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
PUMPKIN CHIP BREAD
Glazed pumpkin bread with chocolate chips. This is really good stuff.
Provided by JUBUGG
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Yield 24
Number Of Ingredients 16
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.
Nutrition Facts : Calories 168.7 calories, Carbohydrate 22.6 g, Cholesterol 15.6 mg, Fat 8.2 g, Fiber 1.2 g, Protein 2.6 g, SaturatedFat 2 g, Sodium 121.2 mg, Sugar 14.3 g
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.
PUMPKIN CHOCOLATE CHIP LOAF
Make and share this Pumpkin Chocolate Chip Loaf recipe from Food.com.
Provided by kique97
Categories Quick Breads
Time 35m
Yield 2 loaves, 6-8 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 557.6, Fat 25.8, SaturatedFat 15.3, Cholesterol 102.7, Sodium 414.2, Carbohydrate 79.8, Fiber 2.8, Sugar 49, Protein 7.3
VEGAN PUMPKIN CHOCOLATE CHIP BREAD
We combined the beloved ingredients in pumpkin bread - creamy pumpkin puree, warm fall spices and a generous pour of vanilla - but omitted any dairy or eggs for a completely plant-based seasonal treat. Vegan dark chocolate chips stirred into the batter and scattered on top add extra flavor and texture. We found the pumpkin bread to be easiest to slice at room temperature, but feel free to enjoy a piece while it's still warm if you can't resist!
Provided by Food Network Kitchen
Categories dessert
Time 2h50m
Yield 2 loaves
Number Of Ingredients 12
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
Categories Cake Chocolate Dessert Bake Walnut Pumpkin Fall Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 12 servings
Number Of Ingredients 13
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.)
MINI PUMPKIN CHOCOLATE CHIP LOAVES
Combining the intriguing flavor combination of chocolate and pumpkin, this moist and hearty mini loaf is a perfect gift hostess gift or teacher thank-you present.
Provided by Bree Hester
Categories Side Dish
Time 2h20m
Yield 24
Number Of Ingredients 11
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.
Nutrition Facts : ServingSize 1 Serving
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