Got this recipe from my friend Cristine several years ago and last year she got in touch with me because she couldn’t find hers, so I had to make it again. It works every single time, no need to wait for pumpkin season!
Chocolate Chip Pumpkin Bread
1/2 c unsalted butter
1 1/4 c sugar
3 large eggs
1 t vanilla
1 c canned pumpkin
1 3/4 c flour
1 t baking soda
1 t baking powder
1/2 t salt
1/2 t nutmeg
1/2 t cinnamon
1/2 t ground ginger
1/3 c milk
3/4 c chocolate chips
3/4 c chopped nuts (I use walnuts)
Set oven to 350 degrees. Cream butter, eggs, vanilla and pumpkin. Sift together flour, soda, powder, salt and spices. Blend 1/3 flour mixture into the butter mixture, then add half the milk. Alternate until all ingredients are incorporated. Add chocolate chips and nuts. Pour into a greased bread pan or muffin cups. Bake 50-55 minutes for bread loaf and 17-18 minutes for muffins.
howsyourlovelife 
you had me at “chocolate chip”
The actual name is Pumpkin Chocolate Chip, but some of us know what really matters here!
There ya go.
That looks super yummy!
How would you make it healthier without totally compromising the yumminess factor?
You could try half a cup of sugar and half a cup of honey and forget the other 1/4 c of sugar (because honey tastes sweeter than sugar). It also matters what chocolate chips you use. I’d go for the darkest. I’d use King Arthur white whole wheat flour, but you could probably half that, too, and replace the other half with organic almond flour. In a lot of my baking recipes, I substitute organic coconut oil for butter, so that would make it healthier, too.
When substituting coconut oil for butter, is it teaspoon for teaspoon? I’m using coconut oil more and more these days. Thanks for the suggestions!
I usually put just a little more than called for. Butter seems to be wetter, so a tad more coconut oils makes the dry ingredients easier to work with.