Ingredients
Scale
- ½ cup (100g) granulated sugar
- ¼ cup (50g) brown sugar
- ⅓ cup (79ml) vegetable oil
- 1 cup (242g) Pumpkin Puree
- 2 large eggs
- 2 teaspoons pumpkin pie spice
- ½ teaspoon salt
- 1 teaspoon baking soda
- ⅓ cup (79ml) buttermilk
- 2 cups (248g) all-purpose flour
- 1 ½ cups (255g) chocolate chips
Instructions
- Preheat the oven to 350°F and spray a 9×5-inch or 8×4-inch loaf pan with cooking spray.
- In a mixing bowl, combine granulated sugar, brown sugar, vegetable oil, and pumpkin puree. Mix well.
- Add the eggs, pumpkin pie spice, salt, and baking soda to the mixture, stirring until combined.
- Incorporate the buttermilk and flour into the batter, mixing until smooth. Finally, stir in chocolate chips and pour the batter into the prepared pan, adding extra chips on top.
- Bake for 45-55 minutes, testing with a toothpick in the center. If it comes out clean, it's ready.
- Let it cool before removing from the pan. Store in an airtight container for up to 2 days or freeze for one month.
Notes
For extra flavor, consider adding chopped nuts like walnuts or pecans.
This bread freezes well; slice before freezing for easy portions.
Enjoy warm or toasted with butter for an extra treat.
Nutrition
- Serving Size: 1 slice
- Calories: 240
- Sugar: 14g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.