\n<\/p>\n
This website may contain affiliate links and advertising so that we can provide recipes to you. Read my disclosure policy<\/a>.<\/p>\n<\/div>\n<\/div>\n<\/p>\nI\u2019m never one to wait for fall to make my pumpkin chocolate chip bread. I just can\u2019t resist that sweet, chewy bread<\/strong> loaded with rich chocolate chips<\/strong>. You guys shouldn\u2019t wait either, make this today! Trust me! <\/p>\n<\/figure>\n\nWhy This Is Basically Fall \u2026 and Dessert Heaven<\/h2>\n\nMajor Moistness!<\/strong> Thanks to the buttermilk, your bread stays moist and tender for days! No drying out after one day like other recipes.<\/li>\nFail-Proof Method:<\/strong> My recipe is easy to follow. No mixer required. The blending method keeps it simple and tender.<\/li>\nPerfect Balance of Sweet and Spice:<\/strong> My recipe nails the texture and perfectly balanced flavor, so everything comes together for the best bite!<\/li>\n<\/ul>\n<\/div>\n<\/p>\n\n\nPumpkin Chocolate Chip Bread Ingredients<\/h3>\n<\/figure>\n\nAdd nuts:<\/strong> Swap half of the chocolate chips for nuts for added texture<\/li>\nPumpkin:<\/strong> Use pumpkin puree<\/a>, not pumpkin pie filling.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n <\/p>\nPumpkin Chocolate Chip Bread Recipe<\/h2>\nBaking this pumpkin chocolate chip bread is my favorite way to kick off fall! It\u2019s simple, cozy, and I like to think I\u2019m making great life choices when pumpkin<\/a> is the main ingredient.<\/p>\n\nCombine Wet Ingredients:<\/strong> Preheat oven to 350 degrees Fahrenheit. Grease a 9 x 5-inch loaf<\/a> pan with nonstick cooking spray and set aside. In a large bowl, mix together eggs, sugar, oil, pumpkin, buttermilk<\/a>, and vanilla extract<\/a>. Mix until evenly combined.<\/li>\nCombine Dry Ingredients: <\/strong>In a medium bowl, whisk together\u00a0flour,\u00a0baking powder,\u00a0baking soda, salt,\u00a0ground cinnamon, nutmeg,\u00a0cloves, and\u00a0ginger.<\/li>\nStir Together<\/strong>: Gently fold the flour mixture into the wet, mixing until just combined. A few lumps are okay, but don\u2019t overmix. Stir in the chocolate chips.<\/li>\nBake and Enjoy!<\/strong> Pour the batter into the prepared pan, then bake for 55-60 minutes. The bread is done when a toothpick inserted in the center comes out with just a few moist crumbs. Cool in the pan for 10 minutes before removing to a wire rack<\/a> to cool completely before slicing.<\/li>\n<\/ol>\n\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n\nAlyssa\u2019s Pro Tip<\/h2>\nMake into Muffins:<\/strong> This will make about a dozen muffins. Bake at 350 degrees for 25-30 minutes.<\/p>\n<\/div>\n<\/figure>\n\n\nPin this now to find it later<\/p>\nPin It<\/a><\/div>\n<\/div>\n\n\n\nCook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\n\n\nPreheat oven to 350 degrees Fahrenheit. Grease a 9 x 5-inch loaf pan with nonstick cooking spray and set aside.<\/span><\/p>\n<\/li>\n\nIn a large bowl, mix together, 2 eggs<\/span>, 1 \u00bc cups sugar<\/span>, \u00bd cup oil<\/span>, 1 (15-ounce) can pumpkin<\/span>, \u00bc cup buttermilk<\/span> and 2 teaspoons vanilla extract<\/span>. Mix until evenly combined. <\/span><\/p>\n<\/li>\n\nIn a medium bowl, whisk together 2 cups flour<\/span>, \u00bd teaspoon baking soda<\/span>, 1 teaspoon baking powder<\/span>, 1 teaspoon salt<\/span>, 2 teaspoons cinnamon<\/span>, \u00bd teaspoon nutmeg<\/span>, \u00bc teaspoon cloves<\/span>, and \u00bc teaspoon ginger<\/span>.<\/span><\/p>\n<\/li>\n\n Gently fold the dry mixture into the wet, mixing until just combined. A few lumps are okay, don’t overmix. Stir in 1 cup semi-sweet chocolate chips<\/span>.<\/span><\/p>\n<\/li>\n\nPour the batter into the prepared pan. Bake for 55-60 minutes. The bread is done when a toothpick inserted in the center comes out with just a few moist crumbs. Cool in the pan for 10 minutes before removing to a wire rack to cool completely before slicing.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nTo Store or Freeze:<\/strong> Once cooled, wrap bread tightly or place in an airtight container. Store at room temperature for 3\u20134 days, in the fridge for up to 1 week, or freeze for up to 3 months.