Pumpkin Chocolate Chip Bread

Soft, moist pumpkin bread loaded with warm spices and chocolate chips is perfect for breakfast, dessert, or a cozy snack!

Prep Time15

Cook Time1

Total Time1 15

Course: Bread, Dessert

Cuisine: American

Keyword: pumpkin chocolate chip bread, pumpkin chocolate chip bread recipe, pumpkin chocolate chip loaf, pumpkin loaf

Servings: slices

Author: Alyssa Rivers

Ingredients

2 cups flour
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon salt
2 teaspoons cinnamon
½ teaspoon nutmeg
¼ teaspoon cloves
¼ teaspoon ginger
2 eggs
½ cup oil
1 ¼ cups sugar
¼ cup buttermilk
1 (15-ounce) can pumpkin 1 ½ cups
2 teaspoons vanilla extract
1 cup semi-sweet chocolate chips

Instructions

Preheat oven to 350 degrees Fahrenheit. Grease a 9 x 5-inch loaf pan with nonstick cooking spray and set aside.
In a large bowl, mix together, 2 eggs, 1 ¼ cups sugar, ½ cup oil, 1 (15-ounce) can pumpkin, ¼ cup buttermilk and 2 teaspoons vanilla extract. Mix until evenly combined.
In a medium bowl, whisk together 2 cups flour, ½ teaspoon baking soda, 1 teaspoon baking powder, 1 teaspoon salt, 2 teaspoons cinnamon, ½ teaspoon nutmeg, ¼ teaspoon cloves, and ¼ teaspoon ginger.
Gently fold the dry mixture into the wet, mixing until just combined. A few lumps are okay, don't overmix. Stir in 1 cup semi-sweet chocolate chips.
Pour the batter into the prepared pan. Bake for 55-60 minutes. The bread is done when a toothpick inserted in the center comes out with just a few moist crumbs. Cool in the pan for 10 minutes before removing to a wire rack to cool completely before slicing.

Notes

To Store or Freeze: Once cooled, wrap bread tightly or place in an airtight container. Store at room temperature for 3–4 days, in the fridge for up to 1 week, or freeze for up to 3 months.

Nutrition

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