Pumpkin Chocolate Chip Bread

LINDA BAILEY

By
@miffed13

Pumpkins are the ultimate fall ingredient. This Great Harvest Chocolate Chip Pumpkin Bread is an easy bread recipe anyone can make using canned pumpkins. The artisan bread recipe is sprinkled with chocolate chips to give it a little more sweetness.


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Rating:

Serves:

9"x5" loaf pan

Prep:

25 Min

Cook:

1 Hr 10 Min

Method:

Bake

Ingredients

1 1/2 c
whole wheat flour
1 c
sugar or splenda
1 tsp
baking soda
1 tsp
ground cinnamon
1/2 tsp
ground ginger
1/2 tsp
ground nutmeg
1/2 tsp
ground cloves
1/2 tsp
salt
(1) 8oz c
canned pumpkin purée
1/2 c
oil (either canola or coconut)
1/2 c
applesauce
1/3 c
water
1/2 c
mini semi-sweet chocolate chips (dairy-free ones preferred, but regular ones work just as well!)

Directions Step-By-Step

1
Mix flours, sugar, baking soda, cinnamon, nutmeg, and salt together in a large bowl; set aside. Mix pumpkin, oil, applesauce, and water together in a bowl. (I used a whisk.) Add the dry ingredients to the wet and mix them together until the flour is all incorporated.
2
Don’t over mix. Fold in the chocolate chips. Pour/spoon batter into a lightly greased 9×5 loaf pan. Bake at 350 degrees F for 60-70 minutes, until a toothpick inserted in the center comes out clean and the center of the bread is firm and bounces back. Let it cool in the pan for 20-30 minutes, and then transfer it to a wire rack. Cut when fully cooled and serve!

About this Recipe

Main Ingredient: Flour
Regional Style: American
Other Tags: Quick & Easy, For Kids, Healthy