Pumpkin Chocolate Chip Bread
User Reviews
4.8
Pumpkin Chocolate Chip Bread
Description
This recipe combines all-purpose flour with a blend of spices including cinnamon, nutmeg, ginger, and cloves, along with baking soda and salt. The wet ingredients include pure pumpkin, vegetable oil, buttermilk, eggs, and vanilla, blended together before folding in most of the chocolate chips. The batter is divided into two loaf pans, topped with reserved chocolate chips and a sprinkle of turbinado sugar, then baked until a toothpick comes out clean.
The resulting bread is moist and tender from the pumpkin and oil, with a flavor profile defined by the warm spices and sweet bursts of chocolate. The turbinado sugar on top adds a subtle crunchy texture contrast. The loaf's crumb is soft but structured, suitable for slicing and serving plain or with butter.
This recipe was updated from an earlier version and is designed to produce a reliably moist and flavorful quick bread. It requires monitoring during baking to avoid over-browning, with optional foil tenting to protect the top. Cooling briefly in the pans helps to loosen the loaves for removal.
Ingredients
- 3 1/2 cups all-purpose flour
- 1 tablespoon ground cinnamon
- 1 1/2 teaspoons ground nutmeg
- 1 teaspoon ground ginger
- 1/8 teaspoon cloves ground
- 2 teaspoons baking soda
- 1 1/2 teaspoons salt
- 2 cups granulated sugar
- 1 cup light brown sugar packed
- 15 ounces pumpkin 100% pure
- 1 cup vegetable oil or canola oil
- 2/3 cup buttermilk at room temperature
- 4 egg at room temperature and beaten, large
- 2 teaspoons vanilla extract pure
- 1 3/4 cups chocolate chips divided
- 2 tablespoons turbinado sugar for sprinkling on bread
Instructions
- Preheat oven to 350 degrees F. Grease two 9x5-inch loaf pans with cooking spray and set aside.
- In a medium bowl whisk together the flour, cinnamon, nutmeg, ginger, cloves, baking soda, and salt. Set aside.
- In a large bowl, combine the sugars, pumpkin, oil, buttermilk, eggs, and vanilla. Mix until smooth.
- Add the dry ingredients to the wet ingredients and mix until just combined, being careful to not over mix.
- Fold in 1 1/2 cups chocolate chips, reserving 1/4 cup for the tops of the loaves.
- Evenly divide batter between the prepared pans. Sprinkle the loaves with remaining chocolate chips and sprinkle evenly with turbinado sugar.
- Bake for 50 to 65 minutes, or until browned and a toothpick comes out clean when inserted in the center of the loaf. If the loaves are browning too quickly, you can loosely tent them with foil so the middle can keep baking.
- Remove loaves from oven and cool in pans on a wire rack for 15 minutes. With a knife, go around the bread and loosen the loaves. Remove from pan and cool completely before slicing.
Notes
- This recipe is an updated version; ingredient ratios differ slightly from the original 2009 version.
- To prevent the bread from browning too fast, loosely tent with foil if needed during baking.
- Loaves should cool in pans for 15 minutes before loosening the edges with a knife.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24(2 loaves)
Amount Per Serving
Calories 338 kcal
% Daily Value*
| Calories | 338kcal | 17% |
| Carbohydrates | 52g | 17% |
| Protein | 4g | 8% |
| Fat | 13g | 20% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 30mg | 10% |
| Sodium | 267mg | 11% |
| Potassium | 90mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 36g | 72% |
| Vitamin A | 2838IU | 57% |
| Vitamin C | 1mg | 1% |
| Calcium | 45mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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