pumpkin chocolate chip bread
(1 rating)
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I used smaller loaf pan and jumbo muffin pan. I also grease and flour my pans. This freezes really well, just wrap in Saran wrap then tin foil. This is really good and moist! Sorry I do not have a picture for this but it was eaten so fast before I had a chance to take that picture!!
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(1 rating)
yield
6 -8
prep time
10 Min
cook time
1 Hr 10 Min
method
Bake
Ingredients For pumpkin chocolate chip bread
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2-1/2 cwhite flour
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1 cwhole wheat flour
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3 cgranulated sugar
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2 tspbaking soda
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2 tspground cinnamon
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1 tspground nutmeg
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1 tspsalt
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15 ozcan pumpkin puree
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1 ccanola or vegetable oil
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4 lgeggs
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2/3 cwater
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1 csemi-sweet chocolate chips
How To Make pumpkin chocolate chip bread
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1Preheat oven to 350 degrees F. Grease two 9 x 5 inch loaf pans or three 8 x 4 inch loaf pans. In a large bowl, mix flours, sugar, baking soda, cinnamon,nutmeg and salt together. set aside. In a medium bowl, whisk together canned pumpkin, oil, eggs and 2/3 cup water until well combined and stir into dry ingredients, just until dry ingredients are moistened and no dry streaks remain. Stir in Chocolate chips. Pour batter in prepared pans.
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2Bake the bread for 60-70 minutes or until a toothpick inserted in the center comes out clean. Remove bread from the oven and let sit 10-15 minutes. Run a knife gently around the edge of the bread and turn the bread out, right side up, onto a wire rack to cool completely.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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