Chocolate Chip Pumpkin Bread
★★★☆☆
PREP TIME
10 minutes
COOK TIME
35 minutes
MAKES
one 9x9 square loaf
Ingredients
1/2 cup
(113 grams) soft butter, plus more for the pan
1 3/4 cups
(224 grams) all-purpose flour, plus more for the pan
1 3/4 cups
(323 grams) brown sugar
2 tablespoons
neutral oil
3
eggs, at room temperature
1 cup
(227 grams) pumpkin purée
2 teaspoons
vanilla extract
1/2 teaspoon
ground cinnamon
1 teaspoon
kosher salt
1 tablespoon
baking powder
1/2 tablespoon
baking soda
one 12 ounces
(340-gram) bag semisweet chocolate chips
1/2 cup
(123 grams) full-fat buttermilk
Instructions
- Heat oven to 350°F.
- Generously butter and lightly flour your baking pan and set aside. Cream butter and sugar on low speed using a hand or stand mixer.
- Add the oil and eggs, one at a time, mixing on low speed after each addition. Add the pumpkin, vanilla, cinnamon, and salt. Mix until just combined. Add the flour, baking powder, baking soda, and chocolate chips, then mix by hand gently until flour is just incorporated. Add the buttermilk last and gently combine. Do not overmix.
- Pour the batter into the prepared baking pan and bake for 25 minutes, then check the cake. Bake an additional 5 to 10 minutes or until the cake is completely cooked but not overbaked.
