Warm up on a cool, rainy fall day with warming and spicy pumpkin chocolate chip bread. For a complete fall experience enjoy it with a mug of hot pumpkin spice latte.
This pumpkin bread is quick and easy to make and can be enjoyed the very same day while still warm. That makes it a great last minute recipe to have in your recipe box. For those days when you are in a need of something warm and sweet. Pumpkin bread will satisfy all your cravings.
This pumpkin bread is soft, cakey, full of pumpkin sweetness and warming spices, with chocolate chips that will surprise and delight your taste buds.
Pumpkin Chocolate Chip Bread
1 cup/200 g light brown sugar
1/4 cup/55 g vegetable oil
1 teaspoon vanilla extract
1 cup/225 g pumpkin puree
1/2 cup/115 g buttermilk
1 1/2 cup/180 g AP flour
1 tablespoon pumpkin pie spice
1 1/2 teaspoons baking powder
¼ teaspoon salt
3/4 cup chocolate chips
Heat the oven to 350°F (180°C).
Line a 9X5 inch loaf pan with parchment paper.
In a bowl add eggs and sugar. Whisk until light and fluffy. Add in oil, vanilla extract, pumpkin purèe and buttermilk. Mix until incorporated.
In another bowl, combine flour, pumpkin pie spice, baking powder and salt.
Sift the dry mixture into the wet mixture and mix until incorporated (but don’t overmix it)
Set aside 1/4 cup of chocolate chips for topping. Fold in the dough the remaining chocolate chips.
Pour the batter into the pan and bake for 50 minutes or until a toothpick comes out clean.
Spread chocolate chips on the top of the pumpkin bread right after taking it out of the oven.
Leave it to cool slightly before removing from the pan and slicing.
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