<\/span><\/p>\n<\/div>\n\n\nServing: <\/span>12<\/span>g<\/span><\/span>Calories: <\/span>342<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>45<\/span>g<\/span><\/span>Protein: <\/span>4<\/span>g<\/span><\/span>Fat: <\/span>16<\/span>g<\/span><\/span>Saturated Fat: <\/span>4<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>3<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>8<\/span>g<\/span><\/span>Trans Fat: <\/span>0.1<\/span>g<\/span><\/span>Cholesterol: <\/span>29<\/span>mg<\/span><\/span>Sodium: <\/span>196<\/span>mg<\/span><\/span>Potassium: <\/span>128<\/span>mg<\/span><\/span>Fiber: <\/span>2<\/span>g<\/span><\/span>Sugar: <\/span>27<\/span>g<\/span><\/span>Vitamin A: <\/span>69<\/span>IU<\/span><\/span>Vitamin C: <\/span>0.02<\/span>mg<\/span><\/span>Calcium: <\/span>46<\/span>mg<\/span><\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n\n\nMore Pumpkin Desserts to Try<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
<\/p>\n
I\u2019m never one to wait for fall to make my pumpkin chocolate chip bread. I just can\u2019t resist that sweet, chewy bread<\/strong> loaded with rich chocolate chips<\/strong>. You guys shouldn\u2019t wait either, make this today! Trust me! <\/p>\n<\/figure>\n\nWhy This Is Basically Fall \u2026 and Dessert Heaven<\/h2>\n\nMajor Moistness!<\/strong> Thanks to the buttermilk, your bread stays moist and tender for days! No drying out after one day like other recipes.<\/li>\nFail-Proof Method:<\/strong> My recipe is easy to follow. No mixer required. The blending method keeps it simple and tender.<\/li>\nPerfect Balance of Sweet and Spice:<\/strong> My recipe nails the texture and perfectly balanced flavor, so everything comes together for the best bite!<\/li>\n<\/ul>\n<\/div>\n<\/p>\n\n\nPumpkin Chocolate Chip Bread Ingredients<\/h3>\n<\/figure>\n\nAdd nuts:<\/strong> Swap half of the chocolate chips for nuts for added texture<\/li>\nPumpkin:<\/strong> Use pumpkin puree<\/a>, not pumpkin pie filling.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n <\/p>\nPumpkin Chocolate Chip Bread Recipe<\/h2>\nBaking this pumpkin chocolate chip bread is my favorite way to kick off fall! It\u2019s simple, cozy, and I like to think I\u2019m making great life choices when pumpkin<\/a> is the main ingredient.<\/p>\n\nCombine Wet Ingredients:<\/strong> Preheat oven to 350 degrees Fahrenheit. Grease a 9 x 5-inch loaf<\/a> pan with nonstick cooking spray and set aside. In a large bowl, mix together eggs, sugar, oil, pumpkin, buttermilk<\/a>, and vanilla extract<\/a>. Mix until evenly combined.<\/li>\nCombine Dry Ingredients: <\/strong>In a medium bowl, whisk together\u00a0flour,\u00a0baking powder,\u00a0baking soda, salt,\u00a0ground cinnamon, nutmeg,\u00a0cloves, and\u00a0ginger.<\/li>\nStir Together<\/strong>: Gently fold the flour mixture into the wet, mixing until just combined. A few lumps are okay, but don\u2019t overmix. Stir in the chocolate chips.<\/li>\nBake and Enjoy!<\/strong> Pour the batter into the prepared pan, then bake for 55-60 minutes. The bread is done when a toothpick inserted in the center comes out with just a few moist crumbs. Cool in the pan for 10 minutes before removing to a wire rack<\/a> to cool completely before slicing.<\/li>\n<\/ol>\n\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n\nAlyssa\u2019s Pro Tip<\/h2>\nMake into Muffins:<\/strong> This will make about a dozen muffins. Bake at 350 degrees for 25-30 minutes.<\/p>\n<\/div>\n<\/figure>\n\n\nPin this now to find it later<\/p>\nPin It<\/a><\/div>\n<\/div>\n\n\n\nCook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\n\n\nPreheat oven to 350 degrees Fahrenheit. Grease a 9 x 5-inch loaf pan with nonstick cooking spray and set aside.<\/span><\/p>\n<\/li>\n\nIn a large bowl, mix together, 2 eggs<\/span>, 1 \u00bc cups sugar<\/span>, \u00bd cup oil<\/span>, 1 (15-ounce) can pumpkin<\/span>, \u00bc cup buttermilk<\/span> and 2 teaspoons vanilla extract<\/span>. Mix until evenly combined. <\/span><\/p>\n<\/li>\n\nIn a medium bowl, whisk together 2 cups flour<\/span>, \u00bd teaspoon baking soda<\/span>, 1 teaspoon baking powder<\/span>, 1 teaspoon salt<\/span>, 2 teaspoons cinnamon<\/span>, \u00bd teaspoon nutmeg<\/span>, \u00bc teaspoon cloves<\/span>, and \u00bc teaspoon ginger<\/span>.<\/span><\/p>\n<\/li>\n\n Gently fold the dry mixture into the wet, mixing until just combined. A few lumps are okay, don’t overmix. Stir in 1 cup semi-sweet chocolate chips<\/span>.<\/span><\/p>\n<\/li>\n\nPour the batter into the prepared pan. Bake for 55-60 minutes. The bread is done when a toothpick inserted in the center comes out with just a few moist crumbs. Cool in the pan for 10 minutes before removing to a wire rack to cool completely before slicing.