabulous sweet treat for breakfast/brunch. Easy peasy: I like it!
- 2 cups all purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon pumpkin pie spice
- 1 cup sugar
- ¼ cup butter, softened
- 2 eggs
- 1 can (15 ounces) pumpkin puree/pure pumpkin
- 5.3 ounces (a single serve container) Greek yogurt
- 1 teaspoon vanilla
- 1 cup chocolate chips
- Preheat oven to 350° F.
- Combine flour, baking soda, salt, and pumpkin pie spice in a bowl. Stir together to mix. Set aside.
- In another large bowl, combine sugar and butter. Beat with a mixer on medium speed until softened butter and sugar are incorporated/creamed. Add the eggs one at a time, then mix well. Then, add the pumpkin puree, Greek yogurt, and vanilla and beat on medium speed until fully combined.
- Turn your mixer to low speed, then begin adding the flour mixture by heaping spoonful to the wet mixture. Continue adding scoops of the flour gradually until all is used and the batter is thick.
- Turn off the mixer and gently fold in chocolate chips.
- Pour batter into two loaf pans (or 4 minis) coated with cooking spray, then bake for 35-40 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
- Remove loaves from oven and allow to cool for at least 5 minutes before slicing. Enjoy!
Make sure you check out all of the other easy holiday entertaining recipes from the Sunday Supper crew today:
- Caramel Coffee by Party Food & Entertaining
- Christmas Cranberry Mojitos by Our Good Life
- European-Style Hot Chocolate by Cosmopolitan Cornbread
- Peppermint Hot Chocolate by My San Francisco Kitchen
- Pomegranate Sangria by The Redhead Baker
- Spiced Hot Milk Brandy by Nosh My Way
- Christmas Cranberry Dip by Fantastical Sharing of Recipes
- Festive Shrimp Bites by The Freshman Cook
- Hot Crab Dip by Serena Bakes Simply From Scratch
- Krayl’s Easy Holiday Cheese Board by An Appealing Plan
- Mini Cheese Balls by Books n’ Cooks
- Pear Pancetta Goat Cheese Appetizer Bites by Food Done Light
- Beer Pull Apart Bread by Jane’s Adventures in Dinner
- Ranch Buffalo Chicken Dip by Table for Seven
- Shrimp Puffs by Cindy’s Recipes and Writings
- Smoked Salmon Dip by Palatable Pastime
- Smoked Salmon Shooters by Amee’s Savory Dish
- Spiced Nuts by Confessions of a Cooking Diva
- Tuscan White Bean and Sausage Dip by The Complete Savorist
- Ultimate Taco Dip by Momma’s Meals
Main and Side Dishes
- Fruited Wild Rice by Magnolia Days
- Harvest Roast Chicken with Grapes, Olives, and Potatoes by Hezzi-D’s Books and Cooks
- Holiday Seafood Fest (La Grande Zuppa del Costiera Amalfitana) by Monica’s Table
- Make ahead Parmesan Mashed Potatoes by A Day in the Life on the Farm
- Pasta With Duck Sugo by The Food Hunter’s Guide to Cuisine
Desserts and Baked Goods
- Apple Brown Betty by Curious Cuisiniere
- Apple Panna Cotta by Caroline’s Cooking
- Banana Coconut Lime Bundt Cake by Desserts Required
- Chocolate Sheet Cake by That Skinny Chick Can Bake
- Cinnamon Raisin Peanut Butter Oatmeal Cookies by Take A Bite Out of Boca
- Gluten Free Key Lime Tartlets by Gluten Free Crumbley
- Grown Up Peppermint Bark with Sambuca by Lifestyle Food Artistry
- Microwave Carob Fudge by Pies and Plots
- Orange and Dark Chocolate Chunk Scones by The Texan New Yorker
- Pumpkin Chocolate Chip Bread by Ruffles & Truffles
Plus a No Stress Party Checklist and Recipes for Easy Entertaining by Sunday Supper
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