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
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
LIGHT PUMPKIN CHOCOLATE CHIP BREAD
A fabulously moist and decadent-tasting, but not-bad-for-you quick bread. If you like pumpkin bread you will love this recipe!
Provided by cnelsongoens
Categories Quick Breads
Time 1h30m
Yield 32 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 154.2, Fat 5.2, SaturatedFat 1.2, Sodium 156.6, Carbohydrate 26.2, Fiber 1.2, Sugar 15.9, Protein 2.1
CHOCOLATE CHIP PUMPKIN BREAD
Dotted with chocolate chips, pumpkin bread is almost like a delightful dessert!
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 3h10m
Yield 32
Number Of Ingredients 13
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.
Nutrition Facts : Calories 200, Carbohydrate 30 g, Cholesterol 40 mg, Fat 1, Fiber 1 g, Protein 3 g, SaturatedFat 3 1/2 g, ServingSize 1 Slice, Sodium 190 mg, Sugar 16 g, TransFat 0 g
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.
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- 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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