How to Make Chocolate Chip Pumpkin Bread | Pumpkin Recipe | Allrecipes.com
This Chocolate Bread Recipe Is a Pumpkin Spice Treat We Can Get Behind
Photo: Courtesy of Wit & Vinegar
You guys, all I want to eat right now is pumpkin in the form of baked goods.
Maybe pumpkin in the form of anything.
I’ve somehow managed to have a loaf of pumpkin bread in my fridge at all times for the past few weeks. It’s been amazing/sometimes I felt very attacked whenever I opened the fridge, because there’s just this beautiful loaf of pumpkin bread giving me major heart eyes. I mean, it’s wrapped in foil, but I know it wants me.
It went from this beautiful chocolate-pumpkin creature to regular pumpkin bread with Reese’s peanut butter chips then back to this loaf, because the trifecta of chocolate and pumpkin and spices is just the greatest. The bread’s not too sweet, so it’s perfect for an afternoon snack, or you could eat half a loaf for breakfast if that’s how you roll (let’s roll together).
Spiced Chocolate Pumpkin Bread
Makes 1 tall 8″×4″ loaf with some extra tall drama, because I’m all about the drama. If you don’t care about the drama or you only have a 9″×5″ then use that and go about 10 minutes less on bake time.
2 teaspoons pumpkin pie spice
1¾ cup flour
1/3 cup cocoa, sifted for lumpage
1 teaspoon baking soda
¾ teaspoon coarse kosher salt
1 stick of butter, cubed up to melt evenly
1 cup + 2 tablespoons white granulated sugar
1 1/3 cup pumpkin puree
1/3 cup buttermilk
2/3 cup bittersweet or semisweet chocolate chips
Preheat your oven to 350˚F., and prepare your pan by lining it with parchment paper so that the two longer sides of the pan have a sort of parchment handle and the two shorter sides aren’t lined with anything. Grease the pan and parchment with nonstick cooking spray.
In a large bowl, whisk together all the dry ingredients to combine, set aside.
In a medium-size saucepan, melt down the butter over medium-low heat, making sure you don’t brown it. Once it’s melted, turn off the heat; stir in the sugar until it’s completely combined. Add the pumpkin puree, stir until combined, and add the eggs, one at a time, until also completely combined.
Carefully mix in the buttermilk, then add that mixture to the dry ingredients and use a rubber spatula to fold it all together until just combined. Then add the chocolate chips and stir just until they’re evenly distributed; don’t over mix.
Pop the batter into your prepared loaf pan, and bake for 60 to 70 minutes, until a skewer inserted comes out almost clean (a few crumbs are fine). Let the bread cool for about 10 minutes, then use your parchment handles to lift the loaf out of the pan and onto a cooling rack to cool completely.
Bread tastes best when completely cooled.
Photo: Courtesy of Wit & Vinegar
Billy Green is the voice behind the blog Wit & Vinegar. He lives in Southern California with his partner, Steve, and their two dogs, Mose and Nomi, where he consumes way too much coffee and chocolate. If he’s not , he’s probably watching some television revolving around housewives or drag queens.
Video: How to Make Pumpkin Bread with Chocolate Chips
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