Pumpkin Chocolate Chip Bread
Pumpkin Chocolate Chip Bread is moist, flavorful, and offers the flavor of fall in each bite. This is my go-to chocolate chip pumpkin bread recipe I make every year when I get the yearning for pumpkin recipes.
Servings: 24 slices
Ingredients
- 1/2 cup butter room temperature
- 1 1/2 cups granulated sugar
- 3 large eggs
- 2 teaspoon vanilla extract
- 15 ounces pumpkin puree
- 2 3/4 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 2 teaspoons pumpkin pie spice
- 1/2 cup buttermilk
- 12 ounces semi-sweet chocolate chips
Instructions
- Preheat oven to 350 degrees F. Line two 9x5 loaf pans with foil or parchment paper. Spray the foil/parchment paper and pan with nonstick baking spray.
- In a large bowl, add the 1/2 cup butter and 1 1/2 cups granulated sugar. Beat with a hand mixer until well combined.
- Add in the 3 large eggs, 2 teaspoon vanilla extract, and 15 ounces pumpkin puree. Beat until the eggs are pumpkin are incorporated.
- In a separate bowl, add the 2 3/4 cup all-purpose flour, 1/2 teaspoon baking soda, 1/2 teaspoon baking powder, 1 teaspoon salt, and 2 teaspoons pumpkin pie spice. Whisk until combined.
- Alternate adding the flour and 1/2 cup buttermilk to the wet ingredients starting and finishing with the flour. Beat until each addition is incorporated.
- Fold in the 12 ounces semi-sweet chocolate chips.
- Split the batter between two 9x5 loaf pans, top with a few extra chocolate chips for presentation, and bake for 45-50 minutes. Allow the loaves to cool for 10 minutes and then transfer to a cooling rack.
- Store covered at room temperature for several days.
Notes
Storage: Store in an airtight container at room temperature for up to 3 to 5 days.
Nutrition
Calories: 235kcal | Carbohydrates: 33g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 32mg | Sodium: 136mg | Potassium: 155mg | Fiber: 2g | Sugar: 19g | Vitamin A: 2921IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 2mg
