Pumpkin Chocolate Chip Bread Food

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CHOCOLATE CHIP PUMPKIN BREAD



Chocolate Chip Pumpkin Bread image

Provided by Ana Calderone

Categories     dessert

Time 2h

Yield 1 loaf

Number Of Ingredients 13

1 2/3 cups all-purpose flour
3/4 cup sugar
1/2 cup miniature chocolate chips
1 teaspoon ground cinnamon
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon sea salt
3/4 cup canned pumpkin
4 tablespoons (1/2 stick) unsalted butter, melted
2 large eggs
1/4 cup milk
1/2 teaspoon pure vanilla extract
Salted butter, for serving

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



Easy Pumpkin Chocolate Chip Bread image

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

1 ⅔ cups all-purpose flour
1 cup white sugar
1 tablespoon ground cinnamon
1 teaspoon baking soda
¼ teaspoon baking powder
¼ teaspoon salt
1 pinch ground nutmeg
1 cup pumpkin puree
½ cup butter, melted
2 eggs
1 cup chocolate chips

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

PUMPKIN CHOCOLATE CHIP BREAD



Pumpkin Chocolate Chip Bread image

Easy, delicious, pumpkin bread. This is the best one I've tried. The bread is moist and dense and filled with chocolate. Everyone who tries it raves. Can be doubled to make four 8 1/2" x 4 1/2" loaves, or three 9" x 3" loaves, or ten 5" x 3" loaves

Provided by Jillster

Categories     Quick Breads

Time 1h20m

Yield 2 Loaves, 30 serving(s)

Number Of Ingredients 12

1 (15 ounce) can pumpkin
3/4 cup vegetable oil, plus
2 tablespoons vegetable oil
1 1/2 cups sugar
3 eggs
2 1/2 cups flour
3/4 teaspoon baking soda
3/4 teaspoon salt
3/4 teaspoon nutmeg
3/4 teaspoon clove
2 teaspoons cinnamon
1 1/2 cups chocolate chips

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.

Nutrition Facts : Calories 184.9, Fat 9.5, SaturatedFat 2.5, Cholesterol 18.6, Sodium 98.2, Carbohydrate 24.5, Fiber 1, Sugar 14.8, Protein 2.2

CHOCOLATE CHIP PUMPKIN BREAD



Chocolate Chip Pumpkin Bread image

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

3 cups white sugar
1 (15 ounce) can pumpkin puree
1 cup vegetable oil
⅔ cup water
4 eggs
3 ½ cups all-purpose flour
1 tablespoon ground cinnamon
1 tablespoon ground nutmeg
2 teaspoons baking soda
1 ½ teaspoons salt
1 cup miniature semisweet chocolate chips
½ cup chopped walnuts

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

PUMPKIN CHOCOLATE CHIP BREAD



Pumpkin Chocolate Chip Bread image

Enjoy this wonderful homemade pumpkin and chocolate bread made with Gold Medal® all-purpose flour.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 4h10m

Yield 16

Number Of Ingredients 12

1/2 cup butter, softened
1 cup granulated sugar
2 eggs
1 cup canned pumpkin (not pumpkin pie mix)
2 cups Gold Medal™ all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
1/2 cup miniature semisweet chocolate chips
1/4 cup chopped walnuts
1/2 cup powdered sugar
2 to 3 teaspoons milk or whipping cream

Steps:

  • Heat oven to 350°F. Grease bottom only of 9x5-inch loaf pan with shortening or cooking spray.
  • In large bowl, mix butter, granulated sugar, eggs and pumpkin with wire whisk. Stir in flour, baking soda, cinnamon and pumpkin pie spice. Stir in chocolate chips and walnuts. Spread in pan.
  • Bake 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 2 hours.
  • In small bowl, stir powdered sugar and milk until smooth and thin enough to drizzle. Drizzle over loaf. Let glaze set up before slicing, about 30 minutes.

Nutrition Facts : Calories 230, Carbohydrate 33 g, Cholesterol 40 mg, Fat 2, Fiber 1 g, Protein 3 g, SaturatedFat 5 g, ServingSize 1 Slice, Sodium 130 mg, Sugar 20 g, TransFat 0 g

CONTEST-WINNING CHOCOLATE CHIP PUMPKIN BREAD



Contest-Winning Chocolate Chip Pumpkin Bread image

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

3 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
4 large eggs, room temperature
2 cups sugar
2 cups canned pumpkin
1-1/2 cups canola oil
1-1/2 cups semisweet chocolate chips

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.

CHOCOLATE CHIP PUMPKIN BREAD



Chocolate Chip Pumpkin Bread image

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

4 cups Gold Medal™ all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2 cups sugar
3/4 cup butter or margarine, softened
4 eggs
1/2 cup water
1 can (15 oz) pumpkin (not pumpkin pie mix)
1 cup plus 2 tablespoons miniature semisweet chocolate chips
2 tablespoons chopped pecans
2 teaspoons sugar

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

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