Pumpkin Cocolate Chip Loaf 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 CHOCOLATE LOAF

Steps:

• In a large bowl, combine the flour, sugar, salt, baking powder, baking soda, cinnamon, cloves and nutmeg. In another large bowl, whisk the eggs, pumpkin, oil, chocolate and vanilla. Stir into dry ingredients just until moistened. Fold in chips. , Transfer to three greased 9x5-in. loaf pans. Bake at 350° for 55-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Wrap and freeze for up to 6 months.

PUMPKIN CHOCOLATE CHIP LOAF

Steps:

• Preheat oven to 350.
• Mix dry ingredients together in large bowl and set aside.
• In small bowl, blend eggs, then add pumpkin and butter. Whisk together.
• Stir in chocolate chips.
• Pour wet ingredients intro dry ingredients and fold together.
• Pour into greased baking pans (bundt, loaf or muffins) and fill 2/3 full.
• Bake 1 hour and 15 minutes for bundt cake, 40-45 minutes for loaves, and 20-25 minutes for muffins.
• Cool completely. If planning to freeze, wrap in plastic wrap and then place in freezer bag or container.
• Remove from freezer and allow to thaw at room temperature until served.

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.

PUMPKIN-CHOCOLATE CHIP LOAF CAKE

Steps:

• Preheat oven to 350°F. Butter and flour 9x5x2 1/2-inch metal loaf pan. Sift first 5 ingredients into medium bowl. Using electric mixer, beat butter in large bowl until smooth. Gradually beat in sugar, then beat in eggs 1 at a time. Beat in pumpkin and vanilla. Beat dry ingredients into pumpkin mixture alternately with milk. Stir in chocolate chips and nuts. Transfer batter to prepared pan.
• Bake loaf cake until tester inserted into center comes out clean, about 55 minutes. Cool in pan on rack 15 minutes. Turn cake out onto rack; cool completely. (Can be made 2 days ahead. Wrap in plastic; store at room temperature.)

WHOLE WHEAT PUMPKIN BREAD WITH CHOCOLATE CHIPS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine flour, brown sugar, baking soda, baking powder, pumpkin pie spice, cinnamon, and salt in a large bowl. Mix together egg whites, pumpkin puree, and vanilla extract in a separate bowl. Add wet ingredients to dry ingredients, mixing until combined. Fold in chocolate chips. Pour batter into a 9x5-inch loaf pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 50 minutes. Cool in the tin and then transfer to a wire rack to cool completely.

HEALTHY PUMPKIN CHOCOLATE CHIP LOAF RECIPE BY TASTY

Steps:

• Preheat your oven to 35°0F or 18°0C.
• Whisk together banana, eggs, apple sauce, milk, maple syrup, pumpkin puree, vanilla extract and olive oil. Then mix in the dry ingredients. Fold in the chocolate chips.
• Pour into a lined 9x5 dish and bake for 55-60 minutes or until cooked through.
• Slice and serve.

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.

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.