Choc chip pumpkin bread
Choc Chip Pumpkin Bread combines the warmth of pumpkin with rich chocolate chips for a delightful autumn treat, made by mixing wet and dry ingredients before baking. Easy to prepare, it’s perfect for gatherings or a cozy snack.
Cook time 60 min
Prep time 10 min
Ingredients:
2 cups self-raising flour1 cup brown sugar
1 cup pumpkin
1/2 cup buttermilk
1/2 cup chocolate chips
1/2 cup butter
2 eggs
Indulge in the perfect blend of seasonal flavors and chocolatey goodness with this Choc Chip Pumpkin Bread. It's a delightful treat that's easy to make and perfect for autumn gatherings or a cozy weekend snack.
Instructions:
Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan or line it with parchment paper for easy removal.
In a medium-sized mixing bowl, add the 1 cup of mashed pumpkin, 1/2 cup of buttermilk, 1/2 cup of melted butter, and 2 large eggs. Whisk the wet ingredients together until they are well incorporated and smooth.
In a large mixing bowl, whisk together the 2 cups self-raising flour and 1 cup brown sugar. Mix until the ingredients are well combined.
Pour the wet mixture into the bowl with the dry ingredients. Stir gently until just combined. Avoid over-mixing to ensure the bread remains tender.
Gently fold in the 1/2 cup of chocolate chips until they are evenly distributed throughout the batter. You can reserve a few chocolate chips to sprinkle on top if you wish for added appearance.
Pour the batter into the prepared loaf pan, spreading it out evenly. Smooth the top with a spatula.
Place the loaf pan into the preheated oven and bake for 60-70 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
Allow the bread to cool in the pan for about 10 minutes. Then, remove it from the pan and place it on a wire rack to cool completely.
Once the chocolate chip pumpkin bread is completely cooled, slice it and serve. Enjoy your delicious treat!
With its moist texture and rich flavor, your Choc Chip Pumpkin Bread will surely be a crowd-pleaser. Enjoy it warm with a cup of coffee or tea, and don't forget to share it with friends and family!
Choc chip pumpkin bread FAQ:
Bake the Choc Chip Pumpkin Bread in a preheated oven at 350°F (175°C) for 60-70 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean.
Store leftover Choc Chip Pumpkin Bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and place it in the refrigerator for up to a week, or freeze for up to 3 months.
Yes, you can substitute all-purpose flour for self-raising flour, but you'll need to add baking powder and salt. For sugar, brown sugar can be replaced with granulated sugar, though the flavor will be slightly different.
The pumpkin bread is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top is browning too quickly, you can cover it loosely with foil.
Yes, you can use canned pumpkin puree instead of fresh pumpkin. Just make sure it's 100% pure pumpkin and not pumpkin pie filling, as that contains added spices and sugar.
Tips:
- Ensure the pumpkin is well-mashed for a smooth batter.
- Use room temperature ingredients to help them combine better.
- Don't overmix the batter; mix just until the ingredients are combined.
- You can substitute buttermilk with a mixture of regular milk and a teaspoon of vinegar or lemon juice if needed.
- Try adding a teaspoon of pumpkin spice or cinnamon for an extra burst of flavor.
- Use high-quality chocolate chips for the best taste.
Nutrition per serving
10 ServingsCalories 340kcal
Protein 6g
Carbohydrates 50g
Fiber 1.27g
Sugar 27g
Fat 13g
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