The Best Pumpkin Chocolate Chip Bread Recipes
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.
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
EASY PUMPKIN CHOCOLATE CHIP BREAD
A great fall treat! For a different twist, try adding 1 cup fresh cranberries instead of chocolate chips.
Provided by Yummy Kat
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 1h15m
Yield 10
Number Of Ingredients 11
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.
Nutrition Facts : Calories 338.3 calories, Carbohydrate 49.2 g, Cholesterol 57.1 mg, Fat 15.4 g, Fiber 2.7 g, Protein 4.4 g, SaturatedFat 9.2 g, Sodium 335.3 mg, Sugar 30.1 g
THE BEST PUMPKIN CHOCOLATE CHIP BREAD RECIPE
This Pumpkin Chocolate Chip Bread is a fall staple. It is so moist and easy to make. It also has two secret ingredients that make this Pumpkin Bread the very best.
Provided by Momma Cyd
Categories Dessert
Time 1h5m
Number Of Ingredients 17
Steps:
- In a large mixing bowl combine pumpkin, eggs, sugar, brown sugar, oil, sour cream, cinnamon, nutmeg, cloves, vanilla, orange juice and molasses.
- Stir until well blended.
- Add in baking soda, baking powder, salt, and flour.
- Stir in just until combined. Then fold in all but 1/3 cup of chocolate chips.
- Grease and flour 2 9 x 5 inch loaf pans.
- Heat oven to 350 degrees.
- Pour batter into both pans. Sprinkle extra chocolate chips on top of both loaves (optional).
- Cook for about 40 minutes, then cover both loaves loosely with foil and bake for another 10-15 minutes or until toothpick inserted comes out clean.
- Remove from oven and let set in pan for about 10 to 15 minutes.
- Then invert to a wire rack to finish cooling.
Nutrition Facts : Calories 273 kcal, Carbohydrate 50 g, Protein 4 g, Fat 7 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 39 mg, Sodium 195 mg, Fiber 2 g, Sugar 30 g, UnsaturatedFat 2 g, ServingSize 1 serving
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PUMPKIN BREAD RECIPE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
4.8/5 (572)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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5/5 (89)Calories 339 per servingCategory Dessert
- Preheat the oven to 350 degrees F. Coat an 8" x 4" loaf pan with cooking spray and line the bottom with parchment paper.
- Add the sugar, pumpkin puree, vegetable oil, eggs and vanilla extract to the flour mixture. Stir until just combined.
- Toss 1 cup of the chocolate chips with 1 tablespoon flour. Stir the chocolate chips into the batter.
ULTRA MOIST PUMPKIN CHOCOLATE CHIP BREAD - AVERIE COOKS
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4.5/5 (79)Total Time 1 hr 15 minsCategory Bread, Rolls, Muffins & BreakfastCalories 353 per serving
- Preheat oven to 350F. Spray one 9×5-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside.
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