Pumpkin Chocolate Chip Bread

Pumpkin Chocolate Chip Bread-perfectly spiced homemade pumpkin bread with chocolate chips. Everyone’s favorite fall quick bread recipe! 

pumpkin chocolate chip bread

I love fall for many reasons, but Pumpkin Chocolate Chip Bread is at the top of the list, along with Pumpkin Chocolate Chip Cookies and Pumpkin Chocolate Chip Bars. There is nothing better than pumpkin AND chocolate! 

This homemade pumpkin bread is easy to whip up and tastes better than any pumpkin bread you can get at a bakery. And the best part? It makes TWO large loaves (9×5-inch size), so you can share one with a friend, stash it in the freezer for later, or enjoy it all by yourself because one loaf never lasts long. It is SO good! 

This bread is great for breakfast, brunch, snack time, dessert, Halloween, Thanksgiving, or anytime! Obviously, it is extra delicious during the fall months, but I do make it year-round and no one complains. 

pumpkin chocolate chip bread cut in slices with milk

Pumpkin Puree vs. Pumpkin Pie Filling

This recipe calls for pumpkin puree (100% pure pumpkin), not pumpkin pie filling! Pumpkin puree is made with just pumpkin, while pumpkin pie filling has all kinds of ingredients and flavors added in. Double check your cans and make sure you have the right stuff! 

Pumpkin Bread Spices

This is the perfect blend of spices for creating the best pumpkin flavor! I’ve included a combination of…

  • Cinnamon
  • Nutmeg
  • Ginger
  • Cloves

These spices together create a warm, nostalgic flavor that’s just incredible with the pumpkin. If you have pre-made pumpkin pie spice, you can use 2 tablespoons instead of the mix of spices, but personally I like adding the spices individually because I think the flavor is better. 

pumpkin chocolate chip batter

Chocolate Chips & More

I love using semi-sweet chocolate chips in my pumpkin bread, but you can also use the following! It’s fun to mix it up! 

  • Milk chocolate chips
  • Dark chocolate chunks or chips
  • White chocolate chips
  • Butterscotch chips
  • Cinnamon chips
  • Walnuts, pecans, or even candied pecans

slices of pumpkin chocolate chip bread

Pumpkin Chocolate Chip Bread Tips

Below are my tips for creating the perfect Pumpkin Chocolate Bread. It’s fluffy, moist, and filled with seasonal pumpkin flavor!

  • Have your buttermilk and eggs at room temperature. Pull them out before you begin baking so they can rest for a bit. You can run your eggs under warm water to speed this process or set them in a bowl of warm water. If you don’t have buttermilk, use regular milk with a teaspoon of lemon juice or vinegar. Let it sit for a few minutes before mixing it in.
  • There are a couple ingredients that give this pumpkin bread the perfect, moist texture: pumpkin (of course!), buttermilk, brown sugar, and eggs. 
  • Don’t overmix the batter! Mix by hand and just until everything is incorporated and no more. Gently fold in the chocolate chips, again making sure you’re only mixing as much as absolutely necessary.
  • Grease your loaf pans really well. You want each baked loaf to easily come out of the pan.
  • Reserve some of the chocolate chips for the tops of your loaves. The chocolate chips make the bread extra beautiful and you can’t go wrong with more chocolate.  
  • I also like to sprinkle turbinado sugar on top of each loaf. This gives each slice of pumpkin bread a sugary-sweet crunch. Don’t skip this step. It’s SO yummy!
  • If the top of your bread is browning too quickly, tent a piece of aluminum foil on top. This will let the middle continue to cook while slowing the browning on top!
  • Let the bread cool in the pan for 15 minutes and then carefully remove it. Let it cool completely before slicing. I know it is hard to wait, but worth it! 

How to Store

Once baked and cooled, you can wrap the loaf in plastic wrap or place in an airtight container and store on the counter at room temperature for 3 to 5 days

You can also freeze the bread, which is so nice since this recipe makes two loaves. I love having one in the freezer for a rainy day. 

To freeze, wrap the cooled loaf in plastic wrap AND aluminum foil and freeze for up to three months. I always label and date my bread so I know what it is. Defrost before slicing and serving. 

You can also freeze individual slices if you want a quick grab and go pumpkin treat from the freezer. 

