Ingredients
Scale
**For the Pumpkin Bread:**
- 1 ¾ cups all-purpose flour (spooned and leveled)
- 1 tablespoon pumpkin pie spice
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter (softened)
- 1 ¼ cups granulated sugar
- 2 eggs (at room temperature)
- 1 teaspoon vanilla
- 1 cup canned pumpkin puree
- ¾ cup buttermilk (at room temperature)
- ½ cup semi-sweet chocolate chips
Instructions
**For the Pumpkin Bread:**
- Preheat the oven to 350°F.
- Grease a 9×5 inch loaf pan and set aside.
- In a medium bowl, whisk together the flour, pumpkin pie spice, baking soda, and salt.
- In a large bowl, cream the butter and sugar together with an electric mixer on high speed until fluffy, about 1-2 minutes.
- Add the eggs and vanilla, and mix for 1 minute on medium-high speed until pale in color.
- Add the pumpkin puree and buttermilk, and mix until combined.
- Add the dry ingredients to the wet ingredients and mix until just combined.
- Stir in the chocolate chips.
- Pour the batter into the prepared loaf pan and bake for 65-70 minutes, or until a toothpick inserted into the center comes out clean with only a few crumbs.
- Let the bread cool completely in the pan on a cooling rack. If desired, sprinkle extra chocolate chips over the bread 15 minutes after it’s out of the oven.
- Once completely cooled, remove the bread from the pan, slice, and serve!
- Store the bread in an airtight container for up to four days. Enjoy!