Chocolate Chip Pumpkin Bread Lighter Recipes

EASY PUMPKIN CHOCOLATE CHIP BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a loaf pan.
• Stir flour, sugar, cinnamon, baking soda, baking powder, salt, and nutmeg together in a large bowl.
• Whisk pumpkin, butter, and eggs together in a separate bowl. Stir in chocolate chips. Fold pumpkin mixture into flour mixture. Pour pumpkin batter into prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted in the center of the loaf comes out clean, 1 hour.

CHOCOLATE CHIP PUMPKIN BREAD

Steps:

• Preheat the oven to 350 degrees Fahrenheit. Grease 3 (9x5-inch) loaf pans or 3 (1-pound-size) coffee cans heavily with butter and coat with flour.
• In a large bowl, whisk together the sugar, pumpkin puree, vegetable oil, water, and eggs until smooth.
• Sift in the flour, cinnamon, nutmeg, baking, soda, and salt. Gently mix until streaks of flour disappear. Stir in the chocolate chips and chopped walnuts.
• Pour the greased containers 1/2 to 3/4 full.
• Bake for 1 hour, or until a toothpick inserted into the center comes out clean. Let the loaves cool in the pans for 15 minutes, before transferring them onto a wire rack to cool completely.

SPICED CHOCOLATE CHIP PUMPKIN BREAD

Steps:

• Mix milk and vinegar together and let sit while you prepare the pan.
• Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x5-inch loaf pan with nonstick spray.
• Combine pumpkin puree, brown and white sugars, oil, egg, melted butter, orange juice, molasses, vanilla, pumpkin pie spice, cinnamon, ginger, nutmeg, and cloves in a large bowl. Add the milk-vinegar mixture and whisk to combine.
• Stir in flour, baking powder, baking soda, and salt until just combined; do not overmix. Stir in 1 cup chocolate chips until combined. Turn batter out into the prepared pan, smoothing the top lightly with a spatula and pushing it into the corners and sides as necessary. Sprinkle with mini chocolate chips.
• Bake in the preheated oven for 40 minutes. Tent the pan with a sheet of foil loosely draped over the top so the sides and top do not get overly brown before the center bakes through. Continue to bake until the top is domed and golden, the center is set, and a toothpick inserted in the center comes out clean, or with just a few moist crumbs (but no batter), 10 to 15 more minutes.
• Remove from the oven and allow to cool in the pan for about 15 minutes. Turn loaf out onto a wire rack and cool completely, about 15 more minutes, before slicing and serving.

CHOCOLATE CHIP PUMPKIN BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 1 pound size coffee cans, or three 9x5 inch loaf pans.
• In a large bowl, combine sugar, pumpkin, oil, water, and eggs. Beat until smooth. Blend in flour, cinnamon, nutmeg, baking soda, and salt. Fold in chocolate chips and nuts. Fill cans 1/2 to 3/4 full.
• Bake for 1 hour, or until an inserted knife comes out clean. Cool on wire racks before removing from cans or pans.

LIGHT PUMPKIN CHOCOLATE CHIP MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 16 muffin cups with paper liners. Spray liners with cooking spray.
• Mix pumpkin puree, egg, sugar, vegetable oil, applesauce, and vanilla extract together in a bowl.
• Mix flour, pudding mix, baking powder, cinnamon, salt, and baking soda together in a large bowl. Add about half the chocolate chips; stir. Pour pumpkin mixture into the flour mixture; stir to combine. Spoon batter into prepared muffin cups; top with remaining chocolate chips.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

CHOCOLATE CHIP AND PUMPKIN BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray two 9x5-inch loaf pans with cooking spray.
• Beat pumpkin puree, white sugar, brown sugar, eggs, vegetable oil, vanilla extract, and pumpkin pie spice together in a bowl; add flour and beat until batter forms. Fold chocolate chips into batter; divide between the 2 prepared loaf pans.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 1 hour. Cool bread in pans for 15 minutes before removing.

CHOCOLATE CHIP PUMPKIN BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Grease and flour three 1 pound size coffee cans, or three 9x5 inch loaf pans.
• In a large bowl, combine sugar, pumpkin, oil, water and eggs.
• Beat until smooth.
• Blend in flour, cinnamon, nutmeg, baking soda and salt.
• Fold in chocolate chips and nuts.
• Fill cans 1/2 to 3/4 full.
• Bake for 1 hour, or until an inserted knife comes out clean.
• Cool on wire racks before removing from cans or pans.

CHOCOLATE CHIP PUMPKIN BREAD (LIGHTER)

Steps:

• Preheat the oven to 350 degrees.
• Mix flour, baking soda, and spices in a bowl.
• In the second bowl mix the eggs, both sugars, pumpkin puree, Greek yogurt, milk and vanilla together.
• Slowly stir the dry ingredients into the wet. Mix well, but be sure not to overmix it.
• Add chocolate chips.
• Pour the batter into a large loaf pan, or two smaller ones.
• Put the loaf in the middle rack in the oven and bake for 55- 1:05 or until a knife comes out clean.