Pumpkin Chocolate Chip Bread

© Dotdash Meredith. All rights reserved. Used with permission.

Plenty of bittersweet chocolate chips and pumpkin pie spices make this pumpkin bread recipe extra special. But this moist bread requires just 15 minutes of active prep time, so it doesn't have to be just a special-occasion treat. Serve it warm with a cup of coffee or a glass of milk.

Prep/Cook Time: 1 Hour 10 Minutes, Servings: 12

Ingredients

• 1¼ cups white whole-wheat flour
• 1½ teaspoons pumpkin pie spice
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 cup unseasoned pumpkin puree
• ⅔ cup packed light brown sugar
• ¼ cup melted butter
• ¼ cup buttermilk
• 2 large eggs
• 1 teaspoon vanilla extract
• ¾ cup bittersweet chocolate chips

Directions

1. Preheat oven to 350°F. Coat a 9-by-5-inch loaf pan with cooking spray.
2. Whisk flour, pumpkin pie spice, baking powder, baking soda and salt in a medium bowl.
3. Whisk pumpkin puree, brown sugar, butter, buttermilk, eggs and vanilla in a large bowl. Add the dry ingredients and stir with a wooden spoon until just combined. Fold in chocolate chips.
4. Transfer the batter to the prepared baking pan, spreading evenly. Bake until a toothpick inserted in the center comes out clean, 45 to 55 minutes. Let cool in the pan on a wire rack for 10 minutes. Run a knife around the edges and remove to the rack. Continue cooling for at least 20 minutes before slicing.

Nutritional Information

Per Serving: 189⅞ Calories, Total Fat: 8 g, Saturated Fat: 4⅗ g, Cholesterol: 41⅖ mg, Carbohydrates: 28⅞ g, Fiber: 2½ g, Total Sugars: 17 g, Added Sugars: 16 g, Protein: 3⅗ g, Sodium: 165⅞ mg, Potassium: 120⅗ mg, Iron: 2½ mg, Folate: 8⅕ mcg, Calcium: 44½ mg, Vitamin A: 3343⅔ IU, Vitamin C: 1 mg