Pumpkin Bread Recipe

Extra Moist Pumpkin Bread with mini chocolate chips
Go ahead, drool away. This pumpkin bread is as moist as they come. 
And with mini chocolate chips- I mean seriously cute chips...get out! 

Pumpkin Bread Recipe w/ mini chocolate chips
3 cups all-purpose flour
1 1/2 t. baking soda
1/4 t. salt
2 t. cinnamon
1/2 t. nutmeg
1/4 t. ginger
1/4 t. all spice
3/4 cup softened butter
2 1/4 cups sugar
3 eggs
2 t. vanilla extract
1 cups buttermilk 
{I didn't have buttermilk so I used 1 cup milk + 1 tsp white vinegar and let sit on the counter for 5 minutes}
1 3/4 cups pumpkin puree
1 1/2 cups mini chocolate chips

Preheat oven to 275 degrees. In a large bowl cream together sugar and butter. Add eggs and stir in vanilla. In another large bowl mix flour, baking soda, salt, cinnamon, nutmeg, ginger and all spice together. Gradually stir the four mixture into the sugar mixture. Alternate with pouring in some buttermilk. Stir just until well combined. Add in the pumpkin puree, and mix well. Then add the mini chocolate chips. Pour batter into greased pans. Start baking for 1hour, and keep checking. Depending on pan/loaf size time will vary. When it is done, let cool on counter for 20 minutes, then cover loosely with foil.

Print recipe here


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1 comment:

  1. Jen,
    Looks yummo! I love to add chocolate chips to bread also, most of my family think I'm nuts to add it to banana bread. Also have to make two loaves...one with chips and one without. I just don't get how anyone could not want chocolate in their bread.
    Anywhoo, my youngest son's favorite flavor is pumpkin anything...so I'm saving/pinning your recipe to try soon.


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