CONTEST-WINNING CHOCOLATE CHIP PUMPKIN BREAD
A touch of cinnamon helps blend the flavors in this tender pumpkin chocolate chip bread. And since the recipe makes two loaves, you can send one to a bake sale and keep one at home for your family to enjoy. -Lora Stanley, Bennington, Kansas
Provided by Taste of Home
Time 1h15m
Yield 2 loaves (16 pieces each).
Number Of Ingredients 9
Steps:
- In a large bowl, combine the flour, cinnamon, salt and baking soda. In another bowl, beat the eggs, sugar, pumpkin and oil. Stir into dry ingredients just until moistened. Fold in chocolate chips., Pour into 2 greased 8x4-in. loaf pans. Bake at 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 234 calories, Fat 13g fat (3g saturated fat), Cholesterol 27mg cholesterol, Sodium 123mg sodium, Carbohydrate 28g carbohydrate (17g sugars, Fiber 1g fiber), Protein 3g protein.
PUMPKIN CHOCOLATE CHIP BREAD
This Homemade Pumpkin Bread is extra delicious, supremely moist, and bursting with fall flavors! So easy to make and a guaranteed hit with friends and family this holiday season. This easy pumpkin chocolate chip bread recipe is sure to become a new family favorite.
Provided by Trish - Mom On Timeout
Categories bread
Time 1h
Number Of Ingredients 13
Steps:
- Preheat oven to 350F. Grease two 8x4 in loaf pans and line with parchment paper. Set aside.
- In a large bowl, whisk together flour, salt, baking powder, baking soda and pumpkin pie spice. Set aside.
- In a medium bowl, whisk together pumpkin, brown sugar, granulated sugar, applesauce OR oil, eggs, and vanilla extract.
- Stir wet ingredients into dry ingredients, mixing just until moistened and combined.
- Fold in chocolate chips, reserving a small amount of mini chocolate chips for topping if desired.
- Pour half of the batter into each of the prepared loaf pans and bake for 50 to 55 minutes or until an inserted toothpick comes out clean.
- Cool for 10 minutes in the pan before removing to a wire rack to cool completely.
Nutrition Facts : Calories 217 kcal, Carbohydrate 35 g, Protein 4 g, Fat 7 g, SaturatedFat 4 g, Cholesterol 21 mg, Sodium 162 mg, Fiber 2 g, Sugar 19 g, ServingSize 1 serving
CHOCOLATE CHIP PUMPKIN BREAD
I love making this bread in the fall. The aroma is mouthwatering, and the chocolate chips add so much to an all-time favorite. -Vicki Raboine, Kansasville, Wisconsin
Provided by Taste of Home
Time 1h
Yield 4 mini loaves (6 slices each).
Number Of Ingredients 12
Steps:
- In a bowl, cream sugars, butter and eggs. Add flour, pumpkin, water, baking soda, cinnamon, salt and cloves. Mix thoroughly. Fold in chocolate chips. , Pour into 4 greased and floured 5-3/4x3x2-in. loaf pans. Bake at 350° for 45 minutes or until breads test done.
Nutrition Facts : Calories 239 calories, Fat 10g fat (6g saturated fat), Cholesterol 37mg cholesterol, Sodium 258mg sodium, Carbohydrate 37g carbohydrate (26g sugars, Fiber 2g fiber), Protein 3g protein.
CHOCOLATE CHIP PUMPKIN BREAD
Steps:
- Preheat the oven to 350 degrees F. Line one 9-inch loaf pan with parchment paper.
- Whisk together the flour, sugar, chocolate chips, cinnamon, baking soda, baking powder and salt in a large bowl.
- Whisk together the pumpkin, melted butter, eggs, milk and vanilla in another large bowl. Gradually add the pumpkin mixture into the dry mixture and gently combine with a rubber spatula.
- Pour the batter into the prepared pan. Tap out any air bubbles and even out the batter in the pan. Bake until a toothpick inserted in the center comes out clean, about 1 hour.
- Cool in the pan on a wire rack for 20 minutes. Remove the bread from the pan, remove the parchment and slice. Serve with salted butter.
CHOCOLATE CHIP PUMPKIN BREAD
I make this recipe during the holidays. It is moist, and freezes well! I bake them in coffee cans, and wrap them in colored cellophane to give as gifts.
Provided by Star Pooley and KC
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 1h30m
Yield 36
Number Of Ingredients 12
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.
Nutrition Facts : Calories 210.2 calories, Carbohydrate 30.5 g, Cholesterol 20.7 mg, Fat 9.4 g, Fiber 1.2 g, Protein 2.6 g, SaturatedFat 2 g, Sodium 204.1 mg, Sugar 19.9 g
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4.8/5 (353)Category Bread
- Adjust the oven rack to the lower third position and preheat the oven to 350°F (177°C) degrees. Lowering the oven rack prevents the top of your bread from browning too much too soon. Spray a 9×5 inch loaf pan with non-stick spray. Set aside.
- In a large bowl, whisk the flour, baking soda, cinnamon, nutmeg, cloves, ginger, and salt together until combined. In a medium bowl, whisk the eggs, granulated sugar, and brown sugar together until combined. Whisk in the pumpkin, oil, and orange juice. Pour these wet ingredients into the dry ingredients and gently mix together using a rubber spatula or a wooden spoon. There will be a few lumps. Do not overmix. Gently fold in the chocolate chips.
- Pour the batter into the prepared loaf pan. Bake for 60-65 minutes, making sure to loosely cover the bread with aluminum foil halfway through to prevent the top from getting too brown. The bread is done when a toothpick inserted in the center comes out clean with only a few small moist crumbs. This may be before or after 60-65 minutes depending on your oven, so begin checking every 5 minutes at the 55 minute mark or so.
- Allow the bread to cool completely in the pan on a wire rack before removing and slicing. Cover and store leftover bread at room temperature for up to 3-4 days or in the refrigerator for up to about 10 days.
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