Pumpkin Cranberry Chocolate Chip Bread Recipes

CRANBERRY PUMPKIN CHIP BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease two 8x4x2-inch loaf pans and flour pans using 2 teaspoons flour.
• Stir 2 1/4 cups flour, sugar, cinnamon, baking soda, ginger, nutmeg, cloves, and salt together in a bowl. Whisk pumpkin, oil, and eggs together in a separate bowl. Pour pumpkin mixture into flour mixture and stir until just combined; fold cranberries and chocolate chips into batter. Pour batter into prepared loaf pans.
• Bake loaves in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

PUMPKIN CHOCOLATE CHIP BREAD RECIPE

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.

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.

PUMPKIN CHOCOLATE CHIP BREAD

Steps:

• Preheat oven to 350°F (325°F if using glass pans). Spray 2 9x5-inch loaf pans with nonstick baking spray and set aside.
• In a medium bowl, whisk the flour, salt, baking soda, baking powder, and pumpkin pie spice together; set aside.
• In a large bowl, stir the melted butter, applesauce, granulated sugar, and brown sugar together.
• Add the beaten eggs and whisk until well incorporated.
• Add the pumpkin and whisk until well incorporated.
• Fold in the flour mixture and mix, with a rubber spatula or wooden spoon, until no flour is visible. The mixture will be a little lumpy.
• Gently fold in the chocolate chunks. Do not overmix.
• Pour the batter into the prepared pans. The batter should not fill the pans more than ⅔ full. If desired, sprinkle chocolate shards on top.
• Bake for 65-75 minutes, or until a toothpick inserted in the center comes out clean (except for some melted chocolate).
• Cool the loaves in the pans for 10 minutes, then transfer the bread to a wire rack to cool. The bread can be served warm or room temperature.

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 CRANBERRY BREAD

Steps:

• Preheat oven to 325°. Line bottom of a greased 9x5-in. loaf pan with parchment; grease parchment. , In a large bowl, combine the flour, sugar, baking powder and salt. Whisk the egg, milk and butter; stir into dry ingredients just until moistened. Fold in cranberries and chocolate chips. Transfer to prepared pan., In a small bowl, combine the brown sugar, flour and cinnamon; cut in butter until crumbly. Sprinkle over batter. Bake until a toothpick inserted in the center comes out clean, 60-65 minutes., Cool for 10 minutes; loosen sides of bread from pan. Cool completely before removing from pan. For the glaze, mix confectioners' sugar and 2 tablespoons milk until smooth; if needed, add additional 1 tablespoon milk to reach desired consistency. Drizzle glaze over top of bread; allow to sit 10-15 minutes before slicing. ,

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 CRANBERRY BREAD

Steps:

• Preheat oven to 350 degrees.
• In a mixing bowl, beat pumpkin, sugar, milk, eggs and butter.
• In a separate bowl, combine dry ingredients, then stir into pumpkin mixture.
• Fold in cranberries.
• Pour into a greased 9x5x3-inch loaf pan.
• Bake at 350F degrees for 60 minutes or until toothpick inserted in center comes out clean.
• Remove from oven and top with chocolate chips.
• Cool in pan for 10 minutes; remove to a wire rack to cool completely.

HOME

Steps:

• Preheat oven to 350° F. Grease and flour two 9 x 5-inch loaf pans.
• Combine flour, pumpkin pie spice, baking soda and salt in large bowl. Combine sugar, pumpkin, eggs, oil and juice in large mixer bowl; beat until just blended. Add pumpkin mixture to flour mixture; stir just until moistened. Fold in cranberries. Spoon batter into prepared loaf pans.
• Bake for 60 to 65 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely. Recipe makes two loaves.

PUMPKIN, CRANBERRY CHOCOLATE CHIP BREAD

Steps:

• Preheat oven to 350°, grease and flour a 9 x 5 loaf pan.
• Combine in large bowl: 1 1⁄2 cups all-purpose flour.1 teaspoon baking soda.1⁄4 teaspoon baking powder.1 teaspoon salt.1 1⁄2 teaspoons ground cinnamon.1 teaspoon ground ginger.
• Combine in a small bowl:.1⁄3 cup milk.1⁄2 teaspoon vanilla extract.
• Beat in a large bowl until fluffy:.6 tablespoons (3⁄4 stick) butter.3/4 cup sugar plus 1⁄ 3 cup packed brown sugar.
• Beat in one at a time:.2 large eggs.
• Add and beat on low speed just until blended:.1 cup pumpkin puree.
• Add the flour mixture in 3 parts, alternating with the.milk mixture, beating on low speed or stirring with a.rubber spatula until smooth and scraping the sides.of the bowl as necessary.
• Fold in:.1⁄3 cup chocolate chips.1⁄3 cup dried cranberries.
• Pour into the prepared pan and spread evenly. Bake.until a toothpick inserted in the center comes out.clean, about 1 hour. Let cool in the pan on a rack for.5 to 10 minutes before unmolding to cool completely on the rack.