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nTo Store or Freeze:<\/strong> Once cooled, wrap bread tightly or place in an airtight container. Store at room temperature for 3\u20134 days, in the fridge for up to 1 week, or freeze for up to 3 months.<\/span><\/p>\n<\/div>\n\n\nServing: <\/span>12<\/span>g<\/span><\/span>Calories: <\/span>342<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>45<\/span>g<\/span><\/span>Protein: <\/span>4<\/span>g<\/span><\/span>Fat: <\/span>16<\/span>g<\/span><\/span>Saturated Fat: <\/span>4<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>3<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>8<\/span>g<\/span><\/span>Trans Fat: <\/span>0.1<\/span>g<\/span><\/span>Cholesterol: <\/span>29<\/span>mg<\/span><\/span>Sodium: <\/span>196<\/span>mg<\/span><\/span>Potassium: <\/span>128<\/span>mg<\/span><\/span>Fiber: <\/span>2<\/span>g<\/span><\/span>Sugar: <\/span>27<\/span>g<\/span><\/span>Vitamin A: <\/span>69<\/span>IU<\/span><\/span>Vitamin C: <\/span>0.02<\/span>mg<\/span><\/span>Calcium: <\/span>46<\/span>mg<\/span><\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n\n\nMore Pumpkin Desserts to Try<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
<\/div>\n
Baking this pumpkin chocolate chip bread is my favorite way to kick off fall! It\u2019s simple, cozy, and I like to think I\u2019m making great life choices when pumpkin<\/a> is the main ingredient.<\/p>\n\nCombine Wet Ingredients:<\/strong> Preheat oven to 350 degrees Fahrenheit. Grease a 9 x 5-inch loaf<\/a> pan with nonstick cooking spray and set aside. In a large bowl, mix together eggs, sugar, oil, pumpkin, buttermilk<\/a>, and vanilla extract<\/a>. Mix until evenly combined.<\/li>\nCombine Dry Ingredients: <\/strong>In a medium bowl, whisk together\u00a0flour,\u00a0baking powder,\u00a0baking soda, salt,\u00a0ground cinnamon, nutmeg,\u00a0cloves, and\u00a0ginger.<\/li>\nStir Together<\/strong>: Gently fold the flour mixture into the wet, mixing until just combined. A few lumps are okay, but don\u2019t overmix. Stir in the chocolate chips.<\/li>\nBake and Enjoy!<\/strong> Pour the batter into the prepared pan, then bake for 55-60 minutes. The bread is done when a toothpick inserted in the center comes out with just a few moist crumbs. Cool in the pan for 10 minutes before removing to a wire rack<\/a> to cool completely before slicing.<\/li>\n<\/ol>\n\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n\nAlyssa\u2019s Pro Tip<\/h2>\nMake into Muffins:<\/strong> This will make about a dozen muffins. Bake at 350 degrees for 25-30 minutes.<\/p>\n<\/div>\n<\/figure>\n\n\nPin this now to find it later<\/p>\nPin It<\/a><\/div>\n<\/div>\n\n\n\nCook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\n\n\nPreheat oven to 350 degrees Fahrenheit. Grease a 9 x 5-inch loaf pan with nonstick cooking spray and set aside.<\/span><\/p>\n<\/li>\n\nIn a large bowl, mix together, 2 eggs<\/span>, 1 \u00bc cups sugar<\/span>, \u00bd cup oil<\/span>, 1 (15-ounce) can pumpkin<\/span>, \u00bc cup buttermilk<\/span> and 2 teaspoons vanilla extract<\/span>. Mix until evenly combined. <\/span><\/p>\n<\/li>\n\nIn a medium bowl, whisk together 2 cups flour<\/span>, \u00bd teaspoon baking soda<\/span>, 1 teaspoon baking powder<\/span>, 1 teaspoon salt<\/span>, 2 teaspoons cinnamon<\/span>, \u00bd teaspoon nutmeg<\/span>, \u00bc teaspoon cloves<\/span>, and \u00bc teaspoon ginger<\/span>.<\/span><\/p>\n<\/li>\n\n Gently fold the dry mixture into the wet, mixing until just combined. A few lumps are okay, don’t overmix. Stir in 1 cup semi-sweet chocolate chips<\/span>.<\/span><\/p>\n<\/li>\n\nPour the batter into the prepared pan. Bake for 55-60 minutes. The bread is done when a toothpick inserted in the center comes out with just a few moist crumbs. Cool in the pan for 10 minutes before removing to a wire rack to cool completely before slicing.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nTo Store or Freeze:<\/strong> Once cooled, wrap bread tightly or place in an airtight container. Store at room temperature for 3\u20134 days, in the fridge for up to 1 week, or freeze for up to 3 months.