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I’m never one to wait for fall to make my pumpkin chocolate chip bread. I just can’t resist that sweet, chewy bread loaded with rich chocolate chips. You guys shouldn’t wait either, make this today! Trust me!
Why This Is Basically Fall … and Dessert Heaven
- Major Moistness! Thanks to the buttermilk, your bread stays moist and tender for days! No drying out after one day like other recipes.
- Fail-Proof Method: My recipe is easy to follow. No mixer required. The blending method keeps it simple and tender.
- Perfect Balance of Sweet and Spice: My recipe nails the texture and perfectly balanced flavor, so everything comes together for the best bite!
Pumpkin Chocolate Chip Bread Ingredients
- Add nuts: Swap half of the chocolate chips for nuts for added texture
- Pumpkin: Use pumpkin puree, not pumpkin pie filling.
Pumpkin Chocolate Chip Bread Recipe
Baking this pumpkin chocolate chip bread is my favorite way to kick off fall! It’s simple, cozy, and I like to think I’m making great life choices when pumpkin is the main ingredient.
- Combine Wet Ingredients: 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 eggs, sugar, oil, pumpkin, buttermilk, and vanilla extract. Mix until evenly combined.
- Combine Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, salt, ground cinnamon, nutmeg, cloves, and ginger.
- Stir Together: Gently fold the flour mixture into the wet, mixing until just combined. A few lumps are okay, but don’t overmix. Stir in the chocolate chips.
- Bake and Enjoy! Pour the batter into the prepared pan, then 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.
Alyssa’s Pro Tip
Make into Muffins: This will make about a dozen muffins. Bake at 350 degrees for 25-30 minutes.
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Preheat oven to 350 degrees Fahrenheit. Grease a 9 x 5-inch loaf pan with nonstick cooking spray and set aside.
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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.
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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.
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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.
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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.
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.
Serving: 12gCalories: 342kcalCarbohydrates: 45gProtein: 4gFat: 16gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 29mgSodium: 196mgPotassium: 128mgFiber: 2gSugar: 27gVitamin A: 69IUVitamin C: 0.02mgCalcium: 46mgIron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
