Chocolate Chip Pumpkin Bread

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:

1. 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.
2. In a large bowl, combine the sugar and butter and mix until well combined. Then, add in the eggs, pumpkin, and vanilla. Mix well.
3. In another bowl, mix together the flour, baking powder, baking soda, salt, and pumpkin pie spice.
4. 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.
5. 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.
6. 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…

Yield: 2-9x5 loaves

Chocolate Chip Pumpkin Bread

Print

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

1. 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.
2. In a large bowl, combine the sugar and butter and mix until well combined. Then, add in the eggs, pumpkin, and vanilla. Mix well.
3. In another bowl, mix together the flour, baking powder, baking soda, salt, and pumpkin pie spice.
4. 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.
5. 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.
6. Store covered at room temperature for several days

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  Wilton Industries Perfect Results Mega Cooling Rack, Black
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  Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract, 4 ounces
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  Reynolds Kitchens Non-Stick Parchment Paper - 60 Square Feet
• 
  Wilton Recipe Right Large Loaf Pan, Pack of 2 Pans

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 524Total Fat: 23gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 67mgSodium: 332mgCarbohydrates: 79gFiber: 4gSugar: 51gProtein: 7g

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