Hamdi Saidani Pioneer Woman Pumpkin Chocolate Chip Bread is made with unsweetened pumpkin puree, light brown sugar, granulated sugar, vegetable oil, eggs, buttermilk, vanilla extract, all-purpose flour, pumpkin pie spice, baking powder, baking soda, kosher salt, pumpkin seeds, and semisweet chocolate chips.
This easy Pumpkin Chocolate Chip Bread recipe creates a tasty dessert that takes about 1 hour and 25 minutes to prepare and can serve up to 20 people.
Pioneer Woman Pumpkin Chocolate Chip Bread Ingredients
- 1 (15-ounce) can of unsweetened pumpkin puree
- ¾ cup semisweet chocolate chips
- 1¼ cups packed light brown sugar
- 1 cup granulated sugar
- 1 cup vegetable oil
- 3 large eggs
- ½ cup buttermilk
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 2 teaspoons pumpkin pie spice
- 1½ teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- Baking spray with flour (for greasing)
- ¼ cup pumpkin seeds
How To Make Pioneer Woman Pumpkin Chocolate Chip Bread
- Preheat your oven to 350°F (175°C). Ensure your oven rack is in the middle position.
- Mix the wet ingredients: In a large mixing bowl, combine the pumpkin puree, light brown sugar, granulated sugar, vegetable oil, eggs, buttermilk, and vanilla extract. Whisk thoroughly until well blended.
- Add the dry ingredients: Gently fold in the flour, pumpkin pie spice, baking powder, baking soda, and kosher salt into the wet mixture, stirring just until the ingredients are combined. Avoid overmixing to ensure your bread stays tender.
- Prepare the loaf pans: Lightly spray two 9-by-5-inch loaf pans with flour-based baking spray. Pour half of the batter into the first pan, smoothing the surface with a spatula. Even sprinkle the pumpkin seeds over this batter. Mix the chocolate chips into the remaining batter, then transfer it to the second prepared pan, smoothing the top.
- Bake: Place both pans in the oven and bake for 60 to 65 minutes, or until a toothpick inserted into the center of each loaf comes out clean.
- Cool the bread: Let the bread rest in the pans for 10 minutes after baking. Then, carefully turn the loaves out onto a wire rack to cool completely before slicing.
Recipe Tips
- You can make two different types of bread. Add chocolate chips to one loaf and pumpkin seeds to the other. Or, you can add ½ cup of chopped nuts like pecans or walnuts to both loaves for a nutty taste.
- If you like chocolate, add 1 ½ cups of chocolate chips to all the batter. This will make both loaves have chocolate chips.
- For extra crunch, sprinkle ¼ cup of pumpkin seeds on top of each loaf before you bake them.
- Instead of canned pumpkin, you can roast and mash your pumpkin, butternut squash, or sweet potatoes. Don’t add any spices or seasonings before roasting. Use two cups of this fresh puree in your recipe. Take a Look at the pioneer woman pumpkin puree recipe.
- Use a thermometer to see if your bread is cooked all the way. The inside of the bread should be between 200°F and 205°F when it’s fully baked.
What To Serve With Pumpkin Chocolate Chip Bread
Pumpkin Chocolate Chip Bread pairs well with a steaming cup of coffee, hot cocoa, or warm cider for breakfast. It can also be served alongside a crisp pumpkin beer, a glass of milk, a scoop of vanilla ice cream, or a dollop of whipped cream as a dessert.
How To Store Pumpkin Chocolate Chip Bread
- Refrigerate: After the pumpkin chocolate chip bread cools completely, wrap it in plastic wrap or place it in an airtight container. It can be kept in the refrigerator for up to 3-4 days.
- Freeze: For longer storage, first wrap the bread tightly in aluminum foil, then put it in a freezer bag or a freezer-safe container. The pumpkin chocolate chip bread can be frozen for up to 2 months. When you’re ready to eat it, thaw the bread overnight in the refrigerator before serving.
How To Reheat Leftover Pumpkin Chocolate Chip Bread
- In The Oven: Preheat your oven to 350°F (175°C). Place the leftover bread in an oven-safe dish and cover it with aluminum foil. Reheat for about 15-20 minutes, or until it’s heated all the way through.
