Time 1h15m Yield 10 Number Of Ingredients 11 Steps:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a loaf pan. Stir flour, sugar, cinnamon, baking soda, baking powder, salt, and nutmeg together in a large bowl. Whisk pumpkin, butter, and eggs together in a separate bowl. Stir in chocolate chips. Fold pumpkin mixture into flour mixture. Pour pumpkin batter into prepared loaf pan. Bake in the preheated oven until a toothpick inserted in the center of the loaf comes out clean, 1 hour.
Time 1h15m Yield 2 loaves (16 pieces each). Number Of Ingredients 9 Steps:
In a large bowl, combine the flour, cinnamon, salt and baking soda. In another bowl, beat the eggs, sugar, pumpkin and oil. Stir into dry ingredients just until moistened. Fold in chocolate chips., Pour into 2 greased 8x4-in. loaf pans. Bake at 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
Time 1h30m Yield 20 Number Of Ingredients 10 Steps:
Preheat oven to 350 degrees F (175 degrees C). Spray two 9x5-inch loaf pans with cooking spray. Beat pumpkin puree, white sugar, brown sugar, eggs, vegetable oil, vanilla extract, and pumpkin pie spice together in a bowl; add flour and beat until batter forms. Fold chocolate chips into batter; divide between the 2 prepared loaf pans. Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 1 hour. Cool bread in pans for 15 minutes before removing.
Time 1h30m Yield One 9-inch loaf (8 to 10 servings) Number Of Ingredients 19 Steps:
Heat the oven to 350 degrees. Grease and flour a nonstick 9-inch loaf pan. (Or, if the pan is not nonstick, line with parchment paper and butter the paper.) Prepare the streusel: In a bowl, combine the brown sugars, nuts, cinnamon and ginger. Cut in butter with pastry blender or your fingers until mixture is crumbly. Divide the mixture in half and add the chocolate chips to one half. Leave the other plain and set it aside for the topping. In a separate bowl, combine the flour, cinnamon, baking soda and salt. In the bowl of an electric mixer, beat sugars and butter until light and fluffy. Add eggs one at a time, beating well after each addition. Add pumpkin, sour cream, rum and vanilla extract; mix well. Gradually beat in flour mixture. Spoon half of the batter into pan. Sprinkle the chocolate chip streusel over the batter, not allowing streusel to touch sides of pan. Top with remaining batter. Make sure batter layer touches edges of pan. Sprinkle remaining streusel on the top. Bake for about 40 to 50 minutes or until wooden pick inserted in cake comes out clean. Cool for 30 minutes in pan on wire rack. Unmold and cool completely.
Time 1h25m Yield 2 loaves (16 slices each). Number Of Ingredients 12 Steps:
In a large bowl, combine the first six ingredients. In another bowl, whisk the eggs, pumpkin, water and oil; stir into dry ingredients just until moistened. Stir in chocolate chips and almonds. , Pour into two greased 9x5-in. loaf pans. Bake at 350° for 70-75 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Wrap in foil and freeze for up to 3 months., To use frozen bread: Thaw at room temperature.
Time 2h Yield 1 loaf Number Of Ingredients 13 Steps:
Preheat the oven to 350 degrees F. Line one 9-inch loaf pan with parchment paper. Whisk together the flour, sugar, chocolate chips, cinnamon, baking soda, baking powder and salt in a large bowl. Whisk together the pumpkin, melted butter, eggs, milk and vanilla in another large bowl. Gradually add the pumpkin mixture into the dry mixture and gently combine with a rubber spatula. Pour the batter into the prepared pan. Tap out any air bubbles and even out the batter in the pan. Bake until a toothpick inserted in the center comes out clean, about 1 hour. Cool in the pan on a wire rack for 20 minutes. Remove the bread from the pan, remove the parchment and slice. Serve with salted butter.
Time 3h10m Yield 32 Number Of Ingredients 13 Steps:
Heat oven to 350°F. Grease bottom only of two 8x4-inch loaf pans with shortening; lightly flour (or spray bottoms of pans with cooking spray; do not flour). In medium bowl, stir flour, baking soda, salt, cinnamon and nutmeg until mixed; set aside. In large bowl, beat 2 cups sugar and the butter with electric mixer on medium speed 1 to 2 minutes or until creamy. Add eggs, one at a time, beating well after each addition. Beat in water and pumpkin on low speed. Add flour mixture; beat on low speed about 1 minute or until moistened. Stir in 1 cup of the chocolate chips. Spread evenly in pans. Sprinkle tops with remaining 2 tablespoons chocolate chips, the pecans and 2 teaspoons sugar. Bake 1 hour 5 minutes to 1 hour 15 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 1 1/2 hours.
Time 1h30m Number Of Ingredients 12 Steps:
Preheat the oven to 350 degrees Fahrenheit. Grease 3 (9x5-inch) loaf pans or 3 (1-pound-size) coffee cans heavily with butter and coat with flour. In a large bowl, whisk together the sugar, pumpkin puree, vegetable oil, water, and eggs until smooth. Sift in the flour, cinnamon, nutmeg, baking, soda, and salt. Gently mix until streaks of flour disappear. Stir in the chocolate chips and chopped walnuts. Pour the greased containers 1/2 to 3/4 full. Bake for 1 hour, or until a toothpick inserted into the center comes out clean. Let the loaves cool in the pans for 15 minutes, before transferring them onto a wire rack to cool completely.
Time 1h30m Yield 36 Number Of Ingredients 12 Steps:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 1 pound size coffee cans, or three 9x5 inch loaf pans. In a large bowl, combine sugar, pumpkin, oil, water, and eggs. Beat until smooth. Blend in flour, cinnamon, nutmeg, baking soda, and salt. Fold in chocolate chips and nuts. Fill cans 1/2 to 3/4 full. Bake for 1 hour, or until an inserted knife comes out clean. Cool on wire racks before removing from cans or pans.
Time 1h5m Number Of Ingredients 17 Steps:
In a large mixing bowl combine pumpkin, eggs, sugar, brown sugar, oil, sour cream, cinnamon, nutmeg, cloves, vanilla, orange juice and molasses. Stir until well blended. Add in baking soda, baking powder, salt, and flour. Stir in just until combined. Then fold in all but 1/3 cup of chocolate chips. Grease and flour 2 9 x 5 inch loaf pans. Heat oven to 350 degrees. Pour batter into both pans. Sprinkle extra chocolate chips on top of both loaves (optional). Cook for about 40 minutes, then cover both loaves loosely with foil and bake for another 10-15 minutes or until toothpick inserted comes out clean. Remove from oven and let set in pan for about 10 to 15 minutes. Then invert to a wire rack to finish cooling.
Yield 24 Number Of Ingredients 16 Steps:
In a large bowl mix together the flour, baking soda, 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, ground ginger, and ground cloves. In a separate bowl cream together the sugar and butter or margarine. Add eggs and beat until smooth. Alternately add the creamed ingredients and pumpkin to the dry ingredients. Fold in chocolate chips and chopped nuts. Spoon into two greased 9x5 inch loaf pans. Bake in a preheated 350 degree F(175 degrees C) oven for 45 to 50 minutes. To make the glaze: In a small bowl, combine confectioners sugar, 1/8 teaspoon cinnamon, and 1/8 teaspoon nutmeg. Add milk, and mix until smooth. Drizzle over warm cake.
Time 1h35m Yield 10 Number Of Ingredients 23 Steps:
Mix milk and vinegar together and let sit while you prepare the pan. Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x5-inch loaf pan with nonstick spray. Combine pumpkin puree, brown and white sugars, oil, egg, melted butter, orange juice, molasses, vanilla, pumpkin pie spice, cinnamon, ginger, nutmeg, and cloves in a large bowl. Add the milk-vinegar mixture and whisk to combine. Stir in flour, baking powder, baking soda, and salt until just combined; do not overmix. Stir in 1 cup chocolate chips until combined. Turn batter out into the prepared pan, smoothing the top lightly with a spatula and pushing it into the corners and sides as necessary. Sprinkle with mini chocolate chips. Bake in the preheated oven for 40 minutes. Tent the pan with a sheet of foil loosely draped over the top so the sides and top do not get overly brown before the center bakes through. Continue to bake until the top is domed and golden, the center is set, and a toothpick inserted in the center comes out clean, or with just a few moist crumbs (but no batter), 10 to 15 more minutes. Remove from the oven and allow to cool in the pan for about 15 minutes. Turn loaf out onto a wire rack and cool completely, about 15 more minutes, before slicing and serving.
More about “chocolate chip pumpkin bread recipes”
Time 1h30m Yield 1 nine x six inch loaf, 8-10 serving(s) Number Of Ingredients 12 Steps:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 1 pound size coffee cans, or three 9x5 inch loaf pans. In a large bowl, combine sugar, pumpkin, oil, water and eggs. Beat until smooth. Blend in flour, cinnamon, nutmeg, baking soda and salt. Fold in chocolate chips and nuts. Fill cans 1/2 to 3/4 full. Bake for 1 hour, or until an inserted knife comes out clean. Cool on wire racks before removing from cans or pans.
