Wednesday, December 8, 2010

Pumpkin Chocolate Chip Bread

I love pumpkin bread!  I have a recipe that's been passed down in my family that I use a lot, but this time I strayed and tried something new.  I love the fact that this bread is really moist and that it has the wonderful crunchy crumb topping that is irresistible!
NOTE**This recipe says it makes one loaf, but I had a major spill in my oven by an over-flowing batter and it took much longer for it to bake then the recipe called for.  So, next time I will probably either divide the batter into 2 pans, or just leave out one cup of the batter if I want to make one large loaf.

Pumpkin Chocolate Chip Bread {recipe adapted from HERE}


  • 3 Cups all purpose flour
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 3/4 tsp. salt
  • 1 tsp. pumpkin pie spice
  • 1 tsp. cinnamon
  • 1/4 cup canola oil
  • 1 1/2 cups canned pumpkin puree
  • 1/3 cup packed brown sugar
  • 1/3 cup granulated sugar
  • 1 1/3 cups buttermilk
  • 1 tsp. vanilla extract
  • 2 large eggs
  • 1/2 cup mini chocolate chips 
  • 1/2 cup finely chopped walnuts
  • 1/4 cup all purpose flour
  • 1/4 cup packed brown sugar
  • 1 tsp. cinnamon
  • 2 Tbsp. chilled unsalted butter, cut into small pieces
  Heat oven to 350 degrees.  Coat one or two 9-inch loaf pans with cooking spray {see note above}.
In a large mixing bowl, sift together flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon.  In a large mixing bowl, whisk together oil, pumpkin, brown sugar, sugar, buttermilk, and vanilla until well combined; whisk in eggs until thoroughly mixed.  Stir in dry ingredients just until incorporated; stir in chocolate chips and walnuts until combined.
Scrape batter into prepared pans {leaving out 1 cup of batter if you decide to bake ONE loaf}.  
To make the crumb topping, in a small bowl, stir together flour, brown sugar and cinnamon until combined.  Cut in butter using either finger tips or a pastry blender, until mixture is very crumbly.  Sprinkle crumbs over the top of batter and gently press down.
Bake 50-60 minutes or until well risen, golden brown, and a toothpick inserted into bread comes out clean.  Cool on a wire rack for 30-45 minutes before removing bread from pan.

Makes 1-2 loaves

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