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 PECAN LOAVES
Among all my pumpkin bread recipes, this caramel-glazed creation is the pick of the crop. Often, I'll wrap up a lovely loaf as a homemade gift for teachers and Sunday school leaders. -Brenda Jackson, Garden City, Kansas
Provided by Taste of Home
Time 1h15m
Yield 2 loaves (16 slices each).
Number Of Ingredients 18
Steps:
- In a bowl, combine the first 6 ingredients. In a separate bowl, combine the pumpkin, oil, eggs and water; mix well. Stir into dry ingredients just until combined; fold in the pecans. , Spoon into 2 greased 9x5-in. loaf pans. Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. , For glaze, combine the butter, sugar, brown sugar and cream in a saucepan. Cook until sugar is dissolved. Cool for 20 minutes. Stir in the confectioners' sugar and vanilla until smooth. Drizzle over cooled loaves.
Nutrition Facts : Calories 249 calories, Fat 11g fat (3g saturated fat), Cholesterol 29mg cholesterol, Sodium 212mg sodium, Carbohydrate 36g carbohydrate (25g sugars, Fiber 1g fiber), Protein 3g protein.
COPYCAT STARBUCKS PUMPKIN BREAD
Skip the line and bake Starbucks pumpkin bread in your own kitchen. This copycat recipe may be even better than the original! -Taste of Home Test Kitchen
Provided by Taste of Home
Time 1h25m
Yield 2 loaves (16 slices each).
Number Of Ingredients 15
Steps:
- Preheat oven to 350°. In a large bowl, beat pumpkin, eggs, oil, water, sugar, honey and vanilla until well blended. In another bowl, whisk flour, baking soda, salt and spices; gradually beat into pumpkin mixture. , Transfer to two greased 9x5-in. loaf pans. Sprinkle tops with pumpkin seeds., Bake 60-70 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool.
Nutrition Facts : Calories 202 calories, Fat 7g fat (1g saturated fat), Cholesterol 23mg cholesterol, Sodium 205mg sodium, Carbohydrate 33g carbohydrate (22g sugars, Fiber 1g fiber), Protein 3g protein.
PUMPKIN CHOCOLATE LOAF
These tender chocolate loaves with hints of pumpkin and spice have been a favorite of mine for years. Slice them up for snack time or dessert. -Kathy Gardner, Rockville, Maryland
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 3 loaves.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the flour, sugar, salt, baking powder, baking soda, cinnamon, cloves and nutmeg. In another large bowl, whisk the eggs, pumpkin, oil, chocolate and vanilla. Stir into dry ingredients just until moistened. Fold in chips. , Transfer to three greased 9x5-in. loaf pans. Bake at 350° for 55-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Wrap and freeze for up to 6 months.
Nutrition Facts : Calories 190 calories, Fat 9g fat (2g saturated fat), Cholesterol 13mg cholesterol, Sodium 125mg sodium, Carbohydrate 28g carbohydrate (19g sugars, Fiber 2g fiber), Protein 2g protein.
CHOCOLATE PECAN PUMPKIN BREAD
Every time I make this, it goes so quickly! It's moist, tender, and flavorful. I was surprised how much I like this, and I don't even like chocolate. It can be made into muffins, loaves, or even a Bundt cake.
Provided by Rachael Dcameron
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 1h
Yield 20
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease two 8x4 inch loaf pans.
- Sift together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt in a bowl.
- In another bowl, mash the pumpkin, and stir in the sugar, oil, and eggs. Pour the flour mixture into the pumpkin mixture, and stir lightly to combine. Use a rubber spatula to fold the pecans and chocolate chips into the batter. Gently run the spatula through the center of the bowl, then around the sides of the bowl, repeating until fully incorporated.
- Fill the prepared loaf pans about 3/4 full, and bake in the preheated oven for 20 to 25 minutes, until the bread has risen, and a toothpick inserted into the center comes out clean. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 364.4 calories, Carbohydrate 47.8 g, Cholesterol 37.2 mg, Fat 18.7 g, Fiber 2.4 g, Protein 4.3 g, SaturatedFat 4 g, Sodium 207.7 mg, Sugar 30.9 g
SPICED PUMPKIN PECAN LOAF RECIPE BY TASTY
Make your own delicious loaf of bread at home, whether you're a fan of sweet or savory! Baking bread in a Dutch oven is convenient and fairly hands off. Enjoy this spiced pumpkin pecan loaf for breakfast with some nut butter or chocolate-hazelnut spread and fruit!
Provided by Merle O'Neal
Categories Bakery Goods
Time 3h40m
Yield 1 loaf
Number Of Ingredients 13
Steps:
- In a large bowl, combine the bread flour, whole wheat flour, pecans, chocolate chips, cinnamon, ginger, nutmeg, cloves, and salt. Stir well with a rubber spatula.
- In a separate large bowl, whisk together the warm water, yeast, pumpkin purée, and maple syrup.
- Add the dry ingredients to the wet ingredients and use a rubber spatula to stir until the dough just comes together. With your hands, knead the dough in the bowl until there are no dry, floury spots remaining. Cover the dough with a kitchen towel and let rest in a warm place for 60 minutes, or until almost doubled in size.
- Using the spatula, fold the dough toward the center of the bowl 8 times, rotating the bowl each time. Cover with the towel and let rest for 30 minutes more.
- Place a Dutch oven with a lid in the oven, and preheat the oven to 450°F (230°C) for 30 minutes.
