4.8 from 186 votes
Pumpkin Chocolate Chip Bread
Pumpkin Chocolate Chip Bread is a moist, spiced quick bread baked with pumpkin puree and chocolate chips. The batter includes warm spices like cinnamon, nutmeg, ginger, and cloves mixed with baking soda, sugars, oil, buttermilk, and eggs. The bread bakes to a tender crumb with melted chocolate pockets and a lightly sweetened, spiced flavor profile, ideal for breakfast or snack time.
Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
Servings:
24
(2 loaves)
Calories:
338 kcal
Course:
Snacks, Bread
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 24 (2 loaves)
Amount Per Serving
Calories 338
% 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.