Chocolate Chip Pumpkin Bread
Ingredients
- 1 can 15 ounces of Pumpkin Puree
- 1 1/2 teaspoons of Cinnamon
- 1/2 to 1 teaspoon of Pumpkin Pie Spice
- 4 ounces of Cream Cheese softened and cubed
- 1 cup of Brown Sugar
- 1 cup of Sugar
- 1/2 cup of Oil
- 4 large Eggs
- 1/4 cup of Buttermilk
- 2 1/4 cups of Flour
- 1 teaspoon of Baking Powder
- 1 teaspoon of Baking Soda
- 1 teaspoon of Salt
- 1 to 1 1/2 cups of Semi-Sweet Chocolate Chips
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- In a saucepan, heat pumpkin puree, cinnamon, and pumpkin spice over medium heat, stirring often for about 4-5 minutes.
- Remove from heat and stir in cream cheese until fully mixed. If needed, return to heat for 30 seconds.
- Stir in brown sugar, sugar, and oil. Allow it to cool for 5 minutes before adding the eggs.
- Whisk in eggs and buttermilk until smooth. Then, fold in flour, baking powder, baking soda, and salt. Mix until just combined.
- Ensure the mixture has cooled before adding chocolate chips. Save some chips to sprinkle on top.
- Grease two 8 1/2 inch x 4 1/2 inch loaf pans with non-stick cooking spray or butter. Pour in the batter.
- Bake for 44-48 minutes or until the center is cooked through. If it’s browning too quickly, cover with foil halfway through baking.
- Check doneness by inserting a toothpick into the center; it should come out clean.
- Let the pumpkin loaves cool for 20 minutes before transferring them to a wire rack. Allow them to cool completely.
Notes
Use unsweetened pumpkin puree, not pumpkin pie mix, for the best results.