Although the fall season is nothing but a distant memory right now, pumpkin bread is something I can and will eat all year long.
And when you add chocolate to the mix, well, any and all semblance of self control goes right out the window….
This, by far, was one of the best pumpkin breads I’ve ever made. Of course, it’s adapted from the boys of Baked, so would you expect anything less?
Pumpkin Chocolate Chip Loaf – adapted from Baked
- 3 1/4 cups flour
- 2 tsp cinnamon
- 1/2 tsp fresh grated nutmeg
- 1/2 tsp ground ginger
- 2 tsp baking soda
- 1 3/4 cups pumpkin puree
- 1 cup vegetable oil
- 2 cups sugar
- 4 large eggs
- 1 tsp vanilla extract
2/3 cup buttermilk
- 1 1/2 cups chocolate chips (I used mini chips)
Preheat the oven to 350 degrees. Spray two 9×5 loaf pans with nonstick spray and set aside.
In a large bowl, whisk together the flour, cinnamon, nutmeg, ginger and baking soda. In another large bowl, whisk together the pumpkin, oil, sugar, eggs, vanilla and buttermilk until well blended. Fold the flour mixture into the pumpkin mixture just until combined, then fold in the chocolate chips. Divide the mixture between the pans and smooth the tops. Bake for approximately one hour, or until a tester comes clean from the middle. Allow to cool before removing from the pans. Wrap well in plastic wrap, and freeze for longer storage.