Chocolate Chip Pumpkin Bread Lighter Food

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 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.

PUMPKIN CHOCOLATE CHIP BREAD

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.

CHOCOLATE CHIP PUMPKIN BREAD

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.

CONTEST-WINNING CHOCOLATE CHIP PUMPKIN BREAD

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.

LIGHT PUMPKIN CHOCOLATE CHIP BREAD

Steps:

• In medium bowl, stir flour, cinnamon, salt, and baking soda to combine.
• In large bowl, combine sugar, pumpkin, canola oil, yogurt, and egg whites. Stir to mix well.
• Slowly add dry ingredients to wet ingredients stirring until just moist after each addition.
• Add mini chocolate chips and stir to integrate.
• Spray two loaf pans (4 x 8 inch) with cooking spray. Pour half of batter into one pan and the rest into the other.
• Bake at 350 degrees for 1 hour. Check center with a toothpick for done-ness. Loaves may need another 10-15 minutes.
• Cool loaf pans on wire rack for 10 minutes and then remove loaves from pans to cool completely.
• This bread freezes very well which is good otherwise I would eat both loaves by myself.

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

Steps:

• Heat oven to 350°F. Grease bottom only of two 8x4-inch loaf pans with shortening; lightly flour (or spray bottoms of pans with cooking spray; do not flour).
• In medium bowl, stir flour, baking soda, salt, cinnamon and nutmeg until mixed; set aside.
• In large bowl, beat 2 cups sugar and the butter with electric mixer on medium speed 1 to 2 minutes or until creamy. Add eggs, one at a time, beating well after each addition. Beat in water and pumpkin on low speed. Add flour mixture; beat on low speed about 1 minute or until moistened. Stir in 1 cup of the chocolate chips. Spread evenly in pans. Sprinkle tops with remaining 2 tablespoons chocolate chips, the pecans and 2 teaspoons sugar.
• Bake 1 hour 5 minutes to 1 hour 15 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 1 1/2 hours.

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.