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Must-Try Pumpkin Chocolate Chip Bread: 5 Tips

Pumpkin Chocolate Chip Bread
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Whip up a cozy and delicious pumpkin chocolate chip bread, perfect for fall baking. This quick bread is moist, flavorful, and packed with sweet chocolate chips.

Ingredients

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  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 1/2 cups granulated sugar
  • 2 large eggs
  • 1 cup pumpkin puree
  • 1/2 cup vegetable oil
  • 1/4 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1 cup chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
  2. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves.
  3. In a separate bowl, beat the sugar and eggs until well combined.
  4. Stir in the pumpkin puree, vegetable oil, buttermilk, and vanilla extract until smooth.
  5. Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
  6. Gently fold in the chocolate chips.
  7. Pour the batter into the prepared loaf pan.
  8. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
  9. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Notes

  • For extra moisture, you can add a tablespoon of sour cream or Greek yogurt to the batter.
  • If you don’t have buttermilk, you can make your own by mixing 1/4 cup milk with 1/4 teaspoon lemon juice or white vinegar and letting it sit for 5 minutes.
  • Feel free to add chopped nuts like walnuts or pecans along with the chocolate chips.
  • Store cooled bread at room temperature in an airtight container for up to 3 days, or refrigerate for longer storage.

Nutrition

Find it online: https://flavorzine.com/pumpkin-chocolate-chip-bread/