Moist pumpkin bread filled with semi-sweet chocolate chips in every bite. This delicious chocolate chip pumpkin bread is a great way to start fall mornings.
Hi! This is Andrea from Cooking with a Wallflower! This month I’m back to share with you a delicious pumpkin bread that’s just perfect for this time of the year.
Can you believe that we’re already well into October? Which means it’s time for all things pumpkin. And what better way to start your mornings than with a slice of this pumpkin chocolate chip bread? Every slice is moist and slightly sweetened. Chocolaty with all the flavors of pumpkin pie spice.
I’m so obsessed with this bread. It’s been a part of my breakfast the last few days. It’s so easy to cut a slice of the pumpkin chocolate chip bread to bring with me on the go.
Let’s get started so you can enjoy this bread too! And oh, before I forget, there might be a shortage of canned pumpkin by November so stock up while you still can. 🙂
Preheat the oven to 350F. Lightly grease a 9x5inch baking pan with cooking oil spray or olive oil.
First, add flour, baking soda, and pumpkin spice into a medium sized bowl. Mix to evenly combine the ingredients.
In another bowl, add a beaten egg, granulated sugar, and brown sugar. Whisk them until the sugar is combined with the egg. Scrape this mixture into the dry ingredients.
In the now empty bowl, add pumpkin puree, vegetable oil, and buttermilk. Mix until they well combined before adding it to the dry ingredients.
You want to mix all the ingredients until they are just combined. You don’t want to overmix because that will make the bread tougher.
Fold in the chocolate chips. Then pour the batter into the prepared 9x5inch baking pan.
Bake the bread for 40-45 minutes until the top is golden brown. Test the bread to see if it’s ready by inserting a clean toothpick. If the toothpick comes out clean, the bread is ready.
You can also cover the bread with foil after 25 minutes to prevent the top of the bread from becoming too brown.
Allow the bread to cool before cutting into it.
Serve the bread warm or at room temperature.
If the bread appears to be over baked, you can always store the bread in an airtight container and place it into the refrigerator. The bread will become moister that way.
Enjoy! I’ll be back next month to share another delicious recipe with you! 🙂
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 1 ½ teaspoon pumpkin pie spice
- 1 large egg, beaten
- ¾ cup granulated sugar
- ½ cup brown sugar
- 1 ½ cup pumpkin puree
- ⅓ cup vegetable oil
- ⅓ cup buttermilk
- ⅔ cup semi-sweet chocolate chips
- Preheat the oven to 350F. Lightly grease a 9x5inch baking pan with nonstick cooking spray or vegetable oil. Set the pan aside for now.
- In a medium sized bowl, mix together the flour, baking soda, and pumpkin pie spice. This will be the dry ingredients.
- In a separate medium sized bowl, add the beaten egg, granulated sugar, and brown sugar. Stir to mix until they are incorporated. Scrape this mixture into the dry ingredients.
- In the now empty bowl, add the pumpkin puree, vegetable oil, and buttermilk. Stir to evenly mix them before adding them to the dry ingredients.
- Mix the ingredients together until they are just combined before folding in the semi-sweet chocolate chips.
- Pour the batter into the prepared baking pan.
- Bake the bread in the oven at 350F for about 25 minutes before covering the bread with aluminum foil to prevent the bread from becoming overly brown. Bake for an additional 14-20 minutes until the bread is brown on top and when inserting a clean toothpick, it will come out clean.
- Remove the bread from the oven. Allow the bread to cool before slicing.
- Serve the bread warm or cold.
Andrea
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