More Pumpkin Recipes

best pumpkin chocolate chip bread

Pumpkin Chocolate Chip Bread

The best pumpkin chocolate chip bread recipe! You are going to love this fall pumpkin bread.
4.91 from 10 votes

Ingredients
  

  • 3 ½ cups all-purpose flour
  • 1 tablespoon ground cinnamon
  • 2 teaspoons ground nutmeg
  • 2 teaspoons ground ginger
  • teaspoon ground cloves
  • 2 teaspoons baking soda
  • 1 ½ teaspoons salt
  • 2 cups granulated sugar
  • 1 cup packed light brown sugar
  • 15 ounces 100% pure pumpkin
  • 1 cup vegetable oil or canola oil
  • 2/3 cup buttermilk, at room temperature
  • 4 large eggs, at room temperature and beaten
  • 2 teaspoons pure vanilla extract
  • 1 ¾ cups chocolate chips, divided
  • 2 tablespoons turbinado sugar, for sprinkling on bread

Instructions
 

  • Preheat oven to 350 degrees F. Grease two 9×5-inch loaf pans with cooking spray and set aside.
  • In a medium bowl whisk together the flour, cinnamon, nutmeg, ginger, cloves, baking soda, and salt. Set aside.
  • In a large bowl, combine the sugars, pumpkin, oil, buttermilk, eggs, and vanilla. Mix until smooth.
  • Add the dry ingredients to the wet ingredients and mix until just combined, being careful to not over mix.
  • Fold in 1 ½ cups chocolate chips, reserving ¼ cup for the tops of the loaves.
  • Evenly divide batter between the prepared pans. Sprinkle the loaves with remaining chocolate chips and sprinkle evenly with turbinado sugar.
  • Bake for 50 to 65 minutes, or until browned and a toothpick comes out clean when inserted in the center of the loaf. If the loaves are browning too quickly, you can loosely tent them with foil so the middle can keep baking.
  • Remove loaves from oven and cool in pans on a wire rack for 15 minutes. With a knife, go around the bread and loosen the loaves. Remove from pan and cool completely before slicing.

Notes

Updated the original recipe from 2009. They are similar, but I like the updated version better. If you want the original, here are the ingredients: 3 ½ cups all-purpose flour, 1 tablespoon ground cinnamon, 1 tablespoon ground nutmeg, 2 teaspoons baking soda, 1 ½ teaspoons salt, 3 cups granulated sugar, 15 ounces pure pumpkin, 1 cup canola oil, 2/3 cup water, 1 teaspoon vanilla extract, 4 large eggs, 1 cup semisweet chocolate chips. Follow the same instructions.

Nutrition

Calories: 338kcal, Carbohydrates: 52g, Protein: 4g, Fat: 13g, Saturated Fat: 10g, Cholesterol: 30mg, Sodium: 267mg, Potassium: 90mg, Fiber: 2g, Sugar: 36g, Vitamin A: 2838IU, Vitamin C: 1mg, Calcium: 45mg, Iron: 2mg
Keywords fall

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Photos by Molly, Yes to Yolks.

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If you make this recipe, please leave a star rating and comment below! You can also share a picture on Instagram! Tag @twopeasandpod and use the hashtag #twopeasandtheirpod.

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Maria

I'm Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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  1. wow – that looks delicious and even though it’s sad that summer is ending I’m really excited for the pumpkin recipes! Thanks for the recipe, I’m going to make it this weekend!

  2. maria, i’m with you…it doesn’t feel like fall til you have some pumpkin bread baking at home! this one sounds and looks amazing!

  3. Sounds like a lovely tradition. Pumpkin bread is awesome. Yours looks scrumptious. And it was photographed so beautifully. πŸ™‚

  4. Oh boy!! now I have to figure out whether to make this one or the Nutella one first! But this one makes 3 loaves? That would be handy, except I only have 2 loaf pans. Maybe I could make muffins with the excess batter? Anyone ever tried that?
    I make some awesome pumpkin chocolate chip cookies I found on another blog and I am thiking this weekend will be pumpkin based baking!!

    1. Awesome!! When I use chocloate chips with pumpkin, I like to use the milk chocolate ones. I may add this bread to my weekend list of baking. I just bought a jumbo muffin pan and a mini muffin pan yesterday and they are SCREAMING for attention. Thanks so much, I LOVE your blog!!

