Easy Pumpkin Bread Recipe | Soft, Moist & Full of Fall Flavor

Name: Easy Pumpkin Bread Recipe | Soft, Moist & Full of Fall Flavor
Total time: 75 min
Ingredients: 1 ¾ cups Flour; ½ tsp Baking powder; 1 tsp Baking soda; 1 ½ tbsp + 1 ½ cups Pumpkin; ½ tsp Salt; 2 Egg; ½ cups Sugar; ½ cups Brown sugar; ½ cups Oil; ¼ cups Buttermilk; 1 tsp Vanilla; ½–¾ cups Chocolate chip

By The Cooking Foodie · 75 min

Ingredients

Flour1 ¾ cups
Baking powder½ tsp
Baking soda1 tsp
Pumpkin1 ½ tbsp + 1 ½ cups
Salt½ tsp
Egg2
Sugar½ cups
Brown sugar½ cups
Oil½ cups
Buttermilk¼ cups
Vanilla1 tsp
Chocolate chip½–¾ cups

Instructions

Preheat the oven to 350°F (175°C). Grease a 9x5-inch (23x12 cm) loaf pan, line it with parchment paper and set aside.
In a medium bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice and salt.
In a large bowl, whisk the eggs, white sugar and brown sugar until smooth. Add the pumpkin puree, oil, buttermilk and vanilla and whisk until fully combined.
Gently fold the dry ingredients into the wet ingredients with a spatula until just combined; do not overmix. Stir in the chocolate chips, reserving a few for the top.
Pour the batter into the prepared pan, smooth the top and sprinkle with the reserved chocolate chips.
Bake for 55-65 minutes, until a toothpick inserted in the centre comes out clean (a few moist crumbs are fine). If the top browns too fast while the centre is still underbaked, loosely cover with foil and keep baking until cooked through.
Cool in the pan for 10-15 minutes, then transfer to a wire rack to cool completely before slicing.

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