Description
Spicy pumpkin chocolate chip bread brings warmth from autumn’s harvest. Rich chocolate morsels complement smooth pumpkin notes, inviting bakers to savor seasonal comfort with each delectable slice.
Ingredients
Scale
- 1 (15 oz/425 g) unsweetened pumpkin puree
- 3 cups all-purpose flour
- 1¼ cups light brown sugar
- 1 cup granulated sugar
- 1 cup vegetable oil
- 3 large eggs
- ¾ cup semisweet chocolate chips
- ½ cup buttermilk
- 2 tsps pumpkin pie spice
- 1½ tsps baking powder
- 1 tsp baking soda
- 1 tsp kosher salt
- 1 tsp vanilla extract
- ¼ cup pumpkin seeds
- baking spray with flour (for greasing)
Instructions
- Preparation: Preheat oven to 350°F (175°C) with rack positioned centrally for uniform heat distribution.
- Mixing Wet Ingredients: Combine pumpkin puree, brown sugar, granulated sugar, vegetable oil, eggs, buttermilk, and vanilla extract in a large mixing bowl. Whisk until thoroughly blended and smooth.
- Incorporating Dry Ingredients: Gradually fold flour, pumpkin pie spice, baking powder, baking soda, and kosher salt into the wet mixture. Blend minimally to maintain light, tender bread texture. Gently fold in chocolate chips.
- Pan Preparation: Coat two 9-by-5-inch loaf pans with flour-based baking spray. Distribute batter evenly between pans, sprinkling pumpkin seeds across one batter layer.
- Baking Process: Smooth batter surfaces and place pans in preheated oven. Bake for 60-65 minutes, checking doneness by inserting a toothpick into the center – it should emerge clean.
- Cooling Stage: Remove from oven and let loaves rest in pans for 10 minutes. Transfer to wire cooling rack, allowing breads to cool completely before slicing to maintain structural integrity.
Notes
- Prevent Overmixing: Stir batter minimally to keep bread tender and avoid tough, dense texture.
- Seed and Chocolate Layering: Create visual and textural interest by separating pumpkin seeds and chocolate chips in distinct layers.
- Moisture Matters: Use fresh buttermilk and pumpkin puree for maximum flavor and soft, rich crumb.
- Cooling Technique: Let bread rest in pan briefly before transferring to wire rack to maintain structural integrity and prevent crumbling.
- Prep Time: 10 minutes
- Cook Time: 1 hour 5 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 11
- Calories: 320
- Sugar: 22 g
- Sodium: 200 mg
- Fat: 18 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1.5 g
- Protein: 4 g
- Cholesterol: 50 mg