Pumpkin Chocolate Chip Bread
This moist and flavorful pumpkin chocolate chip bread is perfect for fall baking and makes a delightful treat any time of year.
Ingredients
Dry Ingredients
- 3.5 cups all-purpose flour
- 1 tablespoon ground cinnamon
- 1.5 teaspoons ground nutmeg
- 1 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 2 teaspoons baking soda
- 1.5 teaspoons salt
Wet Ingredients
- 2 cups granulated sugar
- 1 cup packed light brown sugar
- 15 ounces 100% pure pumpkin
- 1 cup vegetable oil or canola oil
- 2/3 cup buttermilk, (at room temperature)
- 4 large eggs, (at room temperature and beaten)
- 2 teaspoons pure vanilla extract
- 1.75 cups chocolate chips, (divided)
- 2 tablespoons turbinado sugar, (for sprinkling on bread)
Instructions
- Preheat oven to 350°F and grease two 9x5-inch loaf pans.
- Whisk together dry ingredients in a medium bowl.
- Combine wet ingredients in a large bowl and mix until smooth.
- Add dry ingredients to wet ingredients and mix until just combined.
- Fold in chocolate chips and divide batter between pans, topping with remaining chips and turbinado sugar.
- Bake for 50-65 minutes, cool in pans for 15 minutes, then remove and cool completely before slicing.
Notes
For best results, use room temperature ingredients.