Description
This Pumpkin Chocolate Chip Bread features a delightful combination of pumpkin puree and rich chocolate chips, creating a moist, flavorful loaf. Perfect for breakfast or as a sweet snack!
Ingredients
Scale
- ½ cup (100g) granulated sugar
- ¼ cup (50g) brown sugar
- ⅓ cup (79ml) vegetable oil
- 1 cup (242g) pumpkin puree
- 2 large eggs
- 2 teaspoons pumpkin pie spice
- ½ teaspoon salt
- 1 teaspoon baking soda
- ⅓ cup (79ml) buttermilk
- 2 cups (248g) all-purpose flour
- 1 ½ cups (255g) chocolate chips
Instructions
- Preheat oven to 350°F. Spray a 9×5-inch or 8×4-inch loaf pan with cooking spray.
- In a bowl, combine granulated sugar, brown sugar, vegetable oil, and pumpkin puree. Mix well.
- Add the eggs, pumpkin pie spice, salt, and baking soda. Stir until combined.
- Incorporate buttermilk and flour into the mixture, stirring until smooth.
- Fold in the chocolate chips and pour the batter into the prepared pan. Add extra chocolate chips on top if desired.
- Bake for 45-55 minutes, testing doneness with a toothpick inserted into the center.
- Allow to cool before removing from the pan. Store in an airtight container or freeze for up to one month.
Notes
Ensure the pumpkin puree is smooth for the best texture.
For a twist, add nuts or spices according to your preference.
This bread keeps well at room temperature for two days.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 16g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg