Pumpkin Chocolate Chip Bread Recipe
This is the BEST Pumpkin Chocolate Chip Bread -it's an easy pumpkin bread recipe with chocolate chips - the perfect brunch or breakfast all fall.
Servings: 10 servings
Calories: 328kcal
Cost: $8
Ingredients
- 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 oven to 350°F. Spray a 9x5-inch or 8x4-inch loaf pan with cooking spray.
- Stir granulated sugar and brown sugar with oil and pumpkin. Stir in the eggs, pumpkin pie spice, salt, and baking soda. Stir until combined. Stir in buttermilk and flour. Stir in chocolate chips. Pour batter into prepared pan. Sprinkle a few extra chocolate chips on top.
- Bake for 45-55 minutes. Test it by inserting a toothpick just partway into the top center of the bread. If this comes out clean, it’s done.
- Cool before removing from pan. Store in an airtight container for up to 2 days or freeze for up to one month.
Video
Notes
- To make your own buttermilk, add 1/2 teaspoon of vinegar or lemon juice to a measuring cup and fill with milk to 1/3 cups. Let sit for 5 minutes.
- You can add any kind of chocolate chips or white chocolate, or use 1 cup chips and ½ cup chopped nuts (or make this pumpkin nut bread by adding 1 cup chopped nuts and omit chocolate chips).
Nutrition
Serving: 1serving | Calories: 328kcal | Carbohydrates: 48g | Protein: 4g | Fat: 14g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 39mg | Sodium: 256mg | Potassium: 110mg | Fiber: 1g | Sugar: 27g | Vitamin A: 3875IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 2mg