pumpkin chocolate chip bread
(1 RATING)
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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prep time
10 Min
cook time
1 Hr 10 Min
method
Bake
yield
6-8 serving(s)
Ingredients
- 2-1/2 cup white flour
- 1 cup whole wheat flour
- 3 cups granulated sugar
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon salt
- 15 ounces can pumpkin puree
- 1 cup canola or vegetable oil
- 4 large eggs
- 2/3 cup water
- 1 cup semi-sweet chocolate chips
How To Make pumpkin chocolate chip bread
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Step 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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Step 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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