Chocolate Chip Honey Pumpkin Bread

Chocolate Chip Honey Pumpkin Bread

The Spruce / Anita Schecter

  • Total: 60 mins
  • Prep: 20 mins
  • Cook: 40 mins
  • Yield: 8 servings
Nutritional Guidelines (per serving)
501 Calories
33g Fat
49g Carbs
5g Protein
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Nutrition Facts
Servings: 8 servings
Amount per serving
Calories 501
% Daily Value*
Total Fat 33g 42%
Saturated Fat 19g 97%
Cholesterol 116mg 39%
Sodium 408mg 18%
Total Carbohydrate 49g 18%
Dietary Fiber 3g 12%
Protein 5g
Calcium 95mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

As soon as you start seeing pumpkins show up in your grocery stores or local markets, don't be afraid to grab a few and bring the essence of fall straight to your kitchen. One particular delectable treat that's always nice to bake around this time of year is pumpkin bread. There are several different versions of pumpkin bread and this version takes the basic version up a notch by adding in some honey and chocolate chips. These two ingredients are always a good idea when pumpkin is involved. This chocolate chip honey pumpkin bread recipe is sure to satisfy your insatiable tooth and cozy up your home with the warm smell of autumn. It's safe to say after the first bite you may be bringing fall into your home year-round.

Ingredients

  • 2 eggs
  • 1/2 cup sugar
  • 1/2 cup honey
  • 1 stick unsalted butter (at room temperature)
  • 1 cup unsweetened pumpkin puree
  • 1 teaspoon vanilla
  • 1/2 cup buttermilk
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves (optional)
  • 1 cup semi-sweet chocolate chips

Steps to Make It

  1. Preheat the oven to 350 F.

  2. Grease either four mini loaf pans or one regular sized loaf pan and add a strip of parchment paper to each for easy removal.

  3. Using a hand or stand mixer, cream together the eggs, sugar, and butter.

  4. Beat in the unsweetened pumpkin puree (be careful not to use pumpkin pie mix), vanilla and buttermilk.

  5. In a separate bowl, sift together the all-purpose flour, baking soda, baking powder, salt, cinnamon, ground ginger, ground nutmeg, and ground cloves, if using.

  6. Add the dry ingredients into the wet batter and mix until fully incorporated.

  7. Stir in the chocolate chips.

  8. Pour the batter evenly into the four mini loaf pans or the one large loaf pan.

  9. For the mini loaves, bake for 35 to 40 minutes or until a cake tester comes out clean. If you're using one large pan, you may need to add 5 or 10 minutes to the baking time.

  10. Allow to cool before removing from the pan.

  11. Serve and enjoy!