  5. I need to bring a treat to a get together next week and was planning on pumpkin bread. This looks perfect! Thanks for the timely recipe.

  6. I forgot all about pumpkin chocolate chip this year! I haven’t made the combo in bread before, but I have in cookies. This looks great!

  7. This looks so yummy! I love pumpkin and chocolate. (By the way, when I use the ‘print recipe’ link, the top is always cut off from the recipe so I can’t see the title. Am I doing something wrong?)

  8. Oh man, this is one of my favorite treats. It must feel more like fall in Utah than it does here in Nebraska. No fall colors, still hot and somewhat humid. But I am looking forward to fall smells and tastes. Mmm. Yum.

  9. Mmm I was planning on going home to visit my parents this weekend and it seems like the perfect opportunity to deliver them a loaf of this fall goodness!

  10. Hmm. . . I don’t know if any loaf will be leaving my kitchen. Pumpkin bread is one of my favorite ways to enjoy pumpkin. I love the addition of chocoate chips to your recipe.

  11. I tried this last night and it was amazing! My family loved it and I even was able to bring some into work for my coworkers so I can tell you this recipe is a rave! I also tried out a vegan egg nog recipe last night and it’s really delicious and went really well with this! This site also has a chai latte recipe for anyone else who is addicted to it, it would also go amazing with pumpkin, fall classics
    http://www.fourgreensteps.com/community/recipes/beverages/vegan-eggnog

  12. For many fall seasons, I’ve always fallen back (no pun intended) on my banana bread recipe. I think it’s time to change things up and try something new! Thanks for sharing this gorgeous bread, Maria and Josh! I could really go for a slice right now, and tomorrow morning, too!

  13. I love pumpkin recipes for this time of the year! more the merrier and this one looks so yummy, great for breakfast, snacks, or even potluck!

  14. After loosing my favorite pumpkin recipe I have been on the search for my new favorite recipe. I’ll have to try this recipe. Great pics!

  15. This is one of my favorite things to make and always a hit with crowds. Yours looks SO beautiful. Yay for pumpkin season πŸ™‚ Even though it is 80-something degrees here in Boston today…

  16. Sometimes I swear we are thinking with the same brain LOL i just made some butternut muffins and was going to add chocolate chips, but the batter was more like cake batter so I figured they would sink so I left them out. This looks DELISH!

  17. So glad I found this sight! (On search for black bean and sweet potato soup.) This recipe looks wonderfully and I have had a can of pumpkin I’ve been meaning to use for so long. Wonderful.

  18. You’re so funny w/ your pumpkin recipes. I guess it’s that time of year, huh? This is always a good one to have around. I bought a case of pumpkin puree for fear that I wouldn’t be able to find it anywhere again this year so I have no excuses!

  19. I am so happy it’s “pumpkin” season. I love Pumpkin Chocolate Chip Bread and so does everyone else. I’ve made Barbara Bakes recipe and it’s awesome. I like that yours makes 3 loaves….perfect for sharing. Happy Fall to you!

  20. This was the best pumpkin loaf ever!! SO moist and delicious! I made it this weekend and I served it at a bachelorette party, my birthday party, and my family’s house (it was a busy weekend!) Everyone LOVED it, and I’m so happy the recipe made so much! Thanks Maria!! πŸ™‚

  21. I made these this weekend with my two young daughters. And we LOVED it! One of them was afraid of the pumpkin but I convinced her to try it. Thanks for helping to open up their minds and palettes a little more this weekend πŸ™‚

  22. This was amazing! I made this for my class today and it was such a big hit! its so moist! I made the recipe with choc chips and without and either way was amazing! one of the best pumpkin bread recipes ive ever made!

    1. I haven’t with this recipe, but have in others. I am sure it would turn out great. Let me know if you try it! Or I will try it next time around:)

  23. i made this today with mashed cooked pumpkin, and we loved it! i baked pieces of pumpkin, and mashed them and just estimated how much would have been in a can. it was less dense than canned pumpkin, but worked fine.

  24. I found your site through the Pioneer Woman’s Tasty Kitchen website! I’m so happy I visited too, because I made your Pumpkin Chocolate Chip Bread today. Thanks for a great recipe. I love that it makes a lot too-I love giving bread away to friends! And this one is too good to keep to myself!

  25. Thanks for the recipe! My boys LOVED the bread, especially with some cream cheese on it. I’ve also made mini muffins with this recipe. It made a ton, but they are great to take out some for a good breakfast or for a lunch box snack.

