I cannot believe it’s taken me this long to put my pumpkin chocolate chip bread recipe on here. I mean, there’s really no excuse for that. But now, the secret is out!
Secret might be taking it too far. Like most pumpkin breads, this has flour and beautiful autumn spices. It has pumpkin, sugar, eggs, oil, vanilla extract, and buttermilk. Chocolate chips too, obviously.
I like to top my bread with cinnamon sugar. Cinnamon is the perfect complement for pumpkin, and it adds such a nice little crunch to the otherwise moist (sorry!) bread.
Quick breads like this are easy to make, you just have to be sure you don’t overmix it. If you do, you’ll end up with a dense, tough bread instead of something soft. We want a nice, soft, springy bread. It’s just better.
We’re adding in lots of chocolate chips because while pumpkin bread is good, pumpkin chocolate chip bread is really what we need. Any chance I have to add chocolate to something, I will take it.
Some recipes like this will suggest you toss your chocolate chips in some flour so the chocolate chips don’t sink to the bottom of the loaf. I haven’t found that I needed to do that with this bread, but feel free to do that if you want to. It won’t change the overall outcome of the bread.
One things about this bread that you absolutely cannot change? Using pumpkin puree. Pumpkin pie filling will not work. It already has other ingredients added and you’ll get a really crappy bread out of it. Pumpkin puree all the way. I like Libby’s, but you can’t always get your hands on it. Whatever you can find, just make sure it is 100% pumpkin puree.
Pumpkin chocolate chip bread. It’s really the quick bread we all need and deserve this year. I have a loaf waiting for me in my freezer and I’m pretty sure I’ll be making this a few more times before the year ends. Join me! You’ll love it.
Pumpkin Chocolate Chip Bread
Ingredients
- 3 1/2 cups all-purpose flour
- 1 tbsp. cinnamon
- 2 tsp. nutmeg
- 2 tsp. ginger
- 1/2 tsp. cloves
- 2 tsp. baking soda
- 1 1/2 tsp. salt
- 1 can pumpkin purée
- 2 cups sugar
- 1 cup light brown sugar
- 4 eggs
- 1 cup vegetable oil
- 2 tsp. vanilla extract
- 2/3 cup buttermilk
- 1 1/2 cups chocolate chips
- Cinnamon sugar, for sprinkling on top of bread
Directions
- Step 1 Preheat oven to 350°F and grease and line two loaf pans. Set aside.
- Step 2 In a bowl, whisk together the flour, cinnamon, nutmeg, ginger, cloves, baking soda and salt. Set aside.
- Step 3 In a large bowl, combine the pumpkin puree, sugar, brown sugar, eggs, vegetable oil, vanilla extract, and buttermilk. Add the dry ingredients to the wet ingredients and stir to combine. A few streaks of flour are ok.
- Step 4 Add in the chocolate chips and stir to combine, being careful not to overmix.
- Step 5 Divide the batter between the prepared loaf pans. Top each loaf generously with some cinnamon sugar and bake for 60-70 minutes, until a toothpick inserted in the centre of the loaf comes out clean.
- Step 6 Allow the loaves to cool in their pans for 15 minutes, then remove from the pans to cool completely before serving.
