Big Batch Chocolate Chip Pumpkin Bread
User Reviews
5
Big Batch Chocolate Chip Pumpkin Bread
Description
This pumpkin bread recipe yields multiple large loaves baked simultaneously, suitable for feeding a crowd or for storing. The batter incorporates a significant amount of sugar and oil for moistness, with eight eggs helping structure the bread. Dry ingredients include a blend of baking soda, salt, cinnamon, cloves, and nutmeg to give classic pumpkin spice notes. The wet pumpkin puree is folded in along with mini chocolate chips to distribute chocolate pockets evenly throughout. The batter is divided equally into five greased and optionally parchment-lined loaf pans and baked at 350 degrees for nearly an hour. The baking is complete when a toothpick inserted comes out clean, and the loaves are cooled before slicing.
The combination of warm spices and chocolate makes this pumpkin bread suitable for holiday breakfasts, snacks, or dessert. Note that the recipe’s nutritional info applies per whole loaf, indicating a substantial size per portion.
Ingredients
- 3 cups granulated sugar
- 3 cups light brown sugar
- 2 cups vegetable oil
- 8 large egg
- 6 2/3 cups all-purpose flour
- 4 teaspoons baking soda
- 3 teaspoons salt
- 2 teaspoons ground cinnamon
- 1 teaspoon cloves
- 1 teaspoon nutmeg
- 1 1/3 cups almond milk or regular milk
- 29 oz pumpkin puree
- 24 oz mini chocolate chips
Instructions
- Preheat oven to 350 degrees. Spray 5 loaf pans {9x5x3} with non stick spray, line each with parchment paper {optional} and spray paper lightly with more spray. Set aside.
- In an extra large mixing bowl, stir sugar and oil together to combine. Add in eggs and beat well. Scrape sides and stir again briefly.
- In a separate bowl, stir dry ingredients together. Alternate stirring in dry ingredients with almond milk beating on low speed until all just combined. Spoon in pumpkin and stir. Scrape sides and beat again so everything is incorporated evenly. Add in chocolate chips and stir.
- Divide evenly between prepared pans and bake 55-60 minutes or until toothpick comes out clean. Cool loaves in their pans 15-20 minutes and then remove to cool completely before slicing.
Notes
- The provided nutritional information corresponds to one entire loaf.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5loaves
Amount Per Serving
Calories 2515 kcal
% Daily Value*
| Calories | 2515kcal | 126% |
| Carbohydrates | 485g | 162% |
| Protein | 36g | 72% |
| Fat | 51g | 78% |
| Saturated Fat | 30g | 150% |
| Cholesterol | 318mg | 106% |
| Sodium | 2614mg | 109% |
| Potassium | 803mg | 17% |
| Fiber | 14g | 56% |
| Sugar | 339g | 678% |
| Vitamin A | 26327IU | 527% |
| Vitamin C | 8mg | 9% |
| Calcium | 468mg | 47% |
| Iron | 14mg | 78% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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