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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!
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.
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.
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.
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.
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.
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.
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