Happy Fall Y’all! It’s finally beginning to feel cooler here in Georgia so that means time to start making more fall inspired recipes. I love a good quick bread so I decided to switch up my typical banana bread and turn it into this seasonal chocolate chip pumpkin bread. I was really pleased with the results and was so happy I decided on this bread as one of my pumpkin inspired recipes for the fall. If you don’t want a loaf bread, you can definitely turn this recipe in to a muffin recipe. Happy Baking!
Chocolate Chip Pumpkin Bread
1 cup pumpkin puree
1 3/4 cup self-rising flour
1 cup sugar
1/2 cup vegetable oil
1/4 cup plus 1 tablespoon buttermilk
1 teaspoon vanilla
1/2 teaspoon pumpkin pie spice
1/2 cup chocolate chips
Pre-heat your oven to 325 degrees.
Grease and flour your loaf pan and set to the side.
In a large bowl, add the one cup of pumpkin puree then add the flour, buttermilk, sugar, vanilla and pumpkin pie spice. Mix well then fold in the chocolate chips and pour the batter into your loaf pan leaving about 1-1/2 inch space at the top ( leaving room for the bread to rise)
Bake at 325 degrees for 1 hour to 1 hour and 15 minutes.
Cool completely and enjoy!