<\/span><\/p>\n<\/div>\n\n\nServing: <\/span>12<\/span>g<\/span><\/span>Calories: <\/span>342<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>45<\/span>g<\/span><\/span>Protein: <\/span>4<\/span>g<\/span><\/span>Fat: <\/span>16<\/span>g<\/span><\/span>Saturated Fat: <\/span>4<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>3<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>8<\/span>g<\/span><\/span>Trans Fat: <\/span>0.1<\/span>g<\/span><\/span>Cholesterol: <\/span>29<\/span>mg<\/span><\/span>Sodium: <\/span>196<\/span>mg<\/span><\/span>Potassium: <\/span>128<\/span>mg<\/span><\/span>Fiber: <\/span>2<\/span>g<\/span><\/span>Sugar: <\/span>27<\/span>g<\/span><\/span>Vitamin A: <\/span>69<\/span>IU<\/span><\/span>Vitamin C: <\/span>0.02<\/span>mg<\/span><\/span>Calcium: <\/span>46<\/span>mg<\/span><\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n\n\nMore Pumpkin Desserts to Try<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
Make into Muffins:<\/strong> This will make about a dozen muffins. Bake at 350 degrees for 25-30 minutes.<\/p>\n<\/div>\n<\/figure>\n\n\nPin this now to find it later<\/p>\nPin It<\/a><\/div>\n<\/div>\n\n\n\nCook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\n\n\nPreheat oven to 350 degrees Fahrenheit. Grease a 9 x 5-inch loaf pan with nonstick cooking spray and set aside.<\/span><\/p>\n<\/li>\n\nIn a large bowl, mix together, 2 eggs<\/span>, 1 \u00bc cups sugar<\/span>, \u00bd cup oil<\/span>, 1 (15-ounce) can pumpkin<\/span>, \u00bc cup buttermilk<\/span> and 2 teaspoons vanilla extract<\/span>. Mix until evenly combined. <\/span><\/p>\n<\/li>\n\nIn a medium bowl, whisk together 2 cups flour<\/span>, \u00bd teaspoon baking soda<\/span>, 1 teaspoon baking powder<\/span>, 1 teaspoon salt<\/span>, 2 teaspoons cinnamon<\/span>, \u00bd teaspoon nutmeg<\/span>, \u00bc teaspoon cloves<\/span>, and \u00bc teaspoon ginger<\/span>.<\/span><\/p>\n<\/li>\n\n Gently fold the dry mixture into the wet, mixing until just combined. A few lumps are okay, don’t overmix. Stir in 1 cup semi-sweet chocolate chips<\/span>.<\/span><\/p>\n<\/li>\n\nPour the batter into the prepared pan. Bake for 55-60 minutes. The bread is done when a toothpick inserted in the center comes out with just a few moist crumbs. Cool in the pan for 10 minutes before removing to a wire rack to cool completely before slicing.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nTo Store or Freeze:<\/strong> Once cooled, wrap bread tightly or place in an airtight container. Store at room temperature for 3\u20134 days, in the fridge for up to 1 week, or freeze for up to 3 months.<\/span><\/p>\n<\/div>\n\n\nServing: <\/span>12<\/span>g<\/span><\/span>Calories: <\/span>342<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>45<\/span>g<\/span><\/span>Protein: <\/span>4<\/span>g<\/span><\/span>Fat: <\/span>16<\/span>g<\/span><\/span>Saturated Fat: <\/span>4<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>3<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>8<\/span>g<\/span><\/span>Trans Fat: <\/span>0.1<\/span>g<\/span><\/span>Cholesterol: <\/span>29<\/span>mg<\/span><\/span>Sodium: <\/span>196<\/span>mg<\/span><\/span>Potassium: <\/span>128<\/span>mg<\/span><\/span>Fiber: <\/span>2<\/span>g<\/span><\/span>Sugar: <\/span>27<\/span>g<\/span><\/span>Vitamin A: <\/span>69<\/span>IU<\/span><\/span>Vitamin C: <\/span>0.02<\/span>mg<\/span><\/span>Calcium: <\/span>46<\/span>mg<\/span><\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n\n\nMore Pumpkin Desserts to Try<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
Pin this now to find it later<\/p>\n
Pin It<\/a><\/div>\n<\/div>\n\n\n\nCook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\n\n\nPreheat oven to 350 degrees Fahrenheit. Grease a 9 x 5-inch loaf pan with nonstick cooking spray and set aside.<\/span><\/p>\n<\/li>\n\nIn a large bowl, mix together, 2 eggs<\/span>, 1 \u00bc cups sugar<\/span>, \u00bd cup oil<\/span>, 1 (15-ounce) can pumpkin<\/span>, \u00bc cup buttermilk<\/span> and 2 teaspoons vanilla extract<\/span>. Mix until evenly combined. <\/span><\/p>\n<\/li>\n\nIn a medium bowl, whisk together 2 cups flour<\/span>, \u00bd teaspoon baking soda<\/span>, 1 teaspoon baking powder<\/span>, 1 teaspoon salt<\/span>, 2 teaspoons cinnamon<\/span>, \u00bd teaspoon nutmeg<\/span>, \u00bc teaspoon cloves<\/span>, and \u00bc teaspoon ginger<\/span>.<\/span><\/p>\n<\/li>\n\n Gently fold the dry mixture into the wet, mixing until just combined. A few lumps are okay, don’t overmix. Stir in 1 cup semi-sweet chocolate chips<\/span>.<\/span><\/p>\n<\/li>\n\nPour the batter into the prepared pan. Bake for 55-60 minutes. The bread is done when a toothpick inserted in the center comes out with just a few moist crumbs. Cool in the pan for 10 minutes before removing to a wire rack to cool completely before slicing.