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Ultimate Super Moist Chocolate Chip Pumpkin Bread

Close-up of a moist slice of chocolate chip pumpkin bread on a white plate, showing its rich orange color.
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Make this simple, moist pumpkin bread loaded with chocolate chips and fall spices. This recipe uses oil and buttermilk for the best texture and is quick to prepare for a perfect fall treat.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1/2 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1 cup semi-sweet chocolate chips

Instructions

  1. Preheat your oven to 350 degrees F (175 degrees C). Grease and flour a standard 9×5 inch loaf pan.
  2. In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. Set aside.
  3. In a separate medium bowl, whisk together the granulated sugar, brown sugar, pumpkin puree, vegetable oil, eggs, buttermilk, and vanilla extract until well combined.
  4. Pour the wet ingredients into the dry ingredients. Mix with a spatula until just combined. Do not overmix.
  5. Gently fold in the chocolate chips.
  6. Pour the batter into the prepared loaf pan.
  7. Bake for 55 to 65 minutes, or until a wooden skewer inserted into the center comes out clean.
  8. Let the bread cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.

Notes

  • For extra moisture, substitute 1/4 cup of the oil with applesauce.
  • To make a simple maple glaze, whisk 1 cup powdered sugar with 2 tablespoons of maple syrup and 1 teaspoon of milk. Drizzle over cooled bread.
  • This bread freezes well. Wrap cooled slices tightly in plastic wrap and then aluminum foil for up to three months.

Nutrition

Find it online: https://cookerycourier.com/easy-super-moist-pumpkin-bread-recipe-1/