Ready to make the best Pumpkin Bread with Chocolate Chips? There is a video too, so stick around!
In the fall season, New England becomes a fantasy version of itself. Everywhere you look, a picture for pages of a calendar. Universities brochures always use fall pictures. A mosaic of orange, red, brown, and earth colors turns a mundane walk into a romantic stroll.
When I tasted the pumpkin bread recipe from Vallery Lomas‘s new cookbook Life is What you Bake It, I had, but one thought: this is one of the best fall traditions in New England. The pumpkin bread recipe is easy to assemble and goes on a transformative journey as it bakes and pleases everyone who tastes it. The recipe is phenomenal, but being a chocoholic, I couldn’t resist adding 1 cup of chocolate chips.
If you want to be even more extravagant, add ½ cup of pecans or walnuts. Another idea is to add raisins and top the batter with pumpkin seeds. The recipe is so good that it could be used as the standard for all pumpkin bread in New England. I love this Pumpkin Bread Recipe with Chocolate Chips beautiful dark orange-gold color and moist, tender cakey crumbs. The spices add a gentle kick, and the chocolate makes it luscious. The bread bakes for almost an hour; cool completely before slicing.
I love to eat a slice of pumpkin bread as a snack, although my kids eat it for breakfast. Although you can bake these in muffin tins, I always find that a loaf cake is flashier than muffins. Not to mention that it makes a gorgeous food gift. The bread also keeps well and retains moisture even after a week in the fridge. Typically, this pumpkin bread gets eaten almost entirely the day of. Whatever is left, I wrap it in plastic film and refrigerate it. To snack again, I cut a slice of the Pumpkin Bread recipe with Chocolate Chips and reheat in the oven—or toaster to revive it. True fall flavor in a loaf of bread!
Pumpkin Bread with Chocolate Chips
Adapted from Vallery Lomas Life is What you Bake It Cookbook
Makes one 9 x 5-inch loaf (serving 6 to 8 people)
Ingredients:
Nonstick baking spray with flour
1 2/3 cups (200g) all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
1½ teaspoons ground cinnamon
¾ teaspoon ground nutmeg
1 teaspoon kosher salt
1 cup) (200g) granulated sugar
½ cup (120ml) vegetable oil
2 large eggs
1 teaspoon vanilla extract
1 cup (240g) pumpkin puree
¼ (60 ml) buttermilk
1 cup chocolate chips
Spray an 8 X 5-inch loaf pan with baking spray. Preheat the oven to 350˚F and place a rack in the middle of the oven.
Add the flour, baking soda, baking powder, cinnamon, nutmeg, and salt to a large bowl and whisk to combine.
In another large bowl, whisk together the sugar and oil. Add the eggs and vanilla and whisk until the mixture is thick and yellow for 1 to 2 minutes. Add the pumpkin puree and mix until creamy ad orange, 1 to 2 minutes. Whisk in the buttermilk until combined. Fold in the chocolate chips.
Use a rubber spatula to fold the wet ingredients into the dry ingredients until no streaks of flour remain. Pour the thick batter into the prepared loaf pan and smooth the top with a spatula. Bake until your kitchen is filled with the aroma of pumpkin spice, a crust forms on the loaf, and a cake tester inserted into the center comes out clean, about 55 to 60 minutes.
Remove the loaf from the oven and let it cool on a wire rack for 10 minutes, then remove it from the pan and let it cool completely before slicing and serving.
Be sure to watch a VIDEO of this Pumpkin Bread with Chocolate Chips on my Youtube Channel and subscribe to it!
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