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 AND PUMPKIN BREAD
Moist delicious pumpkin bread. Great for breakfast or dessert. A holiday-favorite or year-round treat. Kid-approved!
Provided by MissBecky
Categories Breakfast and Brunch Breakfast Bread Recipes
Time 1h30m
Yield 20
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray two 9x5-inch loaf pans with cooking spray.
- Beat pumpkin puree, white sugar, brown sugar, eggs, vegetable oil, vanilla extract, and pumpkin pie spice together in a bowl; add flour and beat until batter forms. Fold chocolate chips into batter; divide between the 2 prepared loaf pans.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 1 hour. Cool bread in pans for 15 minutes before removing.
Nutrition Facts : Calories 343.1 calories, Carbohydrate 50.9 g, Cholesterol 37.2 mg, Fat 15.3 g, Fiber 2.5 g, Protein 4.3 g, SaturatedFat 5.5 g, Sodium 307.4 mg, Sugar 33.9 g
CHOCOLATE CHIP PUMPKIN BREAD
I love making this bread in the fall. The aroma is mouthwatering, and the chocolate chips add so much to an all-time favorite. -Vicki Raboine, Kansasville, Wisconsin
Provided by Taste of Home
Time 1h
Yield 4 mini loaves (6 slices each).
Number Of Ingredients 12
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.
Nutrition Facts : Calories 239 calories, Fat 10g fat (6g saturated fat), Cholesterol 37mg cholesterol, Sodium 258mg sodium, Carbohydrate 37g carbohydrate (26g sugars, Fiber 2g fiber), Protein 3g protein.
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.
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
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
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