Chocolate Chip Pumpkin Bread
User Reviews
5
Chocolate Chip Pumpkin Bread
Description
Chocolate Chip Pumpkin Bread uses pumpkin puree and a medley of warming spices to create a moist, aromatic quick bread. Combining both white and brown sugars with oil and buttermilk adds tender moisture and a subtle sweetness. The flour, leavened with baking soda and powder, yields a soft yet structured crumb, while chocolate chips scattered throughout add bursts of sweetness and texture.
The batter is mixed gently to incorporate ingredients without overworking gluten, preserving tenderness. Baking at 350°F until a toothpick comes out clean ensures even cooking without overbrowning; foil can be applied partway through if the crust browns too fast. Cooling the loaf on a rack maintains the perfect texture before slicing.
This pumpkin bread is suited for serving at breakfast, brunch, or as a snack. The combination of pumpkin and chocolate chips offers comforting fall-inspired flavors. Adding a maple glaze with powdered sugar, milk, maple syrup, and vanilla creates a sweet, glossy topping that complements the spicy bread and enhances presentation.
Ingredients
- 1 2/3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon cloves ground
- 1 cup pumpkin not pumpkin pie filling, puree
- 1/2 cup granulated sugar white
- 1/2 cup brown sugar
- 1/2 cup canola oil or vegetable oil
- 1/4 cup buttermilk
- 2 egg at room temperature, large
- 1 teaspoon vanilla extract
- 1 cup chocolate chips
Maple Glaze:
- 1 ½ cups powdered sugar
- 1-2 tablespoons milk
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F.
- Spray a 9x5 loaf pan with nonstick cooking spray and line it with parchment paper in a way that has handles on the side. Set aside.
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves until well combined. Set aside.
- In a large bowl, beat together the pumpkin puree, white granulated sugar, brown sugar, oil, buttermilk, eggs, and vanilla until fully combined.
- Add the dry ingredients to the wet mixture and mix just until combined. Stir in the chocolate chips.
- Pour the batter into the prepared loaf pan, using a spatula to level the top.
Bake:
- Bake in the preheated oven for 50-60 minutes or until a toothpick inserted into the center comes out clean.
- If the bread starts getting brown too quickly, cover loosely with foil when baking.
- When done, transfer to a wire rack to cool for 15 minutes.
- Lift the pumpkin bread from the pan using the paper handles and place it on the wire rack to cool completely
Glaze:
- Mix all the glaze ingredients in a bowl until smooth, drizzle on top of the fully cooled bread.
- Once the glaze has settled, slice and serve the bread.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8slices
Amount Per Serving
Calories 473 kcal
% Daily Value*
| Calories | 473kcal | 24% |
| Carbohydrates | 80g | 27% |
| Protein | 6g | 12% |
| Fat | 18g | 28% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 42mg | 14% |
| Sodium | 317mg | 13% |
| Potassium | 377mg | 8% |
| Fiber | 6g | 24% |
| Sugar | 53g | 106% |
| Vitamin A | 4893IU | 98% |
| Vitamin C | 1mg | 1% |
| Calcium | 103mg | 10% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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