Pumpkin Chocolate Chip Bread
User Reviews
5
Pumpkin Chocolate Chip Bread
Description
Pumpkin Chocolate Chip Bread combines flour, baking soda, cinnamon, salt, and nutmeg with canned pumpkin, brown sugar, buttermilk, egg, and canola oil to create a moist, spiced batter. Mini chocolate chips are folded in to add pockets of chocolate throughout the loaf. The batter is baked in a loaf pan at 350 degrees Fahrenheit until a toothpick comes out clean, producing a tender and flavorful quick bread.
The bread showcases a soft, moist crumb with a pleasant sweetness balanced by autumnal spices. The folded chocolate chips provide melty bursts of cacao enhancing the pumpkin's earthiness.
This pumpkin bread works well sliced as a snack, breakfast item, or dessert, optionally topped with a simple chocolate glaze made from melted chips and oil for added richness and a glossy finish.
To maintain moisture, wrap the bread in plastic wrap after cooling. It does not require refrigeration but may last longer if chilled. For longer storage, wrapping tightly and freezing can preserve it for up to a year. Thaw completely before serving.
Ingredients
- 1 1/2 cup flour (or gluten-free flour)
- 1 1/3 teaspoon baking soda
- 2 teaspoon cinnamon
- 1 teaspoon salt
- 1/2 teaspoon nutmeg
- 1 cup pumpkin canned
- 1 cup brown sugar
- 1/2 cup buttermilk low fat
- 1 egg
- 1 Tablespoon canola oil
Pumpkin Chocolate Chip Bread
- 1/2 cup mini chocolate chips
Pumpkin Chocolate Chip Bread with Chocolate Glaze
- 1/2 cup mini chocolate chips
- 1 teaspoon canola oil
Instructions
Pumpkin Bread
- Preheat oven to 350 degrees.
- Spray a loaf pan with non-stick cooking spray.
- In a small mixing bowl, combine flour, baking soda, cinnamon, salt, and nutmeg. Set aside.
- In a large mixing bowl, beat pumpkin, brown sugar, buttermilk, egg, and oil.
- Add dry mixture, stirring until just moistened; do not over mix.
- Pour into prepared pan. Bake for 50-60 minutes or until toothpick comes out clean.
- Allow to cool 15 minutes.
- To keep moisture in, wrap with plastic wrap until ready to serve.
Pumpkin Chocolate Chip Bread
- After adding dry mixture to the batter and stirring until moistened (Step 5 above), gently fold in the chocolate chips. Pour batter into prepared pan and continue as instructed.
Pumpkin Chocolate Chip Bread with Chocolate Glaze
- Follow same instructions for Pumpkin Chocolate Chip Bread. Allow bread to cool.
- To prepare glaze, combine 1/2 c. chocolate chips and 1 tsp. canola oil in a small bowl and microwave 30-45 seconds until chips are melted.
- Stir well and drizzle over warm bread.
Gluten Free Pumpkin Bread
- Follow instructions above using gluten free baking flour in place of regular flour.
Notes
- Wrap cooled bread tightly in plastic wrap to keep moisture before serving.
- Refrigeration is optional and extends freshness by a day or two but is not necessary.
- For long-term storage, freeze wrapped bread in airtight packaging for up to one year.
- Allow frozen bread to thaw fully at room temperature before slicing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 190 kcal
% Daily Value*
| Calories | 190kcal | 10% |
| Carbohydrates | 37g | 12% |
| Protein | 3g | 6% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 16mg | 5% |
| Sodium | 360mg | 15% |
| Potassium | 93mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 23g | 46% |
| Vitamin A | 875IU | 18% |
| Vitamin C | 0.9mg | 1% |
| Calcium | 46mg | 5% |
| Iron | 1.1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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