Description
This Pumpkin Chocolate Chip Bread combines the warm flavors of pumpkin and chocolate, creating a delightful treat. With simple ingredients and easy prep, it’s perfect for sharing at gatherings or enjoying with a cup of coffee. Bake this homemade goodness for a comforting snack or dessert!
Ingredients
Scale
- ½ cup (100g) granulated sugar
- ¼ cup (50g) brown sugar
- ⅓ cup (79ml) vegetable oil
- 1 cup (242g) Pumpkin Puree
- 2 large eggs
- 2 teaspoons pumpkin pie spice
- ½ teaspoon salt
- 1 teaspoon baking soda
- ⅓ cup (79ml) buttermilk
- 2 cups (248g) all-purpose flour
- 1 ½ cups (255g) chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and prepare a 9×5-inch or 8×4-inch loaf pan by spraying it with cooking spray.
- In a large bowl, mix together the granulated sugar, brown sugar, vegetable oil, and pumpkin puree. Stir in the eggs, pumpkin pie spice, salt, and baking soda until well combined.
- Add in the buttermilk and all-purpose flour, mixing until just combined. Gently fold in the chocolate chips, reserving some to sprinkle on top of the batter.
- Pour the batter into the prepared loaf pan, ensuring an even layer. Sprinkle the reserved chocolate chips on top.
- Bake in the preheated oven for 45-55 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean when done.
- Once baked, allow the bread to cool for a few minutes in the pan before transferring to a wire rack. Store in an airtight container for up to 2 days or freeze for up to one month.
Notes
Use canned pumpkin puree for convenience and consistent flavor.
Feel free to substitute half of the chocolate chips with nuts for added texture.
Make sure to check doneness a few minutes before the suggested baking time, as ovens can vary.
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 15g
- Sodium: 140mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg