Pumpkin Chocolate Chip Bread
User Reviews
5
Pumpkin Chocolate Chip Bread
Description
Pumpkin Chocolate Chip Bread combines the moistness of canned pumpkin with classic fall spices such as ground cinnamon and nutmeg, yielding a warm, spiced loaf. The batter includes vegetable oil and eggs, contributing to a tender, moist crumb complemented by pockets of melty chocolate chips. Baking in two 5x9x3 inch loaf pans results in a bread with a lightly browned crust and a soft, dense interior. The integration of these flavors produces a comforting quick bread with a mild sweetness and inviting aroma.
Once baked, the bread can be cooled and sliced for serving at breakfast or as an afternoon treat. The sweet-spiced notes harmonize well with coffee or tea. Its texture allows easy slicing for sandwiches or toast, making it versatile.
For best results, chocolate chips can be tossed with flour before folding in to prevent sinking. Testing doneness with a toothpick ensures the bread is baked through but still moist. Leftover bread stores well at room temperature in an airtight container for several days, or it can be frozen tightly wrapped and thawed in the refrigerator.
Ingredients
- 3 1/3 c. all-purpose flour
- 3 c. sugar
- 2 tsp baking soda
- 1 1/2 tsp salt
- 1 tsp ground cinnamon
- 1 tsp ground nutmeg
- 15 oz pumpkin canned
- 1 c. vegetable oil
- 4 egg
- 2/3 c. water
- 1 c. chocolate chips
Instructions
- Preheat oven to 350 degrees. Prepare two 5x9x3 inch loaf pans with non-stick spray, set aside.
- In a large mixing bowl combine pumpkin, oil, eggs and water. Mix in dry ingredients. Mix until combined. Fold in chocolate chips. Spoon into loaf pans
- Bake for 60-65 minutes or until a toothpick inserted near the center comes out clean.
- Cool for 10 minutes and remove from pan to wire rack.
Notes
- Optionally, add 1/2 cup chopped nuts for additional texture and flavor.
- Toss chocolate chips with flour before adding to the batter to prevent sinking during baking.
- Reserve a few extra chocolate chips to sprinkle on top of the loaf for a decorative touch.
- Use a toothpick inserted into the center of the loaf to check doneness; it should come out clean or with a few crumbs.
- Store completely cooled bread in an airtight container at room temperature for up to 5 days, or refrigerate for 7-10 days.
- Freeze fully cooled bread wrapped tightly in plastic wrap and stored in a freezer bag for up to 3 months; thaw in the refrigerator overnight before serving.
- For smaller servings, bake as mini loaves in mini pans, starting with 30 minutes baking time and checking doneness.
- Lightly colored aluminum bread pans help bake evenly without excessive browning on the bottom.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16slices
Amount Per Serving
Calories 579 kcal
% Daily Value*
| Calories | 579kcal | 29% |
| Carbohydrates | 94g | 31% |
| Protein | 7g | 14% |
| Fat | 19g | 29% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 43mg | 14% |
| Sodium | 404mg | 17% |
| Potassium | 126mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 54g | 108% |
| Vitamin A | 4505IU | 90% |
| Vitamin C | 1.3mg | 1% |
| Calcium | 40mg | 4% |
| Iron | 3.1mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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