A couple weeks ago I made a bread that was one worth saving. The bread only lasted in my house for about 2 days. It was pretty good and was gone quick! I can’t wait to make it again even!
The bread was pumpkin chocolate chip and I found the recipe on another food blog that I follow! I ate the bread for breakfast, dessert or even just a snack. The pumpkin was not to dramatic either, so if pumpkin flavoring is not totally your thing then you may just like this recipe!
The recipe was pretty simple to put together as well. The only thing I had trouble with was getting it cook all the way through. The bread is pretty dense so it took a bit more time than the recommended time to fully cook. Other than that, everything went smoothly!
My mom loved the bread and said that it was well made. I think my mom is a pretty good cook and baker so it felt pretty good to get that kind of compliment from her. The bread was pretty heavy but the chocolate chips made it moist which then evened out the heaviness of the bread.
It is the perfect fall treat and like I said before it can be for breakfast or dessert! I had it for dessert the first time because it is a bit of a sweet bread. When I woke the next morning it was sitting on the kitchen counter so I had to have a piece for breakfast too. It went well with my morning cup of coffee too. All of you early risers might need to print off this recipe and make it for the household this week!
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 1 ½ teaspoon pumpkin pie spice
- 1 large egg, beaten
- ¾ cup granulated sugar
- ½ cup brown sugar
- 1 ½ cup pumpkin puree
- ⅓ cup vegetable oil
- ⅓ cup buttermilk
- ⅔ cup semi-sweet chocolate chips
- Preheat the oven to 350F. Lightly grease a 9x5inch baking pan with nonstick cooking spray or vegetable oil. Set the pan aside for now.
- In a medium sized bowl, mix together the flour, baking soda, and pumpkin pie spice. This will be the dry ingredients.
- In a separate medium sized bowl, add the beaten egg, granulated sugar, and brown sugar. Stir to mix until they are incorporated. Scrape this mixture into the dry ingredients.
- In the now empty bowl, add the pumpkin puree, vegetable oil, and buttermilk. Stir to evenly mix them before adding them to the dry ingredients.
- Mix the ingredients together until they are just combined before folding in the semi-sweet chocolate chips.
- Pour the batter into the prepared baking pan.
- Bake the bread in the oven at 350F for about 25 minutes before covering the bread with aluminum foil to prevent the bread from becoming overly brown. Bake for an additional 14-20 minutes until the bread is brown on top and when inserting a clean toothpick, it will come out clean.
- Remove the bread from the oven. Allow the bread to cool before slicing.
- Serve the bread warm or cold.
Until next time,