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nTo Store or Freeze:<\/strong> Once cooled, wrap bread tightly or place in an airtight container. Store at room temperature for 3\u20134 days, in the fridge for up to 1 week, or freeze for up to 3 months.<\/span><\/p>\n<\/div>\n\n\nServing: <\/span>12<\/span>g<\/span><\/span>Calories: <\/span>342<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>45<\/span>g<\/span><\/span>Protein: <\/span>4<\/span>g<\/span><\/span>Fat: <\/span>16<\/span>g<\/span><\/span>Saturated Fat: <\/span>4<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>3<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>8<\/span>g<\/span><\/span>Trans Fat: <\/span>0.1<\/span>g<\/span><\/span>Cholesterol: <\/span>29<\/span>mg<\/span><\/span>Sodium: <\/span>196<\/span>mg<\/span><\/span>Potassium: <\/span>128<\/span>mg<\/span><\/span>Fiber: <\/span>2<\/span>g<\/span><\/span>Sugar: <\/span>27<\/span>g<\/span><\/span>Vitamin A: <\/span>69<\/span>IU<\/span><\/span>Vitamin C: <\/span>0.02<\/span>mg<\/span><\/span>Calcium: <\/span>46<\/span>mg<\/span><\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n\n\nMore Pumpkin Desserts to Try<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
Cook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\n\n\nPreheat oven to 350 degrees Fahrenheit. Grease a 9 x 5-inch loaf pan with nonstick cooking spray and set aside.<\/span><\/p>\n<\/li>\n\nIn a large bowl, mix together, 2 eggs<\/span>, 1 \u00bc cups sugar<\/span>, \u00bd cup oil<\/span>, 1 (15-ounce) can pumpkin<\/span>, \u00bc cup buttermilk<\/span> and 2 teaspoons vanilla extract<\/span>. Mix until evenly combined. <\/span><\/p>\n<\/li>\n\nIn a medium bowl, whisk together 2 cups flour<\/span>, \u00bd teaspoon baking soda<\/span>, 1 teaspoon baking powder<\/span>, 1 teaspoon salt<\/span>, 2 teaspoons cinnamon<\/span>, \u00bd teaspoon nutmeg<\/span>, \u00bc teaspoon cloves<\/span>, and \u00bc teaspoon ginger<\/span>.<\/span><\/p>\n<\/li>\n\n Gently fold the dry mixture into the wet, mixing until just combined. A few lumps are okay, don’t overmix. Stir in 1 cup semi-sweet chocolate chips<\/span>.<\/span><\/p>\n<\/li>\n\nPour the batter into the prepared pan. Bake for 55-60 minutes. The bread is done when a toothpick inserted in the center comes out with just a few moist crumbs. Cool in the pan for 10 minutes before removing to a wire rack to cool completely before slicing.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nTo Store or Freeze:<\/strong> Once cooled, wrap bread tightly or place in an airtight container. Store at room temperature for 3\u20134 days, in the fridge for up to 1 week, or freeze for up to 3 months.<\/span><\/p>\n<\/div>\n\n\nServing: <\/span>12<\/span>g<\/span><\/span>Calories: <\/span>342<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>45<\/span>g<\/span><\/span>Protein: <\/span>4<\/span>g<\/span><\/span>Fat: <\/span>16<\/span>g<\/span><\/span>Saturated Fat: <\/span>4<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>3<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>8<\/span>g<\/span><\/span>Trans Fat: <\/span>0.1<\/span>g<\/span><\/span>Cholesterol: <\/span>29<\/span>mg<\/span><\/span>Sodium: <\/span>196<\/span>mg<\/span><\/span>Potassium: <\/span>128<\/span>mg<\/span><\/span>Fiber: <\/span>2<\/span>g<\/span><\/span>Sugar: <\/span>27<\/span>g<\/span><\/span>Vitamin A: <\/span>69<\/span>IU<\/span><\/span>Vitamin C: <\/span>0.02<\/span>mg<\/span><\/span>Calcium: <\/span>46<\/span>mg<\/span><\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n\n\nMore Pumpkin Desserts to Try<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
Preheat oven to 350 degrees Fahrenheit. Grease a 9 x 5-inch loaf pan with nonstick cooking spray and set aside.<\/span><\/p>\n<\/li>\n\nIn a large bowl, mix together, 2 eggs<\/span>, 1 \u00bc cups sugar<\/span>, \u00bd cup oil<\/span>, 1 (15-ounce) can pumpkin<\/span>, \u00bc cup buttermilk<\/span> and 2 teaspoons vanilla extract<\/span>. Mix until evenly combined. <\/span><\/p>\n<\/li>\n\nIn a medium bowl, whisk together 2 cups flour<\/span>, \u00bd teaspoon baking soda<\/span>, 1 teaspoon baking powder<\/span>, 1 teaspoon salt<\/span>, 2 teaspoons cinnamon<\/span>, \u00bd teaspoon nutmeg<\/span>, \u00bc teaspoon cloves<\/span>, and \u00bc teaspoon ginger<\/span>.