Pumpkin Bread

Pumpkin Bread. Adapted for this recipe collection from The Pioneer Woman. See the original recipe and source notes.
Servings: 16-20 yield(s)
Prep Time: 10 mins
Cook Time: 65 mins
Total Time: 85 mins
Ingredients
  • 1 (15-ounce) can unsweetened pumpkin puree
  • 1 1/4 cups packed light brown sugar
  • 1 cup granulated sugar
  • 1 cup vegetable oil
  • 3 large eggs
  • 1/2 cup buttermilk
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 2 teaspoons pumpkin pie spice
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • Baking spray with flour
  • 1/4 cup pumpkin seeds
  • 3/4 cup semisweet chocolate chips
Instructions
  1. Heat oven to 350°F.
  2. Whisk pumpkin, brown sugar, granulated sugar, oil, eggs, buttermilk, and vanilla until smooth. Stir in flour, pumpkin pie spice, baking powder, baking soda, and salt just until combined.
  3. Coat two 9-by-5-inch loaf pans with baking spray. Divide batter in half. Put one half in a pan and top with pumpkin seeds. Fold chocolate chips into the remaining batter, place it in the second pan, and smooth both tops.
  4. Bake 60 to 65 minutes, until a tester comes out clean. Cool in pans 10 minutes, turn loaves onto a rack, and cool completely.
Recipe Notes

Adapted from The Pioneer Woman. Original recipe: https://www.thepioneerwoman.com/food-cooking/recipes/a44068265/pumpkin-bread-recipe/