Why Make This Recipe
Pioneer Woman Pumpkin Chocolate Chip Bread is a delightful treat that perfectly blends the flavors of pumpkin and chocolate. It’s moist, rich, and utterly delicious, making it a perfect option for breakfast or dessert. Plus, it’s easy to whip up, ensuring that you can enjoy homemade bread without a lot of fuss.
How to Make 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
Directions
- Preheat your oven to 350°F (175°C). Make sure 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 everything is 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. Stir just until combined; be careful not to overmix to keep your bread 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 and smooth the surface with a spatula. Evenly sprinkle the pumpkin seeds over this batter. Mix the chocolate chips into the remaining batter, then pour it into the second prepared pan and smooth 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.
How to Serve Pioneer Woman Pumpkin Chocolate Chip Bread
You can serve this delicious bread warm or at room temperature. It’s excellent on its own, but you can also enjoy it with a spread of butter, cream cheese, or even a drizzle of icing if you’re feeling indulgent.
How to Store Pioneer Woman Pumpkin Chocolate Chip Bread
To store your bread, let it cool completely and then wrap it tightly in plastic wrap or aluminum foil. It can be kept at room temperature for up to 3 days. For longer storage, place it in the refrigerator for up to a week or freeze it for up to 3 months.
Tips to Make Pioneer Woman Pumpkin Chocolate Chip Bread
- Always ensure your ingredients are at room temperature before mixing for the best results.
- For extra chocolatey goodness, you can add more chocolate chips if desired.
- If you want a spicier flavor, consider adding a pinch of nutmeg or ground ginger to the dry ingredients.
Variation
You can substitute the chocolate chips for nuts if you prefer a crunchier texture. Walnuts or pecans work incredibly well with the pumpkin flavor.
FAQs
Can I use fresh pumpkin instead of canned pumpkin puree?
Yes, you can use cooked and pureed fresh pumpkin. Just make sure it’s well-drained to avoid excess moisture.
What can I use instead of buttermilk?
If you don’t have buttermilk, you can make a substitute by mixing ½ cup of milk with ½ tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes before using.
How can I tell when the bread is done baking?
You can check for doneness by inserting a toothpick into the center of the loaf. If it comes out clean or with a few moist crumbs, your bread is ready to be taken out of the oven.
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