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Chocolate Chip Pumpkin Bread

4

80 min

Chocolate Chip Pumpkin Bread

Chocolate Chip Pumpkin Bread Photo 1

Time

80 min

Serving

30 persons

Calories

251

Rating

4.00★ (858)

Cuisine

Author: Victoria Buriak
I make this pumpkin chocolate chip bread during the holidays. With mini chocolate chips and walnuts in every bite, this bread is generously spiced with cinnamon and nutmeg — use less if you're a fan of milder pumpkin bread. Bake in standard loaf pans or 1-pound coffee tins, then wrap cooled loaves in colored cellophane to give as gifts. Freezes well.

Ingredients

  • white sugar: 3 cups
  • pumpkin puree: 1 can (15 ounce can)
  • vegetable oil: 1 cup
  • water: 0.66667 cup
  • eggs: 4 piece
  • all-purpose flour: 3.5 cups
  • ground cinnamon: 1 Tbsp (to taste)
  • ground nutmeg: 1 Tbsp (to taste)
  • baking soda: 2 tsp
  • salt: 1.5 tsp
  • miniature semisweet chocolate chips: 1 cup
  • walnuts: 0.5 cup (chopped)

Metric Conversion

Stages of cooking

Chocolate Chip Pumpkin Bread Photo 21
Chocolate Chip Pumpkin Bread Photo 32
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Chocolate Chip Pumpkin Bread Photo 5 4
  1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 9x5-inch loaf pans (or three empty 16-ounce coffee tins).
    Chocolate Chip Pumpkin Bread Photo 2
  2. Combine sugar, pumpkin, oil, water, and eggs in a large bowl; beat with an electric mixer until smooth. Blend in flour, cinnamon, nutmeg, baking soda, and salt. Fold in chocolate chips and nuts. Evenly divide batter between the the prepared pans; they should be 1/2 to 3/4 full.
    Chocolate Chip Pumpkin Bread Photo 3
  3. Bake in the preheated oven until a knife inserted in the center comes out clean, about 1 hour.
    Chocolate Chip Pumpkin Bread Photo 4
  4. Remove from the oven and let cool on wire racks before removing from the pans.
    Chocolate Chip Pumpkin Bread Photo 5

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