Chocolate Chip Pumpkin Bread

Starting with a recipe for Downeast Maine Pumpkin Bread, this Chocolate Chip Pumpkin Bread is a moist, flavorful pumpkin quick bread with the spices of fall. Add chocolate chips or leave them out.

Course Dessert

Cuisine American

Prep Time 15

Cook Time 50

Total Time 1 5

Servings slices

Calories 329kcal

Author Meghan

Equipment

2 9-inch loaf pans

Ingredients

15 ounces canned pumpkin puree
4 eggs
1 cup vegetable oil
⅔ cup water
3 cups white sugar
3 ½ cups all purpose flour
2 teaspoon baking soda
1 ½ teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
½ teaspoon ground cloves
¼ teaspoon ground ginger
10 ounces semi-sweet chocolate chips optional

Instructions

Preheat oven to 350°F. Grease and flour two 9 x 5-inch loaf pans.
In a large bowl, mix together pumpkin puree, eggs, oil, water, and sugar until well blended.
15 ounces canned pumpkin puree, 4 eggs, 1 cup vegetable oil, ⅔ cup water, 3 cups white sugar
In a separate bowl, whisk together the flour, baking soda, salt, and spices, and then stir in the chocolate chips if using.
3 ½ cups all purpose flour, 2 teaspoon baking soda, 1 ½ teaspoon salt, 1 teaspoon ground cinnamon, 1 teaspoon ground nutmeg, ½ teaspoon ground cloves, ¼ teaspoon ground ginger, 10 ounces semi-sweet chocolate chips
Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pan.
Bake for about 1 hour to 1 hour and 15 minutes. This will depend on the size of the pans and your particular oven. Loaves are done when a toothpick inserted in the center comes out clean.
Cool the pans on a cooling rack for 10 minutes, then unmold the loaves from the pans and allow to cool on rack until they reach room temperature.
Tightly wrap the loaves in plastic wrap or aluminum foil and store at room temperature.

Notes

Source: Adapted from Allrecipes.com

Nutritional information is only an estimate and will vary based on your ingredients and substitutions.

You're Gonna Bake It After All

bakeitafterall.com

Nutrition