Pumpkin Bread With Mini Chocolate Chips Food

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:

• 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.

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.

MINI PUMPKIN CHOCOLATE CHIP LOAVES

Steps:

• Heat oven to 350°F. Spray 4 to 6 (5x3-inch) loaf pans with cooking spray.
• In large bowl, mix flour, pumpkin pie spice, baking soda, baking powder and salt. In another bowl, mix sugar, oil, eggs, pumpkin and water with whisk until blended. Add egg mixture to dry ingredients; stir just until moistened. Stir in chocolate chips. Divide batter evenly among pans.
• Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, at least 1 hour.
• Wrap loaves tightly and store at room temperature up to 4 days, or refrigerate up to 10 days. To serve, cut each loaf into 6 to 8 slices.

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.

PUMPKIN BANANA CHOCOLATE CHIP BREAD

Steps:

• Preheat oven to 350.
• In large bowl combine brown sugar, butter, and eggs. Mix until mixture is light and fluffy, approximately 1 to 2 minutes.
• Add pumpkin and bananas, mix well, approximately 1 to 2 minutes.
• Add remaining ingredients, except chocolate chips,mix until just moistened, approximately 1 minute.
• Stir in chocolate chips.
• Pour into 4 greased 5 1/2 x 3 inch mini loaf pans.
• Bake for 40 to 50 minutes or until knife inserted comes out clean.
• Cool five minutes and remove from pans.
• * 3/4 teaspoon cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon each of nutmeg and cloves can be substituted for 1 1/2 teaspoons pumpkin pie spice.
• Tip: One greased 9x5 loaf pan can be substituted for mini loaf pans. Increase baking time to 65 to 75 minutes.

CHOCOLATE CHIP PUMPKIN BREAD

Steps:

• Preheat the oven to 350 degrees Fahrenheit. Grease 3 (9x5-inch) loaf pans or 3 (1-pound-size) coffee cans heavily with butter and coat with flour.
• In a large bowl, whisk together the sugar, pumpkin puree, vegetable oil, water, and eggs until smooth.
• Sift in the flour, cinnamon, nutmeg, baking, soda, and salt. Gently mix until streaks of flour disappear. Stir in the chocolate chips and chopped walnuts.
• Pour the greased containers 1/2 to 3/4 full.
• Bake for 1 hour, or until a toothpick inserted into the center comes out clean. Let the loaves cool in the pans for 15 minutes, before transferring them onto a wire rack to cool completely.