  26. I just made this with applesauce to replace all but 2T of the oil. It is so delicious! I will probably decrease the sugar next time, just for our tastes. Thanks for this wonderful recipe!!!

  27. I just made your bread and am waiting for it to come out of the oven. So far the dough tastes so good! I am excited to taste the cooked loaf πŸ™‚ Thank you for a great recipe.

  28. I made this last year a BUNCH!! This year I made a low-fat version and it tastes just as great! I can finally add it to my blog! Yay!! I saved 1,877 calories from your original recipe by cutting out the oil and subbing it with applesauce! I also switched out two of the eggs for egg beater’s egg whites. Furthermore, I added in some whole wheat flour and extra chocolate chips on top! πŸ™‚ Thanks for the original recipe! I linked back to you on my blog!

    Check out my recipe: http://healthytodayhealthytomorrows.com/?p=1682

  29. This is the most wonderful pumpkin bread that I have ever made, eaten or enjoyed serving! Thank you so much for sharing this recipe…AND for creating such an easy way to print the recipes!
    P.S. I LOVE the blog name!

  30. Thanks for making a somewhat healthier version of a family favorite! Most recipes call for an entire cup of oil just for 1 loaf!!! I recently found your site and LOVE it!!

  31. Thank you for this perfect recipe! I made these yesterday after buying two cans of pumpkin that I wanted to bake with. A quick internet search brought me to your blog – this was the first recipe that popped up (in case you need assurance that Google is doing what you’d like it to do). πŸ™‚

    Anyway – I didn’t have three loaf pans (I’m a 23-year-old room-renter in the suburbs of DC – I don’t have the best-stocked kitchen), so I used muffin tins. It made one large loaf (the 9X5 pan) and 18 muffins. The muffins are great because I like to grab them on my way out of the house in the morning before work. I didn’t time how long it took the muffins to bake but my guess would be between 15-18 minutes (I just waited until the toothpick came out clean).

    I also bet that if you whipped up either a good cream cheese or peanut butter frosting, it would be delicious on these (you could even eliminate the chocolate chips so that the frosting would be the sweet component). What a great and versatile recipe! Thank you!!

  32. This was really good although a little too sweet even cutting back the sugar to 2.5 cups but that’s just a personal preference.I would like to tweak this recipe and use just honey. I used fresh roasted kuri squash which makes fantastic sweets! I used 3 cups spelt flour and 1 cup brown rice flour(adds great nutty flavor). I used coconut oil for the oil because it’s really good for you and it tastes great in baked goods. I added ground clove to the spices as well. In place of the water I used buttermilk and had to use extra due to smaller eggs and extra flour so probably a cup of buttermilk. I also added reconstituted dried cranberries along with semi sweet baking chips.

  33. Made this recipe today…used 1/2 cup of spelt flour and 2-1/2cups white flour, plus added flaxseed. The results are delicious. Made 6 cupcakes with leftover batter. Those did not need to cook as long.

  34. I FINALLY made this bread that I’ve been wanting to make for the past year or so. I ended up doing 2 full loaves and 2 mini loaf pans. This is absolutely amazing! I took 1 loaf to work and its almost gone. I am gifting 2 of the mini loaves and I can’t decide if I should freeze the 2nd full loaf or just eat it. ha! Its almost a decadent cake slice and not bread by any means. I find that if you nuke a slice in the microwave it makes it even better! Thank you for sharing this recipe!

  35. I made this last night to bring to the Teachers/Staff Breakfast
    today and it was a huge hit and some people even asked me to send
    them the recipe. Thanks again for another wonderful recipe I love this
    web site!

  36. the coffeehouse where I used to live made this to sell every year. Now that I’m making my own white chocolate mochas it’ll be great to have my favorite bread to go with. And yes, it IS yummy for breakfast!

  37. On, no! Don’t be using canned pumpkin this time of year! Bake a real sugar pumpkin or a kabocha or even a butternut and use fresh pumpkin!

  38. This bread is delicious! I think next time I’ll sub out the nutmeg for ginger. Yum! I love that this makes three loaves of bread so I can share. Thanks!

  39. Thanks for this great recipe – sounds so delicious, can’t wait to try it. I do have a question. I saw a very similar recipe on another site and several reviewers commented on too much nutmeg, that it overpowered the pumpkin. Do you still recommend 1 tablespoon of nutmeg?