<\/span><\/p>\n<\/li>\n\n Gently fold the dry mixture into the wet, mixing until just combined. A few lumps are okay, don’t overmix. Stir in 1 cup semi-sweet chocolate chips<\/span>.<\/span><\/p>\n<\/li>\n\nPour the batter into the prepared pan. Bake for 55-60 minutes. The bread is done when a toothpick inserted in the center comes out with just a few moist crumbs. Cool in the pan for 10 minutes before removing to a wire rack to cool completely before slicing.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nTo Store or Freeze:<\/strong> Once cooled, wrap bread tightly or place in an airtight container. Store at room temperature for 3\u20134 days, in the fridge for up to 1 week, or freeze for up to 3 months.<\/span><\/p>\n<\/div>\n\n\nServing: <\/span>12<\/span>g<\/span><\/span>Calories: <\/span>342<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>45<\/span>g<\/span><\/span>Protein: <\/span>4<\/span>g<\/span><\/span>Fat: <\/span>16<\/span>g<\/span><\/span>Saturated Fat: <\/span>4<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>3<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>8<\/span>g<\/span><\/span>Trans Fat: <\/span>0.1<\/span>g<\/span><\/span>Cholesterol: <\/span>29<\/span>mg<\/span><\/span>Sodium: <\/span>196<\/span>mg<\/span><\/span>Potassium: <\/span>128<\/span>mg<\/span><\/span>Fiber: <\/span>2<\/span>g<\/span><\/span>Sugar: <\/span>27<\/span>g<\/span><\/span>Vitamin A: <\/span>69<\/span>IU<\/span><\/span>Vitamin C: <\/span>0.02<\/span>mg<\/span><\/span>Calcium: <\/span>46<\/span>mg<\/span><\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n\n\nMore Pumpkin Desserts to Try<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
In a large bowl, mix together, 2 eggs<\/span>, 1 \u00bc cups sugar<\/span>, \u00bd cup oil<\/span>, 1 (15-ounce) can pumpkin<\/span>, \u00bc cup buttermilk<\/span> and 2 teaspoons vanilla extract<\/span>. Mix until evenly combined. <\/span><\/p>\n<\/li>\n\nIn a medium bowl, whisk together 2 cups flour<\/span>, \u00bd teaspoon baking soda<\/span>, 1 teaspoon baking powder<\/span>, 1 teaspoon salt<\/span>, 2 teaspoons cinnamon<\/span>, \u00bd teaspoon nutmeg<\/span>, \u00bc teaspoon cloves<\/span>, and \u00bc teaspoon ginger<\/span>.<\/span><\/p>\n<\/li>\n\n Gently fold the dry mixture into the wet, mixing until just combined. A few lumps are okay, don’t overmix. Stir in 1 cup semi-sweet chocolate chips<\/span>.<\/span><\/p>\n<\/li>\n\nPour the batter into the prepared pan. Bake for 55-60 minutes. The bread is done when a toothpick inserted in the center comes out with just a few moist crumbs. Cool in the pan for 10 minutes before removing to a wire rack to cool completely before slicing.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nTo Store or Freeze:<\/strong> Once cooled, wrap bread tightly or place in an airtight container. Store at room temperature for 3\u20134 days, in the fridge for up to 1 week, or freeze for up to 3 months.<\/span><\/p>\n<\/div>\n\n\nServing: <\/span>12<\/span>g<\/span><\/span>Calories: <\/span>342<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>45<\/span>g<\/span><\/span>Protein: <\/span>4<\/span>g<\/span><\/span>Fat: <\/span>16<\/span>g<\/span><\/span>Saturated Fat: <\/span>4<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>3<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>8<\/span>g<\/span><\/span>Trans Fat: <\/span>0.1<\/span>g<\/span><\/span>Cholesterol: <\/span>29<\/span>mg<\/span><\/span>Sodium: <\/span>196<\/span>mg<\/span><\/span>Potassium: <\/span>128<\/span>mg<\/span><\/span>Fiber: <\/span>2<\/span>g<\/span><\/span>Sugar: <\/span>27<\/span>g<\/span><\/span>Vitamin A: <\/span>69<\/span>IU<\/span><\/span>Vitamin C: <\/span>0.02<\/span>mg<\/span><\/span>Calcium: <\/span>46<\/span>mg<\/span><\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n\n\nMore Pumpkin Desserts to Try<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
