The first time someone suggested that I add chocolate chips to my pumpkin bread, I thought they were crazy, but once I tried it I was a believer! There is something so incredible about the spiciness from the cloves, nutmeg, and the cinnamon against the sweetness of pumpkin and chocolate chips; it is undeniably delicious. I created this recipe, similar to our Hungry Monkey Pumpkin Bread recipe, for our corporate clients upcoming baking class! I was so happy with the way it turned out, I had to share! I hope you enjoy as much as I do.
HUNGRY MONKEY CHOCOLATE CHIP PUMPKIN BREAD
(Makes 2 loaves)
- Big Bowl
- Two 9" x 5" loaf pans (butter pans, place piece of parchment on bottom, butter parchment, dust with flour.)
Ingredients & Shop List
- Unsalted butter (for the pans)
- 3 1/2 cups all-purpose flour, plus more for the pan
- 3 cups sugar
- 1 cup vegetable oil
- 4 large eggs, lightly beaten
- 20 oz canned pure pumpkin puree
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground nutmeg
- 1 teaspoon ground allspice
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 2/3 cup buttermilk
- 1 1/4 cups semi-sweet chocolate chips
Preheat oven to 350 degrees
1. Whisk sugar and oil together in big bowl.
2. Add eggs and pumpkin, whisking until incorporated.
3. Combine remaining dry ingredients. Whisk until blended.
4. Add half of the buttermilk, then half the flour. Repeat until just incorporated.
5. Add 3/4 of the chips to batter, saving the rest for the tops of each pan.
Bake 30 minutes, then turn pans around. Bake around 20-30 minutes more, until a toothpick comes out clean.
Place on rack and cool for an hour before wrapping. If not eating within a couple of days, the bread can be frozen - it freezes beautifully.