  40. This recipe is amazing!! Definitely makes a lot of bread but, it was all gone in a matter of two days! Everyone in my family loved it and requested I make it again soon. A keeper for sure!

  41. Thanks very much for your reply regarding the nutmeg. I just wanted to double-check on the amount. Can’t wait to bake your Pumpkin Chocolate Chip Bread. I will make it just the way you’ve listed it. I look forward to the aroma of those autumn spices in the house. And adding chocolate chips is a neat bonus! :o)

  42. My husband and I love this recipe! I had enough batter for 4 mini loaf pans and probably 8-10 muffins (I didn’t count the muffins, but I know that I didn’t have enough batter to fill up the whole muffin pan). I made two loaves without chocolate chips which are just as delicious as the ones with the chocolate. I personally prefer the loaf slices to the muffins. Great job Maria!

  43. I did 50/50 unsweetened applesauce and oil. I can feel my arteries yelling at me any time I put too much oil in something πŸ™‚ You could probably even do 3/4 cup applesauce and 1/4 cup oil. This is the best pumpkin bread ever!!!

  44. Delicious! I have only 2 loaf pans, so I put the final third of batter in a mini-muffin pan and baked with the loaves, but pulled them out after 15 min. Perfection! Thanks for the recipe- for sure a keeper in my house!

  45. I can’t wait to try this. I will make with the readers comment of subbing out the oil for all but 2 TBLS with applesauce just to keep it healthier. I know my family will love it it!! I always use the applesauce sub for all or some of the oil when baking. Most of the time you can’t tell the difference. Thanks for all your recipes.

  46. Love this bread. First time, I followed the recipe exactly and it came out delicious. Second time, I used dark chocolate chips and substituted 1 cup of whole wheat flour as well as cutting the sugar down to 2 cups. It came out perfect and delicious.

  47. This loaf was a HUGE hit at our Staff Meeting and also with Christmas guests. Make a lot and freeze it – if it makes it that far. Delicious, easy to make and a new family favourite!

  48. Hello! I’m really bad with conversions. Do you know what the recipe would be to only make one loaf? Or if I at least cut it in half (which I can manage), would the bake time still be one hour if you’re only baking one loaf?

    Thanks! Can’t wait to try this recipe.

  49. Do you have a suggestion for an egg replacement for this recipe? I want to try this recipe but my daughter is allergic to eggs.

    Thank you.

  50. Love your blog! I was just about to make this when I saw your recipe. THREE cups sugar? That’s just crazy! I have a real sweet tooth & have been experimenting with healthier alternatives. Stevia in The Raw can be used to replace at lease 1/2 the amount of sugar and it reduces the glycemic load. 100 % Stevia & the volume & texture with be more dense than a traditional loaf. Stevia in The raw website has many useful tips & FAQ’s as does Organic Lifestyle Magazine. I also like to use Coconut Palm Sugar, Maple Syrup & Honey as sweeteners. Mixing sweeteners is a healthier choice if you are not going to totally replace refined granulated sugar.

  51. Hi there! I would love to try this recipe but I don’t have any nutmeg. I was wondering if I could substitute 2 Tb of pumpkin pie spice for the cinnamon & nutmeg.

  52. Great work guys on this recipe. My question is whether or not you have tried a gluten free flour mix for this one? I have friends who are trying to do gluten free diets but don’t want to miss things like your great bread. Thanks for doing what you do!

    1. I haven’t tried making the bread gluten-free. I do like the Cup4Cup flour. You just use the same amount as all-purpose flour. It works great!

  53. How about substituting coconut oil for canola oil? I do that with my banana bread recipe and it comes out great. Just wondering if anyone had tried it with this recipe?

  54. I subbed natural apple sauce for the oil and stevia for the sugar and halved the recipe for one large loaf. Not bad. I think next time I will do half sugar and half stevia. Trying to cut cals but sometimes you just need real sugar in a recipe!

  55. I made this recipe last night, followed every step. The bread turned out perfect and smelled great! The taste however, was very lacking. A bummer since it makes so much and I was making it to give as a thank you to a neighbor. Needs more pumpkin or spices or something. Very bland.

