• Pumpkin Chocolate Chip Bread

By Michael Paynic

Ingredients

1 cup sugar
8 Tbsp. softened butter, unsalted
1¼ cups pumpkin purée
3 eggs, lightly beaten
½ cup buttermilk
2 cups Baker’s Choice flour
1 tsp. baking soda
1 tsp. baking powder
½ tsp. sea salt
½ tsp. ground ginger
½ tsp. ground nutmeg
1 /8 tsp. ground cloves
¾ cup semi-sweet chocolate chips
1 Tbsp. Dutch cocoa powder

Preparation

  1. Preheat oven to 350°F.
  2. Beat together sugar and butter together until creamy. Add pumpkin and eggs, and beat until smooth. Gently stir in buttermilk. Set aside.
  3. Whisk together flour, baking soda, baking powder, sea salt, ginger, nutmeg and cloves. Add pumpkin mixture to flour and stir just until combined.
  4. Set aside 2 /3 of the mixture and add cocoa powder to the remaining 1 /3 of the batter. Fold in chocolate chips.
  5. Combine both batters by folding in to create a rustic marble effect and pour into a greased and floured loaf pan.
  6. Bake for 60–70 minutes or until top is golden brown and toothpick inserted comes out clean. Cool for 5 minutes in the pan and transfer to a rack.

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