Delicious Pumpkin Bread that includes the surprise of chocolate chips. This recipe is a little more than a bread, but not quite a cake. It’s delicious and travels really well!
- 220g (1 3/4 cups) all purpose flour
- 1 tsp baking soda
- 2 tsp cinnamon
- 1/2 tsp freshly ground nutmeg
- 1/4 tsp ground cloves
- 3/4 tsp salt
- 2 large eggs
- 150g (3/4 cup) granulated sugar
- 150g (3/4 cup) brown sugar
- 340 g (1 1/2 cups) pumpkin puree
- 120 ml (1/2 cup) vegetable oil (I used Pumpkin Oil) (affiliate link)
- 60 ml (1/2 cup) buttermilk (or half and half, or milk)
- 1 tsp vanilla
- 120 g (2/3 cup) milk chocolate chips
- 150g (3/4 cup) butterscotch chips (affiliate link)
For the Cream Cheese Whipped Cream
- 4 oz Cream Cheese (room temperature)
- 2 tablespoons Maple Syrup or Castor Sugar
- 1 cups Heavy Whipping Cream
- 1/2 teaspoon vanilla
- Lemon Zest
- Lower the oven rack to the lower third. Lowering your rack lets your bread bake without over browning the top. The recipe bakes a LONG time so extra care must be taken in terms of how you position the bread in the oven and how you protect the top.
- Preheat oven to 350 Degree F°
- Butter a 5×9 loaf pan. Tear a long piece of parchment paper so that the bottom and sides are covered with the paper. Leave enough hanging over both sides to make it easy to transfer your finished bread from the baking pan to serving dish. I also buttered the paper to make sure nothing sticks. Plus, butter.
- In a large bowl whisk together the dry ingredients and the spices. Set aside.
- In a mixer fitted with the paddle attachment add the eggs and beat on medium until sunny yellow.
- Add the sugars and beat on medium until well incorporated.
- Add the vanilla, pumpkin, oil and milk. Add each one and mix until well incorporated before adding the next ingredient. Allow this to mix on medium until well incorporated.
- Fold in the dry ingredients, mixing until just incorporated. Lumps are ok at this stage.
- Fold in the chocolate chips until just incorporated.
- Pour batter into prepared pan.
- Bake for about 30 minutes. At the 30 minute mark, tent the top of the bread with aluminum foil to keep it from over browning. Continue to bake. At the 55 minute mark, check the bread by inserting a toothpick in the center. If it comes out clean, your bread is done. If it’s not clean, bake another 5 minutes. Check your bread in this manner every 5 minutes until the toothpick comes out clean. It’s not exact, so stay close and watch your bread closely at this point.
- When the bread is completely baked, remove it from the oven and allow it to cool on a wire rack completely IN THE PAN.
- When cool, use the paper to lift the bread from the pan and place it on the serving dish or cutting board of your choice. This yummy delicious bread is fresh on the counter for 2 or 3 days or up to 10 days in the fridge. Store it in an airtight container.
For the Cream Cheese Whipped Cream:
- Place the cream cheese and sugar (or maple syrup) in a large bowl. Beat until completely smooth. Scrape down the sides of the bowl.
- Pour 1/2 of the cream into the cream cheese mixture. Beat until completely smooth. Scrape down the sides of the bowl. Repeat.
- Add the lemon zest and vanilla and beat until smooth. Store in the refrigerator until ready to use.
- If you want the cream cheese whipped cream to be soft, make sure to take out of the refrigerator for about 15 minutes and give it a good whisk before serving.
If you have a pot luck event, this is a perfect dish to take! Unlike a cake or cupcakes, it’s not going to get ruined on the drive over. You can bake this a day or two ahead and transport it in the baking dish. Lift it out of the dish and slice and serve it on your platter or cutting board when ready. No muss and no fuss!
Keywords: Pumpkin Bread