  56. 5 stars
    I’ve been baking since I was 16 and now at 45 and a mother of 7, this IS the best pumpkin bread I’ve made. My husband gobbles it up and the kids now make it. Have been making this for 4 years.

  57. 5 stars
    This is the best recipe! It was my husband’s favorite. He passed away in August from kidney cancer. He always baked this bread and gave it to friends and neighbors for Christmas.

  58. 5 stars
    I did not make this recipe, but it looks exactly like the recipe that we have used in the family for over 40 years for sure. I make it every year, but I make it plain but add chopped walnuts. I have made it with the chocolate chips and the walnuts also. But what an awesome recipe and it is so good. I give them away at the holidays. I gave to to a friend of mine, one with the chocolate chips and one plane, and she was so disgusted with herself cuz she ate one whole loaf by herself in a day and it was a good-sized glass loaf dish. Matter fact I just might make one tonight cuz I have been thinking about it. Everyone will enjoy this bread. I’m originally from Massachusetts, and can still picture myself in my late mother’s kitchen baking mini loaves of them. Enjoy the bread is delicious

  59. 4 stars
    This turned out great and I liked that it makes 3 full size loafs. I froze 2 for later. I used 1 generous cup of choc chips and about 1/3 cup dark choc nibs I found at Trader Joe’s. I noticed the newer recipe on your site only makes one loaf and has slightly different spice mix. I like the idea of adding ginger to the spice mix

  60. 5 stars
    I’m not a big pumpkin fan but this recipe is AWESOME! just enough pumpkin, perfect amount of chocolate. I used miniature chocolate chips (what I had on hand) and saved some to sprinkle on top. Made 2 loaves and some muffins (about half the cook time). But everything else, I followed exactly!

  61. I love this recipe! My husband eats most of it by himself !

    Question: Can you make these into muffins? That way it’s more grab and go? How long should I cook them for?

  62. 5 stars
    I’ve made this every fall for the last four years! My go to recipe to start the best season. I make it for family, friends, neighbors, teachers, and the kid’s bus driver! Being able to make three loaves at once is amazing! Everyone looks forward to it every year. Thank you so much!

  63. Hi,
    Where I live doesn’t sell anything but pumpkin pie filling. What suggestions would you make to get similar flavours ?

    Thanks!
    Maegan

    1. You can use any cooked, mashed orange squash. Butternut squash works great! Cut the squash up, remove the seeds, microwave until soft, remove skin, then use 2 cups of the mashed squash in place of the pumpkin puree. (If your mashed squash has a lot of water in it, just decrease the amount of oil or other liquid you put into the recipe.)

    1. The original recipe was from 2009 and I thought it needed a little updating. Both recipes are really good, but I like the new one better. If you prefer the original, please see the notes in the recipe card. The original recipe is there:) Enjoy!

    2. Oh my goodness, thank you for asking this! I thought I was going crazy. I have made this recipe, easily, 50 times and I knew it didn’t have brown sugar or buttermilk in it before. I must have checked my Pinterest pin 5 times thinking I was clicking on the wrong one. I did use the brown sugar but still used water because I didn’t have buttermilk. It was great, as usual!!! Love this recipe and so does everyone I make it for!

    3. Sorry for the confusion, I updated the photos and recipe since it was from 2009. It was time. The original is in the notes if you want it, it is a great recipe, but I like the new one a little bit better:) Glad you loved it!

  64. 5 stars
    Great recipe!! I made one large loaf, and three mini-loaves since my daughter LOVES anything “mini”(and plus it makes it easy to share the yumminess with friends!).
    I made it a little healthier by substituting 1 1/2 C whole wheat flour and 1/2 C ground flaxseed for the A/P flour. And, it was delicious! I really like the add of the turbinado sugar on top–makes it sparkly and crispy! Thanks for another winner!

  65. I made this last week. It is serious good. Our power went out when it was baking. I’m like NOOOOOOOO. I had my husband fire up the gas grill and finished the last ten min of baking indirectly on it. It still turned out amazing.

  66. I see that you’ve updated the recipe! I have no doubt that it’s delicious, but I was in love with the original recipe that made 3 loaves. Are you able to share that?!

  67. Thank you for including the old version. I almost had a heart attack when I saw the updated version included buttermilk. I’m not a fancy baker — I don’t have buttermilk on hand. I may try the updated version at some point but the old version is a hit with all my friends and family and I’ve been using it for about 8 years now.