Easy Chocolate Chip Pumpkin Bread Recipes

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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 RECIPE



Pumpkin Chocolate Chip Bread Recipe image

This easy pumpkin chocolate chip bread recipe is delicious, moist and simple to make. It creates a sweet "quick bread" that is a tasty muffin-like dessert (versus a sandwich-type bread). Pumpkin chocolate chip bread is perfect as a snack, breakfast treat or even as a great Thanksgiving dessert. Of course, your family will also love this pumpkin bread's fun orange color. Visit BreadDad.com for more easy sweet quick bread recipes.

Provided by Bread Dad

Categories     Appetizer     Breakfast     Dessert     Side Dish     Snack

Time 1h20m

Number Of Ingredients 12

8 Tablespoons Unsalted Butter ( (softened))
2 Eggs ((large))
1 1/2 Cups Pumpkin Puree ((not pumpkin pie mix))
2 Cups Flour ((all purpose flour))
1/2 Cup White Granulated Sugar
1/2 Cup Brown Sugar ((packed))
1 Teaspoon Vanilla Extract
1 Teaspoon Baking Soda
1 Teaspoon Baking Powder ((aluminum free))
1/2 Teaspoon Salt
1/2 Teaspoon Cinnamon
1 Cup Semi-Sweet Chocolate Chips

Steps:

  • Preheat oven to 325 degrees F.
  • Soften butter in a microwave.
  • Stir eggs, pumpkin puree and butter together.
  • Mix in remaining ingredients (except the chocolate chips). Stir until the batter is fully mixed.
  • Add the chocolate chips after the batter has been completely mixed. Make sure the chocolate chips are evenly spread throughout the batter.
  • Grease bread pan (if necessary).
  • Pour finished batter into a nonstick bread pan. Smooth out the top of the batter within the bread pan.
  • Bake in the oven for 70 minutes.
  • Take out of oven and let the pumpkin bread cool down in the bread pan for 10 minutes. Do not remove the pumpkin bread from the bread pan during this 10 minute cool down period. Use oven mitts as the bread pan will be very hot coming out of the oven.
  • After 10 minutes, remove the pumpkin bread from the bread pan. Place the pumpkin bread on a cooling rack in order to completely cool. This cool down may take 1-2 hours. Gently slide a silicon spatula between the pumpkin bread and the bread pan walls if the bread is stuck in the pan.

Nutrition Facts : ServingSize 1 Slice, Calories 319 kcal, Carbohydrate 44 g, Protein 4 g, Fat 14 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 48 mg, Sodium 241 mg, Fiber 3 g, Sugar 24 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.

EASY CHOCOLATE CHIP PUMPKIN BREAD RECIPE



Easy Chocolate Chip Pumpkin Bread Recipe image

This easy chocolate chip pumpkin bread is the perfect opportunity to embrace fall flavors while leaving plenty of time for jumping in the leaves.

Provided by Carrie Madormo, RN, MPH

Categories     dessert, snack

Time 1h

Number Of Ingredients 14

Nonstick cooking spray
1 large egg, brought to room temperature
1 ½ cups canned pumpkin pie filling
⅔ cups packed light brown sugar
¼ cup canola oil
1 tablespoon maple syrup
2 teaspoons pumpkin pie spice
1 teaspoon cinnamon
1 teaspoon ground cloves
¼ teaspoon kosher salt
1 ½ cups flour
½ teaspoon baking soda
½ teaspoon baking powder
1 cup semi-sweet chocolate chips

Steps:

  • Preheat your oven to 350 degrees Fahrenheit. Spray a 9x5-inch loaf pan with nonstick cooking spray and set aside.
  • In a large mixing bowl, combine the egg, canned pumpkin, and brown sugar. Beat on medium speed until smooth. Then add the canola oil, maple syrup, pumpkin pie spice, cinnamon, and ground cloves. Beat on medium speed until combined.
  • Add the kosher salt, flour, baking soda, and baking powder to the mixing bowl and beat on medium speed. Remove the bowl from the mixer and stir in the chocolate chips with a large spoon.
  • Spoon the mixture into the greased loaf pan and smooth over evenly. Place in the oven and bake for 50 minutes, until the top is slightly golden brown and a toothpick inserted into the center comes out clean.
  • Allow the pumpkin bread to cool in the loaf pan for about 15 to 20 minutes. Slice, serve, and enjoy!

Nutrition Facts : Calories 403 calories, Carbohydrate 65 g carbohydrates, Cholesterol 23 mg cholesterol, Fat 16 g fat, Fiber 3 g fiber, Protein 4 g protein, SaturatedFat 5 g saturated fat, ServingSize 0 g, Sodium 187 mg, Sugar 31 g, TransFat 0 g

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

CHOCOLATE CHIP PUMPKIN BREAD



Chocolate Chip Pumpkin Bread image

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

1 cup packed brown sugar
1 cup sugar
2/3 cup butter, softened
3 large eggs, room temperature
2-1/3 cups all-purpose flour
1-1/2 cups canned pumpkin
1/2 cup water
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon salt
1/2 teaspoon ground cloves
2 cups semisweet chocolate chips

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.

CHOCOLATE CHIP AND PUMPKIN BREAD



Chocolate Chip and Pumpkin Bread image

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

cooking spray
1 (14.5 ounce) can pumpkin puree
1 cup white sugar
1 cup brown sugar
4 eggs, beaten
⅔ cup vegetable oil
2 teaspoons vanilla extract
2 teaspoons pumpkin pie spice
3 cups self-rising flour
1 (16 ounce) package semisweet chocolate chips

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

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