In a medium bowl, whisk together 2 cups flour<\/span>, \u00bd teaspoon baking soda<\/span>, 1 teaspoon baking powder<\/span>, 1 teaspoon salt<\/span>, 2 teaspoons cinnamon<\/span>, \u00bd teaspoon nutmeg<\/span>, \u00bc teaspoon cloves<\/span>, and \u00bc teaspoon ginger<\/span>.<\/span><\/p>\n<\/li>\n\n Gently fold the dry mixture into the wet, mixing until just combined. A few lumps are okay, don’t overmix. Stir in 1 cup semi-sweet chocolate chips<\/span>.<\/span><\/p>\n<\/li>\n\nPour the batter into the prepared pan. Bake for 55-60 minutes. The bread is done when a toothpick inserted in the center comes out with just a few moist crumbs. Cool in the pan for 10 minutes before removing to a wire rack to cool completely before slicing.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nTo Store or Freeze:<\/strong> Once cooled, wrap bread tightly or place in an airtight container. Store at room temperature for 3\u20134 days, in the fridge for up to 1 week, or freeze for up to 3 months.<\/span><\/p>\n<\/div>\n\n\nServing: <\/span>12<\/span>g<\/span><\/span>Calories: <\/span>342<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>45<\/span>g<\/span><\/span>Protein: <\/span>4<\/span>g<\/span><\/span>Fat: <\/span>16<\/span>g<\/span><\/span>Saturated Fat: <\/span>4<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>3<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>8<\/span>g<\/span><\/span>Trans Fat: <\/span>0.1<\/span>g<\/span><\/span>Cholesterol: <\/span>29<\/span>mg<\/span><\/span>Sodium: <\/span>196<\/span>mg<\/span><\/span>Potassium: <\/span>128<\/span>mg<\/span><\/span>Fiber: <\/span>2<\/span>g<\/span><\/span>Sugar: <\/span>27<\/span>g<\/span><\/span>Vitamin A: <\/span>69<\/span>IU<\/span><\/span>Vitamin C: <\/span>0.02<\/span>mg<\/span><\/span>Calcium: <\/span>46<\/span>mg<\/span><\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n\n\nMore Pumpkin Desserts to Try<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
Gently fold the dry mixture into the wet, mixing until just combined. A few lumps are okay, don’t overmix. Stir in 1 cup semi-sweet chocolate chips<\/span>.<\/span><\/p>\n<\/li>\n\nPour the batter into the prepared pan. Bake for 55-60 minutes. The bread is done when a toothpick inserted in the center comes out with just a few moist crumbs. Cool in the pan for 10 minutes before removing to a wire rack to cool completely before slicing.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nTo Store or Freeze:<\/strong> Once cooled, wrap bread tightly or place in an airtight container. Store at room temperature for 3\u20134 days, in the fridge for up to 1 week, or freeze for up to 3 months.<\/span><\/p>\n<\/div>\n\n\nServing: <\/span>12<\/span>g<\/span><\/span>Calories: <\/span>342<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>45<\/span>g<\/span><\/span>Protein: <\/span>4<\/span>g<\/span><\/span>Fat: <\/span>16<\/span>g<\/span><\/span>Saturated Fat: <\/span>4<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>3<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>8<\/span>g<\/span><\/span>Trans Fat: <\/span>0.1<\/span>g<\/span><\/span>Cholesterol: <\/span>29<\/span>mg<\/span><\/span>Sodium: <\/span>196<\/span>mg<\/span><\/span>Potassium: <\/span>128<\/span>mg<\/span><\/span>Fiber: <\/span>2<\/span>g<\/span><\/span>Sugar: <\/span>27<\/span>g<\/span><\/span>Vitamin A: <\/span>69<\/span>IU<\/span><\/span>Vitamin C: <\/span>0.02<\/span>mg<\/span><\/span>Calcium: <\/span>46<\/span>mg<\/span><\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n\n\nMore Pumpkin Desserts to Try<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
Pour the batter into the prepared pan. Bake for 55-60 minutes. The bread is done when a toothpick inserted in the center comes out with just a few moist crumbs. Cool in the pan for 10 minutes before removing to a wire rack to cool completely before slicing.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nTo Store or Freeze:<\/strong> Once cooled, wrap bread tightly or place in an airtight container. Store at room temperature for 3\u20134 days, in the fridge for up to 1 week, or freeze for up to 3 months.<\/span><\/p>\n<\/div>\n\n\nServing: <\/span>12<\/span>g<\/span><\/span>Calories: <\/span>342<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>45<\/span>g<\/span><\/span>Protein: <\/span>4<\/span>g<\/span><\/span>Fat: <\/span>16<\/span>g<\/span><\/span>Saturated Fat: <\/span>4<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>3<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>8<\/span>g<\/span><\/span>Trans Fat: <\/span>0.1<\/span>g<\/span><\/span>Cholesterol: <\/span>29<\/span>mg<\/span><\/span>Sodium: <\/span>196<\/span>mg<\/span><\/span>Potassium: <\/span>128<\/span>mg<\/span><\/span>Fiber: <\/span>2<\/span>g<\/span><\/span>Sugar: <\/span>27<\/span>g<\/span><\/span>Vitamin A: <\/span>69<\/span>IU<\/span><\/span>Vitamin C: <\/span>0.02<\/span>mg<\/span><\/span>Calcium: <\/span>46<\/span>mg<\/span><\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n\n\nMore Pumpkin Desserts to Try<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
