Pumpkin Chocolate Chip Bread

Pumpkin Chocolate Chip Bread

0 Reviews
From: EatingWell.com, July 2019

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.

Ingredients 12 servings

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Original recipe yields 12 servings
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  • 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


  • Prep

  • Ready In

  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.

Nutrition information

  • Serving size: 1 slice
  • Per serving: 190 calories; 8 g fat(5 g sat); 3 g fiber; 29 g carbohydrates; 4 g protein; 8 mcg folate; 41 mg cholesterol; 17 g sugars; 16 g added sugars; 3,344 IU vitamin A; 1 mg vitamin C; 45 mg calcium; 3 mg iron; 166 mg sodium; 121 mg potassium
  • Nutrition Bonus: Vitamin A (67% daily value)
  • Carbohydrate Servings: 2
  • Exchanges: 1½ fat, 1 other carbohydrate, ½ starch

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