Chocolate Chip Pumpkin Bread
Put ‘EAT CHOCOLATE’ at the top of your list of things to do today. At least you’ll get one thing done.
Have you ever heard “Nine out of ten people like chocolate and the 10th person always lies.”? Well, this salvage sister isn’t lying when she says chocolate isn’t her jam. See, I am really just trying to do you all a favor and save more for you!
But the real reason I LOVE to bake with chocolate…I won’t eat it and everyone else loves it!
SALVAGE STORY: Did you know that the chocolate chips were actually a ‘mistake’?
It’s often said that necessity is the mother of invention, and so too it was in this story. One night, Ruth decided to whip up a batch of Chocolate Butter Drop Do cookies, a popular old colonial recipe, to serve to her guests. But as she started to bake, Ruth discovered she was out of baker’s chocolate. Ruth then chopped up a block of Nestlé semi-sweet chocolate that had been given to her by Andrew Nestlé of the Nestlé Company. Ruth had expected the chocolate to melt and disperse through the cookie dough as regular baking chocolate would. Instead, the chocolate pieces retained their individual form, softening to a moist, gooey melt, and the world had its first known chocolate chip cookie. – todayifoundout.com
Just goes to show how a ‘mistake” can really turn into a great salvage story, right?
So let’s bake some yummy chocolate chip pumpkin bread..
MORE SALVAGE TIPS- Choosing Edible Pumpkins and Squashes for Your Decor
INGREDIENTS
Yields: 2-9×5 loaves
*We use affiliate links to share the same or similar items used. You can read more of our disclosure policy here.
- 1 1/2 cups of granulated sugar
- 1 stick of unsalted butter
- 3 eggs
- 2 tsp vanilla extract
- 1-15 ox can 100% pumpkin – not the pie filling
- 2 3/4 c ap flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp salt
- 2 tsp pumpkin pie spice
- 1/2 c buttermilk
- 12 ox semi-sweet chocolate chips
INSTRUCTIONS:
- Preheat oven to 350 degrees. Prepare2 9×5 loaf pans with non-stick spray. If you top the loaves with extra chocolate chips, line the pan with foil or parchment paper and spray the lining for easy removal.
- In a large bowl, combine the sugar and butter and mix until well combined. Then, add in the eggs, pumpkin, and vanilla. Mix well.
- In another bowl, mix together the flour, baking powder, baking soda, salt, and pumpkin pie spice.
- Slowly add the flour mixture into the wet mixture, alternating between the flour and the buttermilk. Once combined, add in the chocolate chips and fold everything together.
- Split the batter between two 9×5 loaf pans, top with a few extra chocolate chips for presentation, and bake for 45-50 minutes. Allow the loaves to cool for 10 minutes and then transfer to a cooling rack.
- Store covered at room temperature for several days.
Now, wouldn’t this be so great for a hostess gift for Thanksgiving? Or maybe just a snack on a cool fall day. Whatever you do, you will want to make this again and again.
Here are a few more posts we think you will enjoy:
- Fall Gratitude Printable
- Five Minute Monogrammed Pumpkin
- Apple Caramel Donut Bread Pudding Muffins
- Recipe FAIL – Why my recipe didn’t turn out
If you enjoyed this post, we would appreciate a share…
Chocolate Chip Pumpkin Bread
Delicious fall-inspired chocolate chip pumpkin bread. Great for a gift, brunch, or a tasty treat snack.
Ingredients
- 1 1/2 cups of granulated sugar
- 1 stick of unsalted butter
- 3 eggs
- 2 tsp vanilla extract
- 1-15 ox can 100% pumpkin - not the pie filling
- 2 3/4 c ap flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp salt
- 2 tsp pumpkin pie spice
- 1/2 c buttermilk
- 12 ox semi-sweet chocolate chips
Instructions
- Preheat oven to 350 degrees. Prepare 2 9x5 loaf pans with non-stick spray. If you top the loaves with extra chocolate chips, line the pan with foil or parchment paper and spray the lining for easy removal.
- In a large bowl, combine the sugar and butter and mix until well combined. Then, add in the eggs, pumpkin, and vanilla. Mix well.
- In another bowl, mix together the flour, baking powder, baking soda, salt, and pumpkin pie spice.
- Slowly add the flour mixture into the wet mixture, alternating between the flour and the buttermilk. Once combined, add in the chocolate chips and fold everything together.
- Split the batter between two 9x5 loaf pans, top with a few extra chocolate chips for presentation, and bake for 45-50 minutes. Allow the loaves to cool for 10 minutes and then transfer to a cooling rack.
- Store covered at room temperature for several days
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
-
Cotton Craft - 4 Pack - Basket Weave Kitchen Towels - Coral - 100% Cotton - Oversized 20x30 - Modern Clean Striped Pattern - Convenient Hanging Loop
-
Measuring Spoons: U-Taste 18/8 Stainless Steel Measuring Spoons Set of 9 Piece: 1/16 tsp, 1/8 tsp, 1/4 tsp, 1/3 tsp, 1/2 tsp, 3/4 tsp, 1 tsp, 1/2 tbsp & 1 tbsp Dry and Liquid Ingredients
-
Wilton Industries Perfect Results Mega Cooling Rack, Black
-
Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract, 4 ounces
-
Reynolds Kitchens Non-Stick Parchment Paper - 60 Square Feet
-
Wilton Recipe Right Large Loaf Pan, Pack of 2 Pans
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 524Total Fat: 23gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 67mgSodium: 332mgCarbohydrates: 79gFiber: 4gSugar: 51gProtein: 7g
This looks so yummy, Deborah!! Thank you for the recipe!
Sam – Raggedy Bits recently posted…How To Make Wooden Halloween Boo Blocks
Thank you Sam!
Looks soooo good! Thank you for sharing!
Cap Creations recently posted…Free Pumpkin Patch Fall Printable
Thank you. I love fall and all things pumpkin
Pumpkin and chocolate chips, yessssssssss please! Thanks for sharing your recipe with us and this is definitely happening at my house.
I know! Yuuuummm.