Chocolate Chip Pumpkin Bread
User Reviews
5
Chocolate Chip Pumpkin Bread
Description
The Chocolate Chip Pumpkin Bread blends pumpkin puree with cinnamon and pumpkin pie spice, made smooth by heating and mixing with softened cream cheese. Brown and white sugar together with neutral oil enrich the batter before adding eggs and buttermilk for moisture. Flour, baking powder, baking soda, and salt are folded in gently to create a tender texture.
Semi-sweet chocolate chips provide pockets of melty sweetness throughout the loaf. The batters are baked in loaf pans until the centers set, forming a golden crust. The result is a moist, flavorful quick bread balancing spice, sweetness, and richness from cream cheese.
This bread slices well for breakfast or snack and pairs nicely with coffee or tea. Using canned pure pumpkin rather than pumpkin pie mix ensures the spice levels remain controlled and consistent.
Ingredients
- (1) ounce can pumpkin puree
- 1 1/2 teaspoons cinnamon
- 1/2 to 1 teaspoon pumpkin pie spice
- 4 ounces cream cheese (softened, cut into cubes)
- 1 cup brown sugar
- 1 cup sugar
- 1/2 cup neutral cooking oil generic cooking oil
- 4 large egg
- 1/4 cup buttermilk
- 2 1/4 cups flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 to 1 1/2 cups chocolate chips semi-sweet
Instructions
- Preheat oven to 350 degrees. In a medium saucepan, heat pumpkin puree, cinnamon, and pumpkin spice over medium heat. Stir often for about 4-5 minutes.
- Remove from heat and stir in cream cheese. Whisk for several minutes until all of the cream cheese is mixed in. If the cream cheese is still not mixed in, place it back on the heat for 30 seconds. Stir in brown sugar, sugar, and oil. Let it sit for 5 minutes to cool before adding the eggs.
- Whisk in eggs and buttermilk until fully mixed together. After it is completely smooth, fold in flour, baking powder, baking soda, and salt. Mix just until combined.
- Make sure mixture is cool before adding in the chocolate chips. Reserve some chocolate chips to sprinkle on the top. Grease two 8 1/2 inch x 4 1/2 inch loaf pans with non-stick cooking spray or butter. Pour batter into pans.
- Bake for 44-48 minutes or until the center is cooked through. If it is getting to brown, cover with foil halfway through baking time to ensure the center is fully baked through. Check by placing a toothpick in the center to make sure it comes out clean.
- Let pumpkin loaves cool for 20 minutes and then turn out onto a wire rack. Let cool.
Notes
- Use unsweetened pumpkin puree, not pumpkin pie mix, to maintain appropriate seasoning and moisture balance.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 493 kcal
% Daily Value*
| Calories | 493kcal | 25% |
| Carbohydrates | 66g | 22% |
| Protein | 7g | 14% |
| Fat | 23g | 35% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 73mg | 24% |
| Sodium | 352mg | 15% |
| Potassium | 255mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 43g | 86% |
| Vitamin A | 250IU | 5% |
| Vitamin C | 0.03mg | 0% |
| Calcium | 75mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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