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Skidmore College
Dining Services
Pumpkin Bread

Pumpkin Bread with Chocolate Chips

Yeilds 1 large loaf


  • 12 oz. butter
  • 2 1/4 cups brown sugar
  • 3/4 tsp. ginger
  • 1/2 tsp. cinnamon
  • 1/3 tsp. allspice
  • 3/4 tsp. salt
  • 3 eggs
  • 6 cups all purpose baking flour, sifted
  • 2 tsp. baking powder
  • 2 tsp. baking soda
  • 12 oz. buttermilk
  • 10 oz. pumpkin puree, canned
  • 10 oz. chocolate chips (optional)


  1. Combine butter, buttermilk, pumpkin puree, sugar, salt, and spices in the bowl of a mixer fitted with the paddle attachment. Cream the ingredients until light.
  2. Add the eggs in two or three stages. Cream well after each addition before adding more eggs.
  3. Sift together the flour, baking powder, and baking soda.
  4. Add the sifted dry ingredients alternately with the liquids:
    1. Add ¼ of the dry ingredients and ⅓ of the chocolate chips. Mix until blended in.
    2. Add ⅓ of the liquid and ⅓ of the chocolate chips. Mix until blended in.
    3. Repeat until all ingredients are used. Scrape sides of the bowl for even mixing.
  5. Fill bread tins until two-thirds full
  6. Bake for 30 minutes at 400°F.

Optionally, create muffins by lining a muffin tin with muffin cups.