pumpkin chocolate chip bread

a recipe by
LINDA BAILEY
STERLING HEIGHTS, MI

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.

serves 9"x5" loaf pan
prep time 25 Min
cook time 1 Hr 10 Min
method Bake

Ingredients For pumpkin chocolate chip bread

  • 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!)

How To Make pumpkin chocolate chip bread

  • 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!
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