To Store or Freeze:<\/strong> Once cooled, wrap bread tightly or place in an airtight container. Store at room temperature for 3\u20134 days, in the fridge for up to 1 week, or freeze for up to 3 months.<\/span><\/p>\n<\/div>\n\n\nServing: <\/span>12<\/span>g<\/span><\/span>Calories: <\/span>342<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>45<\/span>g<\/span><\/span>Protein: <\/span>4<\/span>g<\/span><\/span>Fat: <\/span>16<\/span>g<\/span><\/span>Saturated Fat: <\/span>4<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>3<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>8<\/span>g<\/span><\/span>Trans Fat: <\/span>0.1<\/span>g<\/span><\/span>Cholesterol: <\/span>29<\/span>mg<\/span><\/span>Sodium: <\/span>196<\/span>mg<\/span><\/span>Potassium: <\/span>128<\/span>mg<\/span><\/span>Fiber: <\/span>2<\/span>g<\/span><\/span>Sugar: <\/span>27<\/span>g<\/span><\/span>Vitamin A: <\/span>69<\/span>IU<\/span><\/span>Vitamin C: <\/span>0.02<\/span>mg<\/span><\/span>Calcium: <\/span>46<\/span>mg<\/span><\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n\n\nMore Pumpkin Desserts to Try<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
Serving: <\/span>12<\/span>g<\/span><\/span>Calories: <\/span>342<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>45<\/span>g<\/span><\/span>Protein: <\/span>4<\/span>g<\/span><\/span>Fat: <\/span>16<\/span>g<\/span><\/span>Saturated Fat: <\/span>4<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>3<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>8<\/span>g<\/span><\/span>Trans Fat: <\/span>0.1<\/span>g<\/span><\/span>Cholesterol: <\/span>29<\/span>mg<\/span><\/span>Sodium: <\/span>196<\/span>mg<\/span><\/span>Potassium: <\/span>128<\/span>mg<\/span><\/span>Fiber: <\/span>2<\/span>g<\/span><\/span>Sugar: <\/span>27<\/span>g<\/span><\/span>Vitamin A: <\/span>69<\/span>IU<\/span><\/span>Vitamin C: <\/span>0.02<\/span>mg<\/span><\/span>Calcium: <\/span>46<\/span>mg<\/span><\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n\n\nMore Pumpkin Desserts to Try<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
Nutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n\n\nMore Pumpkin Desserts to Try<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
![\"\"](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/08\/pumpkin-chocolate-chip-bread-1.jpg\"\/)
![\"\"\/](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/08\/pumpkin-chocolate-chip-bread-1.jpg\")
<\/div>\n![\"Pumpkin](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/08\/pumpkin-chocolate-chip-bread--1200x1799.jpg\"\/ "\\"I\u2019m")
![\"Pumpkin](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/08\/pumpkin-chocolate-chip-bread--1200x1799.jpg\" "\\"I\u2019m")
<\/figure>\n![\"Overhead](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/08\/IngredientsWithLabelsPumpkinChocolateChipBread-1200x800.png\"\/ "\\"I\u2019m")
![\"Overhead](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/08\/IngredientsWithLabelsPumpkinChocolateChipBread-1200x800.png\" "\\"I\u2019m")
<\/figure>\n![\"Bowl](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/08\/PumpkinChocolateChipBread-1-1200x800.jpg\"\/ "\\"I\u2019m")
![\"Bowl](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/08\/PumpkinChocolateChipBread-1-1200x800.jpg\" "\\"I\u2019m")
<\/figure>\n![\"Bowl](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/08\/PumpkinChocolateChipBread-2-1200x800.jpg\"\/ "\\"I\u2019m")
![\"Bowl](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/08\/PumpkinChocolateChipBread-2-1200x800.jpg\" "\\"I\u2019m")
<\/figure>\n![\"Wet](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/08\/PumpkinChocolateChipBread-4-1200x800.jpg\"\/ "\\"I\u2019m")
![\"Wet](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/08\/PumpkinChocolateChipBread-4-1200x800.jpg\" "\\"I\u2019m")
<\/figure>\n![\"Bread](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/08\/PumpkinChocolateChipBread-5-1200x800.jpg\"\/ "\\"I\u2019m")
![\"Bread](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/08\/PumpkinChocolateChipBread-5-1200x800.jpg\" "\\"I\u2019m")
<\/figure>\n<\/figure>\n![\"Overhead](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/08\/pumpkin-chocolate-chip-bread-1-1200x1799.jpg\"\/ "\\"I\u2019m")
![\"Overhead](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/08\/pumpkin-chocolate-chip-bread-1-1200x1799.jpg\" "\\"I\u2019m")
<\/figure>\n