Pumpkin Chip Bread Food

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.

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.

PUMPKIN CHIP BREAD

Steps:

• In a large bowl mix together the flour, baking soda, 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, ground ginger, and ground cloves.
• In a separate bowl cream together the sugar and butter or margarine. Add eggs and beat until smooth.
• Alternately add the creamed ingredients and pumpkin to the dry ingredients. Fold in chocolate chips and chopped nuts. Spoon into two greased 9x5 inch loaf pans.
• Bake in a preheated 350 degree F(175 degrees C) oven for 45 to 50 minutes.
• To make the glaze: In a small bowl, combine confectioners sugar, 1/8 teaspoon cinnamon, and 1/8 teaspoon nutmeg. Add milk, and mix until smooth. Drizzle over warm cake.

PUMPKIN CHOCOLATE CHIP BREAD

Steps:

• Preheat oven to 350 degrees F. Grease 2 loaf pans, set aside.
• In a very large mixing bowl, beat sugar and oil with an electric mixer on medium speed.
• Add eggs and beat well, set aside.
• In a large bowl, combine flour, baking soda, salt, cinnamon and nutmeg.
• Slowly add dry ingredients to wet ingredients in three additions, beating on low speed after each addition just until combined.
• Beat in pumpkin and chocolate chips until combined.
• Pour evenly into your loaf pans, tap on the counter to remove air bubbles and bake for 55 - 65 minutes, rotating once during the cooking time.
• Cool in pans on wire rack for 10 minutes.
• Remove from pans and let cool completely.
• Store up to 5 days in the refrigerator by wrapping in cellophane.

VEGAN PUMPKIN CHOCOLATE CHIP BREAD

Steps:

• Preheat the oven to 350 degrees F and line two 9-by-5-inch loaf pans (metal or glass) with parchment paper, leaving a 2-inch overhang on the longer sides.
• Whisk together the flour, baking powder, pumpkin pie spice, baking soda and salt in a medium bowl until combined.
• Whisk together the pumpkin puree, sugar, oil, maple syrup, lemon juice, vanilla extract and 1/4 cup plus 2 tablespoons water in a large bowl until smooth and well combined. Stir in the flour mixture until just combined, then fold in 3/4 cup of the chocolate chips until evenly dispersed. The batter will be thick.
• Transfer the batter evenly between the two prepared loaf pans, smoothing out each top into an even layer with a rubber spatula. Top each with the remaining 1/4 cup dark chocolate chips (2 tablespoons per loaf pan). Bake until the tops are golden brown and a toothpick inserted in the center of each comes out clean, about 1 hour 15 minutes.
• Let cool in the loaf pans on a wire rack, about 15 minutes. Use the parchment overhang to help lift the pumpkin bread out of the pans, then let cool completely on the wire rack, about 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.

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.

PUMPKIN CHOCOLATE CHIP BREAD

Steps:

• Preheat oven to 350.
• Spray two 8 1/2" x 4 1/2" loaf pans.
• Mix dry ingredients together (flour, soda, salt, nutmeg, cloves and cinnamon.).
• Stir chocolate chips into dry mixture.
• In separate bowl, stir eggs, oil, sugar and pumpkin together.
• Add pumpkin mixture to dry mixture and stir until well combined.
• Scrape batter into loaf pans and smooth top.
• Bake for 45-60 minutes, or until toothpick comes out clean.