Pumpkin Chocolate Chip Bread Recipes

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 CHIP BREAD

Steps:

• Place rack in the center of your oven and preheat the oven to 350 degrees F. Lightly coat a 9x5-inch baking pan with cooking spray and set aside.
• In a medium bowl, whisk together the flour, 1 cup oats, baking powder, baking soda, cinnamon, all spice, nutmeg, and salt. Set aside.
• In a large, separate bowl, beat together the eggs, brown sugar, and oil on medium speed until combined.
• Add the milk and pumpkin and beat again until evenly combined.
• Add the dry ingredients, then gently stir them in by hand, just until combined. Do not over mix.
• Fold in the chocolate chips.
• Pour the batter into the prepared pan. Smooth the top, then sprinkle with oats and chocolate chips. Bake the loaf for 45 to 50 minutes, until a toothpick inserted in the center comes out clean. Place the pan on a cooling rack, then let the bread cool in the pan for 10 minutes. Gently turn the loaf out onto the rack to cool completely.

PUMPKIN CHOCOLATE CHIP BREAD

Steps:

• Preheat oven to 350F. Grease two 8x4 in loaf pans and line with parchment paper. Set aside.
• In a large bowl, whisk together flour, salt, baking powder, baking soda and pumpkin pie spice. Set aside.
• In a medium bowl, whisk together pumpkin, brown sugar, granulated sugar, applesauce OR oil, eggs, and vanilla extract.
• Stir wet ingredients into dry ingredients, mixing just until moistened and combined.
• Fold in chocolate chips, reserving a small amount of mini chocolate chips for topping if desired.
• Pour half of the batter into each of the prepared loaf pans and bake for 50 to 55 minutes or until an inserted toothpick comes out clean.
• Cool for 10 minutes in the pan before removing to a wire rack to cool completely.

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.

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

Steps:

• Preheat the oven to 350 degrees Fahrenheit. Grease 3 (9x5-inch) loaf pans or 3 (1-pound-size) coffee cans heavily with butter and coat with flour.
• In a large bowl, whisk together the sugar, pumpkin puree, vegetable oil, water, and eggs until smooth.
• Sift in the flour, cinnamon, nutmeg, baking, soda, and salt. Gently mix until streaks of flour disappear. Stir in the chocolate chips and chopped walnuts.
• Pour the greased containers 1/2 to 3/4 full.
• Bake for 1 hour, or until a toothpick inserted into the center comes out clean. Let the loaves cool in the pans for 15 minutes, before transferring them onto a wire rack to cool completely.

PUMPKIN CHOCOLATE CHIP BREAD

Steps:

• Preheat oven to 350 degrees F.
• Whisk together the 1/4 cup sugar and 1/2 teaspoon cinnamon.
• Thoroughly grease a 9×5 nonstick loaf pan with butter, making sure to get all over and in the corners, too. Add the cinnamon-sugar mixture and swirl the pan around until it's coated. Discard excess.
• In a large bowl, whisk together both sugars, oil, eggs, and vanilla until combined.
• Sift together the flour, pumpkin pie spice, baking soda, and salt over the bowl; stir the mixture together until just incorporated and smooth.
• Stir in the pumpkin puree and sour cream. Don't over-mix.
• Gently fold in the chocolate chips.
• Pour the batter into prepared loaf pan and spread evenly.
• Sprinkle some mini chocolate chips over the top.
• Place in oven and bake until a toothpick inserted in the center comes out clean, about 60 minutes (start checking after 55 minutes. If the loaf is browning too quickly, you can loosely tent with foil halfway through.)
• Cool in pan for 15 minutes, then remove and transfer to a wire rack to cook completely.
• Slice and enjoy!

PUMPKIN CHOCOLATE CHIP BREAD RECIPE

Steps:

• Preheat oven to 350°F. Spray a 9x5-inch or 8x4-inch loaf pan with cooking spray.
• Stir granulated sugar and brown sugar with oil and pumpkin. Stir in the eggs, pumpkin pie spice, salt, and baking soda. Stir until combined. Stir in buttermilk and flour. Stir in chocolate chips. Pour batter into prepared pan. Sprinkle a few extra chocolate chips on top.
• Bake for 45-55 minutes. Test it by inserting a toothpick just partway into the top center of the bread. If this comes out clean, it's done.
• Cool before removing from pan. Store in an airtight container for up to 2 days or freeze for up to one month.

CHOCOLATE CHIP PUMPKIN BREAD

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.