Pumpkin Chocolate Chip Bread
This homemade Pumpkin Chocolate Chip Bread is made with pumpkin, warm Fall spices and chocolate chips which makes for a soft and delicious bread.
Servings: 2 Loaves
Ingredients
- 1½ cups granulated sugar
- 1 stick unsalted butter
- 3 large eggs
- 2 teaspoons vanilla extract
- 15 ounce can 100% pumpkin, (not the pie filling)
- 2¾ all purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon salt
- 2 teaspoons pumpkin pie spice
- ½ cup buttermilk
- 12 ounces semi sweet chocolate chips
Instructions
- Preheat oven to 350 degrees. Prepare two 9x5 loaf pans with non-stick spray. If you top the loaves with extra chocolate chips, line the pan with foil or parchment paper and spray the lining for easy removal.
- Combine the sugar and butter in a large bowl and mix until well combined. Then, add in the eggs, pumpkin and vanilla. Mix well.
- In a separate bowl, mix together the flour, baking powder, baking soda, salt and pumpkin pie spice.
- Slowly add the flour mixture into the wet ingredients, alternating between the flour and the buttermilk. Once combined, fold in the chocolate chips.
- Divide the batter between two 9x5 loaf pans. Sprinkle a few extra chocolate chips on top and bake for 45-50 minutes.
- The bread is done when a toothpick or knife inserted into the center of the bread comes out clean. If the top starts to brown too much you can cover it with foil until it’s finished baking.
- Once done remove from the oven and allow the loaves to cool for 10 minutes before transferring to a cooling rack.
Notes
To add nuts: Mix 3/4 cup of chopped pecans or walnuts into the batter.