This flavoursome choc chip pumpkin bread recipe is perfect for afternoon tea. It’s easy to make and will please any crowd.
Serves1010
Cook time1 hr1 hour
Prep time10 mins10 minutes, + cooling time
+ cooling time
Ingredients
2 cups (300g) self-raising flour
1 cup (220g) brown sugar
1 cup (250g) mashed pumpkin
1/2 cup (125ml) buttermilk
150g butter, melted
2 Coles Australian Free Range Eggs
2/3 cup (130g) dark choc chips
1/2 cup (55g) chopped walnuts
Pepitas (pumpkin seeds), to sprinkle
Chopped walnuts, extra, to sprinkle
Dark choc chips, extra, to sprinkle
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 180°C. Grease the base and sides of a 10cm x 24cm loaf pan and line with baking paper, allowing the sides to overhang.
Step 2
Combine the flour and sugar in a large bowl. Whisk the pumpkin, buttermilk, butter and eggs in a bowl until well combined. Add to the flour mixture with the choc chips and walnut. Stir until combined. Spoon into the prepared pan and smooth the surface. Sprinkle with the pepitas, extra walnut and extra choc chips.
Step 3
Bake for 1 hour or until a skewer inserted in centre comes out clean. Set aside in the pan for 10 mins before transferring to a wire rack to cool. Serve warm or at room temperature.
This flavoursome choc chip pumpkin bread recipe is perfect for afternoon tea. It’s easy to make and will please any crowd.
Method
Step 1
Preheat oven to 180°C. Grease the base and sides of a 10cm x 24cm loaf pan and line with baking paper, allowing the sides to overhang.
Step 2
Combine the flour and sugar in a large bowl. Whisk the pumpkin, buttermilk, butter and eggs in a bowl until well combined. Add to the flour mixture with the choc chips and walnut. Stir until combined. Spoon into the prepared pan and smooth the surface. Sprinkle with the pepitas, extra walnut and extra choc chips.
Step 3
Bake for 1 hour or until a skewer inserted in centre comes out clean. Set aside in the pan for 10 mins before transferring to a wire rack to cool. Serve warm or at room temperature.
