Pumpkin Chocolate Chip Bread
Moist pumpkin chocolate chip bread packed with warm spices, gooey dark chocolate chunks, and subtle pumpkin flavor. This recipe makes two loaves, one to keep and one to share.
Servings: 24 slices
Calories: 214kcal
Equipment
- Two 9" x 5" loaf pans or muffin tins
Ingredients
- 3 cups all purpose flour
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 3 teaspoons cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon ginger
- ¼ teaspoon cloves
- 1 teaspoon salt
- 4 large eggs room temperature
- ¼ cup vegetable oil
- 1 teaspoon vanilla extract optional
- 1 can pumpkin purée 15 oz, about 1 ¾ cups
- 1 cup granulated sugar
- 1 cup dark brown sugar
- 1 ½ cups buttermilk room temperature
- 1 ½ cups dark chocolate chips
Instructions
- Before you begin: Bring the buttermilk and eggs to room temperature and preheat your oven to 350º F. Prepare two 9-inch by 5-inch loaf pans with cake goop or your preferred pan release. Grease the sides and corners if you are not using parchment paper.
For the pumpkin chocolate chip bread
- Chop your chocolate into small chunks and set it aside. You can also use chocolate chips.
- Add the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger to a large bowl and whisk to combine, then set aside.
- Whisk together the oil, vanilla, and eggs in a measuring cup and set aside.
- Add the pumpkin purée, granulated sugar, and brown sugar to the bowl of your stand mixer with the paddle attachment. Mix on low speed until smooth and combined, then scrape the bowl. A large mixing bowl and an electric mixer or whisk will work too.
- Pour in the egg mixture and mix on low until fully combined.
- Add half of the dry ingredients while mixing on low, then add half of the buttermilk and mix until combined.
- Add the rest of the flour mixture and the rest of the buttermilk and mix on low until the batter is smooth and lump-free.
- Gently fold in the chocolate chunks with a spatula.
- Divide the batter evenly between the two prepared loaf pans and spread out the tops.
- Bake at 350º F for 50 to 60 minutes, until a skewer comes out clean and the center reaches 205º F. Add more chocolate to the tops about halfway through baking so it does not sink in. Tent loosely with foil if the tops brown too quickly.
- Cool the loaves in the pans on a wire rack for about 10 minutes.
- Flip the loaves out of the pans and cool completely before slicing.
Notes
- This recipe makes two 9-inch by 5-inch loaves. For one loaf, cut all of the ingredients in half (2 eggs and half a can of pumpkin).
- The loaves are done when the center reaches 205º F. Tent with foil if the tops brown too fast.
- Cool completely before slicing so the center can set. Slicing too soon can make the middle seem gummy.
- Muffins: line and fill your muffin tins about ⅔ of the way full and bake at 350º F for 15 to 20 minutes until the centers are set. The full recipe makes about 48 muffins, or 24 muffins and one loaf. Mini loaves bake for about 20 minutes.
- Storage: wrap in aluminum foil and store in an airtight container at room temperature for 3 to 5 days. Or wrap in plastic wrap and refrigerate for 1 week, or freeze for 1 month.
- Make your own pan release with cake goop.
- Nutrition is calculated for 1 slice (1/12 of a loaf).
Nutrition
Serving: 1slice | Calories: 214kcal | Carbohydrates: 39g | Protein: 4g | Fat: 5g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.7g | Trans Fat: 0.01g | Cholesterol: 33mg | Sodium: 232mg | Potassium: 209mg | Fiber: 1g | Sugar: 23g | Vitamin A: 3249IU | Vitamin C: 0.7mg | Calcium: 89mg | Iron: 1.3mg