- In The Microwave: Put a slice of the bread on a microwave-safe plate and cover it loosely with a paper towel. Heat on high for about 1-2 minutes, checking to make sure it warms evenly.
- In The Air Fryer: Preheat the air fryer to 350°F (175°C). Place a slice of the bread in the air fryer basket. Heat for about 3-5 minutes, checking halfway to ensure it doesn’t dry out or overheat.
Pioneer Woman Pumpkin Chocolate Chip Bread Nutrition Facts
Serving Size: 1 of 20 servings
- Calories: 323
- Total Fat: 15 g
- Saturated Fat: 2 g
- Trans Fat: 0 g
- Cholesterol: 28 mg
- Sodium: 210 mg
- Carbohydrates: 43 g
- Dietary Fiber: 2 g
- Sugar: 28 g
- Protein: 4 g
FAQs
How Do I Know If The Bread Is Fully Baked?
The bread is done when a toothpick inserted into the center comes out clean, or when an instant-read thermometer inserted into the center of the loaf reads between 200°F to 205°F.
Can I Make This Bread Vegan?
To make this bread vegan, use flax eggs instead of regular eggs (mix 1 tablespoon ground flaxseed with 3 tablespoons water for each egg needed). Also, use dairy-free milk with a bit of vinegar instead of buttermilk, and vegan chocolate chips.
What Can I Substitute For Buttermilk If I Don’t Have It?
If you don’t have buttermilk, you can easily make a substitute by adding 1 tablespoon of lemon juice or vinegar to a cup of milk and letting it sit for about 5 minutes until it slightly curdles.
Try More Pioneer Woman Recipes:
- Pioneer Woman Pumpkin Cornbread
- Pioneer Woman Pumpkin Banana Bread
- Pioneer Woman Pumpkin Zucchini Muffins
- Pioneer Woman Pumpkin French Toast
Pioneer Woman Pumpkin Chocolate Chip Bread
Description
Pioneer Woman Pumpkin Chocolate Chip Bread is made with unsweetened pumpkin puree, light brown sugar, granulated sugar, vegetable oil, eggs, buttermilk, vanilla extract, all-purpose flour, pumpkin pie spice, baking powder, baking soda, kosher salt, pumpkin seeds, and semisweet chocolate chips.
This easy Pumpkin Chocolate Chip Bread recipe creates a tasty dessert that takes about 1 hour and 25 minutes to prepare and can serve up to 20 people.
Ingredients
Instructions
- Preheat your oven to 350°F (175°C). Ensure your oven rack is in the middle position.
- Mix the wet ingredients: In a large mixing bowl, combine the pumpkin puree, light brown sugar, granulated sugar, vegetable oil, eggs, buttermilk, and vanilla extract. Whisk thoroughly until well blended.
- Add the dry ingredients: Gently fold in the flour, pumpkin pie spice, baking powder, baking soda, and kosher salt into the wet mixture, stirring just until the ingredients are combined. Avoid overmixing to ensure your bread stays tender.
- Prepare the loaf pans: Lightly spray two 9-by-5-inch loaf pans with flour-based baking spray. Pour half of the batter into the first pan, smoothing the surface with a spatula. Even sprinkle the pumpkin seeds over this batter. Mix the chocolate chips into the remaining batter, then transfer it to the second prepared pan, smoothing the top.
- Bake: Place both pans in the oven and bake for 60 to 65 minutes, or until a toothpick inserted into the center of each loaf comes out clean.
- Cool the bread: Let the bread rest in the pans for 10 minutes after baking. Then, carefully turn the loaves out onto a wire rack to cool completely before slicing.
Notes
- You can make two different types of bread. Add chocolate chips to one loaf and pumpkin seeds to the other. Or, you can add ½ cup of chopped nuts like pecans or walnuts to both loaves for a nutty taste.
- If you like chocolate, add 1 ½ cups of chocolate chips to all the batter. This will make both loaves have chocolate chips.
- For extra crunch, sprinkle ¼ cup of pumpkin seeds on top of each loaf before you bake them.
- Instead of canned pumpkin, you can roast and mash your pumpkin, butternut squash, or sweet potatoes. Don’t add any spices or seasonings before roasting. Use two cups of this fresh puree in your recipe.
- Use a thermometer to see if your bread is cooked all the way. The inside of the bread should be between 200°F and 205°F when it’s fully baked.