- Lightly dust a clean surface and your hands with flour. Carefully turn the dough out of the bowl and onto the floured surface. Fold the edges of the dough towards the center 8 times, then flip the dough over and transfer to a piece of parchment paper.
- Carefully remove the Dutch oven from the oven (it will be very hot) and use the parchment to lift the bread into the pot. Cover with the lid.
- Bake the bread for 35 minutes. Remove the lid and reduce the oven temperature to 425°F (220°C). Bake for 15 more minutes, until the bread is golden brown.
- Carefully slide the bread out of the pot and onto a wire rack. Remove the parchment paper and let the bread cool for at least 1 hour before slicing.
- Slice the bread and serve as desired.
- Enjoy!
PUMPKIN BLONDIES WITH CHOCOLATE AND PECANS
Festive and earthy, these bars are made with canned pumpkin purée, which nudges them toward cake territory while maintaining that chewy, rich and irresistible blondie texture. For a swirly chocolate ribbon effect, work with butter that is still ever-so-slightly warm, so that the chocolate chunks have a chance to melt a bit as you fold them in.
Provided by Samantha Seneviratne
Categories snack, cookies and bars
Time 50m
Yield 16 blondies
Number Of Ingredients 12
Steps:
- Heat oven to 350 degrees. Grease and line an 8-by-8-inch baking pan with parchment paper, leaving a 2-inch overhang on two sides.
- In a large bowl, whisk together the butter, pumpkin purée, sugars, egg yolk and vanilla extract. Fold in the flour, baking soda, cinnamon, salt and most of the chocolate and pecans. Transfer the batter to the prepared pan, smooth into an even layer and sprinkle the top with the remaining chocolate and pecans.
- Bake until the top looks dry and set and a toothpick inserted into the center comes out with moist crumbs attached, 25 to 35 minutes, rotating the pan halfway through. Transfer to a rack to cool completely.
- To serve, use the paper overhang to transfer the blondies to a cutting board. Cut into 16 pieces. Store at room temperature in an airtight container for up to 3 days, or in the freezer for up to 1 month.
VALLEY CHOCOLATE PECAN PUMPKIN LOAF
Here is a delicious bread that I know everyone will love, I haven't had a recipe with chocolate chips in the pumpkin bread before so was pleasantly surprised when I tried it - My husband preferred it without the chocolate - either way, simply delicious!!
Provided by Chef mariajane
Categories Quick Breads
Time 1h
Yield 10-12 pieces
Number Of Ingredients 10
Steps:
- Place pecan pieces on a baking sheet in a 350F oven, and toast for 3-5 minutes, or until golden; you will start to smell a nutty flavor.
- Combine Miracle Whip, milk, pumpkin, sugar and eggs. In a separate bowl, combine remaining ingredients, except chocolate chips and pecan pieces.
- Gently fold wet ingredients into dry ingredients. Incorporate well. Then fold in pecan pieces and chocolate chips.
- Bake in a 9x5-inch greased loaf pan at 350F for 60-70 minutes. Let stand for 10 minutes. Removed from pan.
Nutrition Facts : Calories 110.3, Fat 5.6, SaturatedFat 1, Cholesterol 43.5, Sodium 95.3, Carbohydrate 14.1, Fiber 0.9, Sugar 11.8, Protein 2.2
More about "valley chocolate pecan pumpkin loaf recipes"
PUMPKIN CHOCOLATE PECAN BREAD | VANILLA AND BEAN
From vanillaandbean.com
5/5 (13)Total Time 1 hr 30 minsCategory Breakfast, DessertCalories 328 per serving
- Line a loaf pan with parchment paper or spay the pan throughly with pan spray. Preheat oven to 350F (177C).
- Combine the sugar, maple syrup, milk and vanilla bean paste in a small bowl. Whisk well. It can rest at room temperature while the bread bakes although it will develop a slight crust. Rewhisk the mixture as needed to remove the crust.
CHOCOLATE-SWIRLED PUMPKIN LOAF BREAD - EATINGWELL
From eatingwell.com
VEGAN CHOCOLATE PECAN PIE - GLUTENFREE OPTION
From veganricha.com
PUMPKIN BREAD WITH CHOCOLATE CHIPS & PECANS
From browneyedbaker.com
PUMPKIN CHOCOLATE CHIP BREAD - MOM ON TIMEOUT
From momontimeout.com
PEEKABOO PUMPKIN-CHOCOLATE LOAF - LOVE IN MY OVEN
From loveinmyoven.com
HEALTHY PUMPKIN BREAD RECIPE - COOKIE AND KATE
From cookieandkate.com
CHOCOLATE CHIP PECAN PUMPKIN BREAD
From melissassouthernstylekitchen.com
PUMPKIN PECAN LOAF CAKE - NORDIC WARE
From nordicware.com
25 PUMPKIN-PECAN RECIPES THAT TASTE LIKE FALL | TASTE OF HOME
From tasteofhome.com
PUMPKIN BREAD - ONCE UPON A CHEF
From onceuponachef.com
CHOCOLATE & PUMPKIN LOAF | CHOCOLATE RECIPES | JAMIE OLIVER
From jamieoliver.com
VEGAN CHOCOLATE PECAN PIE - MY QUIET KITCHEN
From myquietkitchen.com
CHOCOLATE PUMPKIN LOAF - FORKS OVER KNIVES
From forksoverknives.com
SECRETLY VEGAN CHOCOLATE PECAN PIE | THE BANANA DIARIES
